[stewed bone soup with bitter gourd and mushroom]-You Are Foodie

By Phoenix
50

[stewed bone soup with bitter gourd and mushroom]

I don't remember when I fell in love with bitter gourd soup. Many people either don't drink it or just drink soup instead of boiled bitter gourdBut I love both. The premise is that I love bitter gourd soup with pickles and garlicAnd balsam pear must be cooked to the ripe oneThere is a catch-up that melts at the entranceThe taste definitely makes people who dare not eat bitter gourd praise it~

Main Ingredients

coriander A moderate amount of
Tanggu 200 grams (pork ribs)
Huai Yam 20 grams
dried mushrooms 8-10
Balsam pear 1

Auxiliary Ingredients

Pickles 50 grams
Garlic Head 6 pieces
clean water appropriate amount

The pickles used here are one of the three treasures of Chaoshan area, and the raw materials used for pickles in different areas are also differentI don't have a casserole, so I use an enamel pot directly. Try to choose a casserole or a pottery potYou don't have to weigh the ingredients too much. It's OK to add more or less. If you have soybeans at home, you can add them. If you don't have soybeans at home, you can't add them. Tang Gu doesn't recommend buying too greasy parts, such as pig feet

Step 1 . Cut the soup bone into pieces, blanch to remove the blood, remove and control the water content. Wash the bitter gourd with running water and cut it into diagonal pieces. Do not cut the bitter gourd too small

Step 2 . Pour the bitter melon chunks into a clean pot, add garlic, wash the garlic and add it directly without peeling it. Bitter melon is cold in nature, and adding garlic can neutralize it. This should be the cooking method in the Chaoshan region. We have always drunk it this way since childhood. Adding garlic without ginger slices tastes particularly good. It is recommended to give it a try

Step 3 . Add an appropriate amount of water to the pot. Wash the medicinal water of Huaishan and add it. It can be purchased in ordinary pharmacies. Remove the stems of shiitake mushrooms in advance, soak them in water, boil them, wash them, and add them to the pot

Step 4 . Boil the ingredients in the pot over high heat, then simmer over low heat for 1-2 hours. Soak the pickles in water, squeeze out the excess water, and rinse with clean water to reduce the saltiness before adding,

Step 5 . Boil it for a while and taste it. If the taste is light, add a little salt in moderation,

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