Bitter Melon and Pork Ribs with Yellow Beans Soup
Bitter Melon and Pork Ribs with Yellow Beans Soup
Ingredients
2 Bitter Melons, 450g Pork Ribs, 60g Yellow Beans, 2 slices Ginger, 15 Bowls of Water
Pickled Cabbage can be omitted.
Dish: Chinese Cuisine 64, Soup 19, Cooking Time: 90 minutes, Serving: 8 people
In summer, according to theory, eating bitter ingredients helps to lower heart fire, promoting digestion and relieving stomach discomfort. Bitter melons aid in lowering blood sugar, balancing body fat, and strengthening the immune system. They are ideal food for diabetic patients. Using '' (Lei Gong Zhao) bitter melons, which are short, plump, and have prominent depressions, ensures the soup isn't overly bitter. Yellow beans enhance the soup's flavor and counteract its bitterness. Yellow beans should be dried in a clay pot to dispel coldness. This is a summer essential soup for cooling and refreshing, commonly used to treat summer heat, thirst, boils, prickly heat, conjunctivitis, and other ailments.
Cut pork ribs into pieces and rinse off the blood, then pat dry.
Wash and slice the bitter melons, removing the seeds and rind.
No need to wash the yellow beans; dry them in a clay pot over medium-high heat until the surface is slightly browned.
A 'clay pot' is a pot without oil.
Place the pork ribs, ginger, and dried yellow beans in a pot and bring to a boil over high heat for 30 minutes.
After 30 minutes, add the bitter melons and continue to cook for 60 minutes.
Finally, add the pickled cabbage, bring to a slight simmer, turn off the heat, add salt to taste, and serve.
