Pork ribs soup with white gourd 清爽冬瓜排骨汤. Traditional Chinese soups rely on dried Chinese herbs. There are many Chinese soups where almost everything is made up of dried ingredients and only one type of meat is Drain and rinse the pork ribs with cold running water. This step is optional, but if you do this, your soup will have a clear broth.
After braising, the lotus root will be very tender and lose its crispness, becoming starchy and reminiscent of taro root.
Pork Rib Soup (清热苹果雪梨排骨汤) is one of my favourite soup ~ made with Apple, pear, almond kernels, honey dates, wolfberries and pork rib.
Natural sweetness from the fruits elevated the complexity of the soup, in addition to the richness of the broth from the bones after hours of rolling boil.
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Traditional Chinese soups rely on dried Chinese herbs. There are many Chinese soups where almost everything is made up of dried ingredients and only one type of meat is Drain and rinse the pork ribs with cold running water. This step is optional, but if you do this, your soup will have a clear broth.
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Composition of Pork ribs soup with white gourd 清爽冬瓜排骨汤:
- Provide 500 g pork ribs.
- Provide 300 g white gourd.
- You need 5 ginger slices.
- Provide 1 spring onion.
- You need 1 spoon - salt.
We often used the radish (white carrot) with pork ribs for soup and the orange carrots for ABC soup. Have been sick for these few days which makes me even crave for more of such soupy affairs to keep the body warm. Now that's the down side of declaring independency and staying by yourself. A classic soup that I grew up having at home, this is by far one of my mom's regulars, my brother's favorite.
Pork ribs soup with white gourd 清爽冬瓜排骨汤 making process:
- Add pork ribs and ginger slices to pot, add 1L water. Boil with medium heat. Make sure to skim off the scum..
- Cut white gourd into medium size cubes and add to the pot..
- Cook for 20min in pressure cooker or 1 hour in normal cooker..
- Finally add salt and chopped spring onions..
Mom's version comes loaded with whole white peppercorns and I used to dislike this soup for that particular reason. Nothing to do with its peppery nature; in fact I loved the kick! This soup brings back bittersweet memories for me as it was the last soup that I cooked for my late mother before she passed on a week later. I was really glad when she said that she liked it. I love bittergourd but it seldom appears on our dining table Winter Melon Soup with Meatball (冬瓜丸子汤)
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