Pork bone soup with balsam pear and pickled vegetables recipe

Pork bone soup with balsam pear and pickled vegetables

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The unique bitterness of balsam pear makes many people avoid it. But in fact, the nutritional value of balsam pear is very high. Balsam pear contains protein, dietary fiber, carotene, retinol, thiamine, riboflavin, niacin, balsam pear glycoside, vitamin C, e, potassium, sodium, calcium and other nutrients.

Cooking ingredients

balsam pear:1

pickles:a few

pig bone:moderate amount

clear water:moderate amount

ginger:2 pieces

salt:moderate amount

cilantro:1

Cooking Steps

Step1:Cut salted vegetables with a knif

Step2:Soak in water for half an hour to remove a little saltines

Step3:Cut the bitter gourd in half and use a spoon to dig out the seeds and the white part inside (the white part must be cleaned up, otherwise the soup will be bitter

Step4:After cleaning, cut the block with a knife (as shown in the figure

Step5:Wash the pig bones and blanch them in boiling water. Remove the blood and remove them

Step6:In a big bow

Step7:Add balsam pear agai

Step8:Add salted vegetables, ginger slices and some wate

Step9:Put the big bowl in the steaming pa

Step10:Add water to the water tank of the oven. Close the oven door. Select pure steam mode. Set the temperature to 110 ℃ and steam for 45 minutes