Black Fungus, Bottle Gourd, and Pork Rib Soup Exclusive

Name: Black Fungus, Bottle Gourd, and Pork Rib Soup Exclusive
Yield: 4 servings
Cuisine: Soups
Ingredients: 390 g spare ribs; 5 g Black fungus; 350 g Bottle gourd; 2 spoon cooking wine; to taste Salt; to taste MSG

A clear pork rib soup pressure-cooked with chewy black fungus, then finished with tender bottle gourd simmered briefly to keep its delicate sweetness and silky texture.

0 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Pork ribs (washed and blanched), black fungus (soaked and cleaned), bottle gourd (peeled, washed, and cut into pieces)
2
Put the parboiled ribs and black fungus into the pressure cooker.
3
Next, add an appropriate amount of water.
4
Add 2 tablespoons of cooking wine.
5
Cover and simmer for 10 minutes, then turn off the heat.
6
Then, braise until there is no steam, open the lid, add the fuzzy melon and bring to a boil, cooking for 5 minutes.
7
Finally, add an appropriate amount of salt.
8
Add an appropriate amount of MSG.
9
Mix in the seasonings evenly, and it's ready.