Edamame, Loofah, and Pork Rib Soup

Name: Edamame, Loofah, and Pork Rib Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 175 g spare ribs; 280 g Edamame; 1 stick Luffa; to taste cooking wine; to taste Salt; to taste MSG

A light summer soup of blanched pork ribs, shelled edamame, and rolling-cut loofah, pressure-cooked with rice wine for a clean, sweet broth.

20 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Pork ribs (already cleaned and blanched).
2
Edamame (shelled and washed).
3
Loofah.
4
Peel the loofah and rinse it.
5
Place it on the cutting board and cut it into rolling knife pieces, set aside for later use.
6
Put the blanched ribs into the pressure cooker, pour in an appropriate amount of water, and add a suitable amount of cooking wine.
7
Cover and cook for 10 more minutes, then turn off the heat.
8
Then, simmer until the steam is gone, uncover, add the edamame, stir briefly, turn on the heat and bring to a boil, and cook for 5 minutes.
9
Then, add the sliced sponge gourd and bring it to a boil.
10
Then, add the sliced sponge gourd and bring it to a boil.