Exclusive Kelp and Winter Melon Pork Bone Soup

Soak the kelp in water for two hours in advance

Clean the bones thoroughly with water to remove the blood.

Peel the winter melon and cut it into thick slices.

Roll up the kelp and cut it into strips

Put a pot on the stove and bring water to a boil. Put the bones into cold water, add cooking wine, a tied-up scallion, and ginger slices. When the water boils, skim off the blood scum, then remove the bones and rinse them clean with water.

Pour the leg bones into the rice cooker, add enough water, add ginger slices, a knot of green onion, cooking wine, and a little white vinegar, and cook until a chopstick can easily pierce through.

First add the kelp. If the soup is not enough, you can add some boiled water, then bring it to a boil again.

Add the winter melon, and bring to a boil again.

Add salt, a little chicken powder, and white pepper, then simmer for 3 minutes.

Transfer to a plate and sprinkle with chopped green onions.