Mung Bean, Kelp, and Winter Melon Soup

Rinse the salted pork bones with water. (Method for salted pork bones: blanch the pork bones, wash off the scum, and marinate with salt. You can make a larger batch at once and store in portions in the freezer. It can be used for soup or porridge, and it is said to help reduce internal heat.)

Soak the kelp until soft, then cut into small pieces.

Soak the dried tangerine peel until soft, and scrape off the white pith inside.

2 jujubes.

Soak the black-eyed peas in water for 30 minutes.

Wash off the white residue on the surface of the winter melon, and cut it into large pieces with the skin on.

Put the pork bones, kelp, dried jujubes, and dried tangerine peel into a soup pot, add an appropriate amount of water, bring to a boil over high heat, then simmer on low heat for 40 minutes.

Add winter melon and black-eyed peas and continue to simmer for one and a half hours.

Soups suitable for drinking in summer.