Pork Fat and Bitter Melon Soup

I will first lay out all the ingredients. In the bowl in the picture, there is lean meat; please don't mind these details. Adding lean meat doesn't really affect the taste, unless it's pork belly. There is salt powder in the picture. When I said half a spoon for the second part, I wasn't joking. Because of the presence of flour, the salt powder needs to be more than half a spoon, and the role of MSG is to lock in the flavor.

First, I dissolve the flour in water. Any kind of flour will do. Its purpose is to make the soup smooth to drink, and it goes very well when paired with fatty pork.

Stir with chopsticks until evenly dissolved.

Pour in the meat after the water boils first, because fatty pork is quite oily and if added last it may not cook easily.

Stir evenly so that the fatty pork does not stick together.

Pour in the bitter melon. I used half of one because I’m fairly frugal. If I used a whole one, I’d have to go out and buy more tomorrow, which is a hassle. You can use more bitter melon; the more you use, the more it reduces heat, but if it’s less than two, it definitely won’t be that bitter.

Similarly, stir evenly. Make sure the juice of the bitter melon is fully extracted by cooking.

Add scallions, you read that right, my scallions are not for decoration, but for adding flavor.

Stir it evenly in the same way, and at this time a vegetable aroma will waft out. I remember playing a button-based mobile game that was also called 'Vegetable Aroma'.

Add the flour batter. I'm a bit lazy, so the flour batter wasn't mixed very evenly. Here's an important point: after adding the flour batter, you must keep stirring continuously.

Keep stirring; the purpose is to prevent the flour paste from being scorched at the bottom of the pot. You read that right, the flour can burn, so you have to keep stirring, otherwise it will turn into 'the taste of love' ___ "Don't Starve"

After mixing evenly, it looks like this, but you still need to stir when adding seasonings.

I took out the unopened salt powder, you know, to prevent the damp salt from affecting the following explanation, I took out the unopened one. (Damp ones would require adding more)

Half a spoon of salt, don't be afraid of it being too salty, this is still a small amount. You need to taste it in the middle, so hurry up.

You need to keep stirring while adding the salt to prevent the flour from settling and turning into the 'taste of love'.

You need to keep tasting in the middle and adding salt until it tastes just a little salty, then you don't need to add any more salt.

Add 12 granules of MSG to lock in the flavor, this is no longer 12 granules, okay!

Then just shake some off.

Add MSG to lock in the flavor. The role of MSG is to make the pork taste stronger and the soup a bit sweeter. If you add too much, the pork flavor will be too strong and the soup will be too sweet. So, 12 granules of MSG are enough. You don’t need to worry about my mention of 12 granules; you can just add 3-4 granules, or even 18-20 granules, it will be fine.

In the end, I just took it out to eat. The one on the right is only available during the festival, so don't mind it.