Balsam pear and mung bean soup
By DangeloBrown
Cantonese people like to drink soup and make different soups according to the seasons. Summer soups are generally used to cool off the heat and are relatively light. Balsam pear has the effect of clearing heat and cooling heat, and is suitable for frying vegetables and making soup.
Recipe Recommendations
- bitter gourd of 3
- mung bean half a bowl
- pork bone 600 grams
- salt appropriate amount
Steps for Balsam pear and mung bean soup
1
Pig bones fly in water and wash them clean.
2
Clean green beans.
3
Put the pork bones and mung beans into the soup pot, add water, bring to a boil over high heat, and turn to low heat for half an hour.
4
Wash the bitter gourd, remove the flesh, and cut into small pieces.
5
Put in the soup and continue to simmer for 1.5 hours.
6
Skim the oil and add salt to taste.
7
Slightly bitter, clearing away heat and lowering fire.