Loofah pork rib soup is a traditional Chinese dish that is made by simmering pork ribs with loofah gourd, also known as sponge gourd or Chinese okra. The loofah gourd is a type of vegetable that has a mild, slightly sweet flavor and a spongy texture. When cooked in a soup, it absorbs the flavors of the other ingredients, including the pork ribs and any seasonings or spices that are used. The soup is typically seasoned with soy sauce and other aromatic ingredients, such as ginger, garlic, and star anise, which give it a savory and slightly sweet flavor. Some people describe the taste of loofah pork rib soup as being rich, hearty, and comforting, with a balance of savory and slightly sweet flavors. It is typically enjoyed as a comfort food or as a way to warm up on a cold day.
Ingredients:
- 400g spare ribs
- 300g loofah
- 150g crab mushrooms
- some chives
- salt
- white pepper
Instructions:
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Wash the loofah, peel it, and cut it into pieces. Wash the chives and cut them into chopped green onions.
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Wash the ribs, boil them in a pot of cold water, and skim off the foam.
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Put oil and ginger slices in the wok, and add the blanched pork ribs. Stir fry until golden brown, and add enough water.
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Turn to medium-low heat, and cook for 30 minutes. Add the washed crab mushrooms and loofah, add a proper amount of salt, cook for another five minutes, turn off the heat and add pepper and chopped green onion according to your taste.
The loofah pork ribs soup has a light and delicious taste. And it has the functions of nourishing the face, moistening the intestines，relaxing the bowels, helping your digestion, refreshing the spleen and stomach etc.