Back to 4 servings 2 pounds winter melon (dong gua), peeled, seeds removed, cut into 1-inch chunks, some green skin left on 1 pound pork bones or pork ribs, with some meat and cartilage if possible 8 cups water, plus more as needed 3 slices fresh ginger, about 1/2 inch thick, smashed 1 tablespoon dried shrimp, rinsed (optional) 1 teaspoon salt, plus more to taste 2 scallions, green parts, chopped, for garnish
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1 Step 1: Bring a large pot of water to a boil, add the pork bones and boil vigorously for 5 to 10 minutes to remove scum. Drain the bones and rinse them under running water.2 Step 2: Return the bones to the clean pot with 8 cups of fresh water and the ginger. Bring to a boil, then reduce to a gentle simmer and cook, partly covered, for 40 minutes, skimming any foam.3 Step 3: Add the winter melon chunks and dried shrimp, if using. Simmer over medium-low heat for 20 to 25 minutes, until the melon is translucent and tender but still holds its shape.4 Step 4: Season with salt to taste, then remove the ginger. Ladle the soup into bowls, garnish with chopped scallion and serve hot.getsaucepan.com/r/f1624c9b-c4c4-5a08-a3e6-ff69c4353822
Cook this in Saucepan Winter Melon Soup with Pork Bones as one big step at a time. Hands free, with timers that ring.
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