Dampness is most afraid of "this soup", and it is necessary to drink it often in April to regulate the spleen and stomach to remove dampness, and the body is relaxed

Recently, the weather has been really warm, the sun is really good, I like to bask in the sun, it is warm, and I feel comfortable. But in April, the rain gradually increased, and the humidity that had been accumulated all winter was very likely to erupt.

The body is damp, I recommend everyone to drink more soup, many kinds of soup are to strengthen the spleen and dispel dampness, the effect is very good, and the taste is also good. The soup introduced today should be drunk often in April, regulating the spleen and stomach to remove dampness, and the moisture is most afraid of this soup, it is "winter melon and barley pork rib soup", insist on drinking it easily.

【Winter melon and barley pork rib soup】

Used: winter melon, pork ribs, barley, ginger, cooking wine, salt, water

1. Winter melon and barley have a good effect of strengthening the spleen and stomach, dispelling dampness and eliminating edema, this soup is fragrant and pleasant, and it is not greasy, which is very suitable for drinking in spring.

2. Prepare the materials, the pork ribs need to be processed, after cleaning them, directly put them in a pot under cold water, and then put ginger slices and cooking wine to blanch. When the fire boils, a lot of foam will be boiled, and after the foam is skimmed out, the ribs will be removed and set aside.

3. After the barley is washed, it is best to soak it in water, and then clean the winter melon, but there is no need to peel it, just dig it out and cut it into small pieces for later use, because the heat and dampness of the winter melon skin is better, this must be remembered, don't make a mistake.

4. Prepare a clean pot, pour the pork ribs, winter melon, and barley into it together, then cut a few slices of ginger and put them in, and then add water to it, because the stewing time is longer, so the amount of water should be more, and after adding water, you can cover the lid and start stewing.

5. Stew over high heat first, watch from the side when stewing, and after boiling to boil, turn to low heat and continue to stew, at this time you don't need to watch from the side, the low heat is not easy to overflow. It takes about 1 hour to simmer, and if you have time, simmer for a longer time to get better in taste and nutrition.

6. Of course, if you feel that it is troublesome and takes too long, we use a pressure cooker to stew more time-saving, about 20 minutes. When the time is up, lift the lid, then add 1 tablespoon of salt to taste, stir it to turn off the heat, and kick it open while it's hot!