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Spare Rib and Bitter Melon Soup

Soups and Congees

Spare Rib and Bitter Melon Soup
11 ounces spare ribs, cut into one-inch pieces
1 bitter melon, cut in half, seeds and core area removed and discarded, then cut into half-inch slices, or thinner if desired
2 Tablespoons thin soy sauce
1/2 teaspoon ground black pepper
1 Tablespoon dried shrimp, soaked for an hour, then minced
1/2 teaspoon sugar
1 teaspoon lard
chili sauce for dipping
1. In a five-quart pot, add the ribs and boiling water to cover, then simmer for an hour until the meat falls off the bones. Then skim off any fat and reduce the liquid to three cups.
2. Next, add the biter melon, soy sauce, black pepper, dried shrimp, sugar, and lard, and then simmer for five more minutes.
3. Serve in individual soup bowls with chili sauce on the side.

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