Bitter Melon and Spareribs Soup with Delicate Umami

Steps

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1. 1
   Bring a pot of warm water to a boil with ginger slices and a splash of cooking wine. Blanch the spareribs in the warm water. Once foam rises to the surface, remove the spareribs and drain.
   ▶ ≈0:26
2. 2
   Place the blanched spareribs in cold water and gently rub them clean to remove any remaining blood residue. Let them soak for a few minutes, then drain to ensure tenderness.
   ▶ ≈0:55
3. 3
   Prepare the bitter melon: cut it lengthwise in half and scrape out the inner membrane and seeds with a spoon to remove most of the bitterness. Then cut the melon into thick slices about 1 cm thick.
   ▶ ≈2:09
4. 4
   If concerned about bitterness, soak the bitter melon slices in hot water for 5-10 minutes depending on personal preference.
   ▶ ≈2:47
5. 5
   Place the cleaned spareribs in a pot, add approximately 1300ml of cold water, garlic, ginger slices, dried anchovies, and the knotted green onion. Add a splash of cooking wine and some black peppercorns.
   ▶ ≈3:01
6. 6
   Bring the soup to a boil over medium heat. Once boiling, skim off any foam from the surface. Cover the pot and simmer on low heat for 35-40 minutes.
   ▶ ≈3:27
7. 7
   Uncover the pot and add the prepared bitter melon slices to the broth. If the liquid level is low, add approximately 300ml of water.
   ▶ ≈3:39
8. 8
   Cover and continue simmering on low heat for 10 minutes. For a crispier texture, reduce the cooking time.
   ▶ ≈3:52
9. 9
   Uncover the pot. For extra freshness, add 10 clams if desired. Remove the green onion and ginger slices, adjust seasoning with salt to taste, and serve.
   ▶ ≈4:04