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Method:
Chop chicken legs and blanch in boiling
water to remove blood, then rinse under cold water, drain. Rinse
bitter melon, halve, remove seeds then cut into pieces, cut pineapple
into pieces. Bring 7 cups water to a boil. Add chicken
legs and wine and cook for 10 minutes. Add bitter melon and
pineapple pieces. Until chicken legs and bitter melon are both
soft, and add salt to taste. Ready to serve. When adding
in pineapple, juice can also be put in to make it tasteful. Make
sure the amount of salt to add. Be sure to cook on slow heat to
keep the soup clear.
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