Winter Melon Pork Rib Soup

Cut 500 g bone-in ribs into small segments and remove loose bone fragments. Peel and deseed the winter melon; cut 500 g flesh into large chunks. Prepare 6 ginger slices and finely slice 2 spring onions.

Put the ribs in a pot and cover with cold water. Add 3 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off the foam and boil for about 2 more minutes.

Lift out the ribs, rinse away the remaining foam with warm water and drain. Discard the blanching water and used ginger, then wash the pot.

Return the ribs to the pot with the remaining 3 ginger slices and enough fresh water to cover. Bring to a boil, then cover with the lid slightly ajar and simmer gently for about 50 minutes, until the meat is tender and easily pierced. Continue simmering if firm; top up with hot water as needed to keep the ribs covered.

Add all the winter melon and simmer gently for 15–20 minutes, until translucent and easily pierced but still holding its shape. Avoid stirring vigorously.

Season with salt to taste and a little white pepper. Stir gently and taste. Turn off the heat, add all the spring onion and serve.