Bitter melon and pork rib soup

Ask the seller to cut ribs into small pieces. Wash and halve bitter melon, remove seeds and white pith and slice into thin strips. Slice optional ginger and rinse dried shrimp as labeled.

Bring ribs and optional ginger to a boil from cold water, skim and drain. Discard the blanching water; the meat still needs simmering.

Bring the listed soup water and ribs to a boil, add bitter melon and dried shrimp, then maintain gentle bubbling with the lid ajar to prevent overflow.

Set a 2 hr first check when heat is lowered. Inspect the liquid regularly and add hot water to prevent drying. The meat should separate easily from bone and reach at least 63°C in its thickest part; continue if not yet tender.

Taste before adding optional salt and white pepper gradually. Turn off the heat, set a 3 min rest reminder and serve afterward.