The melon is peeled and peeled and washed, and cut into pieces of about 0.5 cm. Slice the bacon with a slice of about 0.1cm and wash it with hot water to remove excess saltiness. Cut the onion.
Pour the right amount of water into the pot and put it into the cover of the bacon. Cook until it is boiling to remove the floating foam.
Put the melon and grab a shrimp. Add a little bit of sugar and put in the right amount of salt. Because the salty meat has a salty taste, pay attention when adding salt.
Let it cook. Waiting until the melon becomes a bit transparent, it is almost good. Put the pepper and chopped green onion to the pot~ the soup is milky white! I will know how to eat at a glance.
This dish has no special oil and chicken essence because of the meat and shrimp! You can try to make a winter melon soup when there is no appetite, and the savory appetizer will also cool off.