The recipe for Northeastern pickled cabbage and spare ribs. Every time I eat this dish, I'm stuffed to the point of not being able to move, because it's so delicious. As a person from the Northeast, no one doesn't love this dish. If you like it, take a look!
Pickled Cabbage and Spare Ribs Stew
Pickled Cabbage and Spare Ribs
Ingredients:
Main Ingredients
1 head of pickled cabbage
750g spare ribs
Other Ingredients
2g Sichuan peppercorns, 15ml light soy sauce, 2 star anise, 1 spoonful of salt, 1 piece of cinnamon bark, 5g of scallions and ginger, 1g of chicken powder, 2 bay leaves, 1 spoonful of lard
Instructions
1. Cut the pickled cabbage and set aside.
2. Wash the spare ribs repeatedly with water to remove the blood.
3. Add cold water to the pot, add the spare ribs, scallions, ginger, cinnamon bark, bay leaves, Sichuan peppercorns, star anise, and simmer the spare ribs with light soy sauce.
4. Add a spoonful of lard to a wok.
5. When the oil is 60% hot, add the pickled cabbage and stir-fry until it softens slightly.
6. When the spare ribs are 50% cooked, add the pickled cabbage to the ribs and continue to stew. The pickled cabbage can be stewed for a long time; the longer it's stewed, the more delicious it becomes. Near the end of cooking, add salt, then turn off the heat and add chicken powder.
7. A pot of finished pickled cabbage and spare ribs stew.
Sour stew ribs