Sour stew ribs
By VicentaLakin
The sour cuisine is made of cauliflowers and sour cuisine, which are healthy and well nourished, and which, when they come out of the cuisine, combine the sour cuisine with the sour cuisine, and sour cuisine with the sour cuisine, which is salty and sour. It's a dish that makes people eat more
Recipe Recommendations
- ribs two
- sauerkraut 200g
- fans 50g
- ginger slices Four or five tablets
- wolfberry Four or five grains
- dried red pepper according to personal taste
- cooking wine a spoonful
- salt appropriate amount
- sugar Half a spoonful
- white pepper a small spoonful
- green onions 4g
- cinnamon 3g
- geranyl three pieces
- octagonal a
- slightly spicy
- burn
- an hour
- simple
Steps for Sour stew ribs
1
Prepare all the material you need...
2
Onion wash, clean slices, ginger slices, a few fragrance leaves and cinnamon, one for eight
3
Don't be lazy. Make sure the soup's pure and the water is well washed up with warm water
4
(b) The wine fires continue to burn the little fire caps for an hour with fresh ribs, onions, etc.;
5
We'll have to clean it up and cut it up
6
Slice a little bit of chili. Slice a little
7
I'll have a good steak soup in the bowl
8
Hot in the pot, oil in the oil, and a little fragrance of ginger chips;
9
Add sour vegetables with medium-to-medium fire for three to five minutes;
10
Joined by the roasted ribs and the broth
11
(b) Infusion of salt, sugar, and burning of the fire to turn the fire into stew for 10 minutes;
12
Join the fans
13
White pepper powder and platinum, continue to cook for about five minutes, and the fans are ripe。
14
A lot of people say they've seen a straight stream of spit.
15
Mr. Shae said it's good. I'll eat it better when I get home in September.Sour stew ribs Make Tips
Things to note:
1. The pickled cabbage must be rinsed once with water before use. You can buy whole pieces and slice them yourself, or buy pre-sliced pickled cabbage.
2. Spareribs stew seasoning packets are available in supermarkets or at spice stalls in markets.
3. The vermicelli can also be substituted with mung bean sheets or sweet potato noodles. Mung bean sheets or sweet potato noodles need to be soaked in hot water in advance to soften before adding to the pot.
4. You can also choose pork spine bones, but the stewing time will need to be increased; spine bones do not become as tender as spareribs as easily.
5. Adjust the saltiness mainly according to your own taste. The sugar is primarily used to neutralize the excessive sourness of the pickled cabbage.
6. The ribs can be soaked in clean water for about an hour in advance, changing the water twice during the process to remove the blood. You can also wash them clean and stew them directly, but skim off any scum produced during stewing. Generally, clean spareribs will not produce too much scum.