The winter ribs
By VicentaLakin
Every January and February, it's a good time to eat winter. Winter is clean, clean, aromatic, pine, and soft, and has the reputation of "Golden Jade, One in the Vegetable". Liang Sumiqiu wrote in Yasher ' s Eating: No bamboo is vulgar, no flesh is thin, and if not, the meat is cooked. It's good to see winter. A few days ago I went to the country and dug up a few yellow heads, young ones, and went home with the ribs to make a red-burned winter fragrance, a fragrance of the ribs, a fine piece of sweet sweets, and to become a nice, smug aristocrat
Recipe Recommendations
- pork ribs appropriate amount
- winter bamboo shoots appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for The winter ribs
1
Winter cut-off
2
The water boils for three minutes. This will remove some of the herbic acid contained in the winter
3
The ribs are washed and cut to pieces
4
It's cold. It's cold
5
Hot water in the pot, wine and ginger and pepper, boiled to the quintex
6
It's out of the ribs. The broth can burn everything else
7
A little oil in the pot, a little spice, a little fragrance
8
Down to the ribs, with wine, smoke, and a little old-fashioned paint
9
The winter after pouring into the water
10
Add hot water (or boiled broths) and small fire stew for 30 minutes
11
The fire gathers juice