Roasted pork ribs with carrot

Each 100 grams of carrot contains about 0.6 grams of protein, 0.3 grams of fat, 7.6 - 8.3 grams of sugar, 0.6 mg of iron, 1.35 - 17.25 mg of provitamin A (carotene), 0.02 - 0.04 mg of vitamin B2, 0.04 - 0.05 mg of vitamin B2, 12 mg of vitamin C, and 150.7 kilojoules of calories. It also contains pectin, starch, inorganic salts and a variety of amino acids. Among all varieties, the dark orange-red carotene content is the highest, and the energy content of various carrots ranges from 79.5 dry joules to 1339.8 kilojoules.

Recipe Recommendations

ribs appropriate amount
carrots appropriate amount
onion appropriate amount
Jiang appropriate amount
blending oil appropriate amount
salt appropriate amount
soy sauce appropriate amount

original
burn
ten minutes
ordinary

Steps for Roasted pork ribs with carrot

Wash the pork ribs, place them in an electric pressure cooker, add ginger slices, and a spoonful of water. Plug in and call the "Hard to Know" and "Ribs" files.

When making soup, prepare a carrot, slice it, and cut the green onions into small pieces.

After boiling the pork ribs soup, add salt to taste, and serve the soup (keep this soup to drink).

Remove the ribs and set aside.

Heat the oil in the pan, add carrot slices and stir fry.

Add the ribs and stir fry.

Then add soy sauce and pork ribs soup to slightly soak in the flavor of the ingredients. Cover and cook.

Cook until the soup is halfway left, add the green onion segments, stir fry, and remove from the pan.