Delicious pork ribs with the strength of seaweed and the sweetness of the sauce. This is a very classic dish. Although it takes a long time, it can be stewed a lot at once and enjoyed slowly. It is delicious for the whole family.
Ribs can be made of long ribs, wishbones or spine, fresh.
The braised sauce can be replaced with soy sauce, and friends who like to eat sweet can add more sugar.
Just put less seasoning on dry goods, especially cinnamon. Just put in a small piece. Put too much seasoning is too strong, so people who don't like seasoning can not put it on.
Chili peppers are added according to taste, but a little spicy taste is better.
The seaweed takes a longer time to grow, and the meat is thicker and tender. It usually takes a day to grow the seaweed. People with good knives can cut it into strips and tie it into seaweed knots.
Stewed pork ribs with seaweed
By EfrenHoeger
Recipe Recommendations
- ribs three pounds
- kelp several
- salt a spoonful
- Lee Kum Kee Braised Sauce appropriate amount
- nutmeg one
- geranyl Three or four slices
- cinnamon a
- octagonal three to four
- green onions Cut one into sections
- salad oil appropriate amount
Steps for Stewed pork ribs with seaweed
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1. Three kilograms of fresh ribs, about a small basin, spare
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2. Prepare a bowl of green onions, several slices of ginger, a few dry red peppers (the quantity depends on the taste), three star anise, one nutmeg, four fragrant leaves, and a piece of cinnamon.
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3. Cut fresh seaweed into slices and prepare a bowl. If the seaweed is soaked, please soak it for 8 hours in advance.
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4. Blanch the ribs in a warm water pan. Remove them when the color changes.
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5. Clean the blanch pot, add oil,(slightly more than stir-fried home-cooked dishes), and saute the onions, ginger, and dried peppers until fragrant.
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6. Pour the pork ribs into the pan with stir-fried chives and ginger, stir fry, and coat with oil.
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7. Add water to the oiled pork ribs pot to annihilate the ribs, then pour in the seaweed, add braised sauce, star anise, cinnamon, fragrant leaves, and nutmeg, stir well until the color of the soup water turns brown.
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8. Bring to a boil over high heat and simmer over low heat for about an hour. You can taste it and feel that the meat is rather rotten before taking it out. Add a small spoonful of salt when taking it out. Don't add too much salt, because the braised sauce itself is salty.
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9. Then take out the pan and pour into a large soup bowl. You can add a little fresh chopped green onion to decorate the color. In this way, you can eat a bowl of fragrant big bones.