Stewed spinach rolls with pork ribs
By GildaCorwin
My mother came to make it once before, but I didn't know if it would work for the first time, and I didn't take photos. This time, I also thought of making it at the last moment and was planning to eat noodles. It was also the right time to cook pork ribs. If I don't cook sweet and sour, or if I don't add dry goods, I always feel a little greasy! But I can't always eat those things, so I decided to save some for ribs when I made a last-minute decision!
Recipe Recommendations
- ribs 500 grams
- dried Hawthorn appropriate amount
- chives appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- Vegetable Zhixian appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Stewed spinach rolls with pork ribs
1
Making spinach papers: Add a little olive oil and salt to the dough, make it dry, reluctantly knead it into a ball and place it in a fresh-keeping bag and refrigerate it in the refrigerator for 2 hours; take out the dough again and place it in the dough press, prepare the largest gear, and repeatedly fold and press the dough, and then adjust it to the second gear to form the ideal dough sheet; cut it into the appropriate length and width, draw a knife in the middle of the noodle, and then put one end into the middle hole and pull it out to get a beautiful spinach roll; The extra corners can be pressed repeatedly into dough sheets to make noodles!
2
Soak the ribs in cold water for about 1 hour in advance, and remember to change the blood; finally wash them with warm water for later use.
3
Slice the ginger and garlic, beat the chives into knots and set aside.
4
Heat the pan and add the ribs and stir-fry.
5
When the ribs change color, add ginger slices, star anise, cinnamon, and fragrant leaves and stir well until both sides of the ribs are golden brown.
6
Pour in a large teaspoon of cooking wine and stir fry until dry.
7
Add dried hawthorn and chive knots.
8
Add 2 tablespoons of Kikkoman soy sauce.
9
Stir well and color.
10
Add garlic slices separately.
11
Add one rock sugar.
12
Add appropriate amount of warm water and pour in the ribs along the edge of the pan.
13
Bring to a boil over high heat and turn to medium heat and simmer.
14
When it is about two-thirds of the soup, add 1 teaspoon of salt and stir well.
15
Spread the spinach paper on top.
16
Turn to medium to low heat and simmer for about 15 minutes until the paper is done.
17
Finally, add a few fresh vegetables and stir well.
18
Add some red pepper to garnish (optional).Stewed spinach rolls with pork ribs Make Tips
1. It is recommended to use a non-stick pan to make it, because later on, I think if it is an iron pot, it may burn the pan! Then add more water or observe the heat yourself. 2. The thickness of the paper must be the same, so that it will be easy to get familiar with it! Be dry when mixing dough, so that the paper will be smooth! hehe