For meat-oriented people, a stew of pork ribs is enough to whet the appetite. The rich vegetables and ribs are wrapped in the rich aroma of sauce on the table, making everyone in a dilemma about which ingredients to taste first.
My pork ribs stew originated from the famous Northeast dish in Northeast China. The seasoning had to be changed because I couldn't buy the Northeast sauce. Stewing recklessly? Of course you can do whatever you want.
Stewed pork ribs
By SydneyBode
Recipe Recommendations
- ribs 500 grams
- long eggplant one
- oil beans 250 grams
- pumpkin 1/4 of
- green onions 1 segment
- Jiang 4 tablets
- soybean paste 80 grams
- soy sauce 20ml
- salt appropriate amount
- cooking wine 30ml
- octagonal 2 pieces
- cinnamon 1 block
- pepper 1 grams
- oil 15ml
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Stewed pork ribs
1
Wash the ribs and chop them into small pieces. Bring the water in the cooking pan to a boil. Add the ribs and boil them, skim off the blood foam, remove and soak them in cold water, clean, remove and drain the water.
2
Wash the old corn and cut it into small pieces. Peel the pumpkin, remove the flesh and cut it into slightly larger hob pieces.
3
Oil beans choose to remove the old tendons pinch off both ends wash, break into two halves.
4
Heat the wok and pour in the oil. After heating it slightly, add star anise, cinnamon, pepper, onion, and ginger and saute until fragrant.
5
Pour in the ribs and stir fry, add soy sauce, soy sauce, and cooking wine, stir fry well with enough water, add corn, pumpkin, and oil beans after boiling, bring to the boil, turn to low heat, cover and simmer for about 40 minutes.
6
Cut the eggplant into hob pieces and place it in the pan, add salt and simmer for about 10 minutes until cooked.