Stewed egg with pork ribs and seaweed
By JosePfeffer
Winter is the time to replenish, so it is very healthy to eat some meat at this time, so everyone should live up to their stomachs for the sake of health! I learned this dish from my aunt, and I fell in love with it after eating it! Kelp can relieve the greasy nature of ribs, and with quail eggs, it increases protein, which is very nutritious and satisfying! Try it quickly!
Recipe Recommendations
- ribs 4 pieces
- quail eggs of 10
- onion appropriate amount
- Jiang appropriate amount
- oyster sauce 1 teaspoon
- sugar appropriate amount
- seafood soy sauce 1 teaspoon
- cooking wine 1 teaspoon
- pepper 1 teaspoon
- aniseed one
- pepper appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed egg with pork ribs and seaweed
1
Preparation of raw materials: Wash ribs and seaweed roots, cook quail eggs, slice ginger, and cut green onions into small pieces.
2
Put the ribs into the pan with cold water, add cooking wine, onions and ginger to remove the fishy smell, and blanch them until done.
3
Blanch the ribs in water and remove them, and slice the seaweed roots.
4
Heat the pan and cool the oil, add the spring onion, ginger slices, pepper, and aniseed.
5
Add pork ribs and 1 teaspoon sugar and stir fry.
6
Stir fry the ribs until they are colored, add more boiling water, simmer for about 20-30 minutes, then add seaweed and start simmer for about 20 minutes.
7
At this time, the ribs and seaweed are soft and rotten, and then add quail eggs to stew for about 5-10 minutes.
8
Finally season, add 1 teaspoon oyster sauce, 1 teaspoon seafood soy sauce, 1 teaspoon pepper, and collect the sauce over high heat.
9
The ribs are crispy, fragrant and soft, and the seaweed and quail eggs are full of aroma. This is the biggest feature of this dish. Hurry and try this delicious food!Stewed egg with pork ribs and seaweed Make Tips
Because oyster sauce and soy sauce have been added to the dish, you don't need to put salt, otherwise it will be salty!