Black bean ribs
By RandiBarrows
Black beans are flat in nature and sweet in taste; they return to the spleen and kidney meridians; they have the effects of swelling swelling and lowering the qi, moistening the lungs and dryness, promoting blood and water, expelling wind and eliminating arthralgia, enriching blood and tranquilizing the nerves, improving eyesight and strengthening the spleen, replenishing kidney and nourishing yin, and detoxifying. I originally wanted to cook it with pig's trotters, but someone wasn't eating it at home, and my son didn't like pig's trotters very much, so I switched to pork ribs instead.
Recipe Recommendations
- black beans appropriate amount
- ribs appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
Steps for Black bean ribs
1
Wash the black beans and soak them in cold water for about 8 hours. Rinse the ribs for later use.
2
Boil the ribs in boiling water with cooking wine for 2 minutes, wash them and place them in a pressure cooker.
3
Pour the soaked black beans into the pressure cooker together with water.
4
Prepare three slices of ginger and two cloves of garlic and put them into the seasoning bag. (You can also put it directly into the pressure cooker)
5
Put the seasoning bag into the ribs and black beans, add a small amount of sugar, a spoonful of light soy sauce, appropriate amount of salt and cooking wine.
6
Add water to make more ingredients, cover, cook over high heat, and turn to low heat for about 15 minutes.Black bean ribs Make Tips
Add less salt first. If you are afraid that it will be too weak, open the lid and taste it halfway to make adjustments.