On the Lantern Festival, my husband's friend came to the house to "grab food"(his friend's exact words) and cooked a radish ribs, which was well received by everyone. It's not an exaggeration to say that he ate a little, entered the house empty for two minutes, and left after having a full meal...
It's not that I care about a little bit about others, but I think this is the most basic courtesy of being a person! I remember he was very polite when he came to my house, but he changed after getting married. Can marriage change a person's literacy?!
I had hot pot at home the night before yesterday, but there was still a small piece of seaweed left. I used one to cook when cooking ribs in the morning. I didn't expect the taste to be even different. The radish is soft and glutinous, absorbs enough of the braised juice, making it very smooth and delicious.
Stewed ribs with radish and seaweed
By PiperSmith
Recipe Recommendations
- ribs appropriate amount
- kelp appropriate amount
- ginger appropriate amount
- dried chili appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for Stewed ribs with radish and seaweed
1
Add appropriate amount of cooking wine to the chopped ribs and marinate for half an hour.
2
Put it into a steamer and steam over high water for 15 minutes. After taking out of the pan, separate the ribs and the soup. Don't pour out the soup, it will be useful later.
3
Clean the green radish and cut it into large pieces.
4
Slice seaweed and ginger.
5
Put appropriate amount of oil in a wok, add rock sugar, and turn on medium heat.
6
When the rock sugar in the pan melts and the sugar juice turns dark amber, gently stir evenly with a shovel.
7
Pour the steamed pork ribs along the edge of the pan and stir well.
8
Add carrot pieces and stir fry.
9
Add the seasonings (ginger, pepper, dried pepper, cinnamon, star anise) and stir fry for one minute.
10
First pour the steamed pork ribs into the edge of the pan, and then add water until the ribs are submerged.
11
Add a few drops of vinegar to make the pork ribs more tender.
12
Cover, simmer over medium to medium heat for 10 minutes, then pour in the kelp slices and continue to simmer.
13
Add a few drops of soy sauce.
14
Simmer until the soup is thin, add salt and stir well.
15
Collect the juice over high heat and serve on a plate.Stewed ribs with radish and seaweed Make Tips
1. Steaming the ribs for 15 minutes over high heat is to make them crispy and tender after they are cooked. You can also not steam them, but the stewing time will be relatively prolonged.