Stewed pork ribs with dried bamboo shoots
By VicentaLakin
Recipe Recommendations
- ribs a
- dried bamboo shoots 200 grams
- water
- soy sauce 2 teaspoons
- soy sauce 1 teaspoon
- cooking wine 2 teaspoons
- white sugar 1 teaspoon
- salt 1/4 teaspoon
- shisanxiang 1/4 teaspoon
- chicken essence 1/3 teaspoon
Steps for Stewed pork ribs with dried bamboo shoots
1
When purchasing dried winter bamboo shoots from Zhejiang or Fujian, it is best to use baked bamboo shoots, which are tender. Don't choose dried bamboo shoots processed at the roots of the bamboo shoots. They will be too old and taste stale.
2
Put it in warm water one night in advance to soak it until the hair is swollen. If it is too late, place it in a boiling water pot and cook for 5-8 minutes until it cools naturally, rinse with water, and change to cut into sections for later use.
3
Wash the ribs and chop them into pieces.
4
Put the soaked shredded dried bamboo shoots and pork ribs into a pressure cooker (or a saucepan or earthen pot), add water, preferably just enough to pass through the ingredients, add 2 teaspoons of soy sauce, 1 teaspoon of soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of white sugar, a little thirteen spices seasoning powder, 1 teaspoon of minced garlic, and cover.
5
Cover the fire and burn it on high heat, open the atmosphere and start timing, keep the atmosphere for 15 minutes, turn to low heat for 3-4 minutes, and then turn off the heat.
6
After the gas is exhausted, open the lid, add half a teaspoon of chicken essence and a handful of spring onions, mix well, and serve.
7
The ribs absorb the aroma of dried bamboo shoots, and the oil of the meat is fully absorbed by the dried bamboo shoots. The two borrow each other's flavor and are both delicious and refreshing. It's really good!Stewed pork ribs with dried bamboo shoots Make Tips
Stew in a earthen pot, and simmer over low heat for at least 2-3 hours before it can be soft and delicious.