The hot pot with rich soup and meat flavor is more delicious-----pork chop hot pot
Overview
Hot pot has become the family's favorite way of eating in the cold winter. You can cook a pot of broth, cook your favorite side dishes around the steaming stove, and keep warm while eating delicious food. My daughter likes to eat braised pork ribs, so today I used the braised pork chop method. First, I stir-fry the pork chops until they are crispy and crispy. The soup base that has been stewed for a long time also has a rich flavor. The vegetables blanched with it are already very delicious. It tastes great when eaten with some sesame-flavored sauce.
Tags
- hot dishes
- common dishes
- hot pot
- children
- old man
- dinner with friends
- northwest cuisine
- winter recipes
- aniseed
- beef balls
- bibimbap sauce
- broccoli
- cauliflower
- chicken essence
- chinese cabbage
- chives
- cooking wine
- crispy dumplings
- doubanjiang
- fungus
- garlic
- lettuce
- light soy sauce
- mushrooms
- old soy sauce
- pork ribs
- salad oil
- sesame oil
- shrimp
- sugar
- tahini
- ginger
- green onions
- salt
Ingredients
- Aniseed 1
- Beef balls Appropriate amount
- Bibimbap Sauce Appropriate amount
- Broccoli Appropriate amount
- Cauliflower Appropriate amount
- Chicken Essence Appropriate amount
- Chinese cabbage Appropriate amount
- Chives three
- Cooking wine Appropriate amount
- Crispy dumplings Appropriate amount
- Doubanjiang Appropriate amount
- Fungus Appropriate amount
- Garlic Two petals
- Lettuce Appropriate amount
- Light soy sauce Appropriate amount
- Mushrooms Appropriate amount
- Old soy sauce Appropriate amount
- Pork ribs 500g
- Salad oil Appropriate amount
- Sesame oil Appropriate amount
- Shrimp Appropriate amount
- Sugar Appropriate amount
- Tahini Appropriate amount
- ginger A small piece
- green onions Appropriate amount
- salt Appropriate amount
Steps
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Pour water into the pot, bring to a boil over high heat, add the ribs, blanch for 2 minutes, remove the ribs and drain the water, discard the blanching water.
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Pour oil into the pot, heat over high heat until the oil is 50% hot, add aniseed ginger slices and garlic slices and stir-fry until fragrant.
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Reduce heat to low, add bean paste and stir-fry until fragrant and red oil emerges.
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Add the pork ribs and stir-fry for about 2 minutes.
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Add cooking wine, light soy sauce, dark soy sauce, stir until the color is even, then pour in boiling water.
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Add chives and a little sugar, cover the pot, and simmer over low heat for 40 minutes. Before serving, add a little salt into the hot pot and start scalding the hot pot.
