Braised Pork Ribs with Spring Bamboo Shoots
Overview
Spring bamboo shoots are light, tender and refreshing, and rich in nutrients. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body. It is especially high in fiber. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber, and are known as the most precious vegetables. Although bamboo shoots are good, they have high oxalic acid content. Blanching them before cooking can remove most of the oxalic acid. Bamboo shoots are also suitable for cooking with meat, which will give them a particularly delicious taste. Today I made a braised pork ribs with spring bamboo shoots. The aroma of the pork ribs is mixed with the umami of the spring bamboo shoots, and the simmering makes the dish extra delicious and sweet.
Tags
Ingredients
Steps
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Cut the ribs into small pieces and wash
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Blanch the water in a pot under cold water, then rinse with warm water
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Add additional water to the pot, add ginger slices, cooking wine, Sichuan peppercorns, and ribs, cook until the ribs are about half cooked, remove the ribs, and reserve the soup for later use
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Cut the bamboo shoots into pieces and blanch them in water for 2 minutes to remove part of the oxalic acid and reduce the astringency
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Put oil in the pot, add rock sugar and stir-fry over low heat until the sugar color turns green, add the pork ribs, add salt, cooking wine, light soy sauce, and dark soy sauce and stir-fry
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Add the bamboo shoots, add an appropriate amount of the soup used to cook the ribs, turn to medium-low heat and simmer until the ribs are cooked
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The aroma of the meat is mixed with the freshness and sweetness of the bamboo shoots, which is very delicious and sweet
