Pork spine stewed with pumpkin
Overview
Inner Mongolia’s unique sweet pumpkin is delicious whether steamed or boiled. This time I used pork backbone to stew it. The sweet pumpkin closely surrounded the backbone, giving it a rich and fragrant taste. It was really delicious.
Tags
Ingredients
Steps
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After cleaning the pork spine, blanch it again.
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Take out, wash and remove the moisture.
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Onion, ginger, star anise, and peppercorns are ready.
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Heat oil in a wok first, add star anise and peppercorns and fry until fragrant.
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Add the green onions and shredded ginger and stir-fry until fragrant.
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Add water and add the backbone so that the level is slightly higher than the backbone. Cover, bring to a boil and simmer for 10 minutes.
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Cut the pumpkin into large pieces.
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After 10 minutes, add pumpkin and salt to the pot.
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Cover, still bring to a boil and simmer over low heat for at least half an hour, stirring twice in the middle.
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Finally, add some chopped green onion, mix well and serve.
