Juewei Pork Ribs Noodles
Overview
I bought 2 kilograms of pork ribs. I originally wanted to make braised pork ribs with radish. I cooked some more soup and made 2 bowls of pork rib noodles. Unexpectedly, this accessory turned out to be surprisingly delicious. Because of the radish, the pork rib soup has a sweetness that needs to be experienced slowly. It is endless aftertaste. It is different from the traditional pork rib noodles, so it also conforms to the connotation of making an old dish new.
Tags
Ingredients
Steps
-
Rinse the ribs several times and then rinse them with beer water (a small stream of running water) for half an hour.
-
Wash and cut the radish into cubes and place in a casserole for later use.
-
Marinate the rinsed pork ribs with cooking wine, light soy sauce, dark soy sauce, salt and vinegar for ten minutes. Adding a little vinegar can make the ribs more tender and facilitate calcium absorption.
-
Heat oil in a pan, add dried Sichuan peppercorns, star anise, and dried chili peppers and fry until fragrant. Remove the Sichuan peppercorns and do not use them. Add the ginger pieces and sauté until fragrant.
-
Pour the marinated pork ribs and the sauce into the pot and stir-fry for a few minutes to evenly color.
-
Add half a bowl of cold water to cover more than half of the ribs, bring to a boil over high heat, then reduce to medium to low heat and simmer for half an hour.
-
Pour the ribs into the casserole along with the soup, cover and cook for fifteen minutes.
-
Put another pot of boiling water under it, take a bowl and pour the pork ribs and radish soup, add a little salt, monosodium glutamate, pepper oil, and chili oil, take out the cooked noodles, add two pieces of ribs, sprinkle some chopped green onion sausage, and the fragrant and unique pork ribs noodles are successfully cooked!
