Three auspicious treasures—"Cicada Chrysalis, Quail Eggs and Grilled Pork Ribs"

Overview

Today I will introduce to you a dish full of love from my mother. Before sharing this dish with you, let me tell you the origin of this dish and the story in it. I am a snack connoisseur who was born in a family of foodies. I was influenced by my family environment since childhood and gradually became a taotie who loves food and makes delicious food. This is also the origin of the name of my store. Okay, let’s get down to business. Speaking of this dish, I have to talk about the years when I was studying abroad when I was a teenager. At that time, I had just graduated from junior high school and was studying abroad alone. Whenever I missed home in the dead of night, what I missed most was my mother’s cooking that made me think about it day and night. When it comes to mom's dishes, I believe that everyone will have one or more favorite mom's dishes in their hearts. My favorite is the auspicious three treasures dish created by my mother. Every time I think of this dish, I always think that my mother is really amazing. These three ingredients that are not related to each other are perfectly blended together! The origin of the Three Auspicious Treasures is very interesting. Its birth originated from a quarrel over what to eat. The reason for the quarrel was very simple. Some people wanted to eat cicada pupae, others wanted to eat quail eggs, but I just wanted to eat ribs. When we were arguing about who would decide what to eat, my mother came up with a compromise plan. She said, stop arguing. What’s the point of arguing (Northeastern dialect)? Since we all want to eat, let’s have three things in one pot. This way, the dish "Cicada Chrysalis, Quail Eggs and Braised Pork Ribs" was born, and my mother also euphemistically named it Jixiang Three Treasures. Now I will share this auspicious three treasures created by my mother with all you foodies.

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken essence
• cicada pupa
• cooking wine
• ginger
• green onions
• oyster sauce
• pork ribs
• quail eggs
• soybean oil
• thirteen incense
• garlic
• soy sauce

Ingredients

Steps

1. 1 First, let us prepare all the ingredients and ingredients. Ingredients: 500 grams of pork ribs. Accessories: 250 grams of cicada pupae, 250 grams of quail eggs, 5 cloves of garlic, 3 slices of ginger, and a section of green onions. Seasoning: 2 tsp of chicken essence, 1 tsp of thirteen spices, 1 tbsp of cooking wine, 1 tbsp of soy sauce, 2 tbsp of cooking oil, and 2 tbsp of soybean oil

   

2. 2 Boil water in a pot. When the water boils, add cicada pupae and cook for 5 minutes.

   

3. 3 Boil the quail eggs under boiling water for 5 minutes. (Please note here that the boiled quail eggs are placed in cold water and allowed to cool. After cooling, replace with new water. It will be easier to peel the eggshells in the water)

   

4. 4 sliced ginger

   

5. 5 Green onion modified with knife

   

6. 6 garlic slices

   

7. 7 Hot pot with cold oil, (I want to explain here that many people’s iron pots will stick to the pot when frying meat. The main reason is that the pores of the iron are not completely closed. Here is a way to teach you, which is to "heat the pot with cold oil". First heat the iron pot, then add cold oil, and evenly shake the oil to the wall of the pot, so that it will basically not stick to the pot.)

   

8. 8 Two tablespoons of soybean oil

   

9. 9 Heat the oil and sauté the ginger, onions and garlic until fragrant (use medium heat at this time, use low heat if you are not sure about the heat)

   

10. 10 After the ginger, onions, and garlic are sautéed until fragrant, stir-fry the pork ribs over high heat until they change color.

    

11. 11 tablespoon cooking wine.

    

12. 12 tablespoon soy sauce.

    

13. 13 Thirteen incense 1 tsp.

    

14. 14 Fry the ribs until browned (it's best to stir-fry over high heat so that the burnt aroma can come out. If you can't control the heat, stir-fry slowly over medium heat), add water to cover the ribs (bring to a boil over high heat).

    

15. 15 After the fire comes to a boil, add two tablespoons of oil, then reduce the heat to low and simmer slowly for better flavor.

    

16. 16 After simmering over low heat for 20 minutes, add cicada pupae and quail eggs and continue to simmer over low heat.

    

17. 17 Continue to simmer on low heat for 20 minutes, then increase to high heat to reduce the juice and add 2 tablespoons of chicken essence.

    

18. 18 Keep the fire going to dry up the soup and coat the ingredients evenly with the soup. (At this time, be sure to stir-fry constantly to prevent the vegetables from burning.)

    

19. 19 After the soup has dried up, take it out of the pot and put it on a plate, bring a bottle of beer and two bowls of rice. The most beautiful thing in life is nothing more than this! ! !