Pork ribs stew
Overview
Choose braised pork ribs, stew until soft and add various vegetable vermicelli to stew together. The meat is fragrant but not greasy, and the vegetables absorb the fragrance of the meat. Eating steamed buns and rice will definitely go with rice.
Tags
Ingredients
Steps
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Wash the spareribs, blanch them in hot water with cooking wine to remove the foam
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While blanching the ribs, prepare onions, ginger, garlic, dried red peppers, star anise peppers
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Blanch the pork ribs until cooked, take them out and wash them with cold water. Add an appropriate amount of sugar in a pan and fry over low heat until it melts
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Change to medium heat, add pork ribs and stir-fry for a while
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Add the onion, ginger, garlic, dried red pepper, star anise, pepper, etc. that you just prepared and stir-fry until the ribs are slightly brown
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Add appropriate amount of dark soy sauce for color, stir-fry for two minutes
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Add two bottles of beer or hot water, about 1000 ml. The water should completely submerge the ribs. First bring to a boil over high heat, then turn to medium to low heat and simmer
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While stewing the ribs, prepare the vegetables to be added
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Cut the potatoes into cubes, cut the cauliflower into small florets, wash the vermicelli and bean sprouts
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After 30 minutes, use chopsticks to check whether the meat is tender. If it is still a little tough, continue to stew
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Simmer until one-third of the soup remains, add potatoes and bean sprouts, add salt and stir-fry evenly
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When the bean sprouts become soft, add cauliflower and sweet potato starch
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Stew until cooked
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Add appropriate amount of chicken essence, stir-fry evenly and serve
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Just load it into a plate
