Sichuan Style Winter Melon Braised Pork Ribs
Overview
When I was young, my mother often cooked pork ribs with potatoes and roasted pork ribs with winter melon for me to eat. When braised pork ribs, I like to use winter melon the most. It is not only delicious, but also nutritious and healthy. I like to cook, and I have been influenced by my mother since I was a child. I learned a lot from her. Good food, let’s share it together. I hope everyone likes my hometown-style winter melon braised pork ribs
Tags
Ingredients
Steps
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For the ribs, choose Thousand-child ribs and let the butcher chop them well
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Change the knife and wash the ribs
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Boil the ribs in a pot of cold water. After boiling, remove them for 2 minutes
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Cool the cooked ribs in cold water and wash them
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Finely chop bean paste, star anise, and kaempferol; soak sea pepper, ginger slices, and garlic; dry sea pepper sections
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Put more oil in the pot
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When the oil is 60% hot, add Sichuan peppercorns and stir-fry the ribs together; stir-fry until the ribs turn slightly yellow and there is no moisture inside the ribs, then it is just right [convenient for coloring and flavoring]
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Then add bean paste, soaked sea pepper, ginger slices, garlic cloves, star anise, kaempferol, and dried sea pepper. Stir-fry together until fragrant and colored [need to produce red oil]
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Make soup. At this time, taste it for saltiness and add some braised soy sauce and salt. [Bake on low heat for 40 minutes]
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Peel the winter melon
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Changed to Tuo Tuo
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Put the winter melon inside the pork ribs, cook them together over low heat, and add some braised soy sauce [I cooked it for more than 20 minutes until the winter melon is cooked and soft]
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Finally, add some MSG and cook
