Chinese Food
Braised ribs with dried vegetables
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It's a hot day. Everyone is sweating in the kitchen. But don't stir fry and explode. Use more cooking and stewing techniques. It should be good. Whether eating meat in hot weather is a little bit like that. However, it's better to live without bamboo than eat without meat. I thought about it before and after. There was a dried vegetable in the meat. It was made by my aunt. This meal should not be a big fish and meat. I still eat vegetable drops. If there is no dried vegetable, it can be replaced by the mouldy dried vegetable bought from outside. It's just as delicious.
Cooking ingredients
Cooking Steps
Step1:Soak the dried vegetables half an hour in advance. Wash away the floating dust. Drain the water slightly. My dried vegetables are dried by myself. It's not particularly salty. So just soak them to remove floating dust. If you use moldy dried vegetables, properly increase the soaking and cleaning tim
Step2:Wash ribs. Blanch in cold water. Add rice wine and cook slightly. Rinse to remove froth. Drain.
Step3:Slice ginger, wash shallot, tie knot, wash coriander and prepare seasoning.
Step4:Sit in the hot oil pot. First, choke the ginger slices. Stir fry the bean paste to get the red oil. Lower ribs. Remove the ribs and drain the sauce evenly.
Step5:Dry and stir fry. Add a small bowl of water. Put onion on top. Boil over high heat and turn to low heat for 30 minutes. Turn the fire again. Add a little sugar. Collect the dry juice. Sprinkle the parsley on it. Leave the pot.
Cooking tips:Ribs are lamellar ribs of the chest. The meat layer is thin, the meat quality is thin and the taste is tender. But because one side is connected with the back, the bone is thick. There are skills in making delicious dishes.
