Chinese Food
Stewed spareribs with pickled vegetables
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As for the origin of northeast cuisine, we need to talk about how to break through Guandong. Because the Northeast cuisine comes from Shandong cuisine. Shandong cuisine is mainly characterized by pickles and pickles. It is very in line with the dietary habits of the northerners. It has a heavy taste and a salty mouth. Shandong people brought these eating habits and characteristics to the Northeast together when they entered Guandong. Such as the Northeast dalapi, chicken stewed with mushrooms, three delicacies, potato stewed meat, sauce big bone, pickled pork ribs are very popular. The stew is healthy, delicious, nutritious, and tastes strong after stewing with meat. Stewed pork ribs with frozen tofu and pickled vegetables is the most delicious northeast dish at the table in winter. Pork ribs integrate the sour beauty of pickled vegetables. Pickled vegetables remove the greasiness of meat. Moreover, the soup tastes fresh, salty, delicious and fragrant.
Cooking ingredients
Cooking Steps
Step1:Wash pickled cabbage. Slice it into several layers of thin slices. Then cut it into silk for standby. Take 1 / 2 pickled cabbage silk and put it in the casserol
Step2:Blanch the spareribs with boiling water to remove the blood and dirt on the surface. Put them on the sauerkraut
Step3:Then put the remaining 1 / 2 pickles on the spareribs. Spread the frozen tofu with the cut pieces
Step4:Put the pork on the last yard. Add enough water to the casserole
Step5:Add ginger slices and bring to a boil over high heat. Add cooking wine and salt after boiling. Turn to low heat and continue to boil for 1 hour. Bring to a boil until the ribs are crisp and rotten
Step6:Finally, add cilantro and pepper to taste it.
Cooking tips:It's fragrant but not greasy. It's good with rice steamed bun and corn cake. There are skills in making delicious dishes.
