Braised pork ribs and carrot recipe-Chinese Food-best chinese food recipes-cooking food

Braised pork ribs and carrot

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When carrots and oils meet, the carotene in them can be converted into vitamin A. It's especially good for the eyes. But carrots have a smell. Many children don't like them. Don't worry. Burn it with ribs. The sugar in it can not only add flavor to the whole dish, but also let the meat smell cover the taste of carrots. It's killing two birds with one stone. For people who use eyes for a long time, there are children. This dish is very worth trying. -

Cooking ingredients

cooking wine:moderate amount

braised soy sauce:moderate amount

salt:4G

Cooking Steps

Step1:Chop pork ribs into small pieces. Wash away bone residue with wate

Step2:Put it into a cold water pot. Boil it over high heat. Put more water in it. After foaming, use chopsticks to clip out the ribs directly

Step3:The blanched spareribs look at lissoto

Step4:Pour a little oil into the wok. Put in the star anise and garlic to stir fry the fragrance

Step5:Stir fry the spareribs for one minute. Pour in some cooking wine to remove the smel

Step6:Add some soy sauce to mi

Step7:Stir fry evenly. Let each ribs dip in the color of soy sauc

Step8:Pour hot water along the edge of the pot. Don't turn over the ribs; cover the pot and simmer on low heat

Step9:Two carrots scrape off the skin. Clean them

Step10:Cut into hobs. Don't be too big or too thic

Step11:Use chopsticks to pierce the place with thick meat. You can pierce it easily

Step12:Put the carrot into the pot. Stir well. Cover and simmer for about 15 minutes until the carrot is ripe

Step13:Nutritious and tast

Step14:The meat is rotte

Cooking tips:Ribs exclude spareribs. There is a part of vertebrae at the bone end. Put more water for blanching spareribs, so that you can directly clip the spareribs out of the pot. There is no need for additional cleaning. The color of braised soy sauce is more beautiful than that of soy sauce. The color is lighter than that of old soy sauce. The color is heavier than that of raw soy sauce. Carrots should not be put in too early to prevent them from becoming rotten. There are skills in making delicious dishes.