Chinese Food
Spareribs with pickled vegetables
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In the winter solstice, you can eat more than dumplings. Come to a large bowl of hot pickled pork ribs. The fragrant meat of the ribs is absorbed by pickled vegetables. It's appetizing and greasy. It's a big hard dish for winter tonic.
Cooking ingredients
Cooking Steps
Step1:A large plate of pickles is essential.
Step2:Wash the spareribs and then put them in the kitchen paper to drain the water.
Step3:My family doesn't like pickles very much. They always feel a little sour and astringent when they are delicious. Hua'er once tried to fry them with prickly ash. With the smell of prickly ash, they filtered out the prickly ash. Only the base oil with the smell of prickly ash was left. Using this to cook pickles, the taste is not only strong, but also less astringent.
Step4:Heat the pan and put in the bottom oil. Add in the chopped green onion and ginger. Stir fry the ribs. Add in some cooking wine and stir fry. Then add soy sauce and oyster sauce. This dish is not suitable for old soy sauce. It's too dark and salty.
Step5:Add warm boiled water. Add pickles. It's good if the water hasn't passed the pickles. Boil it over high heat. Simmer for about half an hour.
Step6:I like spicy food. I added two little peppers in the middle. The standard is not that the ribs are cooked (of course, the ribs must be cooked). But the soup is absorbed slowly. Open the pot. There is soup. But not much. And you can smell the strong taste of pickled vegetables containing gravy. Use a small spoon to make some soup. It's a bit thick. It's full of the strong taste of pickled vegetables and ribs. That's good.
Step7:This dish can fully stimulate the taste buds. Two bowls of rice match. There is no problem eating them all.
Cooking tips:Salt should be moderate. Some pickles are salty. This dish is salty, fresh and sour. Too salty affects the taste. There are skills in making delicious dishes.
