Chinese Food
Stewed ribs
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During the Spring Festival, visiting relatives and friends are busy. It's like robbing time to cook at home. The first day I saw the stewed pork ribs. I didn't see the movement nest the next day. My mother was worried. I was afraid that I would spoil the ribs. So she stewed them by herself. There's no special way. It's to put all these materials in the pot. Stew them slowly. It is estimated that the stew lasted for more than an hour. The salt put in 10 minutes before starting the pot. A few drops of raw soy sauce were sprinkled. I didn't expect that it tasted delicious. It tasted rotten. It didn't jam my teeth at all. It was better than my usual agitation. Each of them ate a lot. I'm in a hurry to take a picture. Mom said. If she does it exactly according to her own way, even if she doesn't blanch the water, she will put it all in the pot. At most, she can skim the foam. The ribs were for dinner. I didn't have time to take a picture. The next day I put the rest of the ribs and soup back to the pot. Somehow I showed my mother's skill. The ribs didn't just come out of the pot
Cooking ingredients
Cooking Steps
Step1:Chop the ribs into small pieces. Clean the
Step2:Blanching to remove blood foa
Step3:In a hot pot. Slice the scallion, ginger and three octagon
Step4:Put a little soy sauce in the pot. When the water is boiling, turn the heat down. Cover and simmer slowly
Step5:Until the soup is thick, sprinkle some salt, a little soy sauce, and stew for another 10 minutes. Out of the po
Step6:Rotten meat and fresh sou
Step7:Swee
Cooking tips:After the meat is blanched, stew it in hot water to prevent the protein from shrinking due to sudden cold; put salt 10 minutes before leaving the pot to make the meat ripen quickly, and the taste can adhere to the surface, so as not to eat too much salt. There are skills in making delicious dishes.
