Water chestnut rice roasted pork ribs, the allusion behind this delicacy, is like a historical picture, telling the charm and life of the water town in the south of the Yangtze River. Water chestnut, as an aquatic plant, has been a specialty of the Jiangnan region since ancient times, and pork ribs are a common meat ingredient in Chinese cooking. The combination of the two is not only delicious, but also rich in profound regional cultural connotation.
When it comes to making, the cooking process of water chestnut rice roasted pork ribs can be described as an art, and the following is its detailed process, if you are interested, you may wish to follow the steps to make it step by step:
Grilled pork ribs with water chestnut rice
Ingredients & Distribution:
Water chestnut rice, pork ribs, ginger slices, small dried peppers, green Hangzhou peppers, pork bones, millet peppers, salt, monosodium glutamate, pepper, dark soy sauce
Steps:
- Clean the water chestnut rice and put it in a steaming bowl with the pork bones, add an appropriate amount of water, salt and lard and stir well, and steam the water chestnut rice with water for 25 minutes.
- Chop the pork ribs into small pieces, put them in a pot under cold water, add green onions, ginger and cooking wine to blanch, skim off the foam, remove and rinse to control the water for later use.
- After the pot is cleaned, heat the oil, add ginger slices, pork ribs and stir-fry until they change color, add a little white wine to increase the flavor, the pork ribs are almost fried, add a few small dry peppers, and add green Hangzhou peppers to increase its fragrance.
- Bring the water to a boil, skim off the foam, pour into a pressure cooker and simmer over low heat for half an hour.
- Pour the simmered pork ribs into the wok, put the water chestnut rice into the pot with the original soup, add salt, monosodium glutamate, pepper, dark soy sauce to season and color, and turn on the high heat to collect the juice in the millet pepper section.
At this point, a dish of red and yellow color is staggered, and the oil is smooth and shiny, and the roasted pork ribs with water chestnut are ready. Tasting water chestnut rice roasted pork ribs is not only a taste bud enjoyment, but also a cultural experience. Its combination of meat and vegetables is nutritious and healthy, fully demonstrating the wisdom and charm of Chinese cooking. With each bite, the pork ribs are tender and fragrant, and the glutinous taste of water chestnut rice makes the whole dish fragrant and attractive, which makes people have an endless aftertaste.
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