Now pork is not cheap, the price of the row is higher, what to do after buying? Can you make the ribs tastier and make it worth the money?
Haha, stop, what is so complicated? How to burn ribs is very delicious, like to eat, can eat is a blessing.
Usually my family loves to eat sweet and sour ribs, but the chef's current physical condition does not allow eating sweet things, so let's change it to braised (braised also needs a little sugar, but the sugar is limited)!
It just so happened that we loved to eat taro, so he bought taro and roasted ribs together, using the simplest and most common method to make a taro roasted ribs, nutritious and delicious.
Ingredients: about 1 steak, taro to taste, a little shallot, a little ginger, white pepper, cooking wine, soy sauce, Pixian bean paste, chicken essence, a little salt. A little rock sugar and a piece of fragrant leaves.
method:
1. After chopping the steak into small pieces, soak the bloody water with water first, peel the taro and cut it into hob pieces, rinse and set aside.
2. Then blanch the water, when blanching the water, put a green onion knot, a few slices of ginger, a large spoonful of cooking wine, a little white pepper, after boiling, remove the blood foam, and then fish out the foam on the ribs rinsed with running water, control the water and set aside.
3. Put the oil in the pot, after the oil is warmed, first put in the steaks, sauté on low heat
4. Sauté until the skin is slightly yellowish white, add a large spoonful of cooking wine, green onion, ginger slices,
5. Friends who are not spicy and unhappy can be like my family, and then add a little Pixian watercress sauce to it,
6. Add a little soy sauce to color
7. Then add the water that just blanched the ribs, my family has left it for stir-frying winter melon and roasted tofu, here is just adding boiling water to come in
8. Add water to flood the ribs, in order to increase the fragrance, you can add a piece of incense leaf to come in, and then turn the heat on high, boil and then turn the heat down, cover the pot and simmer for about 40 minutes,
9. Add the taro, stir-fry evenly, cover the pot and continue simmering for 30 minutes. Season with salt, add a few grains of rock sugar, and add a little chicken essence to freshen up
10. Finally, put the juice on the plate and sprinkle with green onions.
Well, home-cooked braised taro ribs are ready, the method is simple, delicious and nutritious.
Some friends may be worried that the taro stew is not soft, you can blanch the taro in advance, and then stew with the ribs, you can reduce the subsequent stewing time. Of course, my family is lazy in doing this, but the taro has also become soft and sticky, the ribs are salty and delicious, and this dish is still very good. If you have a favorite friend, you may wish to try to do it.
I am a private thinker who loves to study the spicy words of food, pay attention to my number, let's study more delicious ones! Thank you all for your kind and comment.