Stewed spareribs with dried bamboo shoots(sun gan wei pai gu )

Stewed spareribs with dried bamboo shoots

Introduction:

"Dried bamboo shoots are made of fresh winter bamboo shoots after processing and baking, with unique flavor. When eating, you need to soak dried bamboo shoots and stew them with meat. The fat of meat is fully absorbed by dried bamboo shoots. It is not greasy and gives off strange fragrance! If you want to eat meat and are afraid of obesity, eating more dried bamboo shoots is good for liposuction. Just have a try

Production steps:

Step 1: choose the dried winter bamboo shoots from Zhejiang or Fujian. The best choice is the roasted tip, which is tender. Don't choose the dried bamboo shoots from the root of the bamboo shoots. They will be too old and taste like firewood.

Step 2: soak the hair in warm water one night in advance. If it's too late, boil it in a boiling water pot for 5-8 minutes until it cools naturally. Rinse it with clean water and cut it into sections for standby.

Step 3: wash and chop the ribs.

Step 4: put the pickled dried bamboo shoots and spareribs into the pressure cooker (or stew, tile pot), add water. The water should have just passed the ingredients. Add 2 teaspoons of soy sauce, 1 teaspoon of soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of sugar, a little 13 spice seasoning powder, 1 teaspoon of minced garlic, and cover.

Step 5: cover the fire and start timing when it is out of the atmosphere. Keep the atmosphere for 15 minutes, turn the fire down for 3-4 minutes, and then turn off the fire.

Step 6: when the gas is exhausted, open the lid, add half a teaspoon of chicken essence and a handful of scallion, mix well and then out of the pot.

Step 7: spareribs absorb the fragrance of dried bamboo shoots, while the fat of meat is fully absorbed by dried bamboo shoots. They borrow each other's flavor, which is delicious and refreshing. It's really a good taste!

Materials required:

Spare ribs: one

Dried bamboo shoots: 200g

Water: 7500ML

Soy sauce: 2 teaspoons

Soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Sugar: 1 teaspoon

Salt: 1 / 4 teaspoon

Thirteen spices: 1 / 4 teaspoon

Chicken essence: 1 / 3 teaspoon

Note: stew in earthen pot, simmer for at least 2-3 hours, then soft and tasty.

Production difficulty: Advanced

Process: simmer

Production time: 20 minutes

Taste: Original

Chinese PinYin : Sun Gan Wei Pai Gu