Braised spareribs with purslane(ma chi xian gan shao pai gu )

Braised spareribs with purslane

Introduction:

"Portulaca oleracea is the last time my mother came, she carried a big bag for me, I can't finish it in a year! This is picked by my mother in the field and dried by herself. It's really a natural farm food! Ha ha... "

Production steps:

Step 1: wash the spareribs, remove the blood foam with hot water and set aside.

Step 2: soak Portulaca oleracea in dry water for about 15 minutes, cut off and set aside.

Step 3: slice ginger.

Step 4: add ginger slices, cinnamon, star anise and spareribs in a hot pan and fry them over low heat until golden on both sides.

Step 5: stir fry the cooking wine over medium heat until the alcohol evaporates and the water dries.

Step 6: add proper amount of turtle shell soy sauce and stir well.

Step 7: spread purslane on the ribs.

Step 8: add warm water and pour it along the edge of the pan until the ribs have not been removed. Bring to a boil over high heat and simmer over low heat.

Step 9: about a third of the time, add the right amount of salt.

Step 10: add sugar and stir fry until seasoned. At last, collect the juice over medium heat.

Materials required:

Spare ribs: moderate amount

Portulaca oleracea: appropriate amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Cooking wine: moderate

Guijiawan soy sauce: right amount

Sugar: right amount

Note: 1. If time permits, it's better to soak the spareribs in the water for bleeding water. That day was just the weekend. We didn't have time to go out to play, so we went to the vegetable market to buy them and burned them, so I chose boiling water for bleeding water. 2. Careful friends may find that I didn't put Hawthorn dry this time, ha ha, I think purslane itself has a kind of slightly sour taste, so I didn't add it. It turns out that spareribs are good to chew. 3. If you don't like purslane, you can add your favorite dry goods, but according to different dry goods, you should pay attention to the soaking time.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ma Chi Xian Gan Shao Pai Gu