Braised spareribs with bamboo shoots(dong sun shao pai gu )

Braised spareribs with bamboo shoots

Introduction:

"Winter bamboo shoot is a kind of shoot bud developed from the underground stem (bamboo whip) of Phyllostachys pubescens (Phyllostachys pubescens) before and after the beginning of autumn. Because it has not been unearthed yet, the shoot is tender in quality, which is a very popular dish. Winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements, as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. Winter bamboo shoots contain more calcium oxalate, so it is not suitable for people suffering from urethral calculi and nephritis to eat more

Production steps:

Step 1: wash and blanch the spareribs.

Step 2: heat the oil in the pan and saute the star anise.

Step 3: stir fry the spareribs until yellowish.

Step 4: add soy sauce, sugar and wine and continue to stir fry.

Step 5: add boiling water to the ribs.

Step 6: add onion and ginger and bring to a boil.

Step 7: Boil the bamboo shoots in water.

Step 8: transfer to the soup pot and add the cooked winter bamboo shoots

Step 9: turn the heat down and simmer for 40 minutes

Materials required:

Pork chop: 600g

Winter bamboo shoots: 200g

Onion and ginger: right amount

Soy sauce: right amount

Sugar: right amount

Cooking wine: moderate

Star anise: right amount

Note: because winter bamboo shoots contain oxalic acid, it is easy to combine with calcium to form calcium oxalate, so be sure to take light salt water to boil for 5-10 minutes before eating to remove most of the oxalic acid and astringency.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dong Sun Shao Pai Gu