Braised spareribs with cold melon and black bean sauce
Introduction:
"It's a rare overcast day in Beijing during the Dragon Boat Festival. Before days of high temperature, can only continue to cold + vegetarian, it's also a little appetizing. Bitter gourd is bitter gourd, which is called by Cantonese. This dish is also a Cantonese home style dish. I like the pork flavored, stewed balsam pear, and the spareribs with sauce and balsam pear aftertaste. I'm just following suit. I'm not as particular as a typical Cantonese chef. "
Production steps:
Step 1: chop the ribs and blanch them
Step 2: wash balsam pear
Step 3: remove the bitter gourd with a spoon
Step 4: I use dry Douchi, and wet Douchi is the same
Step 5: cut onion, ginger and garlic well
Step 6: put oil in the pot, stir fry the ingredients first, and then add onion, ginger, garlic and Douchi
Step 7: then add the ribs
Step 8: stir fry with soy sauce, cooking wine and sugar
Step 9: add boiling water to the last part of the ribs
Step 10: simmer over medium low heat for about 30 minutes, stirring twice in the middle
Step 11: 30 minutes later add salt, add balsam pear, continue to simmer for about 10 minutes
Step 12: get out of the pot. This amount, three people eat only three or four hard to chew bones
Materials required:
Spare ribs: 1.5 Jin
Balsam pear: 3
Scallion: right amount
Ginger: right amount
Garlic: right amount
Douchi: right amount
Large material: moderate amount
Old style: moderate
Cooking wine: moderate
Sugar: right amount
Salt: right amount
Note: 1. Bitter gourd is easy to be cooked, so don't stew it too long; 2. If you want to save time, the ribs can be pressed for 20 minutes in a pressure cooker; or the standard small ribs can be used, even if they are stewed directly, they will be cooked faster. I have several pieces of crispy bone. I have good teeth.
Production difficulty: simple
Process: firing
Production time: one hour
Taste: Original
Chinese PinYin : Liang Gua Dou Chi Shao Pai Gu
Braised spareribs with cold melon and black bean sauce
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