Braised bamboo shoots with preserved ribs(la pai gu shao sun kuai )

Braised bamboo shoots with preserved ribs

Introduction:

"The preserved spareribs were sent by friends during the Spring Festival, but they haven't been eaten. To tell you the truth, I really don't know how to eat. I haven't used it. It's rare in the north, and I'm not used to the taste. Today's spareribs is my first time, so I don't have to stew. I've made spareribs with bamboo shoots. I didn't expect that it would be so delicious, especially fragrant. There's a light smoky taste, and it's chewy. "

Production steps:

Step 1: wash the spareribs and chop them into small pieces.

Step 2: cut the bamboo shoots into pieces.

Step 3: prepare star anise, cinnamon and pepper leaves.

Step 4: cut scallion and ginger.

Step 5: pour water into the pan, add the spareribs, bring to a boil, and cook for 2 minutes.

Step 6: start another pot, add oil and saute hot pepper.

Step 7: add in the preserved spareribs and stir well.

Step 8: cook the cooking wine, add soy sauce and sugar, and continue to stir well.

Step 9: pour boiling water into the pork ribs.

Step 10: add scallion, ginger, star anise and cinnamon leaves, bring to a boil, turn to low heat and simmer for 1 hour.

Step 11: add the bamboo shoots, and simmer with salt for 30 minutes.

Step 12: dry the soup.

Materials required:

Preserved spareribs: 500g

Bamboo shoots: 200g

Onion and ginger: right amount

Cinnamon: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Pepper: right amount

Note: the bacon itself is very salty, salt should be added as appropriate.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : La Pai Gu Shao Sun Kuai