Stewed spareribs with balsam pear(yang sheng cai ku gua shao pai gu )

Stewed spareribs with balsam pear

Introduction:

"It's so hot. It's 40 degrees. That's the heat in Chongqing. In such a hot weather, make a stewed spareribs with balsam pear. This dish is the home cooked dish of Yang Zengliang, a health expert. He often cooks it for his family. The seasoning is very simple, including Douchi, salt and sugar. Balsam pear can clear away heat, dryness and dampness, lose weight and beautify, and help to remove rubbish from the body. Balsam pear and spareribs together, balsam pear absorbed the fat and nutrition of spareribs, the two can complement each other. Balsam pear is a "gentleman's dish". No matter what dish it goes with, it will not affect the taste of other dishes. Need to remind is, when making this dish, bitter gourd must be put behind

Production steps:

Step 1: wash the spareribs, bring the water to a boil, add a spoonful of cooking wine, blanch the water, remove the blood foam, and take out the spare parts. (Tips: professional chefs say that if it's soup, the ribs should be boiled in cold water. If it's eating ribs, the ribs should be boiled in hot water.)

Step 2: wash the balsam pear, remove the flesh and cut it into pieces.

Step 3: heat the oil in a hot pan, then add a large spoon of spicy Douchi, stir fry the Douchi over low heat, and add red oil.

Step 4: stir fry the spareribs in high heat, and color the spareribs evenly.

Step 5: add boiling water without ribs, add a spoonful of cooking wine, a spoonful of sugar and a little salt, bring to a boil, turn to low heat, cover and stew until the ribs are soft and rotten.

Step 6: add the bitter gourd and cover it. Heat until it's broken. Collect the juice over high heat.

Materials required:

Spare ribs: moderate amount

Balsam pear: moderate amount

Spicy Douchi: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: PS: a few tips: 1, according to the professional chef, if it is soup, ribs blanching when cold water into the pot, if it is eating ribs, blanching when boiling water into the pot. 2. If bitter gourd is too bitter, you can add some salt to pickle it, squeeze out the water, or boil the water and add some salt to blanch the bitter gourd. 3. Add boiling water when adding water, otherwise the spareribs will send firewood. 4. The final release of balsam pear can maintain the color and taste of balsam pear. I have to go to work tomorrow, and I have to say a lot. embarrassed.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Yang Sheng Cai Ku Gua Shao Pai Gu