Home style dish -- "Cun Jin Gu" with black pepper(jia chang cai hei jiao xiang guo cun jin gu )

Home style dish -- "Cun Jin Gu" with black pepper

Introduction:

"Pork ribs are fat and thin. They taste delicious but not greasy. Many people like them, but sometimes they buy back ribs with a lot of crispy bones with soft edges, that is, the cartilage close to the pig's chest. In fact, the cartilage in this part is delicious. You can use it to stir fry, stew, stew or boil soup. The cartilage is chewy, and it can also play the role of calcium supplement after chewing. Therefore, it must not be wasted. Cartilage is also known as muscle or crispy bone, it is delicious to burn enough heat, you can eat with bone and meat, ha ha! Today, we use the cartilage of this part to make a home-made dish. It's served with black pepper juice and black pepper chips. It's spicy and won't burn. It's much better than the dry hot pepper. It also has a slightly western flavor. This dish is called "black pepper pot Cun Jin Gu", and its cooking method is as follows

Production steps:

Step 1: Boil the spareribs in a cold water pan.

Step 2: remove the froth by boiling water, then boil for 5 minutes and remove.

Step 3: start another pot, add water, open and add the blanched ribs.

Step 4: add scallion, ginger and fragrant leaves.

Step 5: then cook for 20 minutes over medium heat. Remove the ribs and set aside.

Step 6: heat up the wok, add cool oil and stir fry the garlic.

Step 7: stir garlic until slightly yellow, then add scallion and ginger slices to stir until fragrant.

Step 8: then pour in the ribs and continue to stir fry.

Step 9: stir fry the spareribs until yellowish, add mushrooms and cooked bamboo shoots and stir well.

Step 10: stir fry mushrooms and bamboo shoots thoroughly, then cook in Shaojiu.

Step 11: add the soy sauce and stir well.

Step 12: add black pepper juice to the pan.

Step 13: then add some oyster sauce and fresh soy sauce.

Step 14: put the seasoning, stir well, sprinkle a little black pepper, stir fry several times with high heat.

Step 15: stir fry the black pepper until fragrant, pour in proper amount of hot water and simmer for 10 minutes.

Step 16: when 50% of the soup is consumed, sprinkle some sugar and a little monosodium glutamate and stir well.

Step 17: put onion and green pepper into the pot and stir well.

Step 18: then pour all the ingredients into the casserole.

Step 19: cover the casserole and simmer for 3-5 minutes.

Step 20: after the soup in the casserole is completely consumed, turn off the fire and serve it with the casserole when eating. The dish is finished.

Materials required:

Pig rib soft muscle and bone: 500g

Shuifa mushroom: 60g

Winter bamboo shoots: 60g

Onion: 50g

Garlic: 50g

Green pepper: 50g

Black pepper juice: 15g

Liubiju yellow sauce: 20g

Fresh soy sauce: 15g

Oyster sauce: 25g

Shaojiu: 20g

Sugar: 15g

MSG: 2G

Black pepper: 1g

Scallion: 50g

Ginger slices: 20g

Cooking oil: 20g

Water: moderate

Note: fragrant pot features: oily color, slightly soy sauce flavor, pepper spicy, crisp bone and meat, strong taste, very good food, also a good wine dish. Warm tips: 1. Because the meat of this dish is the cartilage in the ribs, use a knife to chop it into inch pieces, so it is called "inch ribs". This kind of ribs can also be used to stir fry "inch ribs (gold) with soy sauce and pepper", which is also a very good cooking in a banquet. 2. In this way, a lot of time can be saved, and a thick soup of ribs can be made. The soup is very delicious. It can be used to make many casseroles, noodles and wonton. Don't put salt when cooking spareribs. It will rot faster. Generally, cook for 20-30 minutes. 3. To make this dish, you can stir fry it with satay sauce, Zhuhou sauce, Shacha sauce or seafood sauce, and then add black pepper sauce and oyster sauce to make it have a different flavor. This kind of home style food "black pepper pot" is ready for friends' reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Hei Jiao Xiang Guo Cun Jin Gu