material
One pumpkin, ribs 1 kg, 2 slices of ginger, 23 cloves of garlic, 3 tablespoons of soy sauce, rice wine 1 tablespoon, appropriate amount of white pepper, a few drops of sesame oil, and 1 tablespoon of white powder.
working methods
1:- Shred ginger and garlic. Take a large bowl, add ribs, shredded ginger and minced garlic, add all seasonings and marinate for about 20 minutes. Add white powder after pickling and mix well. White powder is added to protect the gravy of ribs, so that the steamed ribs will taste juicy and tender.
2. Pumpkins are difficult to cut. First, put them into Datong AI smart pot, use the "heating/cooking" function, put half a cup of water in the outer pot, steam them for about 10- 15 minutes, and then take them out for washing and cooling. When the temperature drops to a temperature that can be touched by hands, cut the top and dig out the heel inside for later use.
3:- Add the marinated ribs, the remaining marinade and some water into the hollowed-out pumpkin. Put the whole pumpkin in the outer pot of Datong AI smart pot (there is a container or grill below), put a glass of water in the outer pot, and switch the function to the "cooked rice (fine cooking)" button. (Because this dish, like boiled rice, doesn't contain much water, but it needs cooking function, so use the "cooked rice" button. Choose intensive cooking instead of quick cooking, because it takes a long time to soften and rot pumpkins and ribs.
4: After cooking, the pumpkin can be served as soon as the rice cooker sings.
5: This pumpkin stewed ribs is very simple, but it is very special and suitable for banquets. The lovely shape is very attractive ~ the meat in the pumpkin is full of salty taste of stewed ribs, and the ribs have the sweetness of pumpkin. The smell of pumpkin and ribs. Please have a try when you have the chance.
6: Finished product
Practice of stewed ribs with pumpkin II
material
500g of ribs, half a pumpkin, salt, vegetable oil, cooking wine, soy sauce, white sugar, onion, ginger slices, fragrant leaves, fennel, tsaoko, pepper, aniseed, garlic and chicken essence.
working methods
1. Rinse ribs with clear water several times and soak them in blood water 10 minute.
2. Add the clear water that can't pass the pork chops into the pot, pour the clear water directly into the pot with cold water, boil over high fire, skim off the floating foam, and take out the ribs.
3. Pour the right amount of vegetable oil into the hot pot. When the oil temperature is 50% hot, the ginger slices will exceed the fragrance. Pour the ribs into the fire and stir-fry until they change color. The purpose is to fry all the fat and oil of the ribs, and also make the meat more compact and not greasy. Sometimes I don't put oil, just pour it into the pot and fry it, so that the oil in the ribs can be fried better. )
4. When the ribs are discolored and stir-fried, pour in soy sauce, cooking wine and a little sugar to refresh them, add seasoning packages such as onions, add broth that can't pass the ribs, and simmer for 40 minutes. At this time, you can handle the pumpkin. Peel the pumpkin, remove the pulp and cut it into cubes for later use.
After the ribs are cooked, there is still some soup in the pot. Pour the pumpkin into the pot and cook for 10 minute, add salt and chicken essence, and collect the juice over high fire.