chop
dried bamboo shoots
Northeast kuanfen
Red pepper
Sichuan pepper
Eight angles
energy
verdant
garlic
coriander
dark soy sauce
Light soy sauce
sugar
salt
How to cook dried bamboo shoots and ribs?
Preparation of ingredients:
1. Wide noodles and dried bamboo shoots need to be soaked the night before. Dried bamboo shoots should be changed frequently to remove salt. Cut the soaked dried bamboo shoots into small pieces for use.
2. Cut the ribs into sections along the bone seam and boil a pot of boiling water to remove blood. Put ginger slices and star anise into the pot to remove the fishy smell. Skim the foam until there is no foam, and blanch the ribs for later use.
3. Prepare seasoning, cut onion into sections, slice ginger, pat garlic petals, and take appropriate amounts of pepper, star anise, fragrant leaves and pepper (optional).
When the oil in the hot pot is cold and the fire is big, add the ribs and stir fry first. After frying, add the spices in the picture above and stir fry immediately.
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Stir-fry to taste, add cooking wine, soy sauce, soy sauce and sugar to taste. Soy sauce is used for coloring, so you can add more appropriately.
Add boiling water until all the ingredients are basically gone, and then turn to low heat for stewing.
If you want the ribs to taste better, you can add salt to taste at this time. If you want to be healthy, you can add salt after the pot is cooked.
Note that the soy sauce added before is salty. Try the salty soup before adding salt to avoid adding too much salt.
Depending on the pot, the heat, the number of ribs and the stewing time, dried bamboo shoots can be added in the middle of stewing. At this time, the ribs are cooked, but they are still hard.
Generally speaking, the ribs are stewed in a normal pot for 2-3 hours, and the medium fire 1-2 hours, and the ribs have been stewed soft. At this time, add the wide powder soaked in advance.
Wide powder should be placed on the top to prevent sticking to the pot. During this time, open the lid from time to time to observe the wide powder, and add water at any time when there is no water.
You can cook the same width of powder and you can go out of the pot! Sprinkle chopped green onion and coriander in the pot.
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Stir and eat! The ribs are soft and delicious, the wide powder is mellow and delicious, with crispy dried bamboo shoots, and then a spoonful of soup is poured on the rice, which is delicious enough to stop!
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