1. Braised pork ribs with yam, delicious and nutritious.

2. Spare ribs and preserved egg porridge:

Main ingredients: Japonica rice, pork ribs

Accessories: preserved eggs, peanuts

Seasoning: chopped green onion , salt, chicken essence, cooking wine, sugar, and minced ginger

Method:

1. Wash the ribs, put them into a vessel, add cooking wine, salt, minced ginger, and sugar and marinate for 30 minutes. Peel the preserved eggs and cut them into small cubes, wash the japonica rice;

2. Set a steamer over fire, pour in water, put in the marinated ribs, boil the pot, skim off the foam and cook for 10 minutes, then put it in Add the japonica rice and peanut kernels, bring to a boil over high heat and then simmer over low heat until the porridge is ready. Add diced preserved egg, salt and chopped green onion to thicken and serve.

1 It is best to stew in a ceramic soup bowl. Bring to a boil over high heat first, then turn to medium to low heat and simmer slowly. Don't add too many condiments, just a few pieces of ginger and a few onion knots. Just simmer for two hours. The stewed ribs will be crispy and delicious, and the soup will have original flavor. Very good, I stew it often.

Remember, add enough water before stewing, do not add water in the middle, otherwise it will destroy the nutrients that have been stewed. Adding a small spoonful of vinegar before stewing can not only speed up the crisping of the ribs, but also increase the flavor.

2. Let’s have another dish (stewed pork ribs with dried cowpeas)

It’s also very flavorful to make farm stew at home.

Reference recipe:

Ingredients: dried cowpeas, ribs, black fungus

Preparation:

1. Soak the dried cowpeas in warm water , wash. Soak the black fungus.

2. Wash the ribs and tighten them with boiling water.

3. Put hot water in the pot, add green onions, ginger, cinnamon, and aniseed. After the water boils, add the ribs, dried cowpeas, and fungus, cover and simmer. Cook over medium-low heat for about 40 minutes.

Key points:

1. It is best to stew in an earthen pot that is not easy to dissipate heat.

2. All the main ingredients must be rinsed and rinsed before stewing, so as to remove the odor and ensure that the soup is clear and not muddy.

3. The amount of soup should be added at one time.

4. No salt or soy sauce is added to the soup to highlight the original flavor. Dip the dish in oil when eating.