500 grams of ribs

Bitter gourd 750 grams

Star anise, 3 fragrant leaves each.

Appropriate amount of onion, ginger, garlic and pepper (see figure)

3 rock sugar tablets

Light soy sauce and cooking wine.

65438+ 0 tbsp of douban and soy sauce.

Appropriate amount of chives (shallots)

The practice of burning bitter gourd with ribs?

Spices are shown in the picture

Heat the oil in the pan, add the seasoning in the above picture in turn and stir-fry until fragrant, then add a spoonful of douban and a spoonful of northeast miso, and stir-fry together.

Stir-fry the ribs, add 3 crystal sugar at the same time, break them with a frying spoon and continue to stir-fry. At this time, add a proper amount of cooking wine, and then add 1 tablespoon of extra soy sauce (soy sauce is more fragrant along the pot edge).

Hot water or boiled water overflows the ribs to a certain height. I'll change the dish into an enamel pot and continue to stew (the enamel pot has been using low heat after the ribs are cooked? )。 It takes about 40 minutes to roast ribs.

After 40 minutes, add chopped bitter gourd. Here, you can add a proper amount of salt to bitter gourd to continue cooking (taste, adjust the amount of salt or soy sauce). Keep the fire low for 25-30 minutes.

25~30 minutes, after the bitter gourd ribs are completely cooked, take out the pot. Add chopped parsley or shallots and serve.