The first way:
Ingredients: ribs, wax gourd, ginger and onion.
Prepare:
1. Peel the wax gourd, cut it into pieces or slice it (if sliced, it will be a little thicker, about 5MM, if it is too thin, it will disappear after cooking).
2. Chop the ribs (if you don't want to chop them yourself, ask the seller to chop them for you when you buy them, but usually the seller chops them bigger and will chop them again when you come back)
3. Slice the ginger and shred the onion.
Start making:
1. Wash the ribs, blanch them in boiling water for about three minutes, rinse them off and skim off the blood foam.
2. put cold water in the country, put the onion knot, ginger slices and cooked ribs together, and simmer (water is just enough at a time, it is best not to add water in the middle. If you find that there is really not enough water when cooking, heat the water, but it is best to add enough water at one time and cook for one hour. Remove the onion knots, add the wax gourd, cook for 15 minutes, and add salt. (Add salt according to your own taste), and finally sprinkle with chopped green onion, coriander foam, balsamic vinegar, etc. According to your own habits (this is all based on your own eating habits, not fixed).
The second way:
Ingredients: ribs, ginger, wax gourd, oil, onion, pepper.
Prepare:
1. Peel the wax gourd, slice or dice it. (Slice thickness is about 5MM, and blocks can be cut into "pieces". )
2. Mix the ribs with salt, ginger slices, cooking wine and pepper, and marinate for at least 30 minutes (to remove the fishy smell and improve the taste).
Start making:
1. Put the oil in the pan, heat it to 60%, add the marinated ribs, and stir-fry until fragrant. Vegetable oil is recommended as oil. If soybean oil is used, the surface color of the finally boiled soup is very yellow, giving people an oily feeling. )
2. Stir-fry and add cold water (the amount of water is enough at one time according to the size of the wok and the number of people eating) and cook for about 30 minutes. Add the chopped wax gourd and cook for 10- 15 minutes.
3. Finally, add salt to taste. (chopped green onion, coriander, balsamic vinegar, etc. They are all based on their own eating habits and are not fixed. )
The first way is lighter.
The second way has a heavier taste and is suitable for not accepting the original flavor of the meat itself. But this smell is not the smell of meat. Some people call it the smell of meat itself.
Personally, I think there is no specific method for a dish. I think it's delicious and suits my habit. The taste and taste are the best.