Made dry pot ribs, ribs stewed to do in order to taste. Today I want to share with you a simple recipe for ribs, absolutely delicious, effortless, perfect for summer. This method, where you don't have to add a drop of water, makes the ribs soft and flavorful stew, and it's a huge hit. Let's take a look at my method of braising ribs in a dry pan. I occasionally think of my student days, the bustling snack street outside my door, Auntie Zhang's smiling face, and her famous dish of Dry Pot Stewed Spare Ribs. A big pot full of tender ribs, potatoes, bamboo shoots and other small vegetables. The image of roommates gathering for dinner became a favorite memory.

Now that the roommates have gone their separate ways, the only thing that can be replicated is the deliciousness that belongs to the dry-pot ribs. When the delivery boy delivered the dry pot ribs, which were already only lukewarm, a bold idea took shape, why don't I do it myself? Dry-pot ribs are a Han Chinese specialty and my favorite dish. They are rich in calcium, which protects bone health, and are not as greasy as meat.

They are delicious to eat, easy to make, nutritious and flavorful with other vegetables. Not only can you make it for yourself to eat, entertaining guests is also very classy oh! Put the right amount of water in the pot, blanch the ribs to remove the blood, other vegetables cut and washed (vegetables can be free to collocation) Pork chops 2 500 grams, potatoes, green bamboo shoots 1, onion 1, green onion 1, celery, the right amount of, garlic, ginger, star anise. Cinnamon 1 piece, gelatin, prickly pear, moderate amount, dried chili peppers, 2 tablespoons of bean paste, 1 spoon of sugar, 1 spoon of chicken essence, soy sauce, cooking wine, moderate amount, cooking salt pepper, 1 egg, 1 teaspoon of cornstarch, 1 bowl of beer. Thank you. Sharing is here, like me, please follow me. If you have any thoughts . Law, you can tell us in the comments below.