Materials: preserved pork ribs
1 strip of preserved pork
1 piece of lettuce
2 scallions
a little ginger
5-7 slices of garlic
5 cloves of star anise
2 small pieces of cinnamon
1 sprig of sesame seeds
3 slices of bell pepper
1 tablespoon of chicken broth
2 slices of cinnamon
3 slices of cinnamon
3 slices of bell pepper
1 slices of chicken broth
1 slices of chicken broth
1 tablespoon of chicken broth
Steps for braising lettuce with preserved pork ribs:
Step 1. First, cut the preserved pork ribs and bacon into small pieces. Step 2. Boil water in a pot, and blanch the chopped preserved pork ribs and bacon in the pot (1-2 minutes to fish out). Remove from the pot and rinse the pork ribs and bacon again. Step 3: Add a little cooking oil to the frying pan, pour in the fat bacon and stir-fry the oil in the fat meat first (about 5 minutes). Step 4. Pour in the lean bacon and ribs and stir-fry for a few minutes. Step 5: Add the prepared ingredients (green onion, ginger, garlic, bell peppers, cinnamon, star anise and allspice) into the pot and stir-fry with the bacon and pork ribs for a few minutes. Step 6: Pour the sautéed bacon and pork ribs into a pressure cooker, add water to cover the ingredients, cover the cooker with a lid, and simmer for 20-30 minutes over medium heat. (If you don't have a pressure cooker, you can also use a wok or casserole dish to cook for 30-40 minutes.) Personally, I like to eat the stewed ones that are more tender, so I like to use a pressure cooker. Step 7: While the meat is simmering, peel the romaine lettuce, cut it into cubes, and set aside in the wok. Step 8: After about 30 minutes, pour the stewed pork ribs into the wok with the lettuce, and simmer for 5 minutes until the lettuce is cooked through. Step 9. Season with chicken seasoning before serving. The bacon and pork ribs are cured meats, which have a salty flavor, so you can try the dish before you start, and add salt moderately or without adding salt.