condiments
Medium bitter gourd
two
cut
250 grams
energy
8 tablets
condiments
Light soy sauce
Proper amount
salt
Proper amount
Cooking wine
Proper amount
pepper
Proper amount
sugar
Proper amount
step
1. Put the ribs in a large bowl, and take them out and smoke 1 teaspoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, pepper 1/2 teaspoons, and cooking wine 1 teaspoon until your hands feel sticky.
2. Boil the pot, add cold water, 3-4 slices of ginger, and then add the ribs and blanch them immediately. When water boils, the blood in the flesh oozes out and the floating foam reaches the water surface. Remove the floating foam with a spoon, roll it for 3-5 minutes, then take it out and wash it off with hot water.
3. At the same time, you can put tiles on another stove, put 3-4 pieces of ginger, boil half of the water, and boil;
4. Put the washed ribs into the casserole, cover the pot and cook with slow fire. At this time, you can free your hands to deal with bitter gourd;
5. Cut the bitter gourd into pieces, blanch the bitter gourd, and put 1 teaspoon salt in the water;
6. When the ribs are soft, pour in bitter gourd, sprinkle a little pepper (remove the fishy smell), cover, and slowly cook until the bitter gourd and ribs are soft, about 20-40 minutes, then add salt when eating.
skill
First of all, the ribs should be blanched, otherwise there will be too much floating foam. At the same time, putting a few slices of ginger in water can also remove fishy smell;
Second, some friends will think, since the ribs have been marinated, is it meaningful to blanch them again? I think so, too. After a night of marinating, some essence will be added. After adding pepper and cooking wine, some ribs will be absorbed, and the odor will be reduced. Moreover, marinated ribs will feel less firewood after blanching.
Third, it is ok to stew soup without casserole, but many people are used to drinking hot soup, and casserole can keep warm. I always feel that casserole is better than metal pot or pot.
Fourth, you can also add 1-2 handfuls of soybeans when stewing ribs, without too much.