working methods
1) Chop the ribs into small pieces and wash them. Brush the bitter gourd clean, cut it from the middle, remove the heart with a spoon and cut it into small pieces. Cut the onion into pieces and pat the ginger loose for later use.
2) Pour a proper amount of water into the pot, heat and boil, then blanch the ribs (about 3 minutes), take them out, rinse them with cold water, and drain the water. Pour out the water for ironing the ribs.
3) Pour enough water into the casserole at one time. After the fire boils, pour in ribs, cooking wine, onion and ginger, cover and stew for 40 minutes, then pour in bitter gourd pieces, and continue to stew for 10 minute. Add some salt according to personal taste before eating.
Super wordy:
* * Soup ribs, it is best to choose ribs with more bones and less meat or cavity bones, and stew the essence of bone marrow with small fire, which is the reason for making soup delicious and nutritious.
* * Pork ribs should be scalded with boiling water first, and then rinsed with cold water. On the one hand, it can remove blood and impurities, on the other hand, it can make the meat noodles firm, more resistant to cooking and not easy to spread.
"decomposing ing"
Cut the ribs into small pieces and wash them. Brush the bitter gourd clean, cut it from the middle, remove the heart with a spoon and cut it into small pieces. Cut the onion into pieces and pat the ginger loose for later use.
Pour a proper amount of water into the pot, heat and boil, then blanch the ribs (about 3 minutes), take them out, rinse them with cold water and drain them. Pour out the water for ironing the ribs.
Pour enough water into the casserole at a time. After the fire boils, pour in ribs, cooking wine, onion and ginger, cover and stew for 40 minutes, then pour in bitter gourd pieces, and continue to stew for 10 minute. Add some salt according to personal taste before eating.