Ingredients and details: ribs 500g.
Gan 100g
Seasoning salt, moderate amount
Chicken essence, right amount
Ginger amount
Garlic, right amount
Star anise, right amount
Cinnamon, right amount
Dried Chili, moderate amount
Old soy sauce, moderate amount
Amomum tsao-ko
Thirteen incense, right amount
Appropriate blending oil
Braised pork ribs and dried bean curd.
Prepare the ribs first.
1 Prepare the cut ribs.
Soak in cold water for 2 hours, and change the water 2-3 times in the middle (this process is particularly important, because the salted pork ribs are so heavy when making, this method can dilute the salty taste in the salted pork ribs).
3 Boil the soaked ribs in a pot.
4. Clean and supply water to the blanching wax row.
Preparation of dried bean curd: soak100g of dried mung bean made by farmers in water. Hot water foaming time is 30 minutes, and warm water foaming time is 1 hour. Full foaming is more delicious.
Exercise:
1: Wash the ribs and soak them for a while to avoid being too salty.
2: onion, ginger and garlic are cut into sections for later use.
3: Boil the water and scald the ribs with water. Pour out and drain.
4. Pour the cooking oil into the pot and add some pepper.
5: Turn the pepper in the wok, don't heat it too hard, add ginger, onion and garlic, and stir-fry the fragrance.
6: Put the ribs in the frying pan and stir fry. Stir fry repeatedly.
7: Steam dry and stir-fry, add appropriate amount of soy sauce, stir-fry for a while to make the ribs more tasty, and add cowpea segments and stir well.
8. Put the fried ribs into a pressure cooker, add appropriate amount of water, cover the lid and high-pressure valve, and press for about eight minutes.
9. Add the red pepper, drain the water in the pot, and finally add the chicken essence. Fill in.