Ingredients: Bitter gourd (2 medium-sized ribs) (about 250g).
Accessories: Ginger (6-8 slices)
1, put the spareribs in a big bowl, 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, put cold water on the fire, 3-4 slices of ginger, and then immediately add the ribs. When water boils, the blood in the flesh oozes out and the floating foam reaches the water surface. Use a spoon to remove the floating foam, roll it for 3-5 minutes, then take it out and wash it off with hot water. If you are afraid of bitter gourd, you can also blanch it a little.
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 (to remove the smell), cover, and slowly cook until the bitter gourd and ribs are soft, about 20-40 minutes, then add salt when eating.
Tip:
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 metal pot.