The red Wuxi ribs are sweet and thick, and the green bamboo shoots are light and refreshing, the two are colorful and contrasting, Jasper Red Ribs, does it sound like it must look good and tasty?

Ingredients

500 grams of pork chops

200 grams of bamboo shoots

1 tablespoon of cornstarch

Spices

Cinnamon

Cinnamon, 1 section

1 spice

Cao Guo (草果) 1pc

Sand nuts

Red yeast rice, 10 grams of scallion

Ginger, 10 grams of ginger

Shrimp, 10 grams of ginger, 8 grams of ginger, 10 grams of green onion

These two colors are bright and contrasting. p>

Ginger 8g

Icing sugar moderate

Salt moderate

Chicken essence 1/2 spoon

Olive oil 1/2 spoon

Water moderate

Making time: 10-20 minutes

Number of people:

Steps

1

Specialty steak cut into segments and then washed, bone ballast should be removed cleanly; dredge in a thin layer of cornstarch.

2

Pot put a little less than half a pot of water, water boils a piece into the ribs, stand still do not move it, cook for about three minutes after the meat turns white, fish out, dirty water poured out.

3

Prepare a piece of gauze, put the fragrant leaves, cinnamon, dashi, grass berries, nuts, red currant rice, the gauze package bundled; green onion cut large, ginger cut long pieces;, and then prepare the right amount of rock sugar.

4

Pour two large bowls of boiling water in the pressure cooker, put the ribs, gauze packets, scallions, ginger, rock sugar, appropriate amount of refined salt, cover the pot lid buckle ringing valve, large fire to boil and then turn to medium heat to cook 10 minutes, turn off the fire.

5

Bamboo shoots peeled and cut into thin slices and then cut into shreds, pour a small amount of water in the pot, boil and put into the bamboo shoots, more than ten seconds that is fished out, immediately put into cold water to soak.

6

Wait a few minutes to open the lid of the pressure cooker, put chicken essence, and then high heat juice.

7

While waiting for the sauce to reduce, pull the bamboo shoots out of the cold water and squeeze out the water, add salt and olive oil and mix well, spread around the plate. When the sauce is thickened, remove the ribs and place on a plate.

Tips

Dip the ribs in the cornstarch before cooking in a thin, even layer, not too thick. This way, after dipping the starch and then cooking, the shape of the ribs is more complete, and the texture is also more tender.