This is a no-frills approach. It's basically a dish piled with seasonings, even if you use shoe bottoms to cook ingredients, it would be fragrant and delicious. So this is a lazy man's recipe, also suitable for beginners to make. After all, this is a 'main course', perfectly paired with rice. Quickly make it for your loved one, let him/her praise you~

Stewed Bone Pork with Ribs

——Cooking Time——

Ingredients300g pork ribs, 5 boiled eggs, 150g soaked dried bean curd;

Seasoning1 piece of star anise, 5 slices of ginger, 3 cloves of garlic, 3g peppercorns, 2 cloves of cinnamon, 50g chili, 2 green onions, 20g oyster sauce, 15g light soy sauce, 5g salt, 5g liquor, 15g vegetable oil;

Specific Steps

One, wash the pork ribs, slice ginger, smash garlic, onion don't need to be sliced, directly arrange;↓

Two, start the pot, add oil, add ginger and garlic to fragrant, then add ribs to stir-fry until colored;↓

Stir-fry ribs until colored

Three, add peppercorns, cinnamon, star anise, chili, green onion, oyster sauce, light soy sauce, old soy sauce, then add boiled eggs;↓

Add ingredients and eggs

Four, slightly stir-fry, add forgetting water, cover the eggs, bring to a boil over high heat;↓

Boil over high heat

Five, add liquor, reduce to medium heat and continue to simmer for 1 hour;↓

Reduce sauce

Six, add the soaked dried bean curd, continue to simmer over medium heat for 30 minutes, finally add salt, then reduce the sauce over high heat;↓

Finished Product Display↓

Stewed Bone Pork with Ribs

——Detailed Q&A——

1, what is pork ribs? Pork chops? Large ribs? What's the difference?

Answer

Pork ribs are also known as pork ribs. Pork ribs refer to the ribs near the belly of the pig, the top of which is rib and small ribs. Small ribs have thicker meat layers and have a white cartilage;

Large pork ribs are actually jointed, in the south, according to the ribs are divided into one piece, called large pork ribs.

Both are pork ribs, so saying this doesn't seem to be very image-conscious, let's see the picture directly:

Pork ribs:↓

Pork ribs

Pork ribs contain bone with tenacity, the meat is more solid and tough, and the bone broth contained in ribs after cooking is more nutritious;

Large pork ribs, the meat is more, very suitable for making pork ribs, pork ribs in the south, especially Guangdong, Jiangsu, Shanghai area is famous;

2, what temperature should be added when adding ginger?

Answer, just like when stir-frying, the oil amount should not be too much, no need for oil temperature, just add ginger and garlic;

3, why is the salt added at the end?

Answer, because salt has a tightening effect on meat, for this dish, the flavor is already sufficient, adding a little salt doesn't matter when added, when to add salt is not important. If the salt is just for flavoring, adding salt at the end is just a habit;

4, how to soak dried bean curd? Should you use warm water or cold water?

Answer, generally use warm water, 34 degrees Celsius is enough. Water temperature is too high will affect the tenacity of dried bean curd, eat not delicious. Water temperature is too low, cannot soak it, or at least two or three hours to soak. There's a little trick, add salt to the water, dried bean curd can absorb water faster, it can speed up the soaking time;

——The feeling of——

Still repeat, this approach is a lazy approach, there is no technique and knife skills and fire conditions. According to the recipe program to add seasonings and ingredients, generally can succeed. So this is the 'gospel' for beginners and those who don't know how to cook. And it's still a meat dish, with ribs, with boiled eggs, and very appetizing when cooked;

Remember to pair it with a bowl of rice, pour the sauce onto the rice, that taste, very energetic~

Pair with rice, delicious!

~