Authentic Hunan Taste—laoganma Braised Pork Ribs

Name: Authentic Hunan Taste—laoganma Braised Pork Ribs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pork ribs; Some carrot; Some Broccoli; Some Old godmother; Some ginger; Some oil; Some salt; Some crystal sugar

by Freshness of water

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This dish has a slightly spicy taste, fresh and tender flesh and strong fragrance, and it also has the effect of strengthening calcium absorption and increasing immunity.
The carrots I use are grown by the locals. The yellow and yellow color is very beautiful~! Carrots contain protein, fat, carbohydrates, carotene, vitamin C and minerals. They have the functions of invigorating the spleen and reducing food, invigorating the liver and improving eyesight, clearing away heat and detoxification, removing rash, reducing qi and relieving cough. It can also be used for malnutrition, measles, night blindness, constipation, high blood pressure, gastrointestinal discomfort, fullness and flatulence. Broccoli contains more vitamin C, which is higher than Chinese cabbage, tomato, and celery. Broccoli can also enhance the immune function of the body, which is not only beneficial to human growth and development, but more importantly, it can improve the immune function of the human body, promote liver detoxification, and enhance Human physique increases disease resistance. Perhaps the most remarkable thing about broccoli is its anti-cancer and anti-cancer effects, especially in the prevention and treatment of gastric cancer and breast cancer. "

Ingredients

Some Pork Ribs
Some Carrot
Some Broccoli
Some Old Godmother
Some Ginger
Some Oil
Some Salt
Some Crystal Sugar

Authentic Hunan Taste—laoganma Braised Pork Ribs

1. The main ingredient for making dishes.

Authentic Hunan Taste—laoganma Braised Pork Ribs recipe

2. Ingredients for making dishes.

3. Remove a little meat from the sub row and cut into 6-8cm sections. Cut the ginger into slices.

4. Boil the sub in boiling water to remove the floating powder and drain it for later use.

5. Boil the sub in boiling water to remove the floating powder and drain it for later use. Put the blanched bones in a bowl, add ginger slices, put a bowl of water in a pressure cooker and press for 5-8 minutes.

6. Take out the pressed sub-plated juice and put it in a bowl. Don't throw away the juice and ginger. You will use it later.

7. Wash the carrots and cut into pieces as long as the sub-rows.

8. When steaming the sub-rows, blanch the broccoli in boiling water with salt, and then place the drained broccoli on a plate.

9. Heat the pot and put it in the oil for 4% heat, add the rock sugar to melt into an amber syrup, add the sub row and stir fry to coat the sugar evenly.