Braised Boneless Pork Ribs with Yam

Name: Braised Boneless Pork Ribs with Yam
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Small pure row; 200g Yam; 1 shallot; 2 tablespoons Cooking Wine; a little Sugar; 1 piece ginger; 1 piece Aniseed; 2 tablespoons Seafood soy sauce; 1 tablespoon Fuel consumption; 400g Shimizu; 1 tablespoon Fermented bean curd juice; 1 tablespoon Soy sauce

by Rongrong Meichu

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

In the cold winter, yam is the best food for tonic, and its nutritional value is very high. It can nourish the kidneys, nourish the lungs and relieve cough, strengthen the spleen and stomach, help digestion, lower blood sugar, and prevent cardiovascular diseases.
I usually steam, boil, and stir-fry. Today, I make a creative version of yam. The elderly and children don’t bother to eat it. With it, rice takes one bowl after another.

Braised Boneless Pork Ribs with Yam

1. Wash ribs

Braised Boneless Pork Ribs with Yam recipe

2. Add green onion and ginger slices in a pot under cold water, boil the water to remove the froth and cook until it is ripe. Remove

3. Let the ribs cool down

4. Peel the yam, cut into small pieces, and fry on medium-low heat

5. Fry until all golden brown and ready for use

6. Push the bones out when the ribs are not too hot

7. Insert the cut yam into the ribs

8. Prepare green onion, sliced ginger and aniseed

9. Stir fry the green onion, ginger and aniseed

10. Add 2 spoons of seafood soy sauce

11. Add 1 scoop of fuel

12. Add 400 grams of water

13. Add 1 scoop of fermented bean curd juice

14. Add 1 spoon each of light soy sauce and dark soy sauce

15. Add 2 scoops of cooking wine

16. Add a little sugar to refresh

17. Add the processed ribs

18. Bring to a low heat and cover the pot and simmer for 30 minutes. Add salt to taste before serving, and then the juice will serve.

Tips:
1. Cook the ribs until they are eighty mature, as long as you can try to push out the bones, because you will have to braise them later.
2. The ribs should be pushed out of the bone while it is hot, and the meat will be tight when it is cold.
3. It is best to choose fine yam, and cut the thick yam.
4. Pay attention to the heat when decoction of yam, make sure all the yam turns yellow and shape, or it is easy to break when the ribs are not inserted.

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Braised Boneless Pork Ribs with Yam

Ingredients

Braised Boneless Pork Ribs with Yam

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