Braised Pork Ribs with Carob
1.
Rinse the beans with cold water. Choose the thick, plump beans, my one is a little bit older, and the green ones are more tender.
2.
Break off the two old tendons. If the head is too long, you can break it in half, which will make it easier to cook and taste.
3.
Chop the pork ribs into small pieces, soak them in cold water and pour them out. The cooked meat will not be fishy or hard.
4.
Put the ribs in a pot filled with cold water, heat to a boil, and blanch the ribs in water. When blanching the water, the gray foam on the water surface is blood and impurities, just discard it. If it is cooking porridge, noodles or glutinous rice balls, the foam on the water surface is a nutrient ingredient, so don't throw it away.
5.
Rinse the blanched ribs, and cut the onion and garlic for later use. Because I was cooking dinner, I was particular about "don't eat ginger at night", so I didn't cut ginger slices.
6.
Pour vegetable oil in the pot, heat up, add the onion and garlic, and sauté the fragrance. Generally, you need to use scallion white for the frying pan. Just because the green onion I used is not white anymore, I just use the scallion leaves. The taste is not affected. Just be careful not to paste the pot.
7.
Pour in the ribs and stir fry over medium heat. Stir-fry the moisture in the ribs to make it easier to taste after a while.
8.
When there is a slight golden burn mark on the surface of the ribs, add salt, cooking wine, light soy sauce, and pepper powder, mix thoroughly, cover the pot and simmer over medium heat, turning it over halfway to avoid muddy bottom.
9.
Simmer for about 20 minutes. At this time, the ribs are cooked and chewy, and will not be particularly soft.
10.
At this time, pour the oiled beans, stir-fry evenly over medium heat, cover the pot and simmer for a while.
11.
When the oily beans turn dark green and soften, stir fry over high heat to collect the juice. Do not completely drain the soup. The ribs are slightly moisturized, and the soup can also be eaten with bibimbap.
Tips:
Raw snap beans are as toxic as kidney beans, so they should be cooked thoroughly before eating.
