Braised Pork Ribs with Pickles and Peas
1.
Ingredients: peas, ribs, pickles
2.
Soak the pickles for a while and wash 3 times
3.
Peel the garlic and smash it into pieces, wash the ribs, add a little salt and stir well, pick up the pickles and squeeze the water and chop finely
4.
Wash the peas and drain the water
5.
Heat oil pan, fry lower ribs until browned on both sides
6.
Add garlic and stir fry for aroma
7.
Pour the peas and keep it on high heat and stir fry
8.
Stir-fry until 6 peas are ripe
9.
Pour in the pickles and continue to stir fry for about 2 minutes
10.
Pour about 2 bowls of water, mix well, cover the pot and simmer for 15 minutes
11.
Cook until there is a little soup left, the peas are crispy and rotten, add oyster sauce
12.
Add fish sauce
13.
Add a little salt and chicken powder and cook for 2 minutes.
Tips:
Grab the ribs first with salt and marinate for a while, which is easy to taste. If you want to eat softer peas, sauté them thoroughly in a wok, and then simmer them in a casserole to cook faster. Because pickles are salty, the degree of pickling varies from place to place. When they are cooked, try the saltiness first, and then decide how much salt to add.
