Garlic Pork Ribs

Name: Garlic Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 200g Pleurotus eryngii; 1 Green onions; Some Bay leaf; Some star anise; Some Dried red pepper; Some garlic; Some salt; Some Soy sauce

by Xiaobai's happy life

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Tie Qiu fat, my husband thinks about eating meat every day, in fact, he sticks his fat waist every day! What I’m going to do today is ribs. To be honest, I have always been afraid of too fatty things, especially for dinner. I don’t want my husband to eat too much, so I try to reduce the amount of fat as much as possible. Matching meat and vegetables! It's not easy to be a new generation of women! You have to work hard externally, have a balanced diet internally, and there is a big sister who is difficult to serve! Begin autumn to moisturize dryness, and be cautious of autumn fat. In autumn, the weather gradually turns cooler. In autumn, it is advisable to eat clear and moisturizing, sour and cold foods. Cold and cold can clear away the heat. The nature of sweet food is nourishing and greasy. At the same time, Chinese medicine believes that the lungs are closely related to autumn qi, so you should eat more foods that can moisturize the lungs and promote body fluids, such as lilies, lotus seeds, yams, lotus roots, oyster mushrooms, tomatoes, and so on. So the pleurotus eryngii with ribs I used today is fried first and then stewed, and the food will not be too hot! "

Ingredients

500g Ribs
200g Pleurotus Eryngii
1 Green Onions
Some Bay Leaf
Some Star Anise
Some Dried Red Pepper
Some Garlic
Some Salt
Some Soy Sauce

Garlic Pork Ribs

1. Today’s practice is to remove as much fat as possible. We don’t use Nao Shui to process the ribs. Soak the chopped ribs in clean water for 15 minutes to remove excess blood and grease.

2. Cut the eryngii mushrooms into pieces and put them on the plate for later use. Drain the soaked ribs

3. Take the wok and place the fatty side of the ribs toward the bottom of the pan. If there is no fatty meat, you can fry the side with the membrane first! Fry slowly over medium heat! Fry out the excess fat from the ribs

4. The ribs are fried until golden on both sides and then served on the plate. This will remove the excess fat and lock the ribs in the broth, making it tender on the outside and tender on the inside!

5. Cut the white part of the scallion into finger-length sections, and chop the green part into fine pieces!

6. Ginger slices, bay leaves, star anise and wash

7. Put bay leaves, star anise, garlic, green onion, sliced ginger, salt, appropriate amount of water in the pressure cooker, add the ribs and pleurotus eryngii after the water is boiled! The amount of water can be controlled by yourself, because I like to put more soup so that the fat is fully decomposed, and the soup can be used to make stock, noodles or soup! So salt don't magnify Doha! With a pressure cooker, the grease can be fully pressed out, and the time is fast!

8. Press the pressure cooker for 10 minutes to turn off the heat. When the pressure is relieved, remove the ribs and pleurotus eryngii, and remove the spices! Put a small amount of oil in the pot, chopped minced garlic!

9. When the minced garlic is golden brown, pour the ribs and eryngii mushrooms into the pot

10. Put in soy sauce (some friends can fry the sugar color, but I always think that the fried sugar color has a little calories, so you can choose to add soy sauce directly. In comparison, it just has less sweetness, and I don’t like the sweet taste)

11. The ribs themselves have some soup, add the green onions that were chopped before, the garlic and the scallions complement each other, and the meal is delicious, the apricot abalone has a strong meaty taste