Healthy Vegetables-bitter Gourd Braised Pork Ribs

Name: Healthy Vegetables-bitter Gourd Braised Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Bitter gourd; Some Spicy tempeh; Some salt; Some Sugar; Some Cooking Wine

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

So hot, so hot, 40 degrees, this is the sweltering heat in Chongqing.
In such hot weather, make a bitter gourd roasted ribs.
This dish is a home-cooked dish of Mr. Yang Zengliang, a health expert, and he often cooks it for his family. The seasoning is very simple: tempeh, salt and sugar.
Bitter gourd clears away heat and dampness, loses weight and beauty, helps to remove garbage in the body. The bitter gourd and the ribs are together, and the bitter gourd absorbs the fat and nutrients of the ribs, and the two can complement each other.
Bitter gourd is a "gentleman dish", no matter what dish it is paired with, it will not affect the taste of other dishes.
What needs to be reminded is that bitter gourd must be put later when making this dish. "

Ingredients

Some Ribs
Some Bitter Gourd
Some Spicy Tempeh
Some Salt
Some Sugar
Some Cooking Wine

Healthy Vegetables-bitter Gourd Braised Pork Ribs

1. Wash the ribs, boil the water, put it in the pot, add a spoon of cooking wine, blanch the water, remove the blood foam and remove it for use. (Tips: Professional chefs say that if it is a soup, the ribs should be blanched in cold water, and if they are eating ribs, they should be boiled in the pot.)

Healthy Vegetables-bitter Gourd Braised Pork Ribs recipe

2. Wash the bitter gourd to remove the flesh, cut into pieces and set aside.

3. Heat the pan with cold oil, add a large spoon of spicy tempeh after the hot oil, fry the fragrant tempeh on low heat to produce the red oil.

4. Add the ribs and stir fry over high heat to make the ribs evenly colored.

5. Add the boiling water that has not been used for the ribs, add a spoon of cooking wine, a spoon of sugar and a little salt, boil, turn to low heat, cover and simmer until the ribs are tender.

6. Add the bitter gourd and cover and burn until it is broken, and then the juice can be harvested on high heat.

Tips:
Ps: A few tips:
1. According to professional chefs, if you are boiling soup, put cold water into the pot when you blanch the ribs. If you eat pork ribs, put the water into the pot when you blanch the water.
2. If you think bitter gourd is too bitter, you can add some salt to pickle it to squeeze out the water, or you can boil the water and add some salt to blanch the bitter gourd.
3. Add boiling water when adding water, otherwise the ribs will burn out.
4. Put bitter gourd at the end to keep the color and taste of bitter gourd.
I'm going to work again tomorrow, and I have to talk a lot. Oops.