Hell Ribs Clay Pot that is Addictive Once Eaten

Name: Hell Ribs Clay Pot that is Addictive Once Eaten
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork ribs; 1 corn; 2 pcs Spring bamboo shoots; 1 carrot; 6 Dried shiitake mushrooms; 2 tablespoons Scallion Mate June Fragrant Bean Sauce

by Personality is better than beauty I

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When it comes to pork ribs, the first thing everyone thinks about is braised pork ribs. It’s better to try this hell pork ribs casserole, with meat and vegetables, with a balanced nutrition every day.
The soul of this dish lies in its seasoning. After the taste is adjusted, this dish is more than half finished. So I used Scallion Companion June Fragrant Soybean Paste, which is preferably Northeast Africa genetically modified soybeans and Shandong winter wheat. After 90 days of brewing, the ribs stewed with it are super fragrant and flavorful. The mushrooms, corn and carrots are also super soft and sweet. Hurry up and make this dish together~

Ingredients

500g Pork Ribs
1 Corn
2 pcs Spring Bamboo Shoots
1 Carrot
6 Dried Shiitake Mushrooms
2 tablespoons Scallion Mate June Fragrant Bean Sauce

Hell Ribs Clay Pot that is Addictive Once Eaten

1. Prepare the ingredients

Hell Ribs Clay Pot that is Addictive Once Eaten recipe

2. Soak the pork ribs in clean water for 10 minutes to remove the blood, remove the water and set aside

3. Cut corn into small pieces, cut carrots and spring bamboo shoots into hob pieces, soak shiitake mushrooms and set aside

4. Put corn, spring bamboo shoots, carrots, and mushrooms in hot water and blanch them for later use

5. Add pure water, ginger slices, and 1 spoon of cooking wine to the pot, add pork ribs and cook for 30 minutes, remove and rinse with water to remove any foam

6. Add 2 tablespoons of oil to the pot, add minced garlic and millet pepper and sauté until fragrant

7. Pour the ribs and stir-fry until browned

8. Pour in corn, spring bamboo shoots, carrots, and shiitake mushrooms and stir fry over high heat

9. Add 2 scoops of cooking wine, 2 scoops of spring onion mate June fragrant bean paste, 1 scoop of honey, 2 scoops of light soy sauce, and 1 scoop of chili oil to taste

10. For this cooking, I used the spring onion partner June fragrant bean paste, which is naturally fermented and brewed within 90 days. The sauce is fragrant and can be used for cooking and dipping.

11. Stir-fry until the soup is thick and almost dried, turn off the heat and serve, sprinkle with white sesame seeds and chopped green onion, and start it~

12. The ribs are super fragrant, and the mushrooms, corn and carrots are also super soft and sweet, let’s try it together!

Tips:
Take the fresh spare ribs home and rinse them with running water several times to wash away the dirt and blood on the surface. Then soak the ribs in clean water. The water should cover the ribs and soak for about 1 hour. During the soaking process, the blood of the ribs will slowly permeate out. You need to change the water halfway until the ribs are soaked in flesh color. White, that's it.