Nanchang Special Salted Fish Braised Pork Ribs

Name: Nanchang Special Salted Fish Braised Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 250g Salted fish; Some Shallots; Some ginger; Some garlic; 2 tablespoons Sweet sticky rice wine; 1 tablespoon Soy sauce

by Rice sprouts

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This is a distinctive Nanchang traditional dish. When I was young, the marinated fish at home was always simply steamed and eaten, or burned. I didn't like it. I only liked roasting pork or roasting ribs. Because the meat and ribs in it absorb the freshness of salted fish, it is especially delicious! Every time the meat and ribs are eaten first, and then the salted fish is slowly eliminated. It was not the season to cook this dish, but for the sake of my ribs column, I couldn't wait for the winter to come, so I made it quickly. Because the salted fish used today was bought from the supermarket, it didn’t taste as good as the salted fish that was marinated at home. It tastes a bit like the taste made in restaurants outside. This kind of dish is better cooked at home. "

Ingredients

500g Ribs
250g Salted Fish
Some Shallots
Some Ginger
Some Garlic
2 tablespoons Sweet Sticky Rice Wine
1 tablespoon Soy Sauce

Nanchang Special Salted Fish Braised Pork Ribs

1. Soak the salted fish in warm water for about 1 hour in advance. It would be better if you can use warm rice water.

Nanchang Special Salted Fish Braised Pork Ribs recipe

2. Wash the soaked salted fish and cut into mahjong-sized pieces.

3. Blanch the ribs and rinse.

4. Prepare the ingredients. In fact, only old ginger is used in the traditional method.

5. Put 30 ml of oil in the wok and cook until 50% of the heat. Stir-fry the ribs.

6. The ribs burst for about 2 minutes, and the salted fish pieces burst together.

7. Stir-fry the ribs and fish until the surface is browned, add sweet glutinous rice wine and dark soy sauce, and stir-fry well.

8. Add the ingredients and stir well.

9. Add water to the ribs, turn to a low heat and simmer.

10. The soup begins to thicken, turn to high heat to collect the juice.

11. Collect the water and add a little chicken essence to taste.

Tips:
The seasoning of this dish depends on the saltiness of the salted fish. Although the salted fish has been soaked in water in advance, the fish is still very salty. The reason why the sweet glutinous rice wine is used is because it can neutralize the saltiness of the salted fish, and it is just right. If there is no sweet glutinous rice wine, you can use cooking wine and 1 tablespoon of sugar instead. The traditional method does not even add chicken essence or MSG. This can be decided according to personal preference.