Pork Ribs and Pea Claypot

Name: Pork Ribs and Pea Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 250g pea; Some oil; 3g salt; 2g Sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Cooking Wine; 10g ginger; 30g carrot; 20g parsley; 10g garlic; 1 Pesto

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Look through the refrigerator and find a bag of pork ribs. My family actually eats pork ribs. I like to cut off the pork belly that connects the ribs to the belly and make them separately, so that every time I eat the ribs, it must be the part with the bones. Never add the pork belly part. I will use it to braise green beans today. The ribs are fragrant and soft, with pea flour powder, and a little soup for soaking rice. Eat Bashi.

Pork Ribs and Pea Claypot

1. Cut ribs into small pieces, cut garlic into large pieces, cut parsley and pesto into sections, slice ginger, and slice carrots

2. Add salt, sugar, light soy sauce, cooking wine to the pork ribs, marinate for 20 minutes

3. Start the pan, add oil, and fry the pork belly and fry until fragrant.

4. Add boiled water to cover the meat noodles, turn to medium heat and simmer for 20 minutes

5. Add ginger garlic, peas, carrots and simmer for 15 minutes

6. Add some salt, sugar and oyster sauce

7. Just put the parsley and pesto into the casserole and eat it while heating it for a better flavor.

Tips:
1. If you don’t want this kind of casserole, you can change it to a clear stew, which is also delicious
2. The pork belly meat part is slightly oily, which is most suitable for stewed dishes. It has oily, meaty, and delicious taste.
3. You don’t need to put the peas too early. Under normal circumstances, the green peas will be completely crisp in 15-20 minutes at most.