Pork Ribs and Spring Vegetable Claypot

Name: Pork Ribs and Spring Vegetable Claypot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Ribs; Some Chaoshan Spring Vegetables; Some salt; Some garlic

by It's sweet

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Spring is coming soon, and everyone is very interested in local spring dishes. What is Chaoshan spring dishes? The following is a detailed introduction to what Chaoshan spring cuisine is, so that everyone has a comprehensive understanding.
Chaoshan spring vegetable is a local specialty. It is not good to grow in other places. It looks like mustard, but it is more delicate than mustard. Chaoshan people think that spring vegetables are good for their heads, meaning "all things rejuvenate", and they think it can bathe the intestines and stomach, and clear the stomach fire that has accumulated during the Chinese New Year. "

Ingredients

3 lines Ribs
Some Chaoshan Spring Vegetables
Some Salt
Some Garlic

Pork Ribs and Spring Vegetable Claypot

1. Boil the ribs.

Pork Ribs and Spring Vegetable Claypot recipe

2. Wash the blanched ribs.

3. Boil water in a casserole and add the ribs. Bring to a boil on high heat, then turn to medium and low heat, cover and cook for about 1 hour.

4. When cooking the ribs, you can wash the spring vegetables, wash, cut into sections, and divide them into stems and leaves. Drain and prepare.

5. Take the cooked ribs out of the pot for the time being.

6. Heat oil in the pot (Lard is used for spring vegetables, which is more delicious. Cooking oil is also possible, but there is absolutely no lard to eat). Heat and fry the pesto garlic.

7. Put in the stem and fry a few times.

8. Pour in the vegetable leaves and stir well.

9. Stir-fry until the vegetables are softened, then remove the draining water, and remove the astringent water from the stir-fry.

10. Drain into a casserole of freshly cooked pork ribs. Use cooked pork ribs in a soup pot.

11. Add salt to taste.

12. Pour the ribs into a casserole, turn to medium heat, and boil until the spring vegetables are soft. If you like the softer ones, you can cook them longer. Don't cover the spring vegetables to prevent the vegetables from turning yellow.