Pork Ribs Braised Spinach Rolls
1.
Make spinach rolls: mix the noodles with spinach juice, add a little olive oil and salt to the noodles, dry it a bit, barely knead it into a dough, put it in a fresh-keeping bag and put it in the refrigerator for 2 hours; take the noodles out again and put them in the noodle press to make the most Fold and press the noodles repeatedly, and then adjust to 2 levels to press into the ideal noodles; cut into the appropriate length and width, cut a knife in the middle of the noodles, and pull one end into the middle opening to get a beautiful spinach roll; excess The corners can be repeatedly pressed into noodles to make noodles!
2.
Soak the ribs in cold water for about 1 hour beforehand, remember to change the blood water; finally, rinse them with warm water for later use.
3.
Slice ginger and garlic, tie the chives into knots and set aside.
4.
Heat the pan, add the ribs and stir fry.
5.
When the ribs change color, add sliced ginger, star anise, cinnamon and bay leaves and stir-fry until the ribs are golden on both sides.
6.
Pour a tablespoon of cooking wine and stir fry until dry.
7.
Add dried hawthorn and chives knot.
8.
Then add 2 spoons of Kikkoman soy sauce.
9.
Stir and color.
10.
Add garlic slices separately.
11.
Add a rock candy.
12.
Add some warm water and pour the submerged ribs along the side of the pot.
13.
Bring to a boil and turn to medium heat to simmer.
14.
About two-thirds of the soup, add 1 tablespoon of salt and stir well.
15.
Spread the spinach rolls on top.
16.
Turn medium heat to low heat and simmer for about 15 minutes until the rolls are cooked.
17.
Finally, add a little vegetable and stir-fry well.
18.
Add some red chili peppers (optional).
Tips:
1. It is recommended to use a non-stick pan, because the braising process will be done later, I think if it is an iron pan, it may be sticky! Then add more water, or observe the fire for yourself.
2. The thickness of the paper must be the same, so that it is so familiar! Do a little bit when making the noodles, the paper will be chewy! Ha ha
