Shuangfu Grilled Ribs, I Don’t Want Anything Else After this Week!

Shuangfu Grilled Ribs, I Don’t Want Anything Else After this Week!

1. Spice ratio: star anise, 4 cinnamon, 1 small piece of Chinese prickly ash, 30 grains of Angelica, 1 piece of cumin, 1 pinch of cloves, 3 grains of licorice, 3 pieces

2. Cut the cooked large intestine and belly into larger pieces, chop the ribs into pieces. The intestine and belly are leftovers from the rest of the day I made the day before, and the postscript will tell you how to deal with it! Finely chop watercress and tempeh, and beat all the spices into fine powder

3. It’s best not to cut the ribs one by one, but if they are two connected, then cut them apart, and then chop them. This will make them look better, and the pieces should not be too big. If the ribs are particularly thick, then just one by one. Come on

4. Put a little oil in the wok, put the ribs directly on the medium heat and stir-fry for about five minutes after heating

5. Ribs reach eight maturity and serve as a spare

6. Without brushing the pot, add 40 grams of oil. When it is slightly hot, add the watercress and tempeh and stir-fry slowly over medium and low heat until the red oil is fragrant.

7. Then add dried chili and fry for about half a minute

8. Turn on high heat, quickly add rice wine to fragrant, then add soy sauce to stir fry

9. Put the ribs, let the large intestine and belly fry for about half a minute

10. Heat the hot water until all the ingredients are soaked, then put the rock sugar to a boil, cover the pot and turn to low heat, keep the pot slightly

11. After simmering for 40 minutes, add salt and about 3 grams of spice powder, and simmer for about half an hour to collect the juice. You don’t need to collect all of it, and only a small portion is left. Sprinkle some pepper powder on the surface of the pan, and then throw a handful Minced green garlic, eat

Tips:

postscript:

After buying raw large intestine and pork belly, wash it with vinegar and salt first, rub it, and then add some alkali. It is best to wear gloves. It is easy to burn hands with alkali. After washing, put high-quality white wine in a pot under cold water and boil. After boiling, cook for five minutes and it will be almost cooked. Take it out and put it in another pot with hot water, add green onion, ginger, white wine, and a little pepper to cook for about half an hour to remove the peculiar smell, or press it in a pressure cooker for ten minutes. Take it out and set it aside. At this time, the hardness of the intestines and belly can be cooked together with the ribs to reach maturity at the same time, and after two treatments, the peculiar smell of the intestines and belly is basically gone, only the aroma is there, and that's it.

Stir-fry the ribs and stew it is a bit similar to the way of braised pork, the ribs are less watery and taste more fragrant.

In fact, my method is a bit similar to Mapo tofu. The reason for adding spices is because it's all meat. It must be added, otherwise the aroma is not enough. This time I put the spice powder to feel the flavor will be stronger. If you don't have a crusher, then Wrap the spices and put them in the pot to stew together. The spice powder has a very strong taste, so don't put them down when you put them. You can't eat them. About three grams will do. Then you can smell the taste appropriately. Less.

Braised pork with watercress is actually quite a lot in Sichuan cuisine. The combination of these three is really seamless and the taste is absolutely perfect. Everyone must try it, but it must be noted that the large intestine and belly must be clean and neat in the early stage. If there is a peculiar smell, you will lose.

Okay, let's not talk about it, let's play it!