Spare Ribs and Seaweed Stewed Egg

Name: Spare Ribs and Seaweed Stewed Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Ribs; 1 leaf Kelp Root; 10 quail eggs; Some shallot; Some ginger; 1 teaspoon Oyster sauce; Some Sugar; 1 teaspoon Seafood soy sauce; 1 teaspoon Cooking Wine; 1 teaspoon pepper; 1 piece Aniseed

by Little Umami

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Winter is a time for tonic, so eating some meat at this time is very healthy, so everyone must be worthy of their stomachs for health! I learned this dish with my aunt, and I fell in love with it the first time I ate it! Kelp can relieve the greasy ribs, plus quail eggs, increase protein, very nutritious and greedy! Try it now! "

Spare Ribs and Seaweed Stewed Egg

1. Prepare raw materials: wash ribs and kelp root, boil quail eggs, slice ginger, and cut green onions into small pieces.

2. Pork ribs under cold water, add cooking wine onion and ginger to remove fishy, blanch them well.

3. Boil the ribs and remove them, and slice the kelp roots.

4. Put the onion, sliced ginger, pepper, aniseed in a hot pot with cold oil.

5. Add ribs and 1 teaspoon of sugar and stir fry.

6. Stir-fry until the ribs are colored, add more boiling water, simmer for about 20-30 minutes, then add kelp and start simmering for about 20 minutes.

7. At this time, the ribs and kelp are soft and rotten, add quail eggs and simmer for about 5-10 minutes.

8. Finally, seasoning, add 1 teaspoon of oyster sauce, 1 teaspoon of seafood soy sauce, 1 teaspoon of pepper, and collect the juice over high heat.

9. The ribs are crispy and fragrant, and the kelp and quail eggs are full of fragrant meat. This is the biggest feature of this dish. Hurry up and try to make this delicious!