Spicy Spare Ribs Claypot
1.
Soak the ribs in water for more than 20 minutes, remove the blood, wash and drain the water for later use.
2.
After the frozen tofu is thawed, squeeze out the moisture and cut into pieces for use.
3.
Select cauliflower into small flowers, soak in salt water for about 10 minutes, rinse and drain the water for later use.
4.
Peel and cut potatoes for later use.
5.
Wash the eggplant and cut into pieces for later use.
6.
Cut green and red peppers into pieces for later use.
7.
Put a little oil in the pan to heat up, add the ribs and stir fry until browned.
8.
Add green onion, ginger, garlic and stir fry for a fragrant flavor.
9.
Add a tablespoon of Pixian bean paste and stir fry evenly.
10.
Add light soy sauce, oyster sauce, sugar and stir fry evenly.
11.
Add twice as much water as the ribs and cover the pot. Turn to low heat and simmer until the ribs are tender.
12.
Add the potato wedges and stir well, cover and continue to stew.
13.
When the potatoes are rotten, add frozen tofu, cauliflower, and eggplant, stir well and continue to simmer until the vegetables are cooked.
14.
Add the green and red peppers and stir fry until they are cut off and turn off the heat.
15.
Put it in a casserole and heat it up while eating.
Tips:
1. Add more water when you start to stew the ribs. Part of the water will be consumed during the stewing of the ribs. Adding potatoes and other vegetables to stew will also attract a part of the soup. If the water is added less, it will be very dry in the end, and there will be no soup, which will affect the taste. And the excess soup can be used for bibimbap.
2. Stew the ribs on a low heat to maintain the tenderness of the meat, and it is easier to attract the taste of the soup.
3. Vegetables can be replaced with your favorite types.
