Name: Stewed Pork Ribs with Dry Cowpea
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 catty Ribs; 1 bundle Dried cowpea; Some lard; Some pepper; 4 star anise; 1/2 garlic; Some ginger; Some Cumin powder; Some Soy sauce; 4 slices Bay leaf; Some salt; 6 Dried chili

Stewed Pork Ribs with Dry Cowpea

by Glass doll 9051

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

The wandering people always miss their hometown in particular, especially when you are far away from home and you can't see your family, but you can taste the craftsmanship of your parents, and you are beautiful in your heart.
In fact, many times, no matter how old you are, your parents will always treat you as a child. They are always concerned about you, asking whether you have eaten well or dressed well. I have a special relationship with my grandmother. Because I was brought up by my grandmother since I was a child, my grandmother is just like my mother. Only a few months after the Chinese New Year came out, my grandma sent me my favorite dried cowpea. For me, this is not just a simple bean, it has my grandma's sweat, care, and concern. And all my cooking skills come from my grandmother, so I cook every dish seriously every time. ---I hope my grandmother will live a long and healthy life so that I can be with me for the rest of my life.
Grandma likes dried cowpea stewed vermicelli, but I prefer a heavier taste.

Stewed Pork Ribs with Dry Cowpea

1. First, disassemble a bundle of dried cowpeas, rinse them with water, and soak them in hot water for one hour in advance. After the cowpeas are soft, use a knife to cut the cowpeas into about 4 cm long strips.

2. Prepare the ingredients, clean the ginger, garlic, pepper, etc., slice the ginger and peel the garlic, set aside for later use.

3. After the ribs are cleaned, blanch them in boiling water, remove them and drain the water for later use.

4. When all the ingredients are ready, put the oil in the rice cooker to preheat. When the oil is on, pour the ribs and stir fry. When the ribs change color, add lard and continue to stir fry. (Because the ribs I bought do not have fat, so I added a little lard, you don’t need to add it if you like lighter ones)

5. Stir fry until the lard melts and the ribs are fragrant, add ginger, garlic, pepper and other dry ingredients and continue to fry. After about 5 minutes, pour in the light soy sauce, add appropriate amount of cumin powder, pepper, and salt (depending on personal taste). After stir-frying evenly, pour in hot water and start to simmer the ribs. I simmered for about an hour, because my rice cooker has low power. If there is an electric cooker, the cooking time is shorter.

6. After the ribs are simmered for an hour, add the soaked dried cowpea, and continue to simmer for 20 minutes, and then it is OK.

7. You're done, put on the plate and start eating.

Tips:
1. Dried cowpea must be soaked in advance.
2. Just add salt, oil, and ginger slices directly if you like the light ones, and other ingredients don't need to be added.