Stir-fried Pork Ribs with Blood Cake

Stir-fried Pork Ribs with Blood Cake

1. Mince the ginger and garlic, cut the coriander into longer sections, and cut the red pepper into diagonal slices.

2. Cut the blood cake into pieces of about one centimeter. The blood cake is harder when it is dry, so you need to use a slightly sharper knife to cut the edge so that it will not fall apart, and it will be a complete block, and it will not stick when it is fried.

3. Rinse the ribs with clean water and then soak them in clean water. Knead while soaking to remove all the blood inside. The soaked pork ribs do not need to be blanched and can be fried directly. It has a stronger fragrance than the blanched pork ribs and does not have a fishy smell.

4. Put a large bowl of oil in the pan and fry the blood cake until it is cooked. Because the main ingredient of the blood cake is glutinous rice, which is easier to stick, it is best to put them in the oil pan one by one. Oh. Flip it with chopsticks from time to time during the frying process to prevent two adjacent pieces from sticking together.

5. When you turn it, feel that the surface of the blood cake touched by the chopsticks is slightly hardened, you can remove it and control the oil for later use.

6. Leave the bottom oil in the pot, pour in the minced ginger and garlic and fry until the aroma is scented, then turn to low heat, add the bean paste, and fry until the oil comes out.

7. Pour the ribs into the pot and stir fry until the sauce is evenly sticky.

8. Continue to stir-fry until the surface of the ribs turns slightly yellow, add water that has not been used for the ribs, cover the pot, and simmer until there is one-third of the water in the pot, then pour the blood and stir fry together.

9. The addition of the blood cake can quickly dry the remaining soup, so when the blood cake is poured in, immediately sprinkle with salt to taste.

10. Add the red pepper and stir fry a few times. The red pepper is slightly soft and can be sprinkled into the coriander. After a little stir, it will be out of the pan.

11. The spicy, appetizing, soft and glutinous fried pork ribs are just out of the pot. Replace the ribs with duck is the famous blood cake duck. When the blood cake is dry, it is harder. After absorbing the soup of the ribs, it tastes good and springy, and the meat is rich and delicious. After the blood cake absorbs the soup, the meat becomes more refreshing, and the glutinous rice oil in the blood cake is not greasy. One bite is so delicious that you can't stop the chopsticks! Tonic in autumn and winter, you must try this dish!

Tips:

The spicy, appetizing, soft and glutinous fried pork ribs are just out of the pot. Replace the ribs with duck is the famous blood cake duck. When the blood cake is dry, it is harder. After absorbing the soup of the ribs, it tastes good and springy, and the meat is rich and delicious. After the blood cake absorbs the soup, the meat becomes more refreshing, and the glutinous rice oil in the blood cake is not greasy. One bite is so delicious that you can't stop the chopsticks! Tonic in autumn and winter, you must try this dish!