Thousands of Ribs Stewed
by tingner
Favorite
Difficulty
Normal
Time
2h
Serving
2
I often eat by myself. I send it here for the first time. I hope everyone will share more materials in the future: ribs, thousands of seasonings: salt, sugar, chicken essence, light soy sauce, cooking wine, green onions, ginger, garlic, pepper, star anise, cinnamon, dried Chili and red dates:
1. Wash the ribs first, boil water, blanch the ribs in the water and remove them
2. Put oil in the wok, add sugar after the oil is hot (according to the amount of ribs), fry the sugar color, pour the ribs and stir until the ribs change color, add ginger garlic, dried chili and a little cooking wine and stir for 2 minutes
3. Add water until the ribs are submerged, and the water will open into the pepper, star anise, cinnamon and red dates. Friends who like the color can add some dark soy sauce and simmer for half an hour.
4. Cut a thousand sheets into 5cm wide and 15cm long pieces, and make a thousand sheets knot by hand
5. Stew the ribs for half an hour, then put a thousand pieces of knots, add green onions, light soy sauce, a little salt and stew on low heat
6. Stew until the soup is almost dry, add salt to taste, and add a little chicken essence before serving."
1. Wash the ribs first, boil water, blanch the ribs in the water and remove them
2. Put oil in the wok, add sugar after the oil is hot (according to the amount of ribs), fry the sugar color, pour the ribs and stir until the ribs change color, add ginger garlic, dried chili and a little cooking wine and stir for 2 minutes
3. Add water until the ribs are submerged, and the water will open into the pepper, star anise, cinnamon and red dates. Friends who like the color can add some dark soy sauce and simmer for half an hour.
4. Cut a thousand sheets into 5cm wide and 15cm long pieces, and make a thousand sheets knot by hand
5. Stew the ribs for half an hour, then put a thousand pieces of knots, add green onions, light soy sauce, a little salt and stew on low heat
6. Stew until the soup is almost dry, add salt to taste, and add a little chicken essence before serving."
