Name: Tianfu Row
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork chop; Some rape; Some Cherry tomato; a little Cinnamon; 2 pieces Bay leaf; 2 star anise; 1 piece Tsaoko; Some pepper; 4, 5 Dried chili; Some Scallions; 4, 5 slices Sliced ginger; Some salt; Some Chicken Essence; 2 spoons Cooking Wine; Some Soy sauce; Some Cold water; (Fried ingredients) appropriate amount Pickled Pepper Sauce; (Fried ingredients) appropriate amount Pixian Doubanjiang; (Fried ingredients) appropriate amount Red oil; (Fried ingredients) appropriate amount Minced garlic; (Fried ingredients) appropriate amount Vinegar; (Fried ingredients) appropriate amount Sugar; (Fried ingredients) appropriate amount MSG; (Fried ingredients) appropriate amount Water starch; (Fried ingredients) appropriate amount chopped green onion

Tianfu Row

by Little blessing

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

Some time ago I heard about a new way of ribs, but I haven't seen it, let alone tasted it. I just tried to make it by myself according to the taste described by others. After doing this twice, my family's response was not bad, and I also gained confidence. Today, I will use it to participate in the website's "Food Challenge..." contest, and post it here in the form of a recipe.
Friends who like it, please give it a thumbs up! Thank you! "

Tianfu Row

1. Wash the pork chops and soak them in cold water for about 2 hours;

2. Add the dry ingredients in the marinade;

3. Add the liquid marinade again, and let it marinate in cold water for 8 hours;

4. Put the marinated large ribs together with the marinade juice on the pot and steam for 3 hours;

5. Take out the steamed large row and place it on the plate;

6. Put a little bottom oil in the wok, add the water starch and the chopped green onion in the sautéed ingredients in turn, and then put them in the pan over high heat and stir fry quickly, add a little steamed soup, and finally pour in the water starch, add the chopped green onion and turn off the heat. ；

7. Pour the fried sauce evenly on a large row on the plate.

Tips:
1. After making the whole large row, the plate is more beautiful, if there is no large enough steamer, then the knife can only be changed into small pieces;

2. The time of marinating and steaming can be determined according to the size of the large row. There is also the pot used for steaming. If a pressure cooker is used, the steaming time can be halved. Save time and fire.