Braised spareribs with wax gourd

Braised spareribs with wax gourd

Raw materials for making white gourd braised spareribs:

White gourd 700 grams, 200 grams of pork ribs.

Ingredients for making white gourd braised spareribs:

Peanut oil, refined salt, sugar, monosodium glutamate, ginger, scallion, cinnamon, star anise.

Processing steps of braised spareribs with wax gourd:

(1) Wash the spareribs, put them into the boiling water pot and scald them. Remove the water and set aside. Peel the wax gourd, remove the flesh and cut it into pieces.

(2) Heat up the oil in the frying pan, stir fry the scallion, ginger, cinnamon and star anise in the oil pan, then stir fry the spareribs for a few times, add soy sauce and sugar until they are seven mature, add wax gourd, add refined salt and monosodium glutamate, dry the water, and then out of the pan.

Braised spareribs with wax gourd

Braised spareribs with white gourd is a dish with 200g white gourd and 150g spareribs as the main ingredients, and Pixian Douban, ginger, garlic, scallion, star anise, cinnamon, dry pepper, rock sugar as the auxiliary ingredients.

Raw materials:

White gourd 200 grams, ribs 150 grams.

mixed ingredients:

Pixian Douban, ginger, garlic, scallion, star anise, cinnamon, dry pepper, rock sugar, oyster sauce, soy sauce, cooking wine, soy sauce of the right amount.

Method:

1. Peeled and rinsed wax gourd, washed and cut into pieces about 1 cm or 5 cm thick, chopped Pixian Douban, sliced ginger, peeled garlic, cut scallion into sections, washed star anise and cinnamon, washed dried pepper, cut into two pieces and cut off seeds; washed and drained spareribs;

2. Pot into the right amount of cold water, into the ribs, boil about a minute after the ribs out, with water to flush foam, ready to use;

3. Put a little oil on the fire, add star anise, cinnamon, ginger and garlic, add spareribs, stir fry a few times, then add two small spoonfuls of cooking wine, stir well;

4. Then add two teaspoons of soy sauce, one teaspoon of soy sauce, a proper amount of rock sugar, Pixian Douban, dried pepper, salt, oyster sauce, stir well;

5. Add about 1000 ml hot water, bring to a boil, remove the froth with a spoon, then cover the pan and cook over low heat for about 40 minutes;

6. Add in the wax gourd and cook for about 5 minutes until the wax gourd is ripe. Then add in the scallion and stir well.

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