Spareribs with bitter melon

Method of spareribs with bitter melon

Raw materials for making cold melon ribs:

280g pork chops, 2 scallions, 580g balsam pear, 2 pieces of ginger, 1 clove garlic, 35g Douchi, 1 / 2 tbsp Taibai powder, 1 / 2 tbsp salt, 1 / 2 tbsp monosodium glutamate, 1 / 2 tbsp soy sauce, 1 / 2 tbsp sugar, 1 / 2 tbsp oyster sauce, a little pepper and 7 tbsp oil.

Processing steps of cold melon spareribs:

1. Cut pork chops into pieces, mix with white powder, cut balsam pear into shreds, add salt and water, marinate until 30 minutes, put in clear water, wash away salt;

2. Cut the scallion into sections, chop the ginger, garlic and Douchi; heat the oil, stir fry the ginger, Douchi and garlic together, then stir fry the spareribs, balsam pear over medium heat for 4-5 minutes, add half a cup of water, salt, monosodium glutamate, soy sauce, sugar, oyster sauce and pepper, then simmer for about 20 minutes, then stir fry with Taibai powder, water, thicken, put the scallion, and serve.

Spareribs with bitter melon

Lianggua spareribs is a famous local traditional dish in Guangdong Province, which belongs to Guangdong cuisine. Cut pork chops into pieces, mix with white powder, cut balsam pear into shreds, add salt and water, marinate until 30 minutes, put in clear water, wash off salt. Cut scallion into sections, chop ginger, garlic and lobster sauce; heat oil, stir fry ginger, lobster sauce and garlic, add spareribs, balsam pear, stir fry over medium heat for 4-5 minutes, add half a cup of water and salt, monosodium glutamate, soy sauce, sugar, oyster sauce and pepper, then simmer over low heat for about 20 minutes, add taro, water, thicken, put scallion, and serve.

raw material

280g pork spareribs, 2 scallions, 580g balsam pear, 2 pieces of ginger, 1 clove garlic, 35g Douchi, half a teaspoon Taibai powder, 1 teaspoon salt, half a teaspoon monosodium glutamate, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 teaspoon oyster sauce, a little pepper and 7 tablespoons oil.

practice

1. Cut pork chops into pieces, mix with white powder, cut balsam pear into shreds, add salt and water, marinate until 30 minutes, put in clear water, wash away salt;

2. Cut scallion into sections, ginger, garlic, Douchi chopped;

3. Heat the oil, stir fry ginger, Douchi and garlic, stir fry spareribs and balsam pear over medium heat for 4-5 minutes, stir fry with half a cup of water, salt, monosodium glutamate, soy sauce, sugar, oyster sauce and pepper, simmer for about 20 minutes, then thicken with white powder, water and scallion, and serve.

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