Cantonese cuisine: stewed pork ribs with cold melon

Cantonese cuisine: stewed pork ribs with cold melon

Introduction:

Production steps:

Step 1: cut the bitter gourd into pieces.

Step 2: put the spareribs into the pot with cold water and wash them with flying water.

Step 3: slice ginger, wash pickles, slice and set aside.

Step 4: soak soybeans in advance.

Step 5: put a small amount of oil in the pot, add ginger and pickles and saute until fragrant.

Step 6: put proper amount of water into the casserole, and pour the sauteed pickles into the casserole.

Step 7: put in soybeans, ribs and bring to a boil.

Step 8: add the balsam pear and bring to a boil.

Step 9: add the cooking wine, cover it and simmer until the bitter gourd is ripe and rotten.

Step 10: turn off the heat, add pepper and chicken powder.

Materials required:

Spare ribs: 350g

Balsam pear: Half Root

Soaking soybean: 30g

Ginger: right amount

Pickled vegetables: 30g

Pepper: right amount

Cooking wine: moderate

Chicken powder: right amount

Edible oil: right amount

Note: 1. Pickle is salty, put salt as appropriate, I didn't put salt, I feel the taste of pickle is enough. 2. Try to be light and try to fry pickles with less oil.

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: salty and fresh