Braised spareribs with cold melon and black bean sauce

Braised spareribs with cold melon and black bean sauce

Introduction:

"It's a rare overcast day in Beijing during the Dragon Boat Festival. Before days of high temperature, can only continue to cold + vegetarian, it's also a little appetizing. Bitter gourd is bitter gourd, which is called by Cantonese. This dish is also a Cantonese home style dish. I like the pork flavored, stewed balsam pear, and the spareribs with sauce and balsam pear aftertaste. I'm just following suit. I'm not as particular as a typical Cantonese chef. "

Production steps:

Step 1: chop the ribs and blanch them

Step 2: wash balsam pear

Step 3: remove the bitter gourd with a spoon

Step 4: I use dry Douchi, and wet Douchi is the same

Step 5: cut onion, ginger and garlic well

Step 6: put oil in the pot, stir fry the ingredients first, and then add onion, ginger, garlic and Douchi

Step 7: then add the ribs

Step 8: stir fry with soy sauce, cooking wine and sugar

Step 9: add boiling water to the last part of the ribs

Step 10: simmer over medium low heat for about 30 minutes, stirring twice in the middle

Step 11: 30 minutes later add salt, add balsam pear, continue to simmer for about 10 minutes

Step 12: get out of the pot. This amount, three people eat only three or four hard to chew bones

Materials required:

Spare ribs: 1.5 Jin

Balsam pear: 3

Scallion: right amount

Ginger: right amount

Garlic: right amount

Douchi: right amount

Large material: moderate amount

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: 1. Bitter gourd is easy to be cooked, so don't stew it too long; 2. If you want to save time, the ribs can be pressed for 20 minutes in a pressure cooker; or the standard small ribs can be used, even if they are stewed directly, they will be cooked faster. I have several pieces of crispy bone. I have good teeth.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original