Stewed spareribs with corn

Stewed spareribs with corn

Introduction:

"Spareribs are a great love of many people, but I don't like greasy food. I usually cook with little oil, so I always use the oil of meat to set off the flavor of the dishes, instead of adding a lot of oil. This kind of corn stewed spareribs is not stewed with the method of frying in the bottom oil, but uses the pressure cooker to press the oil out of the spareribs, so that the dishes won't be too oily It's not boring because it's too light. It's my favorite meat dish. "

Production steps:

Step 1: wash the corn and cut into segments.

Step 2: cut the spareribs, blanch the bleeding water in boiling water, skim the foam and take out.

Step 3: put the corn and ribs into the pressure cooker.

Step 4: add cooking wine.

Step 5: add soy sauce.

Step 6: add salt.

Step 7: add appropriate amount of water, not too much, pressure cooker does not take water, after all, is stew, not soup.

Step 8: put in the onion section.

Step 9: add ginger slices.

Step 10: add pepper and large ingredients.

Step 11: cover the pressure cooker and press it.

Step 12: after exhausting and opening the cover, add monosodium glutamate to taste.

Materials required:

Corn: 3

Ribs: 500g

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Soy sauce: right amount

Cooking wine: moderate

Refined salt: right amount

MSG: right amount

Note: 1 corn cut section should not be too small, otherwise easy to stew in the refining process. Do it with a pressure cooker without adding too much water. 3 monosodium glutamate should be added after it comes out of the boiler.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: spiced