How do you make stewed pork ribs with plum vegetables delicious?

Materials:

1 pound of pork ribs, 1 handful of dried plum vegetables, green onion and ginger, 3 tablespoons of cooking wine, 3 tablespoons dark soy sauce, salt, sugar.

Method

1.Wash the pork ribs and drain the water, soak the dried plum vegetables in warm water and squeeze them dry;

2.Heat a spoonful of oil, stir-fry the ginger slices and green onions, and then put the pork ribs in and fry;

3.Stir-fry a little more, wait for the ribs to change color, the oil comes out, slightly burnt and fragrant, 3 tablespoons of cooking wine, 3 tablespoons of dark soy sauce, salt, sugar, add boiling water to cover the ribs, boil over high heat, and simmer over medium-low heat;

4.When the soup is less than half, add the dried plum vegetables and continue to simmer;

5.Finally, when the soup is almost stewed, adjust some chicken essence, reduce the juice on high heat, turn off the heat, put it on a plate, and sprinkle some chopped green onions to increase the visual effect.

Tips

The water should be added at one time, and the simmering time should be as long as possible, and the fragrance will fill the whole kitchen. First the meaty aroma, then the umeboshi vegetables are mixed with the meaty ......Don't always look at the pot halfway, you must collect the juice on high heat at the end, so that the soup is wrapped on the ribs, and it tastes good and good!

Ingredients: 1 plate of pork ribs, 1 small bowl of dried plum vegetables, 3 slices of ginger, 1 piece of rock sugar, 2 dried red peppers, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of oil and salt.

Production: 1Prepare raw materials; 2.

Heat the pan with cold oil, put in the pork ribs and stir-fry; 3.Stir-fry until the pork ribs are dry, and when the surface is slightly yellow, add ginger slices, dried red pepper and rock sugar to stir-fry; 4.Stir-fry until the rock sugar is completely melted, then add cooking wine, light soy sauce and dark soy sauce; 5.

After stir-frying and coloring, add an appropriate amount of water; 6.Then add the soaked plum cabbage and stir-fry evenly; 7.Place the pork ribs in an electric pressure cooker; 8.

Press the function key for stewed pork ribs; 9.When the time is up, the dish is ready, add a little salt and pepper to taste, and reduce the juice on high heat; 10.Place in a bowl and sprinkle with chopped shallots.

Tips:1Wash the dried plum vegetables with water in advance and soak them for another hour; 2.

When stir-frying pork ribs, add some rock sugar to make the ribs color, add some dried chili peppers and ginger slices to help remove the smell; 3.I use an electric pressure cooker, simmer for about 20 minutes, add salt and other seasoning (use an ordinary pot to extend the boiling time), and reduce the juice on high heat.

I think it's delicious no matter how you stew it, because it uses some better ingredients. But when we choose umeboshi dishes, we have to choose the ones that are of high quality.

Umeboshi pork ribs are similar to umeboshi pork in that the dish uses the saltiness, aroma and acidity of umeboshi to absorb the fat of the pork ribs and stimulate the aroma of the meat. It's a home-cooked dish that goes well with food, so let's take a look at how to make it.

The first step is to prepare the ingredients, wash the ribs and pass them through the water to remove the foam and blood foam. Rinse in cold water and set aside.

The second step is to process the other ingredients, peel the garlic cloves, cut them well, and cut the dried chili peppers into sections. Wash the dried plum vegetables and put them on a plate for later use.

The third step is to heat the pot and add a little cooking oil, put the dried chili peppers and garlic cloves into the pot and stir until fragrant. Pour the pork ribs into the pan and stir-fry, then add an appropriate amount of light soy sauce to adjust the color.

Step 4: Pour the umeboshi into the pot, stir-fry it with the pork ribs, then add an appropriate amount of water, cover the pot and simmer for 30 minutes.

Finally, add a little salt and chicken essence to taste, then turn the pot on high heat to reduce the juice. After serving, chop a little green onion and sprinkle it on top of the dish. A delicious umeboshi pork rib is complete.

First of all, take out the appropriate amount of dried plum vegetables, soak them in warm water, and then blanch the pork ribs in cold water and add green onions, ginger, and cooking wine. Skim off the blood, remove the oil from the pan and add rock sugar when the oil is hot. When the rock sugar dissolves and bubbles, put in the blanched pork ribs and stir-fry, add green onions, ginger slices, cooking wine, fry the water of the pork ribs, add water to cover the ribs and put in salt.

After the pot boils, turn to low heat and simmer for about half an hour, add the dried plum vegetables and continue to simmer for 40 to 50 minutes with pork ribs.

Well, it's good, if you stew pork ribs with plum vegetables, this is actually quite good, if you make pork ribs with plum vegetables, it is the best after stewing first, and then you can stew the cabbage.

Umeboshi vegetables. Stewed braised pork is the best to eat after all. Braised pork. Moldy dried vegetables are a perfect match, so steam the meat first. Then top with umeboshi. All together. Steamed together. It tastes better that way.

Ingredients: pork ribs, 1 plate of dried plums, 1 small bowl of ginger, 3 slices of rock sugar, 1 slice of dried red pepper, 2 light soy sauces, 1 tbsp cooking wine, 1 tbsp oil and salt. Proper production:

1.preparation of raw materials; 2.Heat the pan with cold oil, add the pork ribs and stir-fry; 3.

Stir-fry until the ribs are dry and the surface is slightly yellow.

After soaking, wash the dried plum vegetables several times until there are no impurities.

The green onions, ginger and garlic are finely chopped, the ribs are not enough, and a piece of meat is added, which is better if it is pork belly.

Heat the pan with cold oil, add star anise, Sichuan pepper, cinnamon, and bay leaves and stir-fry until fragrant.

Ingredients: Ingredients1 pound of pork ribs and 1 handful of dried plum vegetables.

Excipients

3 tablespoons green onion and ginger cooking wine, 3 tablespoons dark soy sauce, salt and sugar.

Step 1

1.Wash the pork ribs and drain the water, soak the dried plum vegetables in warm water and squeeze them dry;

2.Heat a spoonful of oil, stir-fry ginger slices and green onions, and then put the pork ribs in and fry; 3.Stir-fry a little more, wait for the ribs to change color, the oil comes out, slightly burnt and fragrant, 3 tablespoons of cooking wine, 3 tablespoons of dark soy sauce, salt, sugar, add boiling water to cover the ribs, boil over high heat, and simmer over medium-low heat;

4.When the soup is less than half of the soup, add the dried plum vegetables and continue to stew; 5.In the end, the soup is almost stewed, so Tong Na Yi will adjust some chicken essence, reduce the juice on high heat, turn off the heat, put it on a plate, and sprinkle some chopped green onions to increase the visual effect.

Ingredients: 680 grams of pork ribs. Excipients

Half a bowl of dried plum vegetables. Seasoning: 2 garlic, 3 slices of ginger, 1 star anise, 3 tbsp light soy sauce, 2 tsp dark soy sauce, 3 tsp sugar, 1 tbsp oil, 1 tbsp cooking wine, appropriate amount of water.

Method: 1. Blanch the pork ribs and rinse them well. 2. Soak the dried plum vegetables in water and wash them.

3. Heat the oil in a pan and stir-fry the ginger, garlic and star anise until fragrant. 4. Add the pork ribs and stir-fry for 2 minutes. 5. Stir-fry the dried plum vegetables.

6. Release the soy sauce, dark soy sauce, sugar, cooking wine, add water just over the ribs, bring to a boil over high heat, turn to medium-low heat and cook for 30 minutes. 7. Then turn to high heat and cook until the juice is almost dry.

Process: Burning. Taste: Salty umami.

Calories: Higher calories.

Ingredients: 680g pork chops, 1/2 bowl of dried plum vegetables, 2 cloves of garlic, 3 slices of ginger, 1 star anise, 3 tbsp light soy sauce, 2 tsp dark soy sauce, 3 tsp sugar, 1 tbsp vegetable oil, 1 tbsp cooking wine, appropriate amount of water.

Cooking steps:1Pork ribs blanch and rinse well.

2.Soak the dried plum vegetables in water and wash them.

3.Heat the oil in a pan and stir-fry the ginger, garlic and star anise until fragrant.

4.Add the pork ribs and stir-fry for 2 minutes.

5.Add the dried plum vegetables and stir-fry well.

6.Release soy sauce, dark soy sauce, sugar, cooking wine, add water just over the ribs, bring to a boil over high heat, turn to medium-low heat and cook for 30 minutes.

7.Then turn the heat to high and cook until the juice is almost dry.

Braised pork with plum vegetable vermicelli.

A piece of pork belly, after boiling water, fry the oil in the pot, and the degree of oil is different for each person; Put dark soy sauce, seasoning, sugar and other seasonings. If it's a sweet plum cabbage, put less sugar. Add water and cook for a while, then add the plum cabbage, and then cook for a while to add the vermicelli.

Plum cabbage button meat Ingredients: pork belly and dried plum vegetables.

Method:1. Soak the dried plum vegetables in warm water for half an hour; Wash several times to remove hard stems and impurities;

2。Squeeze out the water after washing; Add a little oil to the oil pan and stir-fry the dried plum vegetables;

Add light soy sauce (flavoring), dark soy sauce (coloring) and sugar; (Note: The soup can be left slightly larger) and set aside;

3。Wash the pork belly and cut into large pieces; Fry in a pan; until the surface is golden, and the skin of the flesh is wrinkled and removed;

4。Soak the fried pork belly immediately in cold water (it softens the meat and makes it easier to slice)5. Cut the meat into thin slices, as thin as possible and keep the meat not loose (the knife work cut my bitterness) The cut meat slices are neatly stacked at the bottom of the large bowl, cover the fried plum vegetables on top, and press them slightly to be level with the mouth of the bowl;

6。Steam in a pot over medium heat; The soup of the umeboshi vegetables will soak into the meat slices with steam;

Steaming for half an hour or an hour is fine, and the longer the time, the more crispy the meat will be;

I steamed it for two hours, and the flavor of the plum cabbage was all in the meat, and the aroma was overflowing)7. After steaming, force out the soup in the bowl first, and set the soup aside;

Then place the large bowl upside down on the plate and remove the bowl;

Finally, pour the soup into a pot and bring to a boil, add water and starch to thicken, and pour it over the buttoned meat.

The dish is done.

Answer pro production steps: 1. Select more tender greens (such as cabbage moss, rape moss, row vegetables, radish vegetables) 2. Put the cabbage moss in a pot, boil a pot of boiling water and scald it, and all of them should be scalded.

3. In case of bad weather, the scalded dishes can be directly soaked in water, and as long as the water is changed frequently, the scalded dishes can be put for many days.

Fourth, when the weather is fine, put the scalding vegetables in the sun to dry.

Fifth, it is dried until there is no moisture, and the color turns yellow and white, and this process takes a day or two.

Sixth, two days of drying moisture is almost dry, at this time it can be chopped, when drying does not occupy space (can also not be cut), after cutting can be mixed with a little salt to pickle, pickled and then put in the sun to dry until all dry, there is no water seven, dried plum vegetables, put it in the pot and steam for 20 minutes, steam until the color becomes yellow-brown, exude fragrance.

8. Steamed plum vegetables are put in the sun again to dry, dried until there is no water at all, you can put it in a bag and seal it and store it, and when you eat, take some out of it and soak it in water so that the pickled and dried plum vegetables are yellow and bright, salty and sour, sweet, mellow and fragrant, and the vegetable quality is fresh and tender. It can be appetizing, relieve heat and heat, clean the internal organs, and use it to accompany meals.

Pro-1, green vegetables can also not be scald, good weather can be directly dried and chopped, put salt to rub out the water and then put it in the jar to pickle, pickled for a few days and then take it out to dry 2, after drying, the process of steaming and drying can be repeated many times, can be steamed three times, the number of steaming and drying is more, the stronger the fragrance of plum vegetables. 

Dried plum vegetables are also called "moldy dried vegetables", which are made by drying, pickling, and drying in the snow or mustard greens, and the dried plum vegetables are mellow in fragrance, and are relatively convenient to store, and are used to stew meat, stewed fish, and stewed duck are extremely delicious! You can smell the aroma of dried umeboshi before you get close to it, but after stewing, the aroma is even stronger, and it is more popular than meat!

A friend gave me a pack of dried plum vegetables, the dried plum dishes I made are very clean, I have been reluctant to eat if I get the treasure, I bought a piece of pork belly a few days ago, to say that the dried plum vegetables and the pork belly is a perfect match, not to mention the classic dried plum vegetables buckle the meat, just stew directly on a pot are very delicious, decided to make this dish at noon, I specially steamed a cup of rice, you must know that such a dish used to be eaten in the hometown, there may be one or two pieces of pork left in the bowl at the end, but there will definitely not be a mouthful of dried plum vegetables.

Plum vegetable stew, I don't like to put too many ingredients, I feel that pepper, star anise, bay leaves and other big ingredients will definitely affect the aroma of the plum cabbage itself, just add a few slices of ginger and green onions when stewing, and make this dish, there are still tips, the method is appropriate, the plum vegetables will be fragrant, pork fat but not greasy, see how I do it!

Plum vegetable stew] Main ingredients: 200 grams of pork belly, 100 grams of plum vegetables, 1 piece of ginger, 2 chives, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 piece of rock sugar, 2 grams of salt, appropriate amount of cooking oil.

Specific method] 1. Cut the pork belly into pieces and soak the plum vegetables in water in advance to soften, and the plum vegetables will have dust and soil in the process of drying, so be sure to wash them several times.

2. Pour oil into the pot, pour in the pork belly and stir-fry over low heat, stir-fry the fat of the pork belly, so that the pork belly can be fat but not greasy, add green onion and ginger and stir-fry to make the fragrance, add a spoonful of cooking wine and stir-fry to remove the fish.

4. Add two bowls of boiling water, add two spoons of light soy sauce, one spoonful of dark soy sauce and a piece of rock sugar, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

5. Add an appropriate amount of salt to taste and sprinkle chives out of the pot.

The plum vegetable stew that comes out of this way is super rice, and other dishes on the table are not eye-catching at all, and if you can't eat the plum vegetables, you can also use them to make noodles, and you will drool when you think about it.

Tips] 1. The pork is not in a hurry to put the seasoning, fry the fat, and the surface is slightly charred and fragrant.

2. Stew the meat with hot water, fry until the pork is hot, if you add cold water to it, the heat will expand and contract, the taste of the pork will be firewood, and there will be a fishy smell.

3. Some umeboshi vegetables have a salty taste, so be sure to pay attention to the amount of soy sauce and salt when stewing.

Roasted pork with umeboshi vegetables.

Ingredients & Ingredients].

Ingredients: Pork belly, dried plum vegetables.

Ingredients: cooking wine, light soy sauce, dark soy sauce, salt, garlic, ginger, five-spice powder.

Practices and Steps].

Wash the umeboshi and soak it an hour in advance. Squeeze out the water and cut into small pieces for later use.

Wash the pork belly in cold water several times to remove the blood and cut into cubes.

Add cold water to the pot, add the pork belly, throw a few slices of ginger at the same time, wait for the water to boil, add cooking wine, cook for 5 minutes, and then remove the water.

Heat the oil, put the pork belly that has been controlled by water, fry on both sides until golden brown and fry the oil, and fry the fat.

Add ginger slices and dried plum vegetables and stir-fry, until the fragrance is stir-fried, add rice wine, boiling water that has not passed the plum vegetables, it is boiling water!

Bring to a boil for 3 to 5 minutes on high heat, then reduce the heat to low and simmer on the lowest heat for 30 minutes.

After 30 minutes, season and add a large handful of garlic cloves, an appropriate amount of dark soy sauce, light soy sauce, five-spice powder, and if the taste is light, add an appropriate amount of salt.

When the pork belly is soft and rotten, the plum cabbage inhales the excess fat of the pork belly and turns to high heat to reduce the juice.