Braised Pork Ribs with Bracken
Overview
Bracken is a kind of wild vegetable. The young bracken leaves contain carotene, vitamins, protein, fat, sugar, crude fiber, potassium, calcium, magnesium, fern, fern, acetyl fern, choline, and sterols. In addition, it also contains 18 kinds of amino acids. Modern research suggests that the fiber in bracken can promote intestinal peristalsis and reduce gastrointestinal fat absorption. Braised pork ribs with bracken can relieve the fatness of the ribs without the disadvantages caused by fat, sweetness and greasiness.
Tags
Ingredients
Steps
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Ingredients: Spare ribs, bracken (already soaked), onions, garlic, hawthorn slices, and dried ginger slices.
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Put the ribs in a pot under cold water, add cooking wine, boil the water and blanch until the blood drains out.
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Rinse well with cool water.
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Cut bracken into small sections and green onions into small sections.
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Add the ribs to the pressure cooker and add water to cover the ribs.
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Add bracken segments, green onion segments (part), dried ginger slices, hawthorn slices, and green onion wedges.
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Add light soy sauce, bring to a boil over high heat and then suppress over medium heat for 15 minutes.
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After 15 minutes, the ribs and bracken have become soft and rotten. Remove the green onions, garlic cloves and ginger slices, and set aside the ribs and bracken.
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Take another pot, add cooking oil, add Pixian bean paste, stir-fry until fragrant, then add green onions, stir-fry until fragrant.
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Add the remaining pork rib soup from the pressure cooker.
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Pour the ribs and bracken into the soup and cook for 10 minutes. Add salt and sugar to taste, then turn off the heat.
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Remove and serve on a plate.
