Braised pork ribs with waxy corn and lettuce

Overview

Spicy and salty, the ribs fall off the bone, the lettuce is crisp and tender, and the corn is soft and glutinous, perfect for rice.

The right amount of ribs.
Peel and wash fresh waxy corn and cut into small pieces.
Cut the lettuce into even thin strips.
Millet pepper, chives.
Add an appropriate amount of water to the pot and add the ribs.
Boil it, take it out and wash off the floating foam.
Heat an appropriate amount of oil in a pot, stir-fry onions, ginger, garlic, Sichuan peppercorns, and dry red pepper until fragrant.
Appropriate amount of Pixian bean paste.
Fry out the red oil.
Pour in the blanched pork ribs.
Stir fry evenly.
Season with appropriate amount of salt, light soy sauce and oyster sauce.
Stir fry evenly.
Pour in enough boiling water.
Simmer over medium-low heat for 20 minutes.
Add waxy corn.
Continue to simmer for twenty minutes.
Add lettuce.
Stir fry a few times.
Sprinkle with chives and millet pepper.
Flip the hook and turn off the heat.
Finished product.
Finished product.