Braised pork ribs with peas
Overview
When the weather is cold, I would like to eat some warm clay pot dishes, served piping hot on the table. You can also put a small stove on to heat them while eating, so that the taste will be stronger. I went through the refrigerator and found a bag of pork ribs and belly. My family actually has a special characteristic of eating pork ribs, that is, they like to cut off the part of the pork ribs that connects to the belly and make it separately. In this way, every time I eat the pork ribs, it must be the part with the bones, and never add the pork belly part. I used it to braise green beans today. The ribs are fragrant and soft, and are pea powder. There is also a little soup for soaking in rice, and eating it is delicious.
Tags
Ingredients
Steps
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Cut the ribs into small pieces, cut the garlic into large pieces, cut the parsley and garlic into sections, slice the ginger, and slice the carrots.
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Add salt, sugar, light soy sauce, and cooking wine to the pork ribs and belly, mix well, and marinate for 20 minutes.
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Heat the pot, add oil, and fry the pork ribs and belly until fragrant.
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Add boiling water to cover the meat noodles, bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes.
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Then add ginger, garlic, peas, and carrots and continue to simmer for 15 minutes.
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Add appropriate amount of salt, sugar and oyster sauce.
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Just before serving, put the parsley and garlic in the casserole and put it into a casserole. If the weather is cold, you can heat it up and eat it. The hot feeling will be great.
