Spicy Cumin Pork Ribs
Overview
Cumin is a Uyghur word that refers to Parthian fennel. It is native to Central Asia and Iran, and was introduced and cultivated in Xinjiang, my country. Cumin has a unique taste and flavor, is oily, and has an aromatic and strong smell. After being ground into powder or ground, it is used to cook beef, mutton, etc. It is an essential condiment for roasting and grilling food, and is also one of the main raw materials for preparing curry powder. Spare ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, replenishing essence and blood. Make a soup with green onions and some corresponding seasonings. It will be very delicious and nutritious after cooking.
Tags
Ingredients
Steps
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Prepare the ingredients, clean the ribs, and soak them in cold water for 2 hours, changing the water several times.
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Put cold water in the pot and blanch the ribs.
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Wrap bay leaves, star anise, cinnamon, and dried chili into a seasoning bag and put it into a pressure cooker. Add the blanched pork ribs, add green onions, ginger slices, light soy sauce, and water to cook the pork ribs.
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Pressure cook for 10 minutes.
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Remove the ribs and drain the water. Set aside.
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Add a little oil to the pan and fry the ribs over low heat until golden brown on both sides.
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Chop onions, ginger, and garlic into mince pieces and set aside.
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Put the base oil in the wok, stir-fry the onions, ginger and garlic over low heat, add the cut red peppers and stir-fry.
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Add the fried pork ribs, add salt, sugar, peppercorns, and cumin noodles and stir-fry. Sprinkle a little cooked sesame seeds when serving.
