Braised pork ribs with seaweed and mung beans

Overview

Seaweed - rich in nutrients, rich in choline, calcium and iron, it can enhance memory, treat maternal and child anemia, promote the growth and health care of bones and teeth; it is especially high in iodine and can improve the body's immunity, but what I like most is its fresh flavor. Mung beans - known as a must-have for clearing away heat and relieving summer heat, it is an indispensable product in Qiuhuli. This dish originated from a Sichuan restaurant at the entrance of the university's Nanchong campus. Although the store's crock pot is not used, the taste of the casserole is equally delicious.

Tags

• hot dishes
• cooking wine
• ginger
• mung beans
• seaweed
• spare ribs
• salt

Ingredients

Steps

1. 1 Cut the purchased ribs into small pieces, rinse them and add cold water to a wok to boil them to remove the blood. It will take about 2 minutes after the water boils.

   

2. 2 Add appropriate amount of cold water to the casserole, add mung beans and seaweed, turn to high heat and cook. Add hot water to the ribs to prevent the meat from shrinking.

   

3. 3 Add the ribs and chopped ginger, add half a spoonful of cooking wine, bring to a boil over high heat, then reduce to low heat and simmer.

   

4. 4 The soup generally needs to be simmered for at least 3 hours, so that the soup tastes more delicious. It has the fragrance of mung beans and the freshness of seaweed, which is very delicious.