Dry pot egg dumplings and pork ribs

Overview

Hot pot is mainly about boiling various raw foods in the soup, which is more delicious, while dry pot is mainly about cooking various foods to reduce the juice, which is more flavorful. Put egg dumplings, ribs, chestnuts and other ingredients into the wok and simmer them, then transfer them to a stainless steel pot and put them on the induction cooker. Keep them warm while eating, which is most suitable for this cold season.

Tags

• appetizers
• chestnut
• chicken essence
• cooking wine
• egg
• garlic
• garlic sprouts
• horseshoe
• lean meat
• light soy sauce
• mushrooms
• oyster sauce
• peanut oil
• peas
• spare ribs
• tofu skin
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Open the eggs and mix them into egg liquid, mince the lean meat and add some salt, chicken essence, diced mushrooms and diced garlic sprouts.

   

3. 3 Add oil to the pot, pour in the egg liquid, and spread it into a round shape.

   

4. 4 When the lower part of the egg mixture starts to solidify, add the meat filling. .

   

5. 5 Fold the egg skin in half and wrap it into egg dumplings, and lightly fry both sides.

   

6. 6 Prepared egg dumplings.

   

7. 7 Use cornstarch, cooking wine, and salt to marinate the ribs, then pour them into the pot and stir-fry until cooked.

   

8. 8 When the pork ribs are fried and change color, add the peeled chestnuts.

   

9. 9 Simmer the ribs and chestnuts for ten minutes and then add the mushrooms and tofu skin.

   

10. 10 Then put the peas, carrots, water chestnuts, etc. into the pot and simmer for ten minutes.

    

11. 11 Pour the braised ribs and chestnuts into the stainless steel pot.

    

12. 12 Put the garlic sprouts into the pot and sauté until fragrant.

    

13. 13 Put the fried garlic sprouts into the ribs, and then put the egg dumplings on top.

    

14. 14 Put the egg dumplings and pork ribs on the induction cooker and keep them warm while eating.