Konjac Braised Pork Ribs

Overview

I prefer cooking pork ribs because they are delicious, not high in fat, and relatively simple to cook. Pair it with konjac and add some chilies, haha! It can be called a rice killer!

Tags

• hot dishes
• home cooking
• cooking wine
• corn oil
• konjac
• laoganma water fermented black bean sauce
• rice cake and pepper
• short ribs
• ginger
• salt

Ingredients

Steps

1. 1 Wash the short ribs and chop into small pieces. Boil water in a pot (add cooking wine to the water) and drain out the blood.

   

2. 2 Boil konjac in boiling water for 10 minutes, then slice into slices.

   

3. 3 Prepare the glutinous rice cake peppers. If they are not sold, you can soak the dried peppers in water a day in advance and crush them in a food processor.

   

4. 4 Shred the ginger.

   

5. 5 When the pot is hot, add the pork ribs and stir-fry until the surface turns yellow. Add water and simmer until cooked. Then add the konjac and stir-fry together.

   

6. 6 Stir-fry the water, add shredded ginger and chili, and stir-fry the chili until cooked (the surface of the chili is slightly dry and the oil turns red).

   

7. 7 Finally, pour half a bottle of Laoganma water and tempeh and mix well.