Braised pork ribs

Overview

There are a few large ribs in the refrigerator. Basically, they cannot be used as raw materials for steaming or stir-frying, so they have to be stewed. I read many Northeastern stew posts on the Internet, which inspired me, we can also stew, right? I just stew whatever I have in the refrigerator, but I don’t dare to braise it randomly in the Northeast, so I call it braised pork ribs.

Tags

• hot dishes
• home cooking
• old man
• northeastern cuisine
• winter recipes
• lunch
• big pork ribs
• corn
• jiadou
• light soy sauce
• round eggplant
• sugar
• sweet noodle sauce
• zhuhoujiang
• long potatoes
• pepper
• salt

Ingredients

Steps

1. 1 Put the ribs in a pot under cold water and blanch them, chop the corn into pieces, and remove the roots from the beans;

   

2. 2 After blanching, drain the water, shallow fry the ribs, remove and drain the oil, leaving the oil in the pot;

   

3. 3 Cut the potatoes into large pieces and continue frying until the skin turns golden brown;

   

4. 4 In another pot, add 1/4 cup of sweet noodle sauce, 1 tablespoon of Zhuhou sauce, 1/4 cup of light soy sauce, 1/2 tablespoon of sugar, stir-fry over medium heat until foaming;

   

5. 5 Pour in the ribs, potatoes and corn, add water to cover the surface, cover the pot and simmer until about 1/2 of the water remains;

   

6. 6 Cut the eggplant into pieces, pour it into the pot, turn it over with a spoon or spatula, and simmer for about 5 minutes;

   

7. 7 Pour in the beans and stew again;

   

8. 8 Stew until beans are cooked through, add appropriate amount of salt to taste and serve.