Palace row
Overview
It is said that this is a royal dish. See how it is actually not complicated. However, careful study revealed that the materials used and some operational details are particular. Maybe this is the temperament of palace cuisine. I made two ways of eating this royal dish, and it was very popular.
Tags
Ingredients
Steps
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Soak the bleeding water in warm water. Wash.
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Heat cold water in a pot over low heat.
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When the water starts to boil, turn off the heat, take out the large ribs and wash them in hot water.
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Skim off the foam and reserve the soup. It is said that this is the original food in soup.
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Break up a large piece of ginger, cut the green onions into sections, and do not remove the whole coriander stems. Use the back of a knife to loosen the stems of the coriander. If there are any green onions, don't remove them, just wash them. I no longer need the green onions I bought at home, so I have to make do with them.
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Put a little oil in the pot, be sure to use sunflower kernel (not sunflower seed) oil, if not, use peanut oil. Sauté the bean paste until it bubbles. The original recipe is to mix dry yellow sauce with some meat blanching water. If I didn't have any, I used Xiangqi sauce. Use more sauce.
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Pour in the meat blanching water and add a spoonful of dark soy sauce and bring to a boil.
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Add the large ribs, ginger, green onion, and coriander, add three grains of rock sugar, cover and simmer over medium heat for 40 minutes. If the cooking time is too long, the meat will become soft and chewy. Personally, I think 40 minutes is enough. Also be careful not to add salt.
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After forty minutes, remove and divide. This traditional way of eating is done.
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The second way to eat it is to brush it with chili oil, sprinkle with peppercorns, cumin, and sesame seeds and put it in the oven.
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Bake at 180 degrees for ten minutes.
