Spare ribs stew

Overview

My mother is from northern Shaanxi, and my sister and I have loved eating this northern Shaanxi-style dish since we were children. Now after my sister got married in Guangdong, she took her mother and father over. If she wanted to eat the pork rib stew, she had to make it herself. She had plenty of food and clothing. Although it was very fragrant, it lacked the taste of her mother's.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• lunch
• dinner
• aniseed
• cabbage
• dark beer
• dried chili pepper
• garlic cloves
• light soy sauce
• old soy sauce
• potatoes
• rock sugar
• scallions
• spare ribs
• tofu
• vermicelli
• vinegar
• zanthoxylum bungeanum
• ginger slices

Ingredients

Steps

1. 1 Wash the ribs with clean water.

   

2. 2 Boil the water in a pot under cold water.

   

3. 3 When blanching, prepare the seasonings: a can of dark beer (the alcohol content of this dark beer is not high, only 8 degrees, so put it all in), vinegar, light soy sauce, and dark soy sauce.

   

4. 4 Zanthoxylum bungeanum, aniseed, dried chili pepper, rock sugar, onion, ginger, garlic.

   

5. 5 After taking a "hot bath", take the ribs out and rinse them with water.

   

6. 6 First stir-fry the pork ribs in the pot and add various prepared seasonings. (I used a dry grinder to grind the aniseed and Sichuan peppercorns into powder because it is easier for children to eat)

   

7. 7 After the ribs are fried and browned, add a can of dark beer. (Don’t worry, this pork rib needs to be simmered for more than an hour. The alcohol has already evaporated, leaving only the aroma of beer. It’s absolutely fine for children to eat.)

   

8. 8 There is no need to add more water when the beer is added. After the pot is boiled, simmer on low heat for one and a half hours. (If time permits, just simmer over low heat. If you’re in a hurry, just use a pressure cooker for 10 minutes and it’s OK)

   

9. 9 While the ribs are stewing, start preparing the side dishes: cut the garlic sprouts into cubes.

   

10. 10 Soak the vermicelli in warm water. (This is the pure Northern Shaanxi potato vermicelli brought by my mother’s relatives from my hometown. I usually can’t bear to eat it)

    

11. 11 Cut tofu and cabbage into cubes.

    

12. 12 Cut potatoes into cubes.

    

13. 13 When the time is up, the soup of the pork ribs is almost gone. Add potatoes, tofu and cabbage. Don't be afraid of burning the pot, because the cabbage will come out of soup after a while. Start adding salt now. If you add salt in advance, the pork ribs will not be simmered.

    

14. 14 When the vegetables are almost cooked, add vermicelli and simmer for a while.

    

15. 15 When it comes out of the pot, add garlic sprouts and turn off the heat.

    

16. 16 Northern Shaanxi style pork ribs stew!