Beancurd and Winter Melon Pork Ribs Stew
Overview
Family reunions require home-cooked meals. Northerners love to eat yuba and winter melon, so we have this clay pot stewed pork ribs. The meat is thick and fragrant, soft and glutinous and melts in your mouth. A sip of old wine is full of the taste of home...
Tags
Ingredients
Steps
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A group photo of all the ingredients. (The bean sprouts were finally fried alone😄)
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Marinate the pork ribs, add a small amount of dark soy sauce, light soy sauce, chicken essence, salt, meat tenderizer powder, cooking wine, and thirteen spices, mix well and set aside for half an hour.
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Soak the yuba and bamboo fungus in cold water for half an hour. The yuba can be broken into small pieces, and the bamboo fungus stems can be removed and washed. I also need to soak the vermicelli. I forgot to take a photo😄
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Peel the winter melon and cut into thick slices.
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Wash the mushrooms and make crosses on the surface
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Chop the shallots, garlic, and millet and set aside.
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Put rapeseed oil in a casserole, add garlic cloves and sauté until fragrant.
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Add the marinated pork ribs together with the marinated soup and stir-fry evenly.
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Simmer over low heat for ten minutes.
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Add winter melon and vermicelli in turn. There is no need to add water at this time, because the winter melon will release water during the stewing process. Simmer for 20 minutes.
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At this time, there is a lot of boiled water. Add salt and mushrooms and simmer for another 20 minutes.
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Add shiitake mushrooms, yuba, cabbage and bamboo fungus, stir the ingredients in the pot to prevent them from sticking, and continue to simmer for ten minutes.
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Turn off the heat. Mix all the ingredients in the casserole well to incorporate the flavour. Sprinkle with chopped green onion and millet.
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Start! ㊗️ Bon appetit everyone! 😄
