Stir-fried pork ribs with carrots and wild rice
Overview
Slightly numb and spicy, bright in color, salty and delicious.
Tags
Ingredients
Steps
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Use just the right amount of spare ribs to stew the spareribs soup. (My children like to drink soup and stir-fry the ribs, which is both delicious and convenient).
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Cut wild rice carrots into hob cubes.
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Boil an appropriate amount of water in a pot and blanch the wild rice carrots until they are raw.
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Ginger garlic, millet pepper, chive segments.
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Appropriate amount of water starch.
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Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, millet pepper, and Sichuan peppercorns until fragrant.
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Pour in the pork ribs and stir-fry a few times.
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Season with appropriate amount of salt, light soy sauce, dark soy sauce and oyster sauce.
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Stir-fry until evenly browned, and pour in a spoonful of pork ribs broth.
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Add carrots and wild rice.
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Stir-fry for about a minute and drizzle with appropriate amount of pepper oil.
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Pour in the water starch and stir-fry a few times until the soup becomes bright.
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Add the chives, turn off the heat and remove from the pot.
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Finished product.
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Finished product.