Ingredients
Spring bamboo shoots
8 roots
The method of braised pork ribs and spring bamboo shoots
- Peel the bamboo shoots and wash them thoroughly, then drain the pork ribs and set aside for later use.
- A kitchen knife will chop the bamboo shoots into sections, and the broken bamboo shoots will be more flavorful than the chopped ones.
- Add a little oil to the pot, then add 50 grams of white sugar and stir fry until sugar colored. Don’t stir fry the sugar in this step, it will make the finished product bitter.
- Chop scallions, ginger, and garlic into small pieces and set aside. Cut bamboo shoots into sections and set aside sugar colored ones.
- Heat up the oil in a separate pot, add pork ribs and stir fry until slightly charred, then add scallions, ginger, and garlic and stir fry until fragrant.
- Add 20 grams of cooking wine, sugar colored, and continue stir frying until the pork ribs are colored
- As shown in the picture, the pork ribs have been colored.
- Add boiling water until the pork ribs are submerged by 2 to 3 centimeters.
- Bring to a boil over high heat, then reduce the heat and cover the pot with a lid to simmer for 45 minutes until the pork ribs are crispy and tender. Add a little salt in the middle to enhance the flavor.
- When simmering for 45 minutes, season with an appropriate amount of salt and white sugar (I added enough sugar when stir frying the sugar color, so I thought it was already sweet enough, so I didn’t add any more sugar), pour in bamboo shoots, continue to cover the pot, simmer over low heat until the bamboo shoots are flavorful, and reduce the sauce until the soup is thick. Please see that the pork ribs are already very red at this moment 😋
- The soup has thickened in about fifteen minutes, continue to collect the juice.
- The soup has been concentrated and can stick to the bamboo shoots and meat. When taking it out of the pot, do not add MSG, as the bamboo shoots themselves are already very fresh and fragrant.
- Plate up and take a photo in the restaurant 😂。
