Stewed ribs with wax gourd: stewed ribs with wax gourd. The ribs are stewed tender and smooth. Take a sip and boneless, and the melon will melt in your mouth. The juice is delicious, especially refreshing and delicious. Every time I cook this dish, my family chews up the bones and swallows the soup in one gulp. Chinese medicine scholars believe that spareribs can tonify the middle energizer, nourish yin and strengthen yang, and are excellent therapeutic drugs suitable for both men and women.
Wax gourd ribs soup steps: prepare the required ingredients. Wash the bought ribs, soak them in clear water 10 minute to remove blood, and take them out for later use. Pour an appropriate amount of water into the pot, and put the water that cools the ribs into the pot. Pour in the right amount of cooking wine and ginger, bring to a boil over high heat, and skim off the floating foam. After skimming the foam, turn off the fire, take it out and cool it again to make the meat more compact and ready for use. Pour an appropriate amount of cooking oil into the pot. When the oil is hot, add some ginger slices and stir-fry until fragrant. Add ribs and stir-fry until both sides are slightly burnt. Pour a proper amount of rock sugar, star anise, cinnamon and pepper into the pot and stir-fry evenly, so that the ribs are covered with a layer of sugar. Then pour in soy sauce and stir well to let the rock sugar melt completely. Wash the wax gourd, peel it and cut it into pieces and put it in a bowl for later use. Pour less water into the pot than the ribs, turn on the fire and cover the pot. Boil for 20 minutes until it boils. After boiling, pour in the sliced wax gourd, cover the pot and stew for 5 minutes. After stewing, add a little salt to taste, and collect the juice until it is thick. You can eat it.
Winter melon ribs soup is a kind of soup that people often make: firstly, winter melon is cut into sections, mushrooms are cut into sections, ginger is cut into sections, and pig spine is cut into sections. Drain the water in a small pot, pour in the spine, pour in the cooking wine, blanch, remove and wash. Put half a pot of water in the pot, add water and add ginger slices and mushrooms. Pour the spine, pour the cooking wine, cover the pot, and turn to low heat for 70 minutes. Pour in wax gourd, sprinkle with pepper, add 2 tablespoons of salt, cover the pot and cook for 20 minutes on low heat.