Stewed pork ribs add a little to it, the color is still red and bright without frying the sugar, it is too fragrant, and you can eat half a bowl of rice with a spoonful of soup

Don't fry the stewed pork ribs anymore with sugar color, it's easy to paste and it's not healthy, add it red and bright, and the spices are saved

【Stewed pork ribs】

Ingredients: 1 kg of pork ribs, 2-3 tomatoes, 3-4 carrots, 1 eggplant, half an onion, 1 green pepper, 1 ginger

Directions:

1. Prepare vegetables to stew with pork ribs.

Pork ribs are too expensive, add more vegetables to stew together, and the nutrition is more comprehensive. Haha, not exactly, there are two kinds of vegetables here that are the secret weapon of this rib red and shiny.

2. Clean the pork ribs first, then soak them in water, soak them in bloody water, and rinse them well; Then boil in a pot under cold water for 1-2 minutes, boil the blood stains and remove them, wash them again and chop them into small pieces.

3. Pour the blanched pork ribs into the electric pan, do not put oil, fry to dry the water, then add the ginger, tomatoes and onions.

Sauté the tomatoes until soft and the aroma of the onions comes out, then add the carrots.

Add another spoonful of dark soy sauce, stir evenly, and select the pork rib key to press for 12 minutes.

When the time is up, open the lid and see that the ribs are soft and red.

4. Add salt to taste, then cut the eggplant into large pieces and put it in the pot, you can also put a cut green pepper, cover the pot, and simmer for about 5-10 minutes.

5. Wow, it's so fragrant, stewed pork ribs with tomatoes, the carrots are red and bright in color, and they are particularly delicious, and MSG is not needed at all.

Turn on the high heat for a while to make the soup richer, have you learned to stew pork ribs in the rice cooker?

Experience Sharing:

Today's method uses onions and ginger to remove the fish, no big ingredients, the tomatoes here can not only make the vegetables red and bright, but also enhance the flavor and flavor of the ingredients, it is not recommended to use many spices to cover up the original taste of the ingredients, at most one big ingredient is enough.