Pumpkin roasted pork ribs, glutinous, deboned, a pastoral flavor, simple method, suitable for all ages

Today, the pumpkin and pork ribs are matched together, the strong aroma of the pork ribs and the fragrance of the pumpkin in the whole dish are fused with each other, the fresh and fragrant meat is tender, a pastoral flavor, the taste is excellent, the method is simple, and it is suitable for all ages.

Here's how I made it:

1. Put the washed pork ribs into the pot, add an appropriate amount of water, ginger slices and green onions, blanch for 5 minutes, and cook the oil.

2. After blanching, remove it, clean it, drain it and set aside.

3. Cut some pumpkin pieces, prepare some minced garlic, shredded ginger, bay leaves, cinnamon, Sichuan pepper, chopped green onion and lemon, no lemon can also be replaced with cooking wine.

4. Add oil to the pot, add rock sugar, and fry over low heat until the sugar is colored.

5. Add the pork ribs and stir-fry to color.

6. Add minced garlic, shredded ginger, bay leaves, cinnamon and peppercorns and stir-fry evenly to bring out the fragrance.

7. Add water, add a slice of lemon or cooking wine, add an appropriate amount of salt, light soy sauce and dark soy sauce.

8. Bring to a boil over high heat, reduce the heat to low heat and simmer for 1 hour.

9. 1 hour add pumpkin pieces, add an appropriate amount of bean paste and sugar, stir-fry evenly, and simmer over high heat for 5 minutes.

After 10, 5 minutes, reduce the juice over high heat.