Stewed pork ribs in heavy snow, and the vegetarian dishes in them can also taste the taste of meat

Pork ribs are getting more and more expensive, so naturally you have to add something to stew in a big pot to enjoy eating. I chose eggplant, but instead of throwing the eggplant pieces directly into the ribs, the eggplant was first dried and boiled with the ribs, and then stewed with the ribs.

Making meat dishes does not mean that you must blanch to remove the odor, there are many good ways to remove the odor while retaining the aroma of the meat to the greatest extent, which is the best.

Let's see how to do it in a nutshell.

Braised pork ribs stewed with eggplant

Ingredients: 800 grams of pork ribs, 800 grams of eggplant

Seasoning: 2 tablespoons of soy sauce, 10 grams of rock sugar, appropriate amount of salt, 1 pinch of Sichuan pepper, 2 shallots, 1 piece of ginger, 2 star anise, 3 cloves, 1 bay leaf, 1 piece of orange peel

Make:

1. After the ribs are cleaned, soak them in water for half an hour to soak in bloody water. This is the first step in removing odors.

2. Then remove and clean, dry the water, and marinate with salt, soy sauce and peppercorns for two hours, or overnight. This is the second step of deodorization.

3. Heat the pan, pour some oil, put the marinated ribs in the pan, and fry the ribs over medium heat.

Note: This is the third part of the odor removal, do not blanch, fry yellow, and retain the aroma of the meat to the greatest extent.

4. Then pour 1 tablespoon of balsamic vinegar and stir-fry evenly. Note: Use a small amount of vinegar to make the bones crispier and more fragrant. There is also vinegar to be put early, and if it is put late, it will only have a sour taste.

5. Add shallots, ginger, star anise, cloves, bay leaves, orange peel and rock sugar and stir-fry until the rock sugar melts and the spices exude fragrance.

6. Then add a small amount of water to boil, transfer to an electric pressure cooker and pressurize for 10 minutes (it is also good to simmer in a casserole, it will take longer).

7. Cut the eggplant into large slices, put it in a pan, do not put oil in the pan, and fry until both sides are yellow. Note: The eggplant that has been processed in this way is particularly tough, chewy, and will not rot in the pot, and even better has the feeling of eating meat.

8. After the pressure cooker is decompressed, pour the pork ribs back into the pot and add salt to taste, then pour the browned eggplant into the pot, stir-fry a few times, the eggplant will be soft and flavorful, and enjoy it from the pot.

Small Whispers:

Use a pressure cooker to stew meat, just put a small amount of water, because the pressure cooker does not use water; After decompression, it is necessary to turn it back to the ordinary pot to collect the juice, otherwise it is not rich enough.