Don't know how to gnaw corn, add it to stew in a pot more fragrant than meat, the old couple stuttered and turned over, and the autumn fat is more calcium

 【Stewed pork ribs with corn and radish】

Ingredients: pork ribs corn, carrots, white radish

Make:

1. First of all, the ribs should be cleaned and soaked in warm water for half an hour, then put a few slices of ginger in the pot under cold water, turn it over after boiling, and see a lot of blood running out, pour out the dirty water, and clean the ribs.

2. Moisten the pot with a little less oil, then pour the blanched pork ribs into the pot, add two teaspoons of sugar and fry together until the sugar melts.

Pouring in spices, I prepared tomatoes, onions, orange peel, dates, bay leaves, star anise, and cloves. Stir-fry the aroma and sauté the tomatoes until soft.

3. Then pour in the dark soy sauce, stir-fry evenly and color, transfer to the pressure cooker to stew, select the pork rib key and press for 12 minutes.

Cooking in a pressure cooker will incorporate calcium well into the soup and will absorb more calcium.

4. After decompressing, transfer the ribs to a regular pot, add salt to taste, and add the corn and radish to continue to simmer for 15 minutes. Until the corn and radish are cooked, add a handful of cherry tomatoes and green peppers, stir-fry evenly, and this stewed pork ribs with corn and radish is complete.

Note: You can continue to stew in a pressure cooker, and you can press it for 5 minutes, but I think it is better to collect the juice in the end, or an ordinary pot, and use a pressure cooker to feel that the water is not rich enough.

In autumn, it is necessary to eat corn and radishes, which are autumn crops, and eating seasonal vegetables is the best supplement.

In autumn, I need to eat more sour, and the stomach is easy to digest, so I use a lot of tomatoes when stewing pork ribs, which can not only improve the freshness, but also make the meat more flavorful and soft.