Recipe of spicy stir-fried pork sparerib:
The stir-fried pork sparerib is a feature dish of my grandma's. She is an excellent cook and her delicious cooking accompanies me throughout my childhood, but the stir-fire ribs are my favorite. Ever since I can remember, my family always has pork ribs during holidays and reunion. It's like a symbol of the family, and to me, a reminiscences of my grandma. This is not a unique meal. It's pretty common in other families, too. But the flavor of grandma is unique and nobody in the world can copy that, not even my parents.
This is my first time cooking it, and it's very successful. (Well, it's actually hard to screw up with pork ribs. There are just so many ways of cooking it that you can fix it and improvise.) I never realized that there are so many complicated steps because it seems so easy when grandma is making it. Also, in Chinese recipe, they always tell you to add "some" salt, "enough" water, "a little" pepper, or cook until "almost ready." How am I supposed how much is enough?! It takes my grandma some time to figure out and she had to make it again to measure the exact amount of the gradients. I'm glad that we have a recipe now and my children and grandchildren can follow it easily.
1. Chop the ribs up into pieces of 3-5cmlong. Rinse the pieces clean.
2. Add water until the water covers theribs in the pot. Add 1 teaspoon of salt for 3.3lb of pork ribs, 2-3 slices ofginger. Stew for 25 min until the meat is medium ready.
3. Drain the rib pieces and save the soupfor later use.
4. Add a little vegetable oil in the wok onlarge fire, and heat until the oil boils.
5. Stir-fry the rib pieces, add 2/3teaspoon of salt, 1 teaspoon of pepper powder, 2 teaspoons of cooking wine, and2 teaspoons of soy sauce.
6. When the color changes to dark brown,add a little soup left from the stew and braise for 2 min.
7. Add 1 teaspoon of chicken bouillon powder. Stir fry a few times.
8.Congratulations! The spicy stir-fried pork sparerib is ready to enjoy!!
Gradients:
pork spareribs, ginger, water, salt, olive oil, pepper powder, cooking wine, soy sause, chicken bouillon powderThe stir-fried pork sparerib is a feature dish of my grandma's. She is an excellent cook and her delicious cooking accompanies me throughout my childhood, but the stir-fire ribs are my favorite. Ever since I can remember, my family always has pork ribs during holidays and reunion. It's like a symbol of the family, and to me, a reminiscences of my grandma. This is not a unique meal. It's pretty common in other families, too. But the flavor of grandma is unique and nobody in the world can copy that, not even my parents.
This is my first time cooking it, and it's very successful. (Well, it's actually hard to screw up with pork ribs. There are just so many ways of cooking it that you can fix it and improvise.) I never realized that there are so many complicated steps because it seems so easy when grandma is making it. Also, in Chinese recipe, they always tell you to add "some" salt, "enough" water, "a little" pepper, or cook until "almost ready." How am I supposed how much is enough?! It takes my grandma some time to figure out and she had to make it again to measure the exact amount of the gradients. I'm glad that we have a recipe now and my children and grandchildren can follow it easily.
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