Ingredients
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500g pork ribs
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1 scallionswhite part
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1 ginger
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4 garlic cloves
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2 coriander
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sauerkraut
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10 red dates
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1 goji
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8 bowls chicken soup
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Spice
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5 pieces tangerine peel
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1 piece cinnamon
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1 teaspoon fennel
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1 amomum tsao-ko
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1 clove
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1 teaspoon Sichuan peppercorns
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1 star anise
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seasoning
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2 tablespoons cooking oil
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2 tablespoons Doubanjiang (broad bean paste)
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1 tablespoon Lao Gan Ma chili sauce
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4 tablespoons rice wine
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3 teaspoon salt
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2 tablespoons white sugar
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1 teaspoon white pepper powder
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and cut scallion white and ginger into slices. Peeled garlic, cut in half. Wash and cut coriander into strips. |
|
2
Done
5 minutes
|
Put all spices into the spice bag. Tightly seal the spice bag. |
|
3
Done
5 minutes
|
Wash the spare ribs and cut into about 4cm³ pieces. Put into the cold water. Bring to a boil. Then remove and drain. Set aside. |
|
4
Done
5 minutes
|
Add oil to the pot and fry broad bean paste and Lao Gan Ma chili sauce until fragrant. |
|
5
Done
5 minutes
|
Add pork ribs to stir-fry until excess moisture run out. Pour into rice wine. |
|
6
Done
5 minutes
|
Add scallions, ginger, chicken stock, and the spice bag. Bring to a boil over high heat. |
|
7
Done
70 minutes
|
Turn to low heat, braise the ribs for 1 hour. Put in the sauerkraut, continue to braise for 10 minutes. |
|
8
Done
5 minutes
|
Add salt, sugar, white pepper powder for seasoning. |
|
9
Done
5 minutes
|
Top with red jujubes, Goji, and coriander before boiling. Then serve with other hot pot ingredients. |
