Pork ribs stewed with wax gourd
Thread Content
Pork ribs stewed with wax gourd; choose fresh pork ribs； Those with a \"keel\" have a better taste ； Processing: Use boiling water to remove the foam ； For wax gourd, choose fresh ones, peel them, and cut them into pieces measuring 6CM x 6CM x 6CM. Ribs, with ginger, cooked in a pressure cooker for 20 minutes. For the 2nd heating, add wax gourd and cook for 15 minutes.
The method seems pretty simple.....
Typical of someone with a technical background – the dimensions are even specified in centimeters, showing high level of feasibility
Could it be presented with both text and images? Or it’s also fine to share your own specialty dishes
Show me with your hands – isn’t 6*6*6 a bit large?
Looking forward to your original image; you can participate in the event by including a picture
To be honest, if we follow the method suggested for stewing, which is to cook for 15 minutes, I think 666 is also acceptable~ After all, how much solid material will be left in the wax gourd after 15 minutes?~
Stewed food~~ Which one~~ To be honest, if you want to remove the blood foam, it needs to be cooked in cold water, not boiling water. . .
That’s right, there’s another dish with an even better flavor: tomato-stewed pork ribs. The ingredients are just tomatoes, pork ribs, aged ginger, a little salt, and, most importantly, water.
It seems like pork ribs are quite versatile – they can be used to make soups with wax gourd or pumpkin, or radish, or kelp, etc. They can also be stewed together with wax gourd, radish, potatoes, and tomatoes as well. It’s amazing~