Home-cooked Dish: Braised Spare Ribs with Winter Bamboo Shoots
Materials
| Spare ribs | 500g |
| Winter bamboo shoots | 1 |
| Ginger and scallion | Some |
| Star anise | 1 piece |
| Fragrant leaves | 2 pieces |
| Cinnamon | 1 small piece |
| Salt | Some |
| Sugar | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Cooking wine | 1 tablespoon |
| Oyster sauce | 2 tablespoons |
| White pepper powder | 1 teaspoon |
How To Make
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Soak the spare ribs in cold water in advance to remove blood. Remove and set aside.
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Put cold water in a pot, blanch the spare ribs to remove blood foam, remove and wash with warm water.
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Now is the time for winter bamboo shoots. Cut a vertical slit in a winter bamboo shoot.
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Peel off the skin and remove the old skin.
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Cut into thick slices.
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Boil water in a pot, add salt, and blanch the winter bamboo shoots for two to three minutes. Then rinse with clean water and drain.
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Prepare ginger, scallion, star anise, fragrant leaves, and cinnamon.
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Heat oil in a wok, stir-fry the drained spare ribs until slightly charred.
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Add white sugar, pour cooking wine, add a spoonful of soy sauce for a more attractive color (optional), stir-fry over medium heat until slightly charred.
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Add ginger, scallion, star anise, and cinnamon.
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Stir-fry for a while.
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Add the winter bamboo shoot slices.
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Add oyster sauce and white pepper.
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Stir-fry evenly.
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Remove the scallions, add boiling water (just enough to cover the spare ribs), and simmer for 45-55 minutes.
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Reduce the sauce over high heat, add salt to taste according to personal preference.
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Turn off the heat and transfer to a serving plate.
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The winter bamboo shoots are crispy, and the spare ribs are delicious.
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Time to eat!
