How to Make Hunan Style Bamboo Shoots Stewed Spare Ribs and How to Make It Taste Delicious
Spring Bamboo Shoot Stew Ribs are a favorite spring dish for Hunan people.It is a home-style meal. Very fresh, very fragrant. Below are the steps to make Spring Bamboo Shoot Stew with Ribs; see how the Hunanese prepare it.
Ingredients:
2 ribs, 20 or so young bamboo shoots.
Seasonings:
Star anise, cinnamon, Sichuan peppercorns, dried chili peppers,garlic paste,doubanjiang (fermented broad bean and chili paste), old soy sauce,chicken essence in appropriate amounts. Preparation:1. Clean the ribs, cut them into small pieces, place them in a bowl, add salt and mix well, marinate for 10 minutes, then add Shaoxing wine and mix again, let it sit for another 5 minutes. 2. Peel off the bamboo shoot skin, wash, and cut into equal lengths to be used later.
Preparation Steps:
1. Heat oil in a wok until it reaches about four-tenths hotness, add bamboo shoots, fry until they turn color, remove and drain the oil.
2. Add the marinated ribs to the oil, use low heat to cook them through, then switch to high heat to fry until evenly colored, remove and drain the oil.
3. Remove the hot oil from the wok, use the remaining oil to fry star anise, cinnamon sticks, Sichuan peppercorns, and dried chili peppers over low heat, add ginger paste, garlic paste, and doubanjiang, continue frying over low heat.
4. Dry off any water vapor in the wok, stir-fry until fragrant, then add ribs and bamboo shoots, mix well, add water to cover the ribs, and season with an appropriate amount of old soy sauce, cover with a lid.
5. Simmer over high heat until most of the water has evaporated, add chicken essence for freshness, reduce the sauce and serve when ready.
Reminder:
Do not fry the ribs for too long; otherwise, they may become dry and have poor texture when eaten.
Deep fry the ribs.Until most of the moisture has dried up, add monosodium glutamate for freshness enhancement, then thicken the sauce and remove from heat. Reminder:
Do not fry the ribs for too long, otherwise they may become dry and have a poor texture when eaten.
Fry the ribs for too long; otherwise, they may dry out and have a poor texture when eaten.
