Lamb Ribs Stewed with Celery
- Ingredients:
- Preserved Ribs500g
- Luffa Cucumber2 pieces
- OilAppropriate amount
- SaltAppropriate amount
- Ginger1 piece
- Doubanjiang Sauce1 tablespoon
- Star Anise2 pieces
- Molecular Soy Sauce2 tablespoons
- Spring Onion3 pieces
- Preparation Steps for Preserved Rib and Luffa Cucumber:
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1. Prepare the required ingredients,with the preserved ribs pre-cut. 2. Wash the preserved ribs, then simmer in hot water for 2 hours.
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3. Blanch the softened preserved ribs to remove any unpleasant taste.
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4. Cut the luffa cucumber into cubes and cut the ginger into small pieces.
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5. In a heated pan with warm oil, stir-fry the preserved ribs until fragrant.
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6. Add Doubanjiang sauce, spring onion segments, ginger slices, star anise, and soy sauce, then stir evenly.
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7. Add an appropriate amount of water, bring to a boil.
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8. Transfer to an electric rice cooker and cook on the soup function for one hour to soften the ribs.
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9. After 45 minutes, add the luffa cucumber pieces and continue cooking for another 30 minutes until fully cooked.10. Season with a little salt if needed (as preserved ribs are already salty, taste test first). 11. Serve hot, enjoying the delicious hometown flavor!
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Tips:
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The preserved ribs must be washed thoroughly and simmered in hot water beforehand to cook easily.
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Add the luffa cucumber only near the end of cooking to prevent it from becoming too soft.
- The preserved ribs may already have salt, so taste before adding more.
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The preserved pork ribs must be washed thoroughly; they will cook more easily when boiled beforehand.
Add the Chinese celery stalks just before the pork ribs are done to prevent them from falling apart.
The preserved pork ribs are a bit salty, so taste test and add salt if needed at the end.
