Braised Spare Ribs with Loofah
- Ingredients
- Fresh Chinese celery1 stalk
- Rib bonesHalf a catty
- Ginger Half a pieceOil
- Appropriate amountSalt
- Appropriate amountSteps for Celery and Rib Bone Soup
- 1. Wash the rib bones, blanch them in boiling water.
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Peel the Chinese celery, cut it into long cubes. Cut the ginger into threads.2. Heat a wok, add some clear oil, heat until fragrant then add ginger to stir-fry.
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Next, add the rib bones and stir-fry for about 5 to 8 minutes. When the surface of the rib bones turns slightly golden, add an appropriate amount of water in a large bowl (the water level should cover the surface of the rib bones), bring it to a boil over high heat, then switch to medium or low heat and simmer with the lid on.3. After simmering for about half an hour, when most of the soup has reduced, add the cut Chinese celery and salt, stir-fry evenly together.
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4. Transfer the stir-fried Chinese celery and rib bones into
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a sand pot.Cover with a lid and continue to simmer over medium heat for about 15 to 20 minutes, allowing the Chinese celery to fully absorb the meat broth flavor before serving. Tips
- Special Tip:
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When making this dish, pay close attention to the timing of adding the Chinese celery and the amount of rib bone soup.
If the Chinese celery is added too early or if there's too much rib bone soup left, soup it will become overly soft and mushy, affecting its texture. Since the Chinese celery is added last and cooked for a shorter time, it’s best to use a sand pot in the final step to allow it to fully absorb the meat broth flavor.
Since Chinese broccoli is added last and cooked for a shorter time, it's best to use a clay pot in the final step of simmering. This allows it to fully absorb the aroma from the rib bone soup.
