Hello everyone, I'm Xia Yun, a girl from the north, studying in the US-China rural area. It is difficult for us to find a decent Chinese restaurant here, so after going abroad, our cooking skills began to improve.  

I have a dad who is a great cook and has been fascinated by it since he was a child, adding a lot of skill points. But now in a foreign country, in a remote country, many ingredients cannot be bought, so I can only constantly discover new recipes by myself.

The braised pork ribs with dried bamboo shoots that I share with you today, whether it is a daily dinner or entertaining relatives and friends, as long as this dish comes out, it is very eye-catching, and it will be robbed in an instant. !  

On the basis of ordinary braised pork ribs, two ingredients, dried bamboo shoots and wide noodles, are added. These two ingredients can absorb the soup of the ribs very well, and the wide noodles are mellow. The crispy and dried bamboo shoots blend well with the soft and glutinous pork ribs.  

The ribs I choose are the large ribs that can be bought in the supermarket, which is used by AmericansBBQ. Dried bamboo shoots and wide noodles are both purchased from Yamibuy.com. A wave of Yami's confession~

✨Ingredient preparation:

1. Bread and dried bamboo shoots need to be soaked the night before. Dried bamboo shoots should be changed constantly to remove salt stains. Cut the soaked bamboo shoots into small pieces.  

2. Cut the ribs into sections along the seams, and boil a pot of boiling water to remove the blood. Add ginger slices and star anise to the pot to remove fishy smell. Skim off the scum, and blanch the ribs in water until there is no scum.

3. Prepare the seasoning, cut the onion into sections, slice the ginger, pat the garlic cloves, take an appropriate amount of peppercorns, star anise, bay leaves, chili ( optional), cinnamon (optional).  

The dosage is shown below:

✨Steps:  

1⃣️ Hot a pan with cold oil, put in the pork ribs and stir fry over high heat, Once fragrant, add the above seasoning and stir fry immediately.

2⃣️ After sauteing the spices, add cooking wine, soy sauce, dark soy sauce, Sugar to taste. The old soy sauce is for coloring, so you can add more.

Here we especially recommend Haitian's light soy sauce, it is super delicious whether it is salad or stew (tag< span class="s1"> at the bottom of the image above).

3⃣️ Add boiling water to almost all the ingredients, then Bring to a simmer over medium-low heat.

4⃣️ If you want the ribs to be more flavorful, you can add salt to taste at this time , If you want to be healthier, you can wait for the pot to add salt.

It should be noted that the dark soy sauce added before is relatively salty, so taste the saltiness of the soup before adding salt to avoid adding too much salt.

5⃣️ According to different pots, heat and the amount of ribs, the stewing time All are different, you can add dried bamboo shoots about halfway through the stew. The ribs are already cooked, but still firm.

6⃣️ Generally speaking, a normal pot and a small fire< span class="s2">2-3hours, medium fire1-2hours, the ribs have been stewed soft, at this time add the pre-soaked wide flour.

The bread flour should be placed at the top to prevent sticking to the pan. During this time, open the lid from time to time to observe the wide noodles, and add water at any time when there is no water.

7⃣️ Ocean noodles are cooked and ready to serve! Sprinkle with green onion and parsley.  

8⃣️ Stir and eat! The pork ribs are soft and glutinous and delicious, the wide powder is mellow and delicious, with crispy dried bamboo shoots, and a spoonful of soup poured over the rice, the deliciousness cannot be stopped.

✨Note:

1⃣️ The above steps are more suitable for beginners, if they are very skilled in cooking Now, you can change the first step to fried sugar color.

Fried sugar color is the essence of braised dishes, which can bring more vivid color to the meat, but it needs to have a good control of the oil temperature.

In simple terms, it is a cold pan with cold oil, high heat, add sugar to the oil, and keep stirring with a spatula until the sugar changes from transparent granules to orange-red syrup, and then to white foam. At the same time, pour in the ribs and stir-fry, the fusion of the ribs and the syrup will turn into a caramel color, which will better color the ribs. The following steps are the same as above, except that there is no need to add additional sugar.

2⃣️ If it is made of cast iron pot, the fire is medium in the early stage, and medium and small in the later stage. fire. Because the cast iron pan is very powerful, it is easy to fry it on a high fire.

Cast iron pots are very effective at locking water, so at first add the water for the ingredients, and then you don't need to add any more water. Due to the fast heating, it can be cooked in basically an hour.

3⃣️ Wide powder must choose this very wide northeast wide powder, Ordinary shabu-shabu noodles can't produce such a mellow taste at all.

If you forget to soak the noodles a day in advance, you should cook the noodles in a small pot, which takes at least half an hour.

4⃣️ Dried bamboo shoots are salted, so be sure to wash them in advance , otherwise it will be salty. I usually wash off the salt on the surface first, and then soak it in warm water, making sure to change the water frequently in between.

5⃣️ Maybe you have also discovered the wide flour and bamboo shoots I use here At present, Yami is out of stock, so what should I do? The only thing I have to do is to urge Xiaoer to quickly stock up. You see, I have dedicated an article to ask Xiaoer to replenish.

So once you see it in stock, don't hesitate to stock up on a few more packs!

👩🏻‍🍳That's it for today, see you next time👋