Exclusive Spring Vegetable and Spare Rib Casserole
A Teochew-style claypot soup of pork ribs simmered until creamy, joined by mustard green stems and leaves that are first stir-fried to tame their bitterness, for a robust, slightly bitter depth.
Instructions
- 1
Blanch the spareribs and then remove and wash them clean.
- 2
Add the blanched ribs to a clay pot, bring to a boil over high heat, then simmer on medium-low heat for 40 minutes.
- 3
Wash the spring vegetables, cut the heads diagonally, and cut the leafy parts into sections separately.
- 4
This is pork rib soup that has been simmered until it is slightly milky.
- 5
Heat oil in a hot pan and first stir-fry the heads of the spring vegetables.
- 6
Add the leafy parts, stir-fry a few times, then you can turn off the heat.
- 7
Transfer the vegetables into the clay pot and cook together with the ribs until the spring vegetables are tender.
- 8
Season with salt before taking it off the heat.
- 9
Finished product.
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Ingredients
Main Ingredients
- Harunato taste
- spare ribsto taste
Seasonings
- Saltto taste