Nanchang specialty salted fish braised pork ribs
2024-10-16 15:00:10 397
This is a highly distinctive traditional dish from Nanchang. When I was a child, the marinated fish at home would always be steamed and eaten, or cooked. I didn't like them, except for roasted meat or pork ribs, which I loved to eat. Because the meat and pork ribs inside absorb the salty freshness of salted fish, they are particularly delicious! Every time, the meat and pork ribs are eaten first, and then the salted fish is slowly eliminated. It wasn't originally the season to make this dish, but for the sake of my pork rib column, I couldn't wait for winter to come and quickly made it. Because the salted fish I used today was bought from the supermarket, it doesn't taste as good as homemade salted fish. It's a bit like the taste made in restaurants outside, and this dish is still more delicious when cooked at home.
Details of ingredients
Technique
Steps to make Nanchang specialty salted fish braised pork ribs
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1. Soak the salted fish in warm water for about 1 hour in advance, and it would be even better if warm rice washing water could be used.![]()
2. Wash the soaked salted fish and cut them into mahjong sized chunks.![]()
3. Blanch and wash the pork ribs.![]()
4. Prepare the ingredients. In fact, traditional methods only include ginger.![]()
5. Put 30 milliliters of oil in a wok and stir fry the pork ribs until they are 50% hot.![]()
6. The pork ribs were fried for about 2 minutes, then salted fish chunks were added and fried together.![]()
7. Stir fry the pork ribs and fish chunks until the surface is golden brown, add sweet glutinous rice wine and dark soy sauce, and stir fry well.![]()
8. Add the ingredients and stir fry well.![]()
9. Add water over the pork ribs and simmer over high heat to low heat.![]()
10. The soup starts to thicken, turn to high heat and collect the juice.![]()
11. Drain the water and add a little chicken essence for seasoning.
