Next, add the ribs and stir-fry until each piece is coated with the caramelized sugar. A rich aroma rises from the pot, and fine foam floats on the surface, with tiny bubbles popping and bubbling.
Then add light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, etc., and stir-fry evenly.
Pour in enough water to cover the ribs, bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes to 1 hour, or until the ribs are tender.
While the pork ribs were stewing, Shi Yi started preparing the next dish.
Prepare two fresh tomatoes and three eggs. Add a little salt and cooking wine to the eggs and beat them.
"Score a cross on the top of the tomato, blanch it in boiling water, peel it, and cut it into small pieces."
Shi Yi muttered to herself as she worked.
The process that came to mind was very detailed. She used to make this dish very casually, just cutting the tomatoes open and frying them directly, which didn't allow them to absorb much flavor. In fact, she had tried to do it this way before, but it seemed that she only managed to do so slightly better.
Make it even more flavorful.
Next, heat oil in a wok, pour in the beaten eggs, and stir-fry until set.
Add a little more oil to the pan, add the tomato chunks, a spoonful of salt, and a spoonful of sugar. Stir-fry until the juices are released, then pour in the scrambled eggs.
Stir-fry evenly, and sprinkle with chopped green onions before serving.
Mission accomplished!
A plate of tempting scrambled eggs with tomatoes, with its fragrant aroma, is ready.
Shi Yi could tell from the smell that it was good; it was definitely better than what she used to make.
Next up is eggplant with minced meat.
She could never make this dish well. For her, making eggplant taste good was too difficult. She tried several methods online, but they all turned out pretty much the same, equally unpalatable.
She rarely makes this dish, but now she wants to try it.
A constant stream of information was popping into her mind, as if someone was instructing her on what to do.
Cut the eggplant into chunks, sprinkle with salt and marinate for a while, squeeze out the water, and then put the meat chunks into a meat grinder to grind them.
Mince the scallions, ginger, and garlic. In a bowl, add light soy sauce, dark soy sauce, oyster sauce, sugar, salt, chicken bouillon, and cornstarch. Add a little water and stir well to make a sauce.
Heat oil in a wok, add minced meat and stir-fry until it changes color, then add minced scallions, ginger and garlic and stir-fry until fragrant. Add eggplant and stir-fry.
Stir-fry until the eggplant softens, then pour in the prepared sauce and stir-fry evenly.
In no time, the eggplants were covered in sauce.
It's a feast for the eyes and the palate!
"Wow, I can't believe this is the eggplant with minced meat I made!"
I was absolutely stunned when Shi Yisheng came out.
What a perfect dish of minced meat and eggplant!
It smells so good! She wants to eat rice right now. This minced meat and eggplant dish is sure to be perfect with rice!
The last dish, stir-fried vegetables, was even simpler. She could usually stir-fry some greens, but this time, it seemed to be more fragrant and had a fresher vegetable flavor.
Five minutes later, the braised pork ribs were ready. Finally, turn up the heat to reduce the sauce until it thickens.
"Another one succeeded."
"Braised pork ribs don't seem so difficult after all."
Why did she put so much effort into making it before, and it still didn't taste good?
Four dishes were neatly arranged on the table, their aroma filling the air.
Shi Yi was the first to pick up a piece of spare rib.
The meat was so soft and tender that it looked incredibly appetizing, and she couldn't wait to put it in her mouth.
"It's so delicious!"
It tastes so much better than what she used to make!
Shi Yi picked up another piece of egg to eat.
"Yes, I'm satisfied."
"Xiang is confused." (This chapter has been finished. Please click to continue reading the next chapter!)
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