Preparation materials:
- Pork ribs, peas, vermicelli, pulled pork rub, ginger, scallions, tea powder, dry rub for ribs, salt, cooking wine, light soy sauce, dark soy sauce, chicken essence, pepper powder, cooking oil.
Material processing:
- Wash the pork ribs and cut them into small pieces. Blanch them with boiling water to remove blood and impurities, then take them out and drain for later use.
- Wash the peas and drain them.
- Soak the vermicelli in warm water until soft, and cut them into proper lengths for later use.
- Slice the ginger and cut the scallions into sections for later use.
Cooking steps:
- Heat the pan with cold oil, add the ginger slices and scallion sections and stir - fry until fragrant.
- Add the pork ribs and stir - fry until the surface changes color.
- Add cooking wine, light soy sauce, and dark soy sauce and stir - fry evenly to color the pork ribs.
- Add the peas and stir - fry evenly.
- Add an appropriate amount of water, bring it to a boil over high heat, then turn to low heat and simmer for about 30 minutes until the pork ribs are cooked through and the peas are soft.
- Add the soaked vermicelli and continue to simmer for about 10 minutes until the vermicelli is cooked.
- Add salt, chicken essence, and pepper powder for seasoning, and stir evenly.
Tips:
- When blanching the pork ribs, put them into cold water, which can better remove blood and impurities.
- When simmering the pork ribs and peas, control the heat well. Bring to a boil over high heat and then turn to low heat for simmering, so that the pork ribs and peas can absorb more flavor.
- After adding the vermicelli, pay attention to stirring to prevent the vermicelli from sticking together.
- When seasoning, add salt, chicken essence, pepper powder and other seasonings appropriately according to personal taste.