Sichuan Peppercorn Pork Ribs
Today we’re sharing a Sichuan peppercorn pork rib soup, with a balanced mix of meat and vegetables that supports replenishing qi and blood.
Ingredients
pork ribs
1 jin (approx. 500g)
carrot
1 whole
daikon radish
half
Instructions
1
Step 1
After washing the pork ribs to remove blood, add clean water and about 20 Sichuan peppercorns, then soak for half an hour.
2
Step 2
Put the soaked pork ribs (in the whole basin) along with the water and Sichuan peppercorns into a pot, and boil until scum rises to the surface.
3
Step 3
Heat oil in a wok, add 2 star anise, then add the pork ribs when the oil is 60% hot, and stir-fry until the edges of the ribs are slightly charred.
4
Step 4
Put the stir-fried pork ribs into a pressure cooker, add warm water just enough to cover the ribs (this is the optimal water level), then pressure cook on low heat for 10 minutes once the cooker starts steaming.
5
Step 5
This is the desired tenderness of the ribs, add some goji berries to nourish blood and qi.
6
Step 6
Line the bottom of a frying pan with diced daikon radish and carrot, add the pork ribs and soup from the pressure cooker, simmer on low heat for 10 minutes, then serve.
