食材
20克油
3片姜
4瓣蒜头，切片
20克京葱，切段
50克泡椒，切段
150克四川酸菜，切段
600克猪肋排，切块，提前汆水沥干
1000克水
3克盐，根据个人口味调整
1支葱，切末，装饰用
Ingredients
20 grams of oil
3 slices ginger
4 cloves garlic, sliced
20g Beijing onion, cut into sections
50g pickled peppers, cut into sections
150g Sichuan sauerkraut, cut into sections
600g pork ribs, cut into pieces, boiled and drained in advance
1000 grams of water
3 grams of salt, adjusted according to personal taste
1 green onion, minced, for garnish
| Cooking Method |  |
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将油、姜、蒜头、京葱、泡椒和四川酸菜放入主锅，爆香。 Put oil, ginger, garlic, Beijing onion, pickled pepper and Sichuan sauerkraut in mixing bowl and saute. |
3 minutes | 120°C | 1 | |
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加入猪肋排和水，烹煮。 Add pork ribs and water, cook |
45 minutes | 100°C |  |
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| 加入盐调味，盛盘后撒上葱末，即可享用。 Season with salt, sprinkle with chopped green onions and serve. |
1 minutes | 100°C | |