Spareribs With Bitter Melon On Rice 涼瓜排骨飯
Spareribs With Bitter Melon On Rice
1. Mix the ribs with the marinade and marinate for about 20 minutes. Wash the bitter gourd and wipe dry. Cut in half straight and scrape the capsules and seeds with a spoon. Cut into 5cm/2-inch chunks and set aside.
2. Heat oil in a wok over medium-high heat and fry bitter gourd on both sides until fragrant. Ready to serve.
3. In the original wok, add a little more oil and fry the ribs on both sides until light brown. Transfer to the side of the wok, add oil to the center, sauté the minced garlic, minced ginger, fermented bean sauce, and fermented fermented bean sauce. Stir well. Return the bitter gourd to the wok, pour in the water, add a piece of sugar, cover and cook for about 12 to 15 minutes, or until the ribs are tender. Pour in the sauce, cook until the consistency you like, and serve. Serve hot. The rice is top-notch.
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