The end of the summer heat is the final wave of heat during the summer season, and it is also a golden period for nourishing Yang. During this time, the human body has endured long periods of scorching heat, leading to a significant depletion of Yang energy. Therefore, it is necessary to replenish heat and enhance physical strength through a reasonable diet to smoothly transition into autumn. At this time, one should avoid excessive cold and cool foods to prevent damage to the spleen and stomach and to support the recovery of the body’s Yang energy. The four dishes: Double Pepper Ribs, Sauced Native Chicken, Fried Beef with Mushrooms, and Spicy Chicken Feet, are not only warming but also rich in protein and energy, which can help replenish the necessary heat and nutrition for the body, enhance immunity, and maintain a healthy state to prepare for the upcoming cool autumn.
1. Double Pepper Ribs
Ingredients: Ribs: 500 grams; Green Pepper: 1 piece; Red Pepper: 1 piece; Ginger: 2 slices (chopped); Garlic: 3 cloves (chopped); Soy Sauce: 1 tablespoon; Cooking Wine: 1 tablespoon; Light Soy Sauce: 1 tablespoon; Dark Soy Sauce: 1 teaspoon (for coloring); Salt: to taste; White Pepper Powder: to taste; Cooking Oil: to taste; Sugar: 1 teaspoon; Water: to taste
Steps:
1. Prepare the ingredients: Clean the ribs and cut them into small sections. Clean the green and red peppers, remove the stems and seeds, and cut them into small pieces. Chop the ginger and garlic for later use.
2. Blanch: Add enough water to a pot, place the ribs in, bring to a boil, and skim off the foam, then cook for 2-3 minutes. Remove the ribs and rinse them with clean water, set aside.
3. Stir-fry the ribs: Add an appropriate amount of cooking oil to the pan, heat it up, and add the chopped ginger and garlic to release their fragrance. Add the ribs and stir-fry until the surface of the ribs turns a light yellow and has a slightly charred aroma. Pour in the cooking wine and stir well to eliminate the fishy smell.
4. Seasoning: Add soy sauce, light soy sauce, dark soy sauce, and sugar, stir-fry evenly until the ribs are coated with the sauce. Add an appropriate amount of water, ensuring the water level covers half of the ribs, bring to a boil over high heat, then turn to low heat and simmer for 20-30 minutes until the ribs are tender and the sauce thickens.
5. Add green and red peppers: During the simmering process, add the chopped green and red peppers and continue to simmer for 5-10 minutes until the pepper pieces are cooked but still retain some crunch. Season with an appropriate amount of salt and white pepper powder according to personal taste.
6. Reduce the sauce: When the ribs have simmered to a thick sauce, you can increase the heat to reduce the sauce until it becomes sticky.
7. Serve: Stir-fry until the ribs and green/red peppers are fully flavored, the sauce…
