Braised Pork Ribs
1.
This is spare ribs frozen in the refrigerator. Because you need to deep-fry, you can make more at a time, and pack them into fresh-keeping bags and keep them frozen. Method: Cut the ribs into sections, soak for about 30 minutes, dry the water, add salt, five-spice powder, green onion, sliced ginger, cooking wine and marinate for about 30 minutes, pick out the green onion and ginger, add sweet potato starch, eggs, a little flour, and green onion oil Stir evenly, let it stand for about 30 minutes, and fry until golden brown and remove the oil.
2.
The spare ribs are put into a tray and basketed.
3.
Put a piece of ginger, an star anise, and a dried chili on top.
4.
Pour the sauce in a bowl: a little salt, monosodium glutamate, pepper, soy sauce, pour in boiling water, and stir evenly.
5.
Pour the mixed sauce into the dish.
6.
Just pour the sauce to the low point on the edge of the pan.
7.
Put it into the basket, bring it to a boil on high heat, change to low heat, and steam for about 1 hour under the guarantee of SAIC. It can be steamed for up to 2 hours if you have time.
8.
Open the lid and sprinkle with chives.
9.
Finished product.
Tips:
1. When frying the ribs, it is best to use sweet potato starch, the amount is a little larger, so that the starch paste can cover the ribs.
2. The oil temperature should not be too high.
3. Bring the fire to a boil, steam slowly on a low fire, and leave everything to the time.
