Braised Pork Ribs

Braised Pork Ribs

1. Clean the large row of meat, soak up the moisture with a kitchen paper towel, place it on the cutting board, and chop the large row of meat with a meat loosening hammer or the back of a knife to make the meat softer and tender.

2.
Add ginger, green onion and cooking wine to the chopped large row. Marinate for 15 minutes.

3. Evenly pat the marinated large row with dried starch. (The starch is applied to lock the water in the large row.)

4. Shake off the excess starch on the large row.

5.
Put the oil in the pan. The oil can be a little too much. The oil is 70% hot. Drain the oil into the pan and fry it on both sides. (The remaining oil can be used for cooking, don’t waste it.)

6. Set the shape and remove the drain oil until it is all finished and ready for use.

7.
Leave the bottom oil in the pot, add the shallots, ginger slices and star anise to fragrant.

8.
Add the deep-fried large row, add the boiling water that has not been large, add rock sugar, salt, light soy sauce to taste, and color the old soy sauce.

9. Bring to medium-low heat until juice is collected.

10. Turn to high heat, and when the juice is slightly viscous, turn off the heat and bring it out. The braised platoon is complete!

11.

This braised large row is beautiful in color, delicious in aroma, and moderate in sweetness and freshness. Served with rice, a large row of juice, poured on the rice, rich and attractive. Served with noodles, topped with soup, a large row is enough

Tips:

TIPS

1 / Beat the flesh with a meat hammer or the back of a knife to loosen the meat. When the area of the large row is slightly enlarged, cut off the ribs of the large row, so that the large row will not arch during the frying process.



2 / After the large ribs are fried or deep-fried, the gravy will be locked in, and it will taste fragrant on the outside and tender on the inside, and will not grow old at all.