Braised Pork Ribs
1.
Wash the ribs, pour them into a container, pour the juice of the marinated ribs, stir evenly, cover with plastic wrap and marinate for half an hour.
2.
Drain the marinated ribs and place them on a plate. Cut the onion out of the onion, slice the garlic, and shred the ginger.
3.
Add oil to the pan (don't put too little), pour the ribs into the pan and fry until the surface is slightly burnt. At this time, if you think there is too much oil in the pan, use a spatula to remove it. Pour in the green onion, ginger and garlic, turn a few times, add the old wine and rice vinegar.
4.
Pour in water and light soy sauce. When the pot starts to boil, throw in dried chili, pour in star anise and cinnamon, add salt, cover the pot, and simmer for 15 minutes on medium heat.
5.
At this time, the soup in the pot has reduced. Tie a knot of three or five green onions and throw it into the pot. Take a bowl of starch, add some water to dilute and pour it into the pot. When it becomes viscous, add MSG and stir. pot.
6.
The dried chili is a bit less, because although it is not very spicy, the spicy taste of only 2 dried chilies is barely noticeable.
Tips:
Dear friends, don’t worry about whether the marinating time of half an hour is too short, half an hour is enough for the flavor. The salt is added at the back to adjust the taste of the soup.
