Name: Braised Pork Ribs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 450g Big row; 1 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 teaspoon salt; 2 teaspoons crystal sugar; 20g shallot; 10g ginger; 2 pcs star anise; 3 slices Bay leaf; Some starch

Braised Pork Ribs

by Artemis (From WeChat.)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

A more classic dish, I always look forward to it in my childhood when I heard the braised steak. It is delicious with noodles or rice~ I like to bite the meaty area on the outer side of the large row-the strong gelatin is accompanied by it. The fragrance of meat blooms between the teeth!

Braised Pork Ribs

1. First use a meat hammer or the back of a knife to loosen the large ribs, then use 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, and 1 teaspoon of salt to marinate for 30 minutes, then drain the large rows and pat both sides with dry starch; Fire fried until golden on both sides, served

2. In a separate pot, put a little oil to heat up, add the shallots, ginger slices, star anise, and bay leaves to sauté, then stir in a large row and stir-fry, and add water that just hasn’t been too large.

3. Bring to a high heat until the water boils and turn to medium-to-low heat. Add 1 tablespoon of light soy sauce, 3 tablespoons of soy sauce, appropriate amount of rock sugar (no need to add salt), cover and cook for about 15 minutes, and finally collect the juice on high heat