Braised Pork Ribs
by lu-lu_1125
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The ribs are soaked in a pot with green onion and ginger cooking wine. I don't have time to soak for the night.
2. Pour out the water for soaking the ribs to catch the water again, and boil the pan to remove the foam.
3. The seasoning package is like this, but don’t buy this. The medicinal flavor is too strong and the stewed meat is not delicious. There is a kind of seasoning similar to this one, which is also bulky for three dollars a bag and can be used three times, and the taste is not as strong as this one.
4. Put the spices together. In fact, the same is true for thirteen incense. Normally put onion and ginger, and two spoons of thirteen incense are the same.
5. Stir-fry the sugar color with cold oil and white sugar until bubbling. When the sugar color is defoamed, the sugar color will be fried. Remember to low heat, otherwise it will be bitter.
6. Stir-fry with sugar, add ribs and stir-fry, pour in dark soy sauce.
7. Don't pour the water for blanching the ribs just now. Pour the sediment into the pot. Put in two and a half spoons of salt, the salt spoon is as big as the cap of the mineral water bottle, and taste the saltiness for yourself.
8. I poured it into the pressure cooker in a hurry, and got air for 20 minutes, saving time and fire.
9. When out of the pot, the ribs stewed in the pressure cooker are relatively soft and rotten, and the iron pan will be simmered for more than an hour, with two tastes.
