Name: Braised Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Ribs; 1 carrot; 1 can Bobbe; 4-5s Flower Mushroom; 5 cloves garlic; 2 tablets ginger; 3 tablespoons Soy sauce; 3 tablespoons Oyster sauce; 1 tbsp Braised Secret Sauce; 1 tablespoon 2 tablespoons water Corn flour

Braised Pork Ribs

by KL Le Yoyo

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

This dish used to be cooked during Chinese New Year’s and holidays. When I was young, my father would cook this dish every New Year’s Eve dinner; now it’s different. I just make it when I want to eat it. If I just use up the oyster sauce, add oysters when braising the ribs. Soy sauce will be more delicious, but the abalone is already very fresh.

My husband also likes this braised pork ribs. The soup can be eaten with bibimbap. It is a very simple dish; since I was very slow when I was a child, my family would mix the soup into the rice and eat faster. These days The dishes I cook remind me a lot of my childhood. When I think about it, time flies quickly. In a blink of an eye, my parents are also a bit older. . "

Braised Pork Ribs

1. Prepare the ingredients and blanch the ribs.

2. Take out the abalone and rinse with water for later use.

3. Put 1 tablespoon of oil in a pot and heat it up, then add ginger and garlic to fragrant.

4. Then pour the ribs and fry for 5 minutes.

5. Put it in a clay pot after being fried.

6. Put in the right amount of water, so that the water does not cover the ribs.

7. Continue to add oyster sauce.

8. soy sauce.

9. Braised sauce.

10. After the high heat is boiled, put the mushrooms in the low heat and simmer for 45 minutes.

11. After 45 minutes, add the carrots and simmer for 15 minutes.

12. After the carrot is simmered for 15 minutes, take a piece and eat to see if it is soft. It does not need to be too soft.

13. Then add the abalone and simmer for 15 minutes.

14. Finally, thicken the thick gorgon.

15. Finished product.

Tips:
1. Abalones can be replaced with other materials such as fresh abalones and conch sold in the vegetable market.

2. The abalone, abalone, conch, etc. must be put in the last 15 minutes when simmering, otherwise the meat will be very old if it is put in too early. If the conch is sliced, it will be put in later, probably Put it in the last 8 minutes.

3. The stewed secret sauce is colored. If not, soy sauce is fine.