Braised Pork Ribs

Name: Braised Pork Ribs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 22g Thin Xianggan; 2 tablespoons Vegetable oil; 1 spoon Soy sauce; a little garlic; 216g Pork chop; A teaspoon and a half salt; Some Cooking Wine; A teaspoon Sugar; a little star anise

by Flying snow

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I bought two boxes of pork ribs and braised it with thin fragrant dried soy sauce. If I can't finish it today, I can cook noodles tomorrow. I thought it well, but when I got home to make dinner, I took it loose with the back of a knife after unpacking and washing. I suddenly remembered, ah-I forgot to take a photo just now. Therefore, the ingredients map can only be a large row of loose photos. And the big row this time is said to be big, but in fact it is really mini. There are a few slices that are not dry and wide, and they don’t look like a big row. I didn’t see that the emissions are so small in the packaging. I thought it was thin because of the light weight. Although small, it always tastes like a big row. "

Ingredients

22g Thin Xianggan
2 tablespoons Vegetable Oil
1 spoon Soy Sauce
a little Garlic
216g Pork Chop
A teaspoon and a half Salt
Some Cooking Wine
A teaspoon Sugar
a little Star Anise

Braised Pork Ribs

1. Ingredients map, fragrant and dry, rinse, pat loose with the back of a knife, and crush garlic

2. Pour two spoons of vegetable oil in the pot

3. Fry in a large row. Thin and small, it quickly changes color.

4. Add some salt after turning the color on both sides

5. Add a spoonful of soy sauce to color

6. Add cooking wine

7. Add garlic and star anise

8. Add fragrant dried, add water to submerge the ingredients

9. Cook on high heat until the soup is almost harvested, add some sugar and hang fresh

10. Out of the pot into the plate

Tips:
1. It is best to rinse the large rows of frying and let them air dry to avoid splashing of water and oil when the pan is cooked.
2. If you have time, you can also marinate the large ribs with soy sauce and cooking wine before frying.

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