1. The authentic mountain pork is a whole piece, and you need to change the knife yourself. Those who buy the finished product can omit this step.
2. Break down the whole piece of meat and sort out the ribs.
3. Chop the ribs into small pieces about five centimeters in length, and rinse with clean water.
4. Boil the washed ribs with green onion and ginger in cold water to remove blood foam, pick up and rinse again.
5. Prepare all kinds of accessories and start to cook the ribs.
6. Sugar is a perfect match with any meat. It not only increases the color and freshness, but also makes the meat products taste stronger.
7. The drained ribs are quickly stir-fried in the pot, evenly coated with sugar, and the water is dried.
8. Pour the fried ribs into a saucepan, add boiling water, and bring to a boil with maximum heat.
9. Add bottom oil to the pot, saute the auxiliary ingredients, add water and pour into the saucepan.
10. For homemade braised sauce, add three spoons of dark soy sauce and three spoons of oyster sauce. If you don’t have oyster sauce, you don’t need to add it. Use light soy sauce or a very fresh flavor instead.
11. Add the sauce and cook on high heat for 20 minutes, then add potatoes, and simmer for 30 minutes on low heat.
12. After simmering on low heat for 30 minutes, add salt, chicken bouillon, and sauce over high heat according to your taste. Pick up the pot and put it on the plate. Spread the chopped green onion and start eating.
Tips:When the ribs are fried in step 7, you can add high-quality white wine to sauté the aroma, and quickly fry the surface moisture of the ribs. Hot water must be added to the meat to soften quickly. I did not add star anise this time. If you like the aroma of star anise, you can add some.
