Braised Pork Ribs with Bayberry Wine
1.
Cut the pork ribs into small pieces and wash with water
2.
Put the washed ribs in a bowl, add an appropriate amount of cold water to the surface of the ribs, sprinkle 1/4 teaspoon of peppercorns on the surface of the ribs, soak them aside for 10 minutes to remove the blood contained in the ribs, and then rinse (hint 1: soak the ribs with pepper water, It can remove the blood contained in the ribs, and at the same time, it can also deodorize the ribs and increase their fragrance.)
3.
Heat a small amount of vegetable oil in the wok, add shredded ginger and garlic cloves and stir fragrant
4.
Add the soaked pork ribs, stir fry until the ribs change color, and pour 1 tablespoon of soy sauce into the pot
5.
Stir fry with a spatula so that the ribs are evenly wrapped in braised soy sauce, and the surface of the ribs becomes golden brown
6.
Pour 100 ml of bayberry wine into the pot, and put in a few soaked bayberry at the same time (hint 2: bayberry wine can be replaced with any fruit wine, sugar has been added when making the wine, the wine is sweet and sour, no need to add additional sugar, so as not to eat Too much sugar)
7.
Boil on medium-low heat until the ribs are cooked
8.
Turn to high heat, while pushing the ribs with a shovel, collect the juice on the high heat until the soup is thick, and the surface of the ribs is evenly covered with the soup, and then it can be out of the pot (Huixin's intimate reminder 3: When collecting the juice, pay attention to pushing the ribs to avoid burning (Coke affects taste)
