Braised Pork Ribs with Carrots

Braised Pork Ribs with Carrots

1. Wash the ribs, blanch them with boiling water, and then wash the froth on the meat with water for later use.

2. Turn on the fire, pour in a proper amount of oil when the pot is hot. Put in a teaspoon of sugar and stir constantly with a spatula. The fire should not be too high, otherwise the sugar will burn easily.

3. When the sugar turns golden brown and has bubbles, then pour in the prepared ribs and stir fry.

4. Stir-fry for a while, then pour some soy sauce and continue to stir-fry.

5. At this time, add water and spread over half of the meat. At the same time put in ginger slices (fresh ginger is better, I dried it at home when ginger was released in large quantities last year) and one star anise. If you like to eat a bit spicy, you can add one or two dried red pepper skins. Cover the pot and change the heat to a low heat and continue to simmer for about a quarter of an hour.

6. Then open the lid, put salt and a carrot cut into small pieces, drop a few drops of vinegar and a few drops of white wine, turn it to a high heat and bring it to a boil, then change the heat to a low heat and continue to stew. After a quarter of an hour, open the lid, add a few cloves of garlic, turn it a few times, and then add some noodles or noodles to the pot.

Tips:

Green radishes can be used for those who don’t want to eat carrots. They are just as delicious.

When roasting meat, a little bit of white wine enhances the flavor.

Don't add salt at the beginning, wait until the meat has been simmered for a while before adding salt. If you put salt first, the meat is not easy to rot.