Braised Pork Ribs with Carrots
by Wu Aiying
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the ribs in clean water for half a day, change the water in the middle, pour out the blood water, and wash and set aside.
2. Pour cold water into the iron pan, bring it to a boil, cut into large pieces of white radish, and remove it after the water is boiled. Put the ribs in, add a little cooking wine, boil and remove.
3. In another oil pan, add ginger slices and sauté fragrant, then add the hot ribs.
4. Put the cooking wine to remove the fishy.
5. Add grass ru soy sauce to color, stir-fry for 5 minutes on medium and low heat.
6. When the oil in the ribs comes out, pour half a pot of hot water (over the ribs), bring to a boil, add the scallions, cover the pot, and simmer for an hour.
7. Pour the white radish into the pot, add oyster sauce and salt, turn to medium-low heat and cook for 20 minutes.
8. When the soup is thick, add two tablespoons of white sugar (brown sugar is better), chicken essence, and cook for five minutes before serving.
