Braised Pork Ribs with Quail Eggs
1.
Prepare to wash and cut the fine chops, boil and peel the quail eggs
2.
Pork ribs in a pot under cold water, pour in appropriate amount of cooking wine to remove fishy
3.
After the water is boiled, remove the blood scum, cook for about 5 minutes, remove the cold water, remove the remaining scum, and drain
4.
Put oil in the pot and stir-fry with rock sugar
5.
The sugar is almost melted, pour into the ribs and stir fry
6.
Stir fry until golden brown, pour in onion, ginger and garlic
7.
After the onion, ginger and garlic are fragrant, pour in the very fresh soy sauce and oyster sauce to enhance the freshness, and add a little dark soy
8.
Add water to the ribs, cover the pot and simmer on medium heat for 30 minutes, then add the quail eggs and continue to simmer for 2 minutes
9.
Sprinkle chopped green onions on the pan, perfect for the pan, don’t want the delicious ones
Tips:
After blanching the ribs, be sure to rinse them again in cold water; if you accidentally add too much water when adding water, you must extend the time. Don't wait until the juice is completely collected before putting the quail eggs, it will be easy to paste the quail eggs and scorch; there is no need to put the whole process salt
