Braised Pork Ribs with Red Dates
1.
First, defrost the ribs. After putting the ribs in a container, add water to cover the ribs noodles, add 1 tsp of salt, mix well, and let stand for about 20 minutes;
2.
Cut the ribs into small pieces, put them in a compact box, put 1 tbsp light soy sauce, 1/2 tbsp brown sugar powder, 1/3 tsp pepper, and 1 tbsp white wine. Grab and marinate evenly. If you are not in a hurry, come It's more delicious overnight;
3.
Half-open the red dates and take the cores, then cut them into strips to make them easy to taste;
4.
When the pan is heated to medium high heat, the ribs are evenly distributed in the pan. Because the manufacturer designed the bottom of the pan to be slightly higher to allow the oil to spread around, we use it according to the characteristics of the pan. Fry the ribs on the bottom edge. A little more oil is easier to fry. Cooked
5.
Arrange the ribs, add 6 slices of ginger, and fry them together with the ribs;
6.
Fry for a while and mix with the ribs and stir a few times;
7.
Pour in boiling water and almost no ribs noodles, add 8 pieces of new ginger slices and all red jujube shreds;
8.
Bring to a boil on high heat, cover the pot for about 5 minutes;
9.
Collect the juice with large water until thick, put it out of the pot, and enjoy. Enjoy!
Tips:
1. The red dates are rich in pectin, which will release a lot after heating, which will make the juice thicker, so don't get too dry when collecting the juice, leave a certain amount of juice, and don't add any starch to make the juice;
2. It is recommended to use brown sugar powder when marinating and cooking, the color and taste will be more rich and deep.
