Name: Braised Ribs
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1200g Ribs; 60g Soy sauce; Some Scallion; Some Sliced ginger; Some star anise; a little Cinnamon; 2 tablespoons Sugar; A tablespoon Pixian Douban; Some pepper; a little Dried chili; a little Bay leaf; a little Angelica dahurica; a little Five spice powder; a little Vegetable oil

Braised Ribs

by Michael Ann

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

My favorite since I was young, there is no one.

Braised Ribs

1. Wash the ribs, prepare a deep soup pot, pour enough cold water into the right amount of cooking wine, put the ribs in the pot with cold water, boil on high heat, skim the froth, turn off the heat, remove the ribs with a colander and set aside.

2. After cooking the ribs, the soup remains in the pot.

3. Add a small amount of oil to a non-stick pan, add two tablespoons of sugar, and simmer until it melts and turns yellow.

4. Pour the ribs and stir fry for color.

5. Add dark soy sauce, five-spice powder, and stir fry evenly with a spoonful of Pixian bean paste. Turn off the heat and set aside.

6. Prepare spices: bay leaf, cinnamon, angelica, dried chili, pepper, star anise.

7. So the spices are added to the broth, plus appropriate amount of green onion, ginger slices, and light soy sauce.

8. Pour the fried pork ribs into the soup, bring to a boil on high heat, turn to low heat, cover, and simmer for about 2 hours.

9. Finally, you can take out some soup, take another small pot to heat, collect the juice until it is thick. Drizzle on the ribs when serving, the flavor is more intense.