Braised Ribs

Name: Braised Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 yuan (according to the amount you want to eat) Ribs; Several segments (no fixed quantity requirement) shallot; Several pieces (no fixed quantity requirement) ginger; Aniseed Aniseed; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; Some boiling water; 1 hand (if you like sweet and put more) crystal sugar; 1-2 tablespoons Vinegar

by Don't do to you

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today I divided one spare ribs into two parts, one soup and the other braised. I have done it before and I always feel that the meat is not rotten enough. It is related to the use of frying. I tried it today. It feels that it is a matter of time. If more stewed meat is more, it will be rotten. According to personal taste, if you like to bite your head, the time will be shorter. Braised pork ribs are directly cooked with soy sauce and then boiled in water, and the other is fried with sugar and then stewed. The two methods have their own characteristics, the conventional squishy and salty taste. The fried sugar color is more vigorous, sweet and sour. Today's practice refers to the search method of braised pork ribs. Fry the sugar color first, then stew. "

Ingredients

8 yuan (according to the amount you want to eat) Ribs
Several segments (no fixed quantity requirement) Shallot
Several pieces (no fixed quantity requirement) Ginger
Aniseed Aniseed
2 tablespoons Cooking Wine
1 tablespoon Soy Sauce
Some Boiling Water
1 hand (if you like sweet and put more) Crystal Sugar
1-2 tablespoons Vinegar

Braised Ribs

1. Use cold water to pull out the blood water for the ribs. Change the water halfway. How long it takes to pull out depends on your own time. If you don't have time to pull out in advance, you can soak for a while.

2. Boil the ribs in cold water, add the green onion, ginger slices, cooking wine to remove fishy, and measure by yourself. There is not much required.

3. After boiling, skim off the froth and cook for a while.

4. Add oil, a handful of rock sugar, stir-fry on low heat, darken the color, add the ribs, stir-fry a few times to enlarge the ingredients, the green onion, sliced ginger continue, and the ribs are golden on both sides.

5. Pour in boiling water, a little more than the ribs.

6. Pour vinegar, according to your favorite taste, usually 1-2 spoons. You can also add a little more beer. .

7. After the high heat is boiled, turn to low heat and simmer for half an hour, add light soy sauce and dark soy sauce and continue to simmer. When the soup is almost dry, turn on high heat to collect the juice. Then platter OK.

Tips:
The sugar color may not be as good as it is fried, and the dark soy can also be colored later. Like to be soft, slightly more when you let go of the water, you can simmer for a while.