Dongpo Pork Ribs

Dongpo Pork Ribs

1. Wash the ribs and remove the water

2. Prepare the required seasonings

3. The bottom of the pot is made of bamboo weaving. If there is no bamboo weaving, you can use a few disposable chopsticks to make a tic tac toe.

4. Place the chives and sliced ginger in turn

5. Arrange the ribs in order. It’s best to place them close enough to be dense and stuffed.

6. Add the braised soy sauce one by one

7. Premium soy sauce

8. Add old rice wine

9. Finally put on rock sugar and seasoning

10. Bring to a high heat and change to a low heat and simmer for 1.5 hours (it is a small fire)

11. Add a little salt in one hour

12. Time is up

13. Take out the ribs and put them in a covered container (without soup)

14. Cover and steam on high heat for 30 minutes, take out

15. When steaming the ribs, take an appropriate amount of vermicelli and fry it in a hot oil pan.

16. Fish out immediately after launch

17. Put it on a plate and crush it appropriately

18. Pour the broth from the stew into a saucepan

19. Potato starch is added with appropriate amount of water to make water starch

20. After the pot is boiled, add water and starch to thicken and boil

21. Surround the ribs around the fans and put on a small shape. The fans here are used to absorb the soup.

22. Use a spoon to scoop the adjusted juice and pour it on the laid ribs.

23. Finish with a little garnish with chopped green onion

Tips:

Xiaoyingzi's words:
1. Because of the effect of soy sauce, there is a certain saltiness, and the amount of salt can be added as appropriate or even without adding salt.
2. There is no need to add water because it is used rice wine. In addition to the rice wine used in this article, Huadiao wine and Shaoxing wine are good raw materials.
3. The addition of water starch should be added while looking at the state, if the concentration of the soup is enough, it can be drawn into a thread, so don't add it.
3. The fans who have absorbed the soup are also delicious.