Name: Dongpo Pork Ribs
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 650g Pork Essence Ribs; 250g Rice wine; 50g Fresh ginger; 80g Chives; 30g Braised Soy Sauce; 60g Premium soy sauce; 1g pepper; 1 piece Aniseed; 1 small piece Cinnamon; 35g crystal sugar; Some Rice noodles; 10g Potato starch

Dongpo Pork Ribs

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Dongpo meat, a famous Hangzhou dish, a delicacy of the Han people, is popular in Jiangsu and Zhejiang. According to legend, it was created by the poet Su Dongpo in the Northern Song Dynasty. Production method: Cut the pork belly into large pieces, place the bottom of the pot with green onion and ginger, add wine, sugar, and soy sauce, and simmer slowly with water. Dongpo has good meat color, fragrance and taste, and the entrance is fat but not greasy. It has a wine fragrance and is very delicious.
Since I learned how to make Dongpo meat, this traditional dish has become the main dish of my family's festive banquets every year. What I have gained is not only delicious, but also many praises!
I used the method of making Dongpo meat to make spare ribs. This innovative experiment gave me another taste of the feast on the tip of the tongue. Not only enjoy the fun of food making, but also reap the fruits of what I want through practice.
Using spare ribs to make Dongpo meat is not greasy, especially suitable for the elderly and children who don’t like fatty meat. During the Chinese New Year, the big fish and big meat are greasy. Let’s make a pot of Dongpo ribs. Eat the ribs with a different taste and bring wine. It's crispy and not greasy, and it's full of praise!

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.

Dongpo Pork Ribs

Ingredients

Dongpo Pork Ribs

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