Dry-boiled Zhang Fei Pork Ribs
1.
Put a little rapeseed oil in the pot and cook until it is 50% hot, add the pork chops and white wine, stir fragrantly and spit the oil over medium heat, then put on a plate and set aside.
2.
Add a little rapeseed oil to the pot again and cook until it is 50% hot. Add in various spices and bean paste and stir fry until it is fragrant. (The bean paste can be added or subtracted according to your own taste)
3.
Add water after sautéing is excellent.
4.
After adding sugar, turn to a low heat and boil for half an hour.
5.
Filter out the spices in the soup.
6.
Put the braised pork ribs and peeled small potatoes into the slag-free soup.
7.
After the high heat is brought to a boil, turn to low heat, cover and simmer slowly for 1 hour. Finally, use high heat to collect the juice and put in MSG.
8.
In order to avoid simmering the pot, it is not as dry as it is, and it becomes a braised Zhang Fei ribs.
Tips:
1. At the end of the fire harvesting stage, you need to pay attention to the changes in the pot at any time. The soup is easy to simmer because of the sugar color, so you must shovel every shovel to the end until the water in the vegetable is collected.
2. Worrying about the braising pot, you donât have to cook it so dry, but itâs not the dry roasting of Zhang Fei ribs but the braised Zhang Fei ribs.
