Grilled Pork Ribs

Name: Grilled Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500G Ribs; 250G Venetian knot; Some Dried red pepper; Some pepper; Some Aniseed; Some Bay leaf; Some garlic; Some salt; 2 tbsp Sugar; 2 tbsp Soy sauce; 2 tbsp Cooking Wine

by Chen Huan

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The scalloped pork ribs are rich in soy sauce and heavy white sugar, which is a classic Shanghai cuisine.
In Shanghai’s vegetable farms, you can find many types of soy products in Shanghai: vegetarian chicken, old tofu, soft tofu, oily gluten, water gluten, stinky tofu, roasted bran, etc. There are two kinds of soy products in a single knot. Thin shutters and thick shutters. Thin shutters are as thin as paper and soft as silk. The thick louver is not much thinner than the dried tofu in the north.
People in Shanghai are usually accustomed to making thin louvers 12 cm long and 8 cm wide. The two pieces are put together to tie a knot, and they are roasted with pork and put soy sauce and sugar on it. It is another classic Shanghainese of thick oil red sauce. dish. The venetian knot made in this way sucks enough gravy and is really delicious. "

Grilled Pork Ribs

1. Spare ribs and louver knots are set aside.

2. Spices are set aside.

3. Blanch the ribs and set aside.

4. Heat the oil pan and add the meat.

5. Fry until slightly yellow.

6. Add sugar.

7. Fry until golden brown.

8. Then add cooking wine and dark soy sauce and stir-fry evenly.

9. Add dried red peppers, ginger, star anise, bay leaves, and Chinese pepper to fry until fragrant. Add enough water.

10. After cooking for more than 30 minutes, add the cut louver knots.

11. Cook for about fifteen minutes, the ribs are soft and rotten, add some salt to the sauce over high heat.

Tips:
Tips:

1. The short ribs must be boiled first, otherwise there will be a meaty smell.

2. The venetian knot should be put after the meat has been burned for half an hour. If you put it too early, the venetian knot will burn too badly, which will affect the taste.