Home Cooked Pork Ribs

Name: Home Cooked Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some shallot; Some ginger; Some star anise; Some Cinnamon; Some Bay leaf; Some Cooking Wine; Some salt; Some crystal sugar; Some Very Fresh Soy Sauce; Some Vinegar; Some Chicken Essence

by Night dire

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It was cloudy on October 21.
The temperature in Chongqing has picked up slightly today, and it is said that it will be hotter tomorrow.
Walking on the road, the warm sun shines on them, and happy people hurried in a hurry.
What is permeating is a kind of calm and gentle heart.
This week, although I don’t have to show up, I have to review the film.
The pork ribs made last night were cooked in the most home-style braised method. They were fried in sugar with Mao's braised pork method. No pepper and dried chilies were added. Those who like spicy can add them as they wish. "

Home Cooked Pork Ribs

1. Put water, a spoon of cooking wine, two slices of ginger into the pot, and put the ribs into the pot with cold water. After the water is boiled, remove the foam and drain for later use. (According to a professional chef, when the ribs are blanched, if they are eating meat, they should be boiled and cooked. The ribs are tender. If they are soup, they need to be boiled under cold water. To get rid of the fishy meat better, I finally chose the cold water pot.)

2. Stir-fried sugar color: Without adding oil or water, heat directly in the pot, add 7 or 8 rock sugar and stir fry. When you see that the rock sugar melts, the color turns golden red, and when there are many small bubbles, pour in hot water and stir evenly. Sheng out and spare. (Tips: Do not add oil or water in the pot. Just add rock sugar or granulated sugar directly into the pot. The effect of frying in a dry pan will be stronger and the flavor will last longer.)

3. Green onion ginger knife, three or four bay leaves, two or three pieces of cinnamon and two or three star anise, and the sugar color.

4. Heat the pan with cold oil, add the green onion, ginger, bay leaves, cinnamon and star anise when the oil is hot. Sauté on low heat until fragrant, add the ribs and stir fry, then add the sugar and stir well.

5. Add two spoons of cooking wine to get rid of fishy, one spoon of soy sauce (or light soy sauce), appropriate amount of vinegar, and stir-fry evenly.

6. Pour in the hot water without any ingredients, add salt and chicken essence to improve the flavor. After the heat is boiled, transfer it to an electric pressure cooker for 15-20 minutes. (If you don't need a pressure cooker, you can also cover and simmer for more than half an hour to the softness you like.)

7. Heat up the sauce and start the pot, add salt and sugar as appropriate to taste.

Tips:
Ps:
1. Regarding the seasoning: if you like spicy, you can put pepper and dried chili, aniseed and soy sauce, vinegar can also be according to your own taste.
2. According to professional chefs, when pork ribs are blanched, if you eat meat, the water should be boiled and the pork ribs are tender. If you drink soup, you need to cook it under cold water. However, according to another report, blanching in a pot under cold water can better remove the fishy, so choose your own.
3. According to the introduction of professional chefs, the sugar color effect of dry pan frying is stronger and the taste is longer.
4. Heat the water when adding water, otherwise the meat will become firewood, and the salt can also be put in the last to prevent firewood from the ribs.