Jiangnan Delicacy—wuxi Spare Ribs

Name: Jiangnan Delicacy—wuxi Spare Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Ribs; 2 tablets ginger; 8 capsules clove; 1 piece Cinnamon; 2 capsules star anise; 20g Doubanjiang; 3 cloves garlic; 3 capsules Meat bandits; Some Red Yeast Rice; 20ML Cooking Wine; 50g crystal sugar

by Sister Slow

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Wuxi pork ribs are characterized by being oily but not greasy, crispy, soft and sweet, salty and sweet, and the meat is delicious and juicy, with the flavor of Wuzhong cuisine.

Wuxi Spare Ribs is one of Wuxi's famous dishes at home and abroad, and it is also a tourist food with local flavor. Wuxi pork ribs, the traditional name is "Wuxi Meat Bones". In the 1980s, it was renamed "Wuxi Spare Ribs" in order to facilitate its promotion as a tourist food.

Wuxi spare ribs (meat bones) emerged during the Guangxu period of the Qing Dynasty (1872-1909)"

Jiangnan Delicacy—wuxi Spare Ribs

1. The required materials are shown in the picture

2. Wash the spare ribs, put cold water in the pot, and take out the blanching water for later use;

3. Pour oil into the wok, when heated to 50% hot, pour in the ribs and stir fry until golden on both sides;

4. All seasonings are packed into gauze bags;

5. Add hot water to the meat, add cooking wine, ginger slices, gauze bag

6. Simmer on low heat for 2 hours and then collect the juice on high heat.

Tips:
•1) The ribs should be deep-fried in advance to make the skin crisp and easy to taste;

• 2) Simmer slowly on a low fire, use enough time to release the taste of meat and auxiliary materials with its delicious taste, in exchange for natural delicacy;

•3) Cooking wine and bean paste have a salty taste, so there is no need to add salt;

•4) There is no need to put chicken essence and MSG after simmering.