Pork Ribs

Name: Pork Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 20ml Fragrant Grains Juice; 300g carrot; 10g salt; 4 pieces Chives; 5 cloves garlic; 2 pcs Dried chili; 2 pcs star anise; 3g pepper; 1 Cinnamon; 2 tablets Bay leaf; 10ml Soy sauce; 10g crystal sugar; Some Cooked white sesame; Some oil

by Henan Junsao

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Fragrant glutinous rice is a flavor type widely used in Chinese seasoning, and it is used in both the southern and northern regions of China. It is widely used in cold and hot dishes. Mainly used in dishes with poultry, livestock, aquatic products, fruits and vegetables as raw materials. In the use of this flavor type, due to the differences in the region, the flavors reflected in the dishes are also different, so this flavor type can be divided into two types: "clear glutinous fragrance" and "strong glutinous fragrance". The taste characteristics of "clean glutinous rice" are mainly embodied as: glutinous rice is fragrant and elegant, fresh and salty. The taste characteristics of "strong glutinous rice" are mainly embodied in: strong glutinous rice, fresh and salty back to sweetness. Due to the different flavors of the dishes, they are both salty and sweet, or sweet with salty.
What I bring to you today is a hot dish with a strong fragrant flavor---spicy pork ribs. "

Pork Ribs

1. Wash the ribs, carrots, chives, and ginger, prepare garlic, pepper, dried chili, star anise, cinnamon, and bay leaves.

2. Slice the ginger; slap the garlic slightly and remove; tie the chives into knots.

3. Cut the carrots into pieces about the size of ribs.

4. Save a chive and cut into chopped green onions.

5. Boil an appropriate amount of water in the pot.

6. Boil the ribs in water for about two minutes. After the blood drops out, use chopsticks to remove them, rinse them with hot water, and drain the water.

7. Place the wok on the fire, pour in an appropriate amount of oil, and heat to 60% over medium-high heat.

8. Pour the boiled pork ribs, turn to low heat, and stir-fry until the surface is slightly yellow.

9. Add garlic, ginger slices, rock sugar, chives, dried chili, pepper, star anise, cinnamon, bay leaves and stir fry for 1 minute.

10. Add the lees juice.

11. Pour in the dark soy sauce and stir well.

12. Add appropriate amount of hot water, preferably without ribs. Bring to a boil and turn to low heat and simmer for one hour.

13. Add carrots and salt, continue to simmer for 20 minutes, sprinkle white sesame seeds and chives before serving.

Tips:
have to be aware of is:

1. Stir-fry the ribs in advance to make the stewed meat thick and mellow; adding hot water is to prevent the meat from becoming tight. Both are indispensable.

2. After the ribs are cooked, the boiled meat can be removed to avoid affecting the taste.

3. When chopping ribs, it is best to chop into smaller pieces, about 5cm is the most suitable, so that it is both cooked and tasty.