Pork Ribs Claypot

Name: Pork Ribs Claypot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 900g Ribs; 3s Shallots; 2 tablets Bay leaf; 2 pcs star anise; 5 cloves garlic; 1 piece ginger; a little Soy sauce; a little salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Hey, the weather has cooled off these days, and my appetite seems to have opened up. Husband and son said, let's stew pot meat! Greedy! Haha, okay, just come here to save trouble and taste, I am not tired and you still like it. Look, this is the pot! Whether it's called stew, it's called a pot, anyway, just throw the ingredients in and take care of it. After it comes out, the meat will bring soup, Beierxiang!
The electric stew pot I used saves worry, and the fire is gurgling. If you don't have a similar pot, you have to cook it slowly over a low fire. The meat is very bad, and my husband’s broken teeth can be eaten without stuffing; the soup is also very fresh, soaked in half a bowl of rice, you can eat it cleanly! It’s said that soup with rice doesn’t like digestion, so it’s okay if we chew it slowly! "

Ingredients

900g Ribs
3s Shallots
2 tablets Bay Leaf
2 pcs Star Anise
5 cloves Garlic

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1 piece Ginger

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a little Soy Sauce

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a little Salt

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Pork Ribs Claypot

1. Chop the ribs into small pieces and wash away the bone residue

2. Put it in a pot of warm water and boil for one minute, remove it from the boil, no need to rinse

3. Knotted shallots, cut ginger into thick slices, put star anise, bay leaves and garlic into the pot

4. The blanched ribs look so refreshing, put it into the pot, add enough hot water, and pour a little soy sauce to color, without cooking wine.

5. I use an electric stew pot, sit the pot on it, select "Old Hot Soup", the default time is 4 hours, you can finish it in advance according to your taste; yes, you have to cover the lid and simmer it slowly. No electric saucepan can be placed on an open fire, and slowly cook on a low fire

6. Sprinkle chopped green onion before serving

Tips:
Pork ribs can be blanched to remove internal dirt, the soup is clearer, and the taste is more fresh; blanched ribs must be boiled in hot water to make the meat easy to rotten. If you use cold water, the hot meat will become hard when heated by cold water. I don’t like the hard ones. The seasoning is adjusted according to my own taste.