Sauce Braised Pork Ribs
1.
The pork ribs are not blanched, and the blood is washed off repeatedly until it is clear
2.
Shred the ginger, put it in the ribs, add 1 teaspoon of ribs sauce and mix well, marinate
3.
Chop garlic into cubes; pour oil in the pan, add the garlic to fragrant after the oil is hot, pour some oil, fry the ribs, and fry the ribs until the color changes or is golden
4.
Put in 1 teaspoon bean drum sauce, 1 teaspoon pork rib sauce
5.
Add starch and five-spice powder to a bowl of water and pour it into the pot. I boil it on medium heat until it is half of the juice. Simmer for a longer time over low heat and add salt at the end.
6.
My mother ran away halfway through the ribs. The meat is old and tastes good, and the taste is super Q. My dad has eaten a lot of ribs and keeps saying that it tastes delicious. Thank you for encouraging my daughter. I am old, and I found out that I put cold water wrong after asking, the cooking time is too rush, remember to stew slowly
Tips:
Adding hot water, slow simmering, enough time, and rotten meat, are all lessons!
