Seaweed Braised Pork Ribs

Name: Seaweed Braised Pork Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Ribs; Several kelp; 1 spoon salt; Some Lee Kum Kee Braised Sauce; 1 nutmeg; 3 or four Bay leaf; piece Cinnamon; 3 to four star anise; 1 piece cut into sections Green onions; 3 pieces Sliced fresh ginger; Some Salad oil

by xiarubing

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The delicious pork ribs with the strength of sea scallops, and the sweetness of the sauce. This is a very classic dish. Although it takes a long time, you can stew a lot at a time and enjoy it slowly. It is delicious for the whole family.
The ribs can be long ribs, sternum wishbone or spine, fresh.
The braised sauce can be replaced with dark soy sauce, and those who like sweets can add more sugar.
Dry seasonings can be reduced, especially cinnamon, just put a small piece. If you put more seasonings, the taste is too strong, and those who don't like to eat seasonings can leave it.
Chili is added according to the taste, but it tastes better if it is slightly spicy.
Kelp is longer and more tender. It usually takes a day to send kelp. People with good knife skills can cut into strips and make kelp knots. "

Seaweed Braised Pork Ribs

1. 1. Three kilograms of fresh ribs, about a small pot, set aside

2. 2. Prepare a bowl of green onion, several slices of ginger, several dried red peppers (the quantity depends on the taste), three star anise, one nutmeg, four bay leaves, and one cinnamon.

3. 3. Cut the fresh kelp into slices and prepare a bowl. If the kelp is sprinkled, please soak it in water for 8 hours in advance.

4. 4. Boil the ribs in a pot of warm water. If the color changes, you can remove them for use.

5. 5. Clean the blanching pot, add oil, (slightly more than fried home cooking), sauté the scallion, ginger, and chili until fragrant.

6. 6. Pour the ribs into a pot of sauteed scallions and ginger, stir fry, and oil.

7. 7. After oiling the ribs, add water to the pan to submerge the ribs, then pour the kelp, add the braised sauce, star anise, cinnamon, bay leaves, and nutmeg, stir well until the soup is brown.

8. 8. Bring to a high heat and simmer for about an hour. You can taste the meat if you feel that the meat is relatively rotten, and you can get it out of the pot. Add a teaspoon of salt when it comes out.

9. 9. Then put it out of the pot and put it in a big soup bowl, you can add some fresh green onion to embellish the color. In this way, a bowl of fragrant big bones can be eaten.