Name: 【squid Braised Pork Ribs】--encounter of Seafood and Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 2 pieces Squid; Some shallot; Some ginger; Some garlic; Some pepper; Some Aniseed; Some salt; Some Soy sauce; Some Cooking Wine; Some crystal sugar; Some Vinegar

【squid Braised Pork Ribs】--encounter of Seafood and Meat

by Jun Meng dark blue

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In recent years, there has been a popular saying in terms of dietary health, "It is better to eat two legs if you eat four legs; if you eat two legs, it is better to eat one leg; if you eat one leg, it is better to eat one without legs." The four legs here refer to (pigs, cows, sheep, etc.); two legs refer to (chickens, geese, etc.); one leg refers to (fungi, etc.); no legs refer to (various in the water) Fish, seafood, etc.). I don’t know if there is any truth to this sentence, but I personally believe that it is best to eat all kinds of whole grains, vegetables, fruits, meat and seafood, so as to win by quality and make nutrition more comprehensive.
Squid braised pork ribs is a typical dish that combines seafood and meat. The pork ribs are fragrant, tender and non-greasy; squid is delicious, rich in many health elements required by the human body, and has very low fat content. It is about 4% of general meat, so the calories are far lower than meat food. So the squid and the ribs are braised together. The two attract and merge with each other. The ribs absorb the savory flavor of the squid, making the ribs taste like the sea. The squid absorbs the fat of the ribs, making the squid taste softer and more tender. Smooth, and there are meat and seafood in a dish, it can be said to be nutritionally comprehensive, killing two birds with one stone. "

【squid Braised Pork Ribs】--encounter of Seafood and Meat

1. Ingredients: 500g spare ribs, 2 squids

【squid Braised Pork Ribs】--encounter of Seafood and Meat recipe

2. Side ingredients: green onion, ginger, garlic Seasoning: pepper, aniseed, salt, light soy sauce, dark soy sauce, cooking wine, rock sugar, vinegar

3. The squid is changed from a flower knife to a squid flower for later use (for the method of squid flower, please refer to my "Burning Squid Flower in Zhuhou Sauce" operation steps)

4. Make oil in a micro-pressure cooker. When the oil is 60% hot, add rock sugar and stir-fry the ribs on low heat. When the rock sugar is fried, the ribs will fry and taste, and when the skin turns golden brown, add some light soy sauce.

5. Then add green onion, ginger, garlic, pepper and aniseed to fry the condiments until they are fragrant

6. Pour in boiling water, then add salt, dark soy sauce, cooking wine, and mature vinegar in sequence

7. Cover the micro pressure cooker lid and press for 10 minutes when the micro pressure cooker is out of air

8. After 10 minutes, open the lid of the micro pressure cooker, pour the squid flower into the pan and turn to low heat to simmer

9. After simmering on low heat for 15 minutes, turn to high heat to collect the juice, sprinkle with chopped green onion before serving

Tips:
1. It is best to change the squid to squid flower, so that the squid can absorb the smell more easily;

2. When braising, first braise the ribs to 8 maturity, and then put the squid flower into the pot to braise. If the squid is braised for too long, it will be easy to braise.