Step by Step Rising Ribs
1.
Rinse and soak the chopped ribs with clean water.
2.
Put the ribs in the pot, add 1000 grams of water, continue to cook for a while after the high heat is boiled, remove the flushing water, and drain the water for later use.
3.
Wash ginger and spring onions, slice and cut into sections.
4.
Pour the peanut oil and blanched ribs in a nonstick pan, stir-fry for a while, add soy sauce and light soy sauce, and continue to stir-fry evenly.
5.
Stir-fry the ribs evenly into a pressure cooker, add ginger spring onion, star anise, add 100 grams of warm water, select high pressure for 25 minutes.
6.
When the ribs are boiled under high pressure, wash the small vegetables, carefully break the leaves and rinse the roots.
7.
When the high-pressure countdown is 3 or 4 minutes left, start another pot, put in the amount of water that has not exceeded the small tang vegetables, boil on high heat, add the small tang vegetables and cook until slightly discolored and cooked, pick up and drain the water, and place it on a plate.
8.
Mix corn starch with cold boiled water and stir evenly.
9.
The ribs are cooked, and the ribs are placed on the plate of small tang noodles.
10.
Boil the soup for the ribs to remove the seasonings, boil the remaining soup on a low heat, pour in the adjusted water starch, stir quickly until it becomes transparent, remove from the heat, and pour on the ribs.
Tips:
1. Soy sauce can be used instead of dark soy sauce for coloring.
2. It does not take a long time for Xiaotang vegetables to be blanched, and it takes almost time for a slight change of color.
3. If it is not made in a pressure cooker, the warm water after blanching needs to be added at one time, and the high heat is turned to medium and low heat and the time is adjusted appropriately according to the actual amount of pork ribs.
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