Three Sauce Braised Pork Ribs
1.
Mash 1 star anise and set aside;
2.
Mash the garlic;
3.
Put the ribs in a bowl, put 1 tablespoon of light soy sauce, 1/4 teaspoon of salt, 1/2 teaspoon of dark soy sauce, 1/2 teaspoon of sugar, 1 tablespoon of cooking wine, and chopped star anise. Grab it with your hands and let it stand for 30 minute;
4.
Put chopped pepper, chopped ginger and chopped green onions in a bowl, put the minced garlic in this bowl, and spread the four ingredients evenly;
5.
Spread the ribs in oil for a while, don’t fry them for too long;
6.
Place a pot on the stove, medium-low heat, put a little oil, add 1 tablespoon of hoisin sauce, 1 tablespoon of bean paste, 1 tablespoon of yellow sauce, and chopped peppers. Slowly use a spoon to evenly stir and stir to fry the sauce to taste;
7.
Change to high fire, add minced ginger, minced green onion and minced garlic until it is fragrant;
8.
Pour in the ribs, stir fry a few times, pour in the broth (if there is no broth and add water), boil the water and simmer on medium heat for 10 minutes;
9.
Collect the juice on high heat until the juice is thick, then serve on a plate. Sprinkle the fried peanuts evenly on the surface, OK.
Tips:
Chef's experience:
1. Use star anise to marinate pork ribs to remove the fishy taste of the pork ribs. Laomei's pork ribs are more fishy;
Second, the ribs will be over-oiled to make the ribs more fragrant and make the ribs a bit tougher, so you don't need to deep-fry them for too long;
3. The sauce can be changed according to your own taste, not static;
4. After the peanuts are fragrant, they are packed in a clean compact bag. The peanuts inside are laid flat and crushed with a rolling pin. Such particles are natural, large and small, and have different tastes.
