1. Ribs cut into pieces
2. Add salt, chicken essence, vinegar, sugar, cooking wine, light soy sauce to the ribs, grab well and marinate for 10 minutes
3. Pour oil into the pan, add some ginger slices, star anise and cinnamon and sauté until fragrant
4. Put the ribs in the frying pan to fry
5. Fry the ribs for about 2 minutes, take out and set aside, take out the star anise and cinnamon and set aside
6. Restart the frying pan, add the remaining ginger slices and sauté until fragrant
7. Add water to the pot
8. Put the fried pork ribs in the pan, the star anise and cinnamon just removed
9. Add red yeast rice to the pot, cover the pot, simmer for 20 minutes
10. Ribs are braised, cooked and crispy, then salt and sugar are added
11. Start to collect the juice on the fire, and continue to stir fry at the same time
12. When the juice becomes less, add the green onion and continue to fry to collect the juice
13. almost done
14. Out of the pot and plate
Tips:1. Fried pork ribs is about 2 minutes, not too long, otherwise the taste will be old. Fry for about 2 minutes and then simmer for 20 minutes, so that the ribs are very tender.
2. You can also put the ginger, star anise and cinnamon directly into the frying pan before frying the ribs. You can put the ginger, star anise and cinnamon in the frying pan for the second time and fry until fragrant. I really like the scent of star anise and cinnamon, so I fry it when I put it in the frying pan for the first time. This can vary from person to person according to different preferences.
3. Here is an introduction: red yeast rice, known as red rice in the folk, is made from rice such as indica, japonica, glutinous rice and fermented with monascus. It is brown-red or purple-red rice grains. Its nature and flavor: sweet, warm, with the effects of invigorating the spleen and eliminating food, promoting blood circulation and removing stasis. Red yeast rice was first invented in China and has a history of more than one thousand years of production and application. It is a traditional rice fermentation product unique to China and neighboring countries.
4. I have studied "Compendium of Materia Medica" for a long time. According to the current translated version of "Compendium of Materia Medica", it says that "food enters the stomach and is fumigated by the damp heat from Zhongjiao. It benefits the essence and naturally turns red and spreads in the viscera and meridians. This is the blood of the human body. The person who makes red yeast rice is steamed by the damp and heat and turns red. It is the natural color and will not change for a long time. Therefore, the red yeast rice has the effect of curing the stomach and nourishing the blood, and it complements the essence. ."
