braised pork ribs
By CaylaBogan
It's delicious in color, aroma and taste
Recipe Recommendations
- ribs appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- fennel appropriate amount
- kaempferol appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- clove appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for braised pork ribs
1
Slaughter the ribs into 4-cm sections and place them in boiling water to remove blood, pick up and wash them for later use. Slice ginger, wash the onions, remove the heads and tie them into a knot (about 3 pieces).2
Pour the oil into the pan, and when the oil is still cold, add white sugar at the same time (more, about 1 part sugar, 2.5 or 3 parts oil), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red and begins to appear brown-red foam, immediately pour the pork ribs into the pan and stir-fry well, then add ginger slices, prickly ash and spices, stir-fry until the aroma is fragrant, add a little cooking wine and soy sauce to color, add water, add salt and onion knots, after boiling over high heat, turn to low heat and slowly cook until the pork ribs are soft, then remove the onions and large spices in the pan, collect the juice over high heat, and when the soup becomes thick, add MSG and take off the pan.