braised pork ribs
By LeannBins
There are many ways to make braised pork ribs, and I have tried it once. However, as a home-style version, I still prefer the one I made today. Please advise me if there is anything wrong.
Recipe Recommendations
- rock sugar appropriate amount
- salt appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- nutmeg appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for braised pork ribs
1
Cut the ribs into inch sections, wash the pan and boil the water, put the ribs into the pan and boil them out to remove the blood and impurities, drain and remove them, cut the green onions into sections, and cut the ginger and garlic into thick slices.
2
Heat the bottom oil in the pan, not too much. Just half of the stir-fried food. When the oil temperature is warm, add rock sugar (it's okay to have no rock sugar and white sugar, but personally feel that it doesn't have the sugar to color brightly). Be sure to low heat and wait for the rock sugar to slowly melt and fry until it is brown (the brown color is almost burnt).
3
After the sugar is cooked, add the ribs and stir fry to color. Don't heat too fast. After stir-fry for a while, add the soy sauce to continue coloring.
4
After the color is fried, you can add water. The water is almost as long as the pork ribs are cooked. 2. Add the prepared onions, ginger and garlic, a little cooking wine, if there are any accessories, add a little accessories. 3. After boiling over high heat, turn to low heat, cover and simmer for 10 minutes. 4 or 10 minutes. Season, add salt, add a little vinegar, and try again if you want to taste. 5. Continue to cook for about ten minutes after seasoning. During this period, be careful not to burn the pan, and pay attention to the pan.
5
The meat is cooked in the first ten minutes, and the taste is also added in the next ten minutes. Finally, the soup in the pot is put away on high heat. Hehe, remember to stir fry, it will not be good if it is cooked, and then turn off the heat. Chicken essence, flavor, I didn't add it, because I think the taste is already very good, and you can add something that everyone likes.
6
Pick out the ribs and place them on the plate. If there is still some soup, pour it on the meat. The bright color is not bad.braised pork ribs Make Tips
1. Be sure to use boiling water. Meat shrinks in cold water, resulting in a poor texture that makes it difficult to absorb flavors and become tender.
2. Do not add salt before instructed, otherwise it will affect the texture of the meat.
3. You can add a hawthorn berry while cooking; it won't affect the flavor, but will make the meat tender.