Braised pork ribs with garlic
This rib is eaten with rice sprouts at a farmhouse restaurant. A slight difference is that the farmhouse dishes use tube bones, which require wearing gloves to eat, and are also equipped with straw to absorb bone marrow. At that time, I asked the little boss how to make this dish. He just said mysteriously that it was actually very simple. The main reason was the garlic spicy sauce inside, which was made secretly in their store. I came back and made it with Li Kum Kee's garlic spicy sauce. I didn't add any more seasonings. I felt that the taste was not much different from what I ate in the small shop, so I was delighted...
Recipe Recommendations
- ribs 500 grams
- dried chili appropriate amount
- pepper a little
- Jiang 3 tablets
- garlic 8 petals
- garlic sauce 1 tablespoon
- soy sauce 1 tablespoon
- pepper appropriate amount
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for Braised pork ribs with garlic
1
Blanch the ribs with water and wash them.
2
The accessories are ready.
3
Put 250 ml of cooking oil in a wok, cook until 50% hot, add the ribs and soak in the oil.
4
Until the surface of the ribs is browned, remove the pan.
5
Leave a little base oil in the wok, low heat, and fry dried peppers and pepper until fragrant.
6
Add ginger and garlic and saute until fragrant, then add garlic and hot sauce and stir well.
7
Add glutinous rice wine and soy sauce and stir fry well.
8
Lower the ribs and stir well.
9
Add water to the pork ribs, about 500-700 ml, bring to a boil over high heat and turn to low heat.
10
Simmer for about 40 minutes, the soup is thick and the juice is collected over high heat. Before taking out of the pan, sprinkle with some pepper.