Fragrant grain flavor is a widely used flavor type in Chinese seasoning and is used in both southern and northern China. It is widely used in cold and hot dishes. It is mainly used in dishes made from poultry, livestock, aquatic products, fruits and vegetables, etc. In the application of this flavor type, due to different regions, the flavors reflected in dishes also vary, so this flavor type can be divided into two categories: "clear grain aroma" and "strong grain aroma". The taste characteristics of the "Qingjiu aroma" are mainly reflected in the following: the aroma of grains is clear, fresh and salty. The taste characteristics of the "strong distillers aroma" are mainly reflected in the following: rich distillers aroma, fresh salty and sweet. Due to the needs of different flavors, either salty and sweet are both salty and sweet, or sweet with salty.
Today, what I bring to you is a hot dish with a strong aroma of rice grains-pork ribs with rice sauce.
Ribs with rice sauce
Recipe Recommendations
- salty and fresh
- burn
- several hours
- ordinary
Steps for Ribs with rice sauce
1
Wash the ribs, carrots, chives, and ginger, and prepare garlic, pepper, dried peppers, star anise, cinnamon, and fragrant leaves.
2
Slice the ginger; pat the garlic slightly and remove; beat the chives into knots.
3
Cut carrots into pieces about the size of ribs.
4
Leave one chive and cut it into chopped green onion.
5
Boil appropriate amount of water in the pan.
6
Blanch the pork ribs in water for about two minutes, wait until the blood foam has separated, pick them out with chopsticks, then rinse them with hot water, and drain off the water.
7
Place the frying pan on the heat, pour in the appropriate amount of oil, and heat to 60% over medium high heat.
8
Pour in the boiled pork ribs, turn to low heat, and stir-fry until the surface is slightly yellow.
9
Add garlic, ginger slices, rock sugar, chives, dried peppers, pepper, star anise, cinnamon, and fragrant leaves and stir-fry for 1 minute.
10
Add the sesame sauce.
11
Pour in the soy sauce and stir well.
12
Add appropriate amount of hot water to avoid the ribs. Cook until boiling, turn to low heat and simmer for one hour.
13
Add carrots and salt, continue to simmer for another 20 minutes, sprinkle with white sesame seeds and chives before taking out the pan.Ribs with rice sauce Make Tips
What needs to be noted is: 1. Stir fry the pork ribs in advance to make the soup of the stew thick and mellow; adding hot water is to avoid tightening the meat quality. Both are indispensable. 2. After cooking the ribs, remove the cooked meat inside to avoid affecting the taste. 3. When chopping ribs, it is best to chop them into smaller pieces, about 5cm is the most suitable, so that they are easy to cook and taste.