Stewed pork ribs with vermicelli

By RyanCronin

Stewed pork ribs with vermicelli
Ingredients: vermicelli,ribs,cooking wine,Jiang,garlic,tangerine peel,octagonal,cinnamon,pepper,dried chili

Recipe Recommendations

  • ribs 1000 grams
  • vermicelli appropriate amount
  • Jiang appropriate amount
  • octagonal a
  • cinnamon appropriate amount
  • dried chili appropriate amount
  • tangerine peel appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • garlic appropriate amount

Steps for Stewed pork ribs with vermicelli

  • Make step 0
    1
    Ingredients: pork ribs, some seasonings
  • Make step 1
    2
    Blanch the ribs in cold water, add ginger slices, star anise, cinnamon, tangerine peel, pepper, dried peppers, and a little vinegar. After the water is boiled, add a little erguotou
  • Make step 2
    3
    Blanched ribs, serve on a plate for later use (I will blanch it a little longer, because I need to put the vermicelli, so the stewing time cannot be too long, otherwise the vermicelli will not only stick to the pan, but will also rot into a ball)
  • Make step 3
    4
    Heat the pan to cool the oil, add white sugar and stir fry the sugar color
  • Make step 4
    5
    After frying the sugar color, quickly add the pork ribs and stir fry, and then add a proper amount of sauce wine to supplement the color (I like to add more soy sauce to increase the salty taste of the pork ribs, because the meat cannot be salt early, but it will not taste well if it is put late, so I usually do this)
  • Make step 5
    6
    Add appropriate amount of boiled water, and make the water equal to or equal to the ribs.
  • Make step 6
    7
    Add the vermicelli after the water is boiled. The dried vermicelli is painful when it starts to be put into the pan, but it will be fine after it is slightly soft.
  • Make step 7
    8
    Bring to a boil over high heat, throw in four or five cloves of garlic, turn to low heat, and cook slowly, be careful not to let the vermicelli paste stick to the bottom of the pan (add appropriate amount of salt according to your taste after five minutes)
  • Make step 8
    9
    The vermicelli is soft and the water is basically dry. Turn off the heat
  • Make step 9
    10
    Add the minced garlic and turn quickly. The residual temperature will arouse the aroma of garlic
  • Make step 10
    11
    A plate of ribs
  • Make step 11
    12
    A plate of vermicelli

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