braised pork ribs
By ViolaHyatt
This pork rib has been blanched, fried twice, and simmered three times. It is crispy on the outside and tender on the inside. The aroma is locked in the meat, and it is full of the flavor of meat bones when sucked on. The side dishes in braised pork ribs are sometimes more delicious than meat. This time, mushrooms are put in. After taking a bite, the aroma of mushrooms and meat is really satisfying...
Recipe Recommendations
- ribs appropriate amount
- Pleurotus eryngii appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- clove appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
- shisanxiang appropriate amount
Steps for braised pork ribs
1
The raw materials are as shown in the picture.
2
Blanch the ribs in water and drain them in cold water.
3
Put oil in the pan, place the ribs in rows, fry them until golden, turn over and fry them again.
4
Set aside fried ribs.
5
Tear the mushrooms into strips and blanch them in water. Remove and drain.
6
Pour out all the oil in the pan, bake the pepper, pepper, star anise cloves over low heat to create a fragrance.
7
Put the pork ribs and ginger slices in, add two tablespoons of cooking wine, one tablespoon of light soy sauce and half tablespoon of dark soy sauce, one piece of rock sugar, and a half teaspoon of thirteen spices, stir-fry well.
8
Add water to add mushrooms, bring to a boil over high heat, and turn to a rice cooker.
9
Just simmer the salt to open, and then simmer until dry.braised pork ribs Make Tips
Postscript: 1. In my hometown, ribs are always deep-fried, but to save oil, I pan-fry them, and the taste is very similar! Deep-frying seals the outside with high heat, making the meat inside particularly tender; after stewing in the rice cooker, the texture is excellent. 2. We often stew ribs in a rice cooker at home. I don't know why, but the meat stewed in a rice cooker seems to be perfectly soft and tender, and tastes great. 3. For the side dishes in braised ribs, you can choose whatever you like. Dried beans are an excellent choice, as are potatoes and mushrooms. The mushrooms are torn into strips because the texture is better than if they were cut. 4. This braising method does not use caramelized sugar, but the color still looks nice. It is delicious. The meat is very tender. 5. Sichuan peppercorns and chili peppers are a must; cloves can be omitted, but it's best if you have them! 6. When making ribs in a rice cooker, don't add too much water; just enough to submerge the ribs is best. When the water dries up, the cooker will automatically switch to 'Keep Warm'.