The practice of braised pork ribs

1. Boil water in the pot, add chopped pork ribs, blanch to bleeding water, remove and wash, drain water for later use
2. Put 1 tablespoon of oil in the pot and cook on low heat until the sugar color is dark brown
3. Add ribs and fry until evenly colored
4.Pour 400ml of water into the pot (the water has just passed the ribs) and add all the seasonings
5. After the high heat is boiled, transfer the pork ribs and soup to a deep small pot, cover with low heat and simmer for 60 minutes
6. When the water is about 1/3 left, remove the cinnamon, ginger slices, shallots and star anise.
7. Continue cooking until the ribs can be easily inserted with chopsticks
8. Turn to high heat and cook the soup to the bottom of the shallow pot.

1. The effect of frying sugar in braised vegetables is better than coloring with soy sauce, and the taste is better. However, when frying sugar, don't fry. Rather, don't fry enough, don't fry for too long.
2. It is best to buy more pork ribs, which can bring some fatty meat to taste better.
3. When cooking to the end, the soup is getting less and less. Flip the ribs from time to time to make it evenly flavored.

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