How to make braised pork ribs
Ingredients:
600 grams of pork ribs, 2 pieces of ginger, 3 cloves of garlic, 3 green onions, appropriate amount of cooking wine, appropriate amount of light soy sauce , appropriate amount of dark soy sauce,
1 small piece of cinnamon bark, 2 eight nuts, appropriate amount of salt, appropriate amount of corn oil, appropriate amount of rock sugar.
Steps:
Chop fresh ribs into small pieces.
Soak the ribs in water for half an hour, wash away the blood and drain.
Put water in the pot and cook the ribs over high heat.
After the pork ribs are boiled, skim off the foam.
While the pot is boiling, remove the ribs to drain and set aside.
Prepare the ingredients and wash the onions, ginger and garlic.
Slice ginger and garlic, and tie green onions into knots.
Heat the pot, add more oil than stir-fry, add ginger and garlic slices and sauté until fragrant.
Put the ribs into the pot and stir-fry together.
Fry the pork ribs until the surface is golden brown and the bones are exposed, remove and drain away the oil and set aside.
Leave a little base oil in the pot and stir-fry the rock sugar over low heat.
Fry the rock sugar until it turns red.
Put the ribs into the pot and continue to stir-fry over low heat until the ribs are evenly coated in sugar color.
Add half a spoonful of light soy sauce.
Add half a spoonful of dark soy sauce.
Add half a spoonful of cooking wine.
Stir-fry evenly to infuse the ribs with flavor.
Add the boiling water that covered the ribs.
Transfer the ribs into the stew pot, add the cinnamon, star anise and green onion knots, then add an appropriate amount of salt, cover the lid and simmer over medium heat for 30 minutes. After the stewed ribs, cook over high heat to reduce the juice. .
Done, plate and serve.
Tips
Be sure to use cold water when blanching. This way the meat will not become firm due to sudden exposure to heat.
The step of frying the sugar color is very critical and is directly related to the color and taste of the finished product. Be sure to use low heat throughout the frying process. High heat will easily burn the sugar and make the meat taste bitter.
When frying the sugar color, you can use rock sugar or white sugar. The color of the meat stewed with rock sugar is more beautiful.
When the juice is collected, be sure to stir-fry slowly until all the ribs are evenly coated in sugar and the oil oozes out.
How to make sweet and sour pork ribs
Ingredients:
An appropriate amount of pork ribs, a few slices of ginger, a few cloves of garlic, optional peppercorns, 2 chives,
Three tablespoons of sugar, appropriate amount of salt, appropriate amount of balsamic vinegar, appropriate amount of chicken essence, and appropriate amount of cooked white sesame seeds.
Steps:
Rinse the ribs with clean water.
Add water to the pot and bring to a boil, pour in the washed ribs, boil again and remove.
When blanching, you can add some ginger slices and a small amount of cooking wine to remove the fishy smell.
Rinse with clean water to remove any scum and drain. Smash the garlic, slice the ginger, and tie the green onions into knots.
Heat oil in a pan, add the pork ribs, add ginger slices and garlic, fry the pork ribs until the surface is golden brown, then remove and set aside.
You can discard the ginger and garlic or keep them.
Leave an appropriate amount of oil in the pot, pour in three tablespoons of sugar, and stir-fry the sugar color over low heat.
Be sure to use low heat until the sugar melts and becomes darker in color, and bubbles begin to form in the pot and spread around. (It is better to use rock sugar)
The color of the sugar at this time is very beautiful. Be careful to keep an eye on it so that you don’t get too tired and get bitter!
Immediately pour in the fried pork ribs and stir-fry evenly so that the pork ribs can be evenly coated with sugar color.
You can continue to use low heat at this time.
Pour a small amount of water to cover the ribs and turn to high heat. Add an appropriate amount of salt, a little sugar, a tablespoon of balsamic vinegar, scallions, and peppercorns. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer.
When the soup is reduced, pour a little balsamic vinegar along the edge of the pot, stir-fry evenly with chicken essence and reduce the juice over high heat. The soup will be thicker at this time. As for the soup, you can reduce it as much as you like or leave some mixed rice.
Lastly, the vinegar is poured along the edge of the pot to enhance the aroma of the vinegar and not to be sour! Remember to pour it along the edge of the pot instead of pouring it directly into the ribs! It’s okay if you don’t like skipping this step!
You can discard the soft boiled onion knots when serving them on a plate, or you can keep them. The taste of the onion knots is actually quite good! Sprinkle white sesame seeds for decoration, and a delicious sweet and sour pork ribs is ready!
White sesame seeds can also be replaced with chopped green onions.
Tips
It is best to use rock sugar when frying the sugar color. If you think the color is not dark enough, you can add a few drops of dark soy sauce to color it. However, I personally think the sugar color is beautiful enough. !
Be sure to use low heat when frying sugar color! Little fire! Little fire! Say important things three times!
If the fire is too high, the sugar will become charred and bitter, and the finished ribs will also be bitter! I usually use the small circle of fire core in the center of the gas stove!
If you like crispy on the outside and tender on the inside, you can cook the ribs for half an hour before frying!
Anyway, there are many ways to make sweet and sour pork ribs, just choose the recipe you like!
You can also add potatoes, quail eggs, etc. according to your personal taste, they are all very delicious!