500 grams of ribs, several slices of ginger, 2 cloves of garlic, 1 onion, star anise and other spices, 2 tablespoons of sugar,
Lee Kum Kee old villa oyster sauce 1 tbsp, extra light soy sauce 1 tbsp, cooking wine 1 tbsp, a little salt.
Practice steps
Wash and blanch the ribs. Practice: add water to the pot and boil it, then pour in the ribs. After boiling again, skim off the floating foam.
Take it out, rinse it with clean water, and control the water for later use;
Garlic peeled, ginger sliced, onion knotted, fennel cinnamon and other spices (omitted)
Heat the oil in the pan, stir-fry the ribs and ginger and garlic until the ribs are golden;
Pour a little oil from another pot, cold oil in a cold pot, add two spoonfuls of sugar, and stir-fry the sugar color over low heat;
At the beginning, you can stir it evenly and don't move it, so as not to have white sugar particles in the sand and cook it with low fire;
When sugar melts, there are bubbles on the surface and the color becomes darker, and the color of sugar is almost the same;
Note: Don't fry too much sugar, it will be bitter!
Pour in the fried spareribs and stir-fry them so that each sparerib has a uniform sugar color; Continue the small fire;
Add one tablespoon of oyster sauce, one tablespoon of soy sauce and one tablespoon of cooking wine and mix well;
Pour water into the ribs and turn to high heat to boil;
Add star anise and onion, a little salt and a little sugar. After a few minutes on high fire, turn to low fire and cook for 20-30 minutes until the ribs are tender. The white sugar here is beyond the color of fried sugar and can be used to improve the taste.
When there is not much soup left, turn to a big fire and simmer the juice;
Fire juice can make the color more rosy and bright, so be careful not to collect the juice too dry;
Pick out the onion knots and put them on the plate. Sprinkle with chopped green onion for decoration.
skill
Stir-fried sugar must be simmered, otherwise the sugar will taste bitter before it melts.
Oyster sauce and soy sauce for preservation can not be omitted, and the fragrance is fresh and colorful;
This dish is not spicy. If you like spicy food, you can add pepper and pepper.
(2) the practice of braised pork ribs.
250g pork chop, 2 onions, 2 ginger, garlic 1 petal, fragrant leaves 1~2 slices, star anise 1 slice, cinnamon 1 slice.
Appropriate amount of cooked sesame seeds, salad oil, 20g of rock sugar, 2 spoons of cooking wine, 2 spoons of salt.
Practice steps
[1] Rock sugar is mashed with the back of a knife, onion is cut into small pieces, garlic is sliced, and ginger is shredded for later use;
[2] Heat the oil in the pot, put the rock sugar, and cook the sugar color with a small fire;
[3] Cook slowly until it is light brown;
[4] Add spareribs and stir-fry them so that the spareribs are evenly coated with sugar;
[5] Put in a porcelain spoon and color it with soy sauce;
[6] Add star anise, cinnamon and fragrant leaves;
[7] Add onion, ginger and garlic, and then add two porcelain spoons of cooking wine;
[8] Pour boiling water again, let the water overflow the ribs, turn to low heat after the fire is boiled, and cook for 45 minutes;
[9] When there is still a small amount of soup, add a proper amount of salt and stir-fry to taste;
[10] Finally, the juice is collected on medium fire, and the soup is sticky and silky, so turn off the fire;
[1 1] Dish, pour the soup, sprinkle with cooked sesame seeds, and a delicious braised pork ribs will be ready;
skill
Stir-fry the rock sugar until brown, and add the ribs when it is light brown.