Pork ribs 300g, rice cake 100g, water, chopped green onion 10g, ginger slices 10g, medlar 1/2 tbsp, sugar 1 tbsp, braised soy sauce10.5 tbsp,
Production method:
1. Cut the ribs into 6-7 cm long sections and boil them in clean water at room temperature. After the water boils, cook for another 3 or 4 minutes, and the blood foam in the ribs will come out. Take out and drain.
2. Heat the oil in a clean pot, turn to low heat, add sugar, and stir with a shovel, and the sugar will slowly melt.
3. Turn off the fire when the scattered big bubbles in the oil are about to become dense small bubbles, add the ribs and cover the pot quickly.
After 4.30 and 40 seconds, restart the low heat, stir-fry the ribs until brown, add soy sauce and cooking wine, and stir-fry for several times.
5. Continue to add chopped green onion and ginger slices to taste, and add medlar.
6. Pour warm water on the surface of the ribs. When the fire boils, turn it down until the soup thickens.
7. Add a little salt and put the rice cake into the pot and cook it together. After 2 or 3 minutes, the soup can be served.
knack for cooking
1, if you want to make delicious braised pork ribs, you must choose fresh pork ribs.
2. When drowning, be sure to put cold water into the pot. This way, the meat won't be tightened by sudden heating.
3. About fried sugar. This step is very critical. It is directly related to the color and taste of the finished product. So when frying, you must always use a small fire. Fire will easily fry sugar, and meat will be bitter.
4. You can use rock sugar or white sugar when frying sugar. The meat stewed with rock sugar is more beautiful in color.
5. As for fruit juice collection, this step is very important. When you collect the juice, you must fry it slowly until all the ribs are evenly wrapped in sugar and the bright oil oozes. Turn off the fire at this time.
6. The steps of loading and unloading seem simple. It's actually very important. Some people put meat and oil directly into the plate with a shovel, and the taste will definitely be greasy. I suggest you put the ribs on the plate one by one with chopsticks, and then sprinkle a little less oil in the pot for decoration.