The weather is getting cooler, the appetite is better, burn a special flavor of ribs.

Materials Preparation

600 grams of spare ribs, rock sugar, ginger powder, green onions, dashi, soy sauce, soy sauce, vinegar.

Special seasoning: red wine.

Making Steps

Blanch the ribs in cold water in a pot, 2 minutes after the water boils, fish out the ribs, rinse and set aside.

Preheat the pan and pour oil, stir-fry until the rock sugar melts and the color is red, then add the ribs and stir-fry on low heat.

Add green onions, ginger powder, big material continue to stir fry for 1 minute, pour in water, add a small amount of soy sauce, soy sauce, vinegar stew 40 minutes.

Add salt, pour 50 grams of red wine, stew for another 10 minutes, juice off the fire, sprinkle some cooked sesame seeds garnish.

Sheng out of the plate, meat and red wine aroma of fruit, fresh flavor, the mouth is not greasy.

Add red wine burn ribs purely by chance, just do the ribs, there is a bottle of red wine on hand, I tried to put half a bowl, but almost done when the smell is not much flavor, I think it may be evaporated, and put half a bowl, stew a few minutes, juice out of the pot.

When eating, my family said that the ribs are delicious, from now on when my family do braised pork ribs, will put red wine, but remember, can not be put early, out of the pot before 8 to 10 minutes is most appropriate.

Chinese cooking generally use yellow wine to fishy and fresh, my family is not too much like seasoning dishes. So I only use yellow wine when I do braised pork, and the result is very good.

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