Wuxi pork ribs are the most delicious. The traditional name is "Wuxi meat bones". It is a traditional famous dish in Wuxi and is deeply loved by local people. When relatives and friends from out of town come to Wuxi, the host often goes to some time-honored braised food restaurants to buy Wuxi pork ribs and other cooked food to entertain the guests. It can be said that Wuxi pork ribs are the representative of Xibang cuisine in the hearts of ordinary people.

Nowadays, many restaurants and delicatessens sell pork ribs that call themselves "Wuxi Spare Ribs," but some of them cannot taste the traditional flavor. In this regard, professionals said: not all braised pork ribs can be called "Wuxi pork ribs".

Wuxi Braised Pork Ribs Recipe

Ingredients:

Pork ribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, incense leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

Method:

1. Cut the ribs into 4 cm sections and put them in boiling water Remove the bloody water, scoop it up and wash it for later use. Slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 sticks)

2. Pour oil into the pot, and when the oil is still cold, add sugar at the same time ( More (about 1 part sugar, 2.5 or 3 parts oil), slowly stir-fry the sugar over low heat. When the sugar water begins to turn brown and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry evenly , then add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, add water, add salt and green onions, bring to a boil over high heat, then reduce to low heat and cook slowly until the pork ribs cake is soft. Then remove the green onions and large spices from the pot, reduce the juice over high heat, and when the soup thickens, add MSG and serve.

3. First prepare the pork ribs with a little fat (I think they are all Thin ones are not as delicious as this), you can prepare as much as you want, and you can ask the meat seller to chop it for you;

4. Add water and appropriate amount of salt and cook the ribs until medium done. If you have enough time, you can use electric rice

5. Take out the ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the ribs will produce oil) and stir-fry, first pour in the rice wine Stir-fry until the wine is fragrant, add soy sauce and stir-fry until the sauce is fragrant, then pour the soup into the pot, don't pour too much at one time, stir-fry again, stir-fry a few more times, and stir-fry the last time until the juice is half dry.

Notes:

1. Add more rice wine and soy sauce for coloring. The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added;

2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful;

3. The characteristics of this method are simple steps and delicious taste. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions. It really serves multiple purposes.