When it comes to side dishes, I firmly believe that braised pork ribs can be considered a dish. Most braised pork ribs are made with pork belly, so many people find it greasy. I think this has something to do with the cooking method. A braised pork rib that is cooked enough will melt in your mouth and be plump but not greasy. Orally! According to statistics, many good friends who feel that braised pork ribs are greasy, when cooking beef, they always shorten the cooking process a lot in order to save gas or want to eat rice quickly. Therefore, the finished product It looks like braised pork ribs, but the taste is actually very different! As for the food recipes in this issue, Tianjian Food Shop plans to share with you the proper way to make braised pork at home. Friends who like to eat braised pork, let’s take a look at how to make it.

Before proceeding with the official preparation, we must first prepare the following foods: 1000 grams of pork belly, 3 star anise, 2 pieces of cinnamon, 5 slices of galangal, 5 dried chili peppers, and 1 ginger slice. pieces, 2 slices of scallion root, 40 grams of rock sugar, appropriate scallion segments, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of edible salt, 2 tablespoons of rice wine

Step 1 : First clean the pork belly, then put it into the pot with cold water, add the remaining ginger slices and a few green onion slices, add 2 tablespoons of cooking wine to remove the fishy smell and enhance the freshness, then cover the pot and cook the pork belly Boil!

Step 2: After the pork belly is boiled, take it out and let it cool until it is not hot. Then, according to your preference, cut it into evenly sized rectangular strips, but it is not recommended to cut it into too small pieces. , boiled pork belly is more suitable for cutting, and it can also be cut into a more square shape. Put the cut pork belly into a plate and set aside. Then cut the prepared ginger slices, chive roots and other seasonings into slices and set aside on the plate.

Step 3: Bring to a boil, put the cut pork belly into the pot piece by piece, fry until six sides are brown, fry out some of the fat from the pork belly, and then set aside. .

Step 4: Pour out most of the animal oil, leaving the base oil, then add 40 grams of rock sugar, stir-fry over low heat, stir-fry the rock sugar until it becomes the color of fried sugar, then add about 750 ml of boiling water, then add the fried pork belly, add seasonings (ginger slices, green onion root, star anise, cinnamon, galangal, dried chili), then cover the pot, bring to a boil, then turn Simmer over low heat for 45 minutes.

Step 5: After stewing, there is not much juice left in the pot. Use chopsticks to pick out the spices, and then turn to high heat to collect the juice. When the juice is collected, remember to use a frying spoon while cooking. Stir to avoid scorching the pot, until the sauce is thick and coats the pork belly, then you can put it on the plate and sprinkle green onions on top!

Such a braised pork ribs that is plump but not greasy and melts in your mouth is ready. Friends who like this delicious dish, just follow it and give it a try to ensure this taste. It will not let you down!