How to Make Braised Spare Ribs

Method 1

Ingredients

Main Ingredients

Pork Spare Ribs 430 grams

Half of white onion

2 slices of coriander

2 slices of ginger

3 cloves of garlic

1 small slice of cinnamon

1 anise

Half bowl of yellow wine

2 tablespoons of soy sauce

2 tablespoons of soy sauce

Steamed pork ribs with braised pork ribs

Half bowl of yellow wine

2 tablespoons of soy sauce

2 small green onions

Salt in moderation

Oil in moderation

Five-spice flavor

Burning process

One hour Consumption

Normal Difficulty

Step by step of braised pork ribs

1

Ribs washed and then chopped;

2

Ribs cool water in the pot, do not cover the lid of the pot to boil;

3

Ribs rinsed with water and put aside;

4

green onions, ginger, garlic and other washed and cut into sections and slices;

5

crystal sugar cracked;

6

Put a little bit of oil in the pan, put the rock sugar, stir fry sugar color with low heat, the fire must be small;

7

Slowly simmer over low heat, simmering until the caramelized aroma of the sugar emanates out, the color has become light brown;

8

Pour the blanched spare ribs into the sugar and stir-fry;

9

Add the soy sauce to the color;

10

Put in star anise, sesame leaves, cinnamon. Ginger, green onion, garlic;

11

Pour in yellow wine;

12

Pour in boiling water not over the ribs; cover the pot and turn to simmer for 40 minutes;

13

Sprinkle chopped green onion and mix well to remove from the pot.

Tips

Without yellow wine, you can use water directly.

Practice 2

Ingredients ?

Ribs 400g

Water 400ml

Ice Sugar 15g

Oil 1 tbsp 15g

Scallion 2 sticks

Ginger 5 slices

Cinnamon 2 small pieces 8g

Anise 2 pcs

Fine Salt 1/2tspoon 2g

Soy Sauce 1tbsp 15 g

Hua Diao wine 1 tbsp 15 g

How to make braised pork ribs ?

boil water in the pot, put chopped ribs blanch until bleeding, remove and wash, drain water and set aside

put 1 tbsp oil in the pot, rock sugar on low heat and cook until dark brown sugar color, stir-frying sugar color, pay attention to low heat, the rock sugar should be small pieces. Once the color turns light yellow, it can be used, if you fry it excessively, it will burn yellow.

Add the ribs and stir-fry until evenly colored

Fill the pot with 400ml of water (just under the ribs) and add all the seasonings

Bring to a boil over high heat, then transfer the ribs with their broth to a deep skillet, and simmer over low heat, covered, for 60 minutes

Cook the ribs until the water is about 1/3 empty, then fish out the cinnamon, ginger, shallots, and star anise

Continue to cook until the ribs can be easily inserted into the chopsticks, then remove from the pan. The ribs can be easily inserted with chopsticks

Turn up the heat to reduce the sauce, and cook the soup until the bottom of the shallow pot is ready

Tips

1. The effect of stir-frying the color of sugar on the braised dishes is better than coloring them with soy sauce and the taste is better as well. However, when frying sugar color, do not fry paste, rather than color is not deep enough, do not fry too long.

2. Ribs are best purchased with more meat, and can be better flavored with some fat.

3. Cooked to the end, the soup is less and less, to turn the ribs from time to time, so that it is evenly flavored color.