Pork ribs 300g, rice cake 100g, water, chopped green onion 10g, ginger slices 10g, medlar 1/2 tablespoons, sugar 1 tablespoon, braised soy sauce1.
Production method:
1.Cut pork ribs into 6-7cm long sections, put them in clean water at room temperature and bring them to a boil. After the water surface boils, cook for 3 or 4 minutes, and the blood foam in the ribs will come out. Take it out and drain.
2. Heat the oil in a clean pot, turn to low heat, add sugar, and stir with a shovel constantly, and the sugar will slowly melt.
3. Turn off the fire when the sporadic big bubbles in the oil are about to turn into dense small bubbles, put in the ribs and quickly cover the pot.
4.30, 40 seconds later, restart the low heat, stir-fry the ribs until they are brown, add soy sauce and cooking wine to the ribs, 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 over the surface of the ribs. After the fire boils, turn to low heat until the soup is thick.
7. Add a little salt, put the rice cake into the pot and cook it together. After 2 or 3 minutes, the soup can be served.
Cooking tips
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 will not become tight because of sudden heat.
3. About fried sugar. This step is very critical. It is directly related to the color and taste of the finished product. Therefore, when frying, you must use a small fire all the time. Fire will easily fry the sugar color and the 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. Regarding juice collection, this step is crucial. When collecting the juice, you must keep frying slowly until all the ribs are evenly wrapped in sugar and bright oil oozes. Turn off the fire at this moment.
6. The step of loading and unloading seems simple. In fact, it is also very important. Some people put the meat and oil directly into the plate with a shovel, so the taste will definitely be greasy. I suggest you put the ribs into the plate with chopsticks one by one, and then sprinkle a little less oil in the pot to decorate them.