“After blanching, frying, and simmering for three times, these spareribs are crispy on the outside and tender on the inside. The aroma is locked in the meat, and the flavor of the meat and bones is full of when you suck it. Braised pork ribs inside The side dishes are sometimes more delicious than meat. This time I put mushrooms. After one bite, the aroma of mushrooms and meat is really satisfying..."

Ingredients details

Main Ingredients

Appropriate amount of pork ribs

Appropriate amount of Pleurotus eryngii auxiliary ingredients

Appropriate amount of dried chili pepper

Appropriate amount of Sichuan peppercorns

An appropriate amount of cloves

An appropriate amount of ginger slices Ingredients

An appropriate amount of salt

An appropriate amount of dark soy sauce

Appropriate amount of light soy sauce

Appropriate amount of cooking wine

Appropriate amount of rock sugar

Appropriate amount of thirteen spices

Original flavor

Simmering process

Take one hour

Normal difficulty

Steps to make braised pork ribs

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1

The raw materials are as shown in the picture.

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2

Blanch the spareribs in cold water and drain them.

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3

Put oil in the pot, place the ribs in place, fry until golden brown, turn over and fry again.

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4

The fried ribs are set aside.

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5

Tear the mushrooms into strips and blanch them. Drain and set aside.

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6

Pour out all the oil in the pot, roast the Sichuan peppercorns, chili peppers, star anise and cloves over low heat until fragrant.

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7

Put the ribs and ginger slices in, two tablespoons of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and a piece of rock sugar. Half a teaspoon of thirteen spices, stir-fry evenly.

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8

Add water and mushrooms, bring to a boil over high heat, and turn to rice cooker.

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9

Simmer with salt and then simmer until dry.

Tips

Afterwords:

1. When I cook pork ribs in my hometown, I must fry them, but in order to save fuel, I fry them, and they taste very similar!

The fried pork ribs are locked in the outside at high temperature, and the meat inside is particularly tender. After being simmered in the rice cooker, the taste is super great.

2. I often use a rice cooker to stew pork ribs at home. I don’t know why, but the meat stewed in the rice cooker seems to be just right and tender, and it tastes good.

3. For the side dishes of braised pork ribs, you can choose what you like. It is served with dried beans, potatoes, and mushrooms. The reason why the mushrooms are torn into strips is because they taste better than the cut ones.

4. This braised method does not have the color of fried sugar, but the color is not bad. delicious. The meat is very crispy.

5. Zanthoxylum bungeanum and chili pepper must be added. Cloves can be omitted but it is best to have them!

6. Use a rice cooker to make pork ribs. Don’t add too much water so that the ribs are almost submerged. If they are dry, they will jump over.

Works from Gourmet World?Lao Yang’s Kitchen

Category:?Hot dishes, home-cooked dishes, children, the elderly and friends, summer recipes for lunch?