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Looking at the video, the braised pork ribs can be detached instantly. How did you do it?
"Braised pork ribs is a home-cooked dish that is loved by everyone. This dish is rich in fragrance, crispy and attractive in color, and can be eaten by men, women and children. It is suitable for those with insufficient qi and blood, yin deficiency and poor appetite; those with damp, hot and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more. ”

Ingredients details

Main ingredients

600 grams of pork ribs

Accessories: 40 grams of rock sugar.

15 ml of soy sauce

15 ml of cooking wine

1 gram of Sichuan peppercorns

4 slices of ginger

Appropriate amount of green onions< /p>

An appropriate amount of salt

An appropriate amount of edible oil

Salty and sweet taste

Burning process

One hour of time

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Advanced difficulty

Steps to make braised pork ribs

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1

Wash the ingredients. Be prepared.

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2

Put peppercorns, ginger slices, and green onions into the pot, add half a pot of water and bring to a boil until warm. There are small bubbles at the bottom, but not boiling.

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3

Add the ribs and blanch until the water boils, remove and drain away the water.

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4

Put a little oil in the wok, add rock sugar, and stir-fry over low heat until melted.

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5

When the sugar turns light brown and bubbles, quickly add the ribs and stir-fry until the sugar color is evenly coated.

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6

Continue to add soy sauce and cooking wine and stir well, add hot water to cover the ribs by 1 inch, bring to a boil over high heat, and turn to low Simmer for about 40 minutes.

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7

Add salt and continue to stew until the ribs are cooked and tender, and the soup is reduced to dryness over high heat.

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8

Take out the pot and arrange it on the plate.

Tips

Tips for Braised Pork Ribs:

1. When boiling rock sugar, pay attention to the color change. When fine bubbles appear, add it in quickly. The pork ribs, otherwise they will have a caramel smell and be slightly bitter after the color is gone.

2. Meat is not easy to be overcooked. Salt is usually added when the stew is almost done.