Recipe for Braised Pork Ribs

Ingredients:

Pork ribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, bay leaves ), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

Method:

1. Cut the ribs into 4 cm sections and put them in boiling water to remove Pick up the bloody water and wash it for later use. Slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 pieces)

2. Pour oil into the pot, and when the oil is still cold, add sugar (required) (about 1 part of sugar, 2.5 or 3 parts of oil), slowly stir-fry the sugar over low heat. When the sugar water begins to turn brown and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry evenly. Then add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, mix in water, add salt and onion knots, bring to a boil over high heat, then reduce to low heat and cook slowly until the ribs are soft, then Remove the green onions and large spices from the pot, reduce the juice over high heat, and when the soup thickens, add MSG and serve.

3. First prepare the pork ribs with a little fat (I think they are all lean) not as delicious as this), you can prepare as much as you want, and you can ask the meat seller to chop it for you;

4. Add water and appropriate amount of salt to cook the ribs until cooked. If you have enough time, you can use a rice cooker. Cook;

5. Take out the ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the ribs will produce oil) and stir-fry, first pour in the rice wine and stir-fry When the wine is fragrant, add soy sauce and stir-fry until the sauce is fragrant. Then pour the soup into the pot. Don't pour too much at one time. Stir-fry again. Stir-fry a few more times. Stir-fry for the last time until the sauce is half dry.

Notes:

1. Add more rice wine and soy sauce for coloring. The soy sauce must be added later, and do not fry for too long, because it will easily burn the pot, so MSG must not be added;

2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful;

3. The characteristics of this method are simple steps and delicious taste. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions. It really serves multiple purposes.