Ribs

Icing sugar

Ginger

Anise

Salty and sweet flavors

Stewing

Process

One hourConsumption

Simple Difficulty

Precipient Steps for Braised Pork Ribs

1

Preparing Ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar.

2

Blanching. Add a suitable amount of water to the pot, cold water in the pot, pour in the ribs, a suitable amount of cooking wine. Boil on high heat, skim off the foam, fish out and set aside.

3

Stir fry the sugar color. Slightly heat the frying pan, pour in the appropriate amount of cooking oil, add rock sugar. Stir fry on low heat.

4

Stir-fry until all the icing sugar is melted and small yellow bubbles start to rise from the bottom of the pan.

5

Pour the ribs into the pot and turn the heat to medium. Quickly stir-fry. Allow each rib to be coated with the sugar color. Add the ginger and continue to stir-fry.

6

Add the appropriate amount of soy sauce and stir fry evenly. Pour in the hot water. Next, start seasoning, add the right amount of salt, star anise. Turn the heat to warm and simmer for about an hour.

7

Strain.

8

Plate and serve.

Tips

1, to make delicious braised pork ribs, be sure to pick fresh ribs.

2, blanching must be cold water in the pot. This way the meat will not become firm because of the sudden heat.

3, about frying sugar color. This step is very critical. Directly key to the finished product color and flavor. Therefore, in the frying to the whole time must use a small fire. Large fire is easy to stir fry the sugar color paste and do out of the meat will have a bitter taste.

4, fried sugar color can use icing sugar can also use white sugar. The color of the meat stewed with icing sugar is more beautiful.

5, about the juice, this step is very critical. In the collection of juice, be sure to keep stirring slowly, stir-fry until all ribs are evenly coated with sugar color, bright oil seepage. This time hurry to turn off the fire can be.

6, on the step of serving on the plate, it seems simple. In fact, it is also very critical. Some people use the spatula directly with the meat with oil together into the plate, so the taste will certainly show greasy. It is recommended that you use chopsticks to clip the ribs into the plate, and then drizzle a little bit of oil in the pan to garnish.