Braised pork ribs, as a traditional Chinese cuisine, is much loved, and even to some extent has exceeded the simple concept of food, into the Chinese genes in the memory of a kind of "flavor". A piece of braised pork ribs channel, lips and teeth gently close, lean meat crispy and fragrant, skin meat smooth and sticky, bite between seemingly nothing. Subsequently a sip, that layer of folder layer has long gone oil fat quietly melt in the mouth ......
Is there a kind of saliva to gulp rush foot? Braised pork ribs have a long history, dating back to the public year five new century Northern Wei period, hot blooded biography reference "Qimin Essentials" in the description of the practice of this dish - raw pork cleaned, constantly cleaned and boiled to remove vegetable fats and fishy taste, and then put into a large copper iron pot, add salt, ginger, green onions and peppers warm fire cooking. "Meat for brown is stopped".
The ancient practice was inevitably crude, but red meat has been inherited for thousands of years, and has evolved into many different practices through the painstaking scientific research and improvement of eaters throughout the ages. So in addition to the main recipe, "Braised Pork with Bean Curd," there are a few other ways to cook it that we can choose from.
Ingredients: a piece of skinned pork, a piece of red fermented bean curd, an appropriate amount of rock sugar, two pieces of ginger, a small onion, six or seven garlic cloves, aniseed fennel a piece of ginger, red pepper five, rice wine, soy sauce and a small amount of old soy sauce.
The following is the process1, sliced pork nickel, ginger cut into slices reserved.
2, the pot of oil, put a spoonful of sugar as shown, low-fire sugar color.
3, to keep mixing and prevent burning, stir-fry until the sugar all melted finished.
4, the pot put pork coloring, stir fry evenly after the red pepper, ginger and star anise cinnamon, and then into the soy sauce and salt once again burst the pot out of the aroma of this time to be in a small fire has been stirring soy sauce must be put into the water before the necessity of adding a tablespoon of water.
5, and then put a small spoon of sugar, a piece of red curd or rose curd, pour two spoons of curd juice after adding water to just engulf the meat, high heat to boil, turn the heat to cover the stew for 20-30 minutes to stew to the meat's crispy.
6, the final big fire juice, start the pot, pay attention to please do not too pot paste, the pot must leave some juice.
7, plate is good.