Boneless pork ribs mixed with butter (braised pork ribs)

Overview

I like pork ribs, I like braised pork ribs, but I don’t like spitting out the bones one by one when eating them.

Tags

• hot dishes
• butter
• old soy sauce
• onion cubes
• rose fermented bean curd
• sichuan pepper aniseed
• spare ribs
• white sugar
• ginger cubes
• salt

Ingredients

Steps

1. 1 The ribs I buy are basically without crispy bones. This way the long roots will not break after being deboned.

   

2. 2 Boil the water after boiling

   

3. 3 In the electric pressure cooker (for chicken), grab a handful of peppercorns and aniseed ingredients to seal the mouth of the bag, cut scallions into 6 pieces, and cut 6 ginger into thick slices. Add water.

   

4. 4 After pressing, remove the bones while hot. Two pairs of chopsticks are very convenient. Remove the onion and ginger in the pressure cooker, leaving the soup.

   

5. 5 Heat a small amount of oil in a pan, add butter until it changes color slightly, and add pork ribs. I didn’t like the smell of cooking wine and rice wine in the meat, so I added butter. You can also put butter directly without oil. Because I am not using a non-stick pan, I put a little oil.

   

6. 6 After lightly stir-frying, put a ring of salt in the pot, then add the fermented bean curd and juice, break up the fermented bean curd with chopsticks, and shake the pot gently. When you smell the aroma of fermented bean curd, add dark soy sauce and shake the pot slightly without stirring. Pour the ribs soup in the pressure cooker until it is level with the ribs. Bring to a boil over high heat and then reduce to a low heat.

   

7. 7 Put a piece of green onion in the middle. Taste the saltiness before serving. If you like sweet taste, you can add a little sugar when the juice is reduced over high heat. It is not recommended to add vinegar.

   

8. 8 That's the color. Finally, turn on the high heat to collect the juice, and you can add a little sugar. Very fragrant.