Braised pork ribs

Overview

It's a waste of emotion to ask someone who doesn't know how to cook to go shopping for food. I wanted to do this yesterday, but the pork ribs I bought were full of meat. Not to mention, the butcher also chopped them to a mess. This made me, a Virgo, want to go crazy, so I went to the supermarket early this morning and bought this clean and tidy ribs. After finishing them, I felt instantly better. . .

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• balsamic vinegar
• chicken powder
• cinnamon
• cooking wine
• light soy sauce
• rock sugar
• scallions
• star anise
• subrow
• ginger cubes
• salt

Ingredients

Steps

1. 1 Maybe everyone likes it differently. I prefer this kind of meat that doesn’t have a lot of meat. Supermarkets tend to pick the best ones, while wet markets tend to have a lot of meat

   

2. 2 Cut into small uniform pieces, wash clean and set aside. .

   

3. 3 Fill the pot with water, add the ribs, two pieces of ginger, and a little cooking wine to remove the fishy smell

   

4. 4 During this period, prepare ginger slices, green onions, cinnamon and star anise in advance

   

5. 5 After the water boils, rinse away the scum with warm water, drain the water and set aside. .

   

6. 6 Add oil to the pot. Heat the oil to about 50% and add rock sugar. During this period, be sure to stir it back and forth with a spatula so that it is not easy to burn. Keep the heat low

   

7. 7 Then add the drained pork ribs and stir-fry evenly, evenly coated with sugar color,

   

8. 8 Pour a spoonful of cooking wine

   

9. 9 Star anise, cinnamon, green onions, ginger slices

   

10. 10 Add boiling water that covers the ribs,

    

11. 11 A spoonful of vinegar, bring to a boil over high heat, then turn to low heat and simmer. After simmering for about thirty minutes, add a little dark soy sauce. Not too much, otherwise the color will be too dark and not beautiful

    

12. 12 Add a little salt, not too much, the light soy sauce and dark soy sauce are already very salty, then simmer

    

13. 13 When the soup is almost simmering, turn to high heat to reduce the juice

    

14. 14 After taking it out of the pot and serving it on a plate, just sprinkle some white sesame seeds for decoration. Look at the color and the juice, you will be so greedy

    

15. 15 A big plate can solve the problem in minutes. . .

    

16. 16 Do you think today’s lunch was okay, haha