Braised pork ribs

Overview

Braised pork ribs, a famous home-cooked dish. This dish is salty in the mouth, slightly sweet in the aftertaste, crispy in ribs, and bright in color. In addition to providing high-quality protein, fat, and vitamins necessary for human physiological activities, spareribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc. Especially rich in calcium, which can maintain bone health and has the effects of nourishing yin, moistening dryness, and replenishing essence and blood. People who are obese and have high blood lipids should not eat too much.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• ginger
• light soy sauce
• old soy sauce
• rock sugar
• spare ribs
• star anise
• starch
• salt

Ingredients

Steps

1. 1 Add an appropriate amount of water to the pot, add cold water to the pot, pour in the ribs and an appropriate amount of cooking wine. After boiling over high heat, skim off the scum and take it out for later use.

   

2. 2 Heat the wok slightly, pour in an appropriate amount of vegetable oil, and add rock sugar. Stir-fry over low heat.

   

3. 3 Stir-fry until all the rock sugar melts and small yellow bubbles start to appear from the bottom of the pot.

   

4. 4 Pour the ribs into the pot and turn to medium heat. Stir quickly. Let each rib be coated in sugar color. Add onion and ginger slices and continue to stir-fry.

   

5. 5 Add appropriate amount of soy sauce and stir-fry evenly. Pour in hot water. Add appropriate amount of salt and star anise. After the fire comes to a boil, turn to low heat and simmer for about an hour.

   

6. 6 Put 10g of starch in the bowl, add appropriate amount of water, stir evenly, pour into the pot, reduce the juice over high heat, and stir-fry evenly with a spatula!

   

7. 7 Braised pork ribs are ready!