Braised Pork Ribs (Easiest Method Ever)
Overview
Braised pork ribs, a home-cooked dish, this dish has a salty taste and the ribs are golden in color. It is delicious, delicious and simple to make, and can be eaten by most people. In addition to being rich in high-quality protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc. Especially the rich calcium can maintain bone health and has the effects of nourishing yin and moistening dryness, replenishing essence and blood. People with dampness, heat and phlegm stagnation should take it with caution; people who are obese and have high blood lipids should not eat more. Braised pork ribs, with tender and delicious meat, is a favorite delicacy.
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Ingredients
Steps
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Put the cut ribs into a pot of cold water and bring to a boil without covering the lid. The purpose of using cold water is to boil out as much blood as possible in the ribs. Also, the purpose of not covering the pot is to allow the odor to fully evaporate. Remove and serve on a plate.
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Cut the green onion into strips, shred the ginger, and slice the garlic. Place on a plate and set aside.
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A bottle of stewing sauce.
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Heat the salad oil in a pan, add rock sugar or white sugar, and simmer slowly over low heat until the caramel aroma of the sugar comes out and the color turns light brown.
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Turn off the heat, wait for the pot to cool down for a while, add the ribs, turn on low heat, and stir-fry until the ribs are covered with sugar.
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Add ginger, onion and garlic and stir-fry until fragrant.
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Add the stewing sauce and stir-fry evenly.
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Add boiling water to cover the ribs. After boiling (it starts to smell fragrant), cover the pot and simmer over low heat for about 40 minutes until the juice is reduced. At this time, the soup should be very small and thick. You can stop the heat and remove from the pot. It will be fragrant.
