Home-style braised pork ribs

Overview

I suddenly want to eat meat, but pork belly is a bit fat, and people don’t like it very much when it’s cooked. So I’d better buy some short ribs and crescent bones and braise them together, add a few eggs and dried cowpeas, it tastes amazing, I’ll list the steps below...

Tags

• hot dishes
• chicken essence
• crescent bone
• dried cowpeas
• edible oil
• egg
• garlic
• hawthorn slices
• onions
• ribs
• rock sugar
• sichuan pepper powder
• star anise
• white sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the ribs and crescent bones with plenty of water to remove the blood, then filter the water;

   

2. 2 Boil water and blanch the ribs in a pot. Use hot water to wash away the foam. Add green onion slices, ginger slices, garlic cubes, chicken essence, salt, braised dark soy sauce, sugar and Sichuan peppercorns in a basin and mix well;

   

3. 3 Remember to turn it in the middle so that the meat can be marinated and marinated for half an hour;

   

4. 4 While marinating the ribs, boil a few eggs, peel them and set aside;

   

5. 5 While marinating the ribs, prepare the seasonings for stewing the meat later, including bay leaves, star anise, peppercorns, cumin, and hawthorn slices;

   

6. 6 After the ribs are marinated (you can separate the ribs and marinade for convenience when frying later), you can fry the sugar color in the oil pan. Heat the oil pan over low heat, add rock sugar and stir-fry until the sugar color comes out;

   

7. 7 After the sugar color is super good, put the separated ribs into the pot and stir-fry evenly;

   

8. 8 Pour the marinade separated in step 6 into the pot, add the peeled eggs and seasoning packet;

   

9. 9 Add enough boiling water, bring to a boil over high heat, then turn to low heat and simmer;

   

10. 10 While stewing, break up the dried cowpeas and soak them in hot water;

    

11. 11 When there is not a lot of soup, put the soaked cowpeas into the pot, soak them into the soup as much as possible, and continue to stew;

    

12. 12 After the pork ribs are stewed until tender, reduce the juice over high heat, then add a little salt and chicken essence, and it is ready to serve;