Braised pork ribs
Overview
This roasted pork ribs is a delicacy that often appears on my family's dining table. If Xiaobao hasn't eaten for a few days, he will nag again: It seems like he hasn't eaten meat for a year. I'm biting my tongue... This kid is so funny. Is it that exaggerated? Everyone loves to eat pork ribs. Mommy is here to share with you a little trick that does not require frying sugar, but the pork ribs are still rosy and attractive, and it is more trouble-free. That is to add ketchup. This ketchup is much healthier than sugar, and there is no problem with the heat. You really have to learn when you encounter this. The color of the ribs cooked in this way is attractive, fragrant but not greasy. Although ketchup is added, it is not sour at all, but more appetizing. You may wish to try it! Don’t forget to read the tips at the end of the article, it’s very important.
Tags
Ingredients
Steps
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Thaw pork ribs, soak in water to remove blood, control water and set aside
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Blanch the ribs in cold water in a pot, bring to a boil over high heat, skim off the foam and remove
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Add vegetable oil to the pot. When the oil is hot, add tomato paste and stir-fry over low heat until fragrant
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Pour in the pork ribs, ginger, and star anise, and stir-fry over medium heat until the pork ribs are covered with tomato sauce and turn yellow
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Add boiling water that covers the ingredients, add cooking wine and soy sauce, bring to a boil over high heat for 3 minutes and then turn off the heat
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Pour all the ingredients in the pot into the pressure cooker, screw on the lid, and pressure for 40 minutes (for organic ribs, it can take up to 30 minutes)
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After the ribs are pressed, pour all the ingredients back into the wok, add thirteen incense and salt, and bring to a boil over high heat to reduce the juice
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When the soup is reduced to half, add rock sugar. When there is a little soup left and the color is bright, turn off the heat.
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Finished product picture!
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Finished product picture!
