【Shaanxi】Spicy Pork Ribs

Overview

The preparation of this dish is completely based on Shaanxi cuisine. Shaanxi people need to dice the pork belly and stew it until it is cooked. This process is called Diao Xiangzi. The ribs this time are made using the method of Diao Xiangzi. Shaanxi people use a lot of vinegar to make Mao Xianzi, because the addition of vinegar can neutralize the greasiness very well. After stewing for a long time, most of the vinegar has evaporated, and it doesn't taste very sour, but it has the aroma of vinegar. When making this dish in Xi'an, Qishan vinegar is usually used. If it is not available in Beijing, Shanxi vinegar is used.

Tags

• hot dishes
• shaanxi cuisine
• chili powder
• cinnamon
• cooking wine
• ginger
• green onions
• light soy sauce
• spare ribs
• star anise
• vinegar
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare ribs.

   

2. 2 Add water, ginger, and scallions to the pot and blanch the ribs.

   

3. 3 Remove the ribs and set aside.

   

4. 4 Add base oil to the wok, add the blanched pork ribs, green onions, and ginger slices and stir-fry until the water vapor is released.

   

5. 5 Add a little boiling water and vinegar.

   

6. 6 Add soy sauce and cooking wine.

   

7. 7 Add star anise, cinnamon, and bay leaves and simmer over medium-low heat for 40-50 minutes.

   

8. 8 Finally add chili powder and salt to reduce the juice.