Braised pork ribs

Overview

This pork rib, after being blanched, pan-fried, and simmered three times, is crispy on the outside and tender on the inside. The aroma is locked in the meat, and you can suck in the flavor of the meat and bones. The side dishes in the braised pork ribs are sometimes more delicious than the meat. This time I put mushrooms. After one bite, the aroma of the mushrooms and the meat is really satisfying...

Tags

• hot dishes
• cinnamon
• dried chili pepper
• fuel consumption
• garlic cloves
• green onions
• light soy sauce
• mushrooms
• old soy sauce
• rock sugar
• spare ribs
• star anise
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 Ingredients display

   

2. 2 Put the ribs into the water

   

3. 3 Blanch the pork ribs in cold water and drain. Set aside.

   

4. 4 Add oil to the pan and add rock sugar. When the oil slowly melts the rock sugar and yellow foam appears, add the ribs and stir-fry. My hands are a little shaky and I didn't pat it well.

   

5. 5 Add dark soy sauce, light soy sauce, and oil to make the color better. Leave it for about 2 minutes. When the outside is charred and the inside is tender, add the seasonings

   

6. 6 Add the seasonings on the plate, scallions, ginger slices, garlic cloves, dried chilies, cinnamon, Sichuan peppercorns, star anise, and continue to stir-fry

   

7. 7 Next, add water to just cover the ribs, add mushrooms, wait for the water to boil, then add salt, about two spoons

   

8. 8 Cover and simmer for about 20 minutes. The photo shows how it looks after 15 minutes.

   

9. 9 The finished product looks better with some coriander sprinkled on it.