Wuxi Spare Ribs

Overview

The thick oily red sauce in the south and the thick oily red sauce in the north seem to be similar, but the actual taste is very different. For example, braised pork ribs also use a lot of soy sauce. Northern tastes are mostly salty and fresh, while southern tastes are more prominent in their freshness, sweetness and softness. This is a little insight I gained after tasting this Wuxi pork ribs. According to my experience, the most important thing in making this dish is to add a lot of sugar to highlight its flavor. After the sugar and meat are simmered slowly for a long time, the taste of the ribs becomes more delicious. After the oil is stewed, the meat is soft and glutinous. Secondly, a little red yeast rice flour not only adds an appetizing color to the rich red sauce, but also makes the soup thicker and the meat soft and glutinous. There is nothing special about the rest. Of course, large pieces of meat bones and a large amount of stew in a large pot may be more authentic, but it is not the portion for my family of two. Eating it at home, not many people, just a small amount in a small pot, the taste should be good——

Tags

• hot dishes
• home cooking
• cinnamon
• edible oil
• lilac
• old soy sauce
• onions
• red yeast rice noodles
• rice wine
• short ribs
• star anise
• white sugar
• boiling water
• cumin
• ginger
• salt

Ingredients

Steps

1. 1 Wash the spareribs, drain them and set aside;

   

2. 2 Slice the onion and ginger, put the spices into the seasoning bag and set aside;

   

3. 3 Heat the wok, add cold oil over low heat, add the pork ribs, fry until golden brown on both sides, remove and set aside;

   

4. 4 In a separate pot, sauté the onion and ginger slices with a little cooking oil;

   

5. 5 Add the pork ribs and stir-fry evenly, then add rice wine and stir-fry evenly;

   

6. 6 Add dark soy sauce and stir-fry until evenly colored;

   

7. 7 Add enough boiling water and seasoning packets and bring to a boil over high heat;

   

8. 8 Beat away the foam;

   

9. 9 Add sugar;

   

10. 10 Add red yeast rice flour;

    

11. 11 After boiling over high heat, turn to low heat and simmer for 2 hours;

    

12. 12 Add a little salt to taste according to your taste, and reduce the sauce over high heat until the soup is thick.