Good luck from eating - New Year's appetizer "Gaosheng Pork Ribs"
Overview
Spare ribs, the essence of pork, are lean but not heavy, and are the most flavorful ingredient. The cooking method of pork ribs is different in the north and the south. The north is rough and the south is delicate. Just like people, they are all different. Which one is better, of course, each has its own merits. But Chinese people are very particular about eating and drinking. This is not limited to the color, aroma and taste of the dishes, but also reflected in the names of the dishes. Especially when the New Year comes, the names of various dishes are all about pleasing people. Gaosheng Spare Ribs is one of them. The reason why it is called Gaosheng refers to the seasonings. In tablespoons, one cooking wine, two light soy sauces, three sugars, four balsamic vinegars and five water. The weights increase step by step, which means step by step.
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Ingredients
Steps
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Soak the pork ribs in water to remove blood, wash and dry, mix well with green onions, minced ginger and garlic, and salt, and marinate for 30 minutes.
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Put base oil on the non-stick bottom and heat it up.
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Add the ribs and fry over low heat.
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Fry until both sides are slightly brown and the bones and meat are slightly reduced
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Add cooking wine, light soy sauce, sugar, balsamic vinegar, and water in sequence.
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Stir evenly, bring to a boil over high heat, and simmer over low heat until the ribs are crispy and the soup is thick. About less than an hour and a half.
