Chinese Food
Braised spareribs in chili sauce
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Braised pork ribs are different from home. They have different tastes. Someone will add a dozen kinds of seasonings. Think about it. I don't like fragrant leaves and cinnamon. I always feel like eating traditional Chinese medicine when I add too much. Some people use ice sugar to make sugar juice, and then add in the raw soy sauce. It's a bit troublesome for lazy people. Today, I'm glad that my mother shared the super lazy version. Only one kind of seasoned braised pork ribs. It's so simple and tasty.
Cooking ingredients
Cooking Steps
Step1:Ribs can be ribs or front row. Clean and chop into small pieces.
Step2:Add water in the pot. Add scallions and ginger slices. Put the ribs in cold water. When the water boils, there will be a lot of foam. Boil for 5 minutes. Rinse the ribs and remove them. Be careful not to wash with cold water.
Step3:Start another pot. Heat the pot and pour in peanut oil. Heat it to 60%. Put it in with chopsticks, there will be some small bubbles. Pour in the ribs. Stir fry until the skin turns golden. The ribs are crispy
Step4:Dilute the stewed sauce with warm water or hot water. Pour it into the pot. No ribs. If you use a pressure cooker or rice cooker, you can shorten the time. The stew is softer and worse.
Step5:Cover the wok. Simmer for 30 minutes. Wait for the soup to thicken. Pressure cooker or rice cooker for 20 minutes.
Cooking tips:I use the secret sauce made by Li Jinji. It's necessary for lazy people. It's omnipotent. But it's very concentrated. It can't be poured in half like raw soy sauce. My experience is that the stew is made by mixing the concentration of stewed sauce and warm boiled water 1-3. The sweetness is just right ~ the stewed sauce can replace the raw soy sauce. The old soy sauce, sugar and salt. There is no need to add other seasonings. There are skills in making delicious dishes.
