Chinese Food
Simple and delicious braised pork ribs
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These two days, little brother Tony went to see her grandmother, her old man 81. His body bone is still very strong. The first thing he thought of was that grandma made the braised pork ribs. This is the taste of the cooked pork ribs according to grandma's method. Compared with Grandma's, it still owes a lot of disadvantages. What I think is lacking is life experience. Today, I share this dish with you I can't say that many of my practices are the most professional, but they represent my love for my family. It's a very happy thing for me to share what I like with you. I hope you like it~
Cooking ingredients
Cooking Steps
Step1:Ingredients: spare ribs, fragrant leaves, ice sugar, pepper, dried chili, large scallion, ginger, garlic, cinnamo
Step2:Blanch the ribs in cold water. Remove the blood and drain for later us
Step3:Stir fried sugar. Heat the nonstick pan slightly. Pour in the right amount of cooking oil. Add in the icing sugar. Stir fry until all is melte
Step4:Put the ribs in the pot, turn to medium heat and stir fry them quickly. Make each one covered with suga
Step5:Pour in some soy sauc
Step6:Pour in the prepared onion, ginger, garlic, pepper, dried pepper, fragrant leaves, cinnamon. Stir fr
Step7:Pour in cooking win
Step8:Pour in some soy sauce and vinega
Step9:Pour hot water into the rib
Step10:Bring to a boil, put on the back cover, turn the lid and simmer for about 50 minute
Step11:Collect the juice in a big fire. Prepare the po
Step12:Come and have a tast
Cooking tips:Tony's Tips 1. When choosing ribs, you must choose fresh ones. 2. When blanching, make sure to boil in cold water. This way, the meat will not tighten due to sudden heat. 3. Stir fry the sugar color with a small fire. It's easy to stir fry. 4. It is recommended to use chopsticks to clamp out the plates one by one, and then pour a little oil in the pot to embellish them. Shovel out the meat and oil together. I think dry mouth will look greasy. There are skills in making delicious dishes.
