Chinese Food
Braised spare ribs
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Compared with sweet and sour pork ribs, soy sauce pork ribs and braised pork ribs, it's more common. It's like the elements that are popular every year are always changing. And the classic style can always occupy a place no matter what era. Braised pork ribs in my heart is no matter what table. It will be one of the eternal classics. Let's talk about the simple version of this dish today.
Cooking ingredients
Cooking Steps
Step1:Wash and blanch the spareribs (I don't think the fresh spareribs can be blanched to keep the blood water more fragrant). Heat the olive oil pot. Add ginger slices and onion shreds. Stir in the spareribs and stir fry them. Fry them in high heat to make them golden and crispy on both sides.
Step2:Add cooking wine and black pepper to remove fishiness. Pour in soy sauce to improve freshness. Then stir in soy sauce and stir fry until dark red.
Step3:Pour in the water and use the spareribs as the standard. Bring to a boil. Add in the lollipop. Cover the pot and simmer until tender. (you can open the lid of the pot and stir it once or twice to prevent sticking and even heating) you can also add cinnamon, star anise, fragrant leaves and other spices according to your preference.
Step4:When the water is one-third, add salt and chicken essence to taste. Continue to stew. When the water is one-third and one-half, heat to collect the juice. Put out the pot and dish. Sprinkle with scallion. The color is ruddy, soft and rotten.
Cooking tips:1. Ribs are the best choice. The meat is tender, the bones are neat and the taste is good. I use ordinary ribs here. There are about three ribs. Chop about 20 pieces. 2. Heat two big fires. Medium and small fires in the middle are the key to this dish. Slow stew is the best way to stew. It's better to add enough water at one time. It's ok if you don't add enough water at the beginning. The taste will have a little impact. 3. The rottenness of the meat can be tried with chopsticks. There are skills in making delicious dishes.
