Chinese Food
Braised spare ribs
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The greatest practice in life is to eat when hungry and sleep when tired / because of food / knowing where the soul is going - Shanting night feast love and good food live up to expectations
Cooking ingredients
Cooking Steps
Step1:Wash ribs. Put them in cold water. Add some cooking wine (to remove the smell of mutton) and cook for a few minutes after boiling. Remove the blood foam and impurities. The flavor of ribs will be better.
Step2:Take up the ribs and wash them with warm water. Drain the water. Reserve.
Step3:Prepare the necessary materials. Use a little pomegranate wine made by yourself. In fact, it's better to use yellow wine. Put the lollipop in the fresh-keeping bag in advance and break it gently with a rolling pin. I don't like to add too much spices. I only use anise.
Step4:Heat the oil in the pot. Put in the lollipop. Heat over low heat until the lollipop melts.
Step5:The froth color will gradually darken after the ice sugar melts. When the color turns to light brown in the picture, the sugar color will be fried. It's OK without sugar and sugar. It's more beautiful to make braised pork ribs with sugar and it's not easy to catch fire. But pay attention to use a small fire and don't fry for too long. If you fry too much, it will have bitter taste.
Step6:Pour the ribs into the pot. Stir fry until the ribs are evenly coated with sugar.
Step7:Pour enough hot water (boiling water is better) into the pot to make it over the ribs. Then add ginger slices, scallions, anise, and soy sauce. Cover the pot and bring to a boil. Turn to a low heat. Simmer for about 45 minutes.
Step8:After 45 minutes, the ribs can be easily inserted with chopsticks. There is about 1 / 3 of the soup left in the pot. At this time, use chopsticks to pick out the ginger, scallion and octagon.
Step9:In the end, you can use the heat to collect the thick soup to get out of the pot.
Step10:Dish it up. It's red and bright. It's sweet at the entrance. The ribs are crispy and rotten. It's good with white rice.
Cooking tips:1. The most important step to make the red and bright color of braised pork ribs is to stir fry the sugar color. After the fire, you should hold it well. Boil it slowly with a small fire. It should be a beautiful color but not too hot. If it's too hot, it will have a bitter taste. If it's the first time to do it, it's better to stir fry it slightly; 2. This braised pork ribs doesn't use salt. Because it's very thick for the soup, it's just delicious. If the taste is too heavy, you can harvest it at the end Add a little bit of juice. Low salt is more healthy. 3 for example, chicken, pig's hoof and streaky pork can be braised in this way. There are skills in making delicious dishes.
