Braised pork ribs

Overview

Braised pork ribs is a common dish in traditional Chinese festivals. It tastes crispy, salty and fresh, and is golden in color. Almost everyone loves to eat it. Although its preparation is simple, the flavor of each family is different. I thought it would be troublesome to stir-fry the ribs this time. I followed Lao Yang’s example and didn’t add sugar, but it still tasted just as delicious.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• chili
• five spice powder
• light soy sauce
• oil
• old soy sauce
• onions
• spare ribs
• star anise
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the ribs into small pieces, put them in a pot with cold water, add a dozen peppercorns and blanch them.

   

2. 2 Take out the blanched pork ribs, wash away the blood and foam, dry and set aside.

   

3. 3 Slice ginger, cut onion into sections, cut pepper into sections, and prepare 2 star anise for later use.

   

4. 4 Heat the wok, pour in oil and heat, add star anise, ginger slices and green onions and stir-fry until fragrant.

   

5. 5 Add the pork ribs and stir-fry until slightly brown.

   

6. 6 Add the chili segments and stir-fry until fragrant.

   

7. 7 Pour in light soy sauce and dark soy sauce for color.

   

8. 8 Bring a large bowl of water to a boil.

   

9. 9 Add a little salt, five-spice powder and chicken essence and reduce to low heat.

   

10. 10 Cook until the ribs are cooked and the juice is gone.