New recipe for an old dish---braised pork ribs with green onions
Overview
When I was learning how to cook, I liked complicated recipes. I felt that the more wordy they were, the better they could reflect the level of cooking. It was worth the time, effort, fuel and fire, even if the whole process was hectic. Later, due to laziness or lack of time, I slowly streamlined some processes and found that the simple answer method may not be tasteless, as long as the ideas are implemented. Once you have mastered the key skills, the flavor will naturally come out. For example, this braised pork ribs with green onions used to be marinated overnight, fried or pan-fried, and then grilled. I didn’t have time to marinate, and I was reluctant to deep-fry or didn’t like greasy food. So I just put it in the pan and roasted it. I found that it still tastes good, and the taste is much fresher.
Tags
Ingredients
Steps
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Prepare the raw materials. The main choice for pork chops is fine ribs, which taste delicious. Boil water before cooking.
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Heat the ribs in cold water and stop the heat after the water boils.
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Cut the green onions into sections and the ginger into large pieces. Peel and wash garlic.
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Light soy sauce, dark soy sauce and salt sauce.
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Add appropriate amount of water to starch and mix thoroughly.
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Heat oil in a pot, add ginger slices and stir-fry.
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Add green onions and stir-fry until fragrant.
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Add rock sugar and stir-fry until melted.
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Add the ribs.
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Stir fry until the surface is slightly brown
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Pour in the sauce and stir-fry evenly.
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Add boiling water to the level of the ingredients and add anise. Bring to a boil and turn to low heat. The boiling water boils quickly.
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When the soup is reduced to half, remove the green onions, pour in the gravy, and stir carefully.
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Stir evenly and continue to simmer.
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Fry the soup until it is reduced to one-third. Use high heat to reduce the juice according to your preference. Do not let the soup become dry. It is very good to eat with rice.
