Braised pork ribs

Overview

My family loves to eat meat, what about me? In fact, I also like to eat meat, but I don’t dare to eat it now because I need to lose weight. What I wrote about in the photoshoot is classic braised pork ribs. I don’t mean the classic way I cook it, but the classic way. In fact, the word classic is used too much now. Let’s use a word that we Tianjin people like - old flavor, in three simple words, nostalgia, stubbornness, and uncompromising, all in the meat. I still want to make a few remarks here. In the past, when I watched TV with my mother, various housekeeping programs always had various tips and tricks to teach you how to make oil-free version of xxx, healthy version of xxx, and trouble-free version of xxx. . . It’s not easy for TV stations either. How can it attract everyone’s attention without these gimmicks? If you follow the methods on TV, you will find that it is not as good as they say. Our ancestors are not stupid either. Why go to so much trouble when there is a simple way? In the end, just do what you have to do, but oil? Don’t fry the sugar color? It's easy to make and has low calories. It may be delicious braised pork ribs, but you can't make it taste the same.

Tags

• hot dishes
• rice wine
• rock sugar
• spare ribs
• ginger
• soy sauce

Ingredients

Steps

1. 1 The ingredients are very simple: pork ribs, rock sugar, salt, soy sauce, ginger, and rice wine. They are all readily available at home, so I won’t have to take a photo of them. The first thing is to soak the ribs. Use a lot of cold water to soak them, change the water more often, and soak them for a few hours. It will take forever to bleed. Some people say that it would be better if I blanch the ribs? Blanch it and wash it, and it will look bloodless. In fact, there is still a lot of blood inside the meat and bones. Pig blood smells fishy, so soak it in a few basins of water if you have time. The soaked pork ribs are dried and have such a tender color. Place them on a napkin and wrap them up to absorb the moisture. (I didn’t blanch it. If it’s not soaked clean, it’s better to blanch it.)

   

2. 2 Heat the pan, add a little oil, and start frying the ribs. Be particular about braised dishes: the meat should be stir-fried thoroughly, and the fish should be fried until fragrant. If it is not stir-fried thoroughly, the ribs will not taste good. The pork ribs will start to come out of water, the oil and water in the pot will mix, and the soup will be muddy. It's okay. Continue to fry, and the heat can be higher. Fry until the pork ribs spit out oil, the surface is slightly browned, and the oil in the pan becomes clear, the pork ribs are ready.

   

3. 3 Take the ribs out, wash and dry the wok thoroughly, add a little oil and rock sugar, about one pound of ribs and one tablespoon of rock sugar, more or less is fine. It's OK to use white sugar, but the color of rock sugar is more beautiful. Stir constantly while frying the sugar.

   

4. 4 Start with a medium-high fire. Use a shovel to break up the rock sugar so that it melts as much as possible at the same time. Use a pan like I did to keep the sugar together as much as possible. Otherwise, if the syrup breaks into pieces, the melting will be out of sync.

   

5. 5 The syrup began to bubble over a large area, as if the syrup was white, and had a thick texture. It was almost the syrup used for wire drawing.

   

6. 6 Stew until mashed. The old-style braised vegetables should be dark red, moist but not oily. If it’s too dark, it means it’s cooked with a lot of dark soy sauce. If it’s too red, it means red yeast rice has been added. If it’s too oily, it means the meat is not stir-fried thoroughly or stewed properly.