Sichuan style secret pork ribs
Overview
Sweet and sour pork ribs and braised pork ribs, are there no new flavors? Try this Sichuan-style secret pork ribs. It’s sweet and a little spicy, with a rich aftertaste~
Tags
Ingredients
Steps
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Rinse the ribs with water several times, add cold water and simmer for 10 minutes
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While the ribs are blanching, prepare the auxiliary ingredients: chop the mushrooms with a knife, cut the green onions, smash the garlic and ginger, and prepare the seasoning~
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Heat the oil in the pan, add the sugar and stir-fry the sugar. You must be patient during this process. Keep stirring the oil with the shovel to avoid clumping~
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After the sugar color is cooked, add the blanched pork ribs and stir-fry
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After the ribs are evenly colored, add onions, ginger, garlic, a small amount of cooking wine and light soy sauce and continue to stir-fry. At this time, add the seasonings as well, especially the peppers. If you like spicy food, you can break the dried peppers~
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After stir-frying for 1 or 2 minutes, add boiling water to cover the ribs, cover the pot and simmer over low heat~
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While slow-cooking the ribs, fry the mushrooms~ Add a small amount of oil in a non-stick pan, add the mushrooms and fry over low heat until both sides are golden brown~
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After simmering the ribs for 30 minutes, add the fried mushrooms and soup, and simmer for another 15 minutes. After adding the mushrooms, pick out the onions, ginger, garlic, seasonings, etc. from the pot, and add a small amount of salt
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In the last 4 or 5 minutes, the juice was collected over high heat. This process was quite rushed, so I didn’t have time to take pictures. After collecting the juice, put it on a plate and serve it~
