A home-cooked taste that you can never get tired of = the most delicious griddle garlic pork ribs in the cold winter
Overview
Dad said that when he was in Harbin in the winter, his spit turned into ice beads and his nose could freeze into icicles. When I was a kid, I really believed it. Now I know that although the description is exaggerated, I firmly believe that it must be very cold. Although my father is from the north, after arriving in the south, he was very uncomfortable with the southern winter. The indescribable coldness makes people feel chills running down their backs. It’s minus 18 degrees Celsius outside in the north and plus 18 degrees Celsius inside the house. In the south, it’s almost the same temperature inside and outside the house. Dad said: It's cold in the north. You still have hope. The brain's reaction is that the cold is only temporary. As long as you enter the house, you will be warm. You can take off your short sleeves as soon as you enter the door. This kind of warmth is much more comfortable than air conditioning. Indeed, the wet and cold winter in the south has just begun every year, and it takes me a while to get used to it. As someone who is afraid of the cold, I feel that there is not much difference between the inside and outside of the house. Why? Sitting still indoors can easily make your limbs stiff. Although it rarely drops below 0 degrees in winter, the cold feeling will dissipate quickly after taking off the clothes; it will become room temperature after a while. If it rains, it will be overcast and cold to the bones. The perceived temperature is much lower than the actual temperature. This kind of coldness is completely hopeless. The living room and bedroom at home are too big, and the temperature cannot rise even if the air conditioner is turned on for half a day. Air conditioning is drier, and dry blowing is also less hot. If the air conditioner is not turned on, the most painful moments are when sleeping and getting up. It is a helpless feeling. It is so cold that you have nowhere to hide. It is the same cold wherever you go! It’s a confusing winter; only family and food can’t be let down! Griddle dishes are a great way to warm up your appetite in winter. It is most suitable for this cold winter. The sizzling pot becomes more and more delicious the more you cook it. The whole family gathers around the warm pot to enjoy the taste of happiness. For dinner, cook a dry-cooked garlic pork ribs to get rid of the cold. It will make your family happy. I choose short ribs with very thin bones. Although the meat layer of the short ribs is thick and soft, it means that the pig is younger and the meat is tender. It is very easy to cook; it is also fat but not greasy. After cooking, it becomes thin but not woody and fat but not greasy. And the part with the delicious crispy bones is sauteed with a little dried chili pepper and ginger; do not peel the garlic, put the whole garlic into the pot and simmer until it is cooked; after absorbing the juice of the ribs, the garlic can be eaten together and it tastes quite good. The green peppers are not heated too early or too late. If they are cooked too early, they will be too hard, and if they are cooked too late, they will be too soft. After all the ingredients are put in, add the pork ribs and water and simmer until cooked. The ribs you want to braise are tender; they melt in your mouth; the meat is not rotten. All the flavor of the soup is penetrated. The ribs are not greasy and have a smooth texture. The taste is salty and sweet. The soup is fresh and fragrant, spicy in the mouth but not in the heart. A little spicy, a little sweet, and more of the umami flavor of the ribs. Picking up a piece, the thick soup is as thin as silk, making people have the urge to swallow it all. Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. Part of the knowledge comes from the Internet. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
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Ingredients
Steps
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Prepare fresh short ribs. Chop the ribs into small pieces of the same size. In this way, it will be easier to cook, heat evenly, and taste quickly and evenly. I choose inch steak with very fine bones; the thinner, the better. And the part with delicious crispy bones shows that the pig is relatively "young" and the meat is tender
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Wash fresh pork ribs
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Heat the pan with cold oil, blanch the water, add the drained pork ribs, and sprinkle in a small amount of minced ginger and pepper. After the pork ribs are put into the pot, stir-fry over high heat so that there is no splashing sound and the pork ribs are slightly dry
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Add cooking wine. Adding cooking wine makes the meat more fragrant and tender
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It tastes very fresh when cooked. The addition of extremely fresh flavor enhances the umami flavor of the short ribs
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While stir-frying, add dark soy sauce to the pot for color. Add an appropriate amount of vinegar to dissolve the calcium, phosphorus, iron and other minerals in the ribs, which can not only increase the umami flavor, but also increase the freshness and nutrition, which is beneficial to the body's absorption
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Prepare unpeeled garlic. Choose garlic with smaller cloves that are more flavorful and easier to soften. The garlic must be burned with the skin on
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Add water along the edge of the pot; don't add too much water at one time; just cover the ribs with water. After the fire comes to a boil, turn to low heat and simmer for 30 minutes
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Put the chopped green pepper cubes into the short ribs; stir-fry until the green pepper cubes become soft. The green pepper is added after the garlic, and must be cooked until the green pepper is broken. Add salt and cook over low heat until the soup thickens
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The ribs have turned yellow and are bright in color, making people salivate just looking at them. When taking it out of the pot, the soup in the pot will gradually reduce. When the soup is thick enough to completely coat the ribs, sprinkle some pepper, and a fragrant dry-pot garlic pork ribs will be ready
