Braised pork ribs
Overview
My favorite when I was a kid was braised pork ribs. Watching the adults busy in the kitchen, a simple big steak was fried and polished, and the color of the soy sauce was fully integrated. When it was served, the sauce was rich and the meat was tender and juicy. If I had another bowl of noodles to go with it at this time, it would be the big steak that would make me happy. It’s best to choose a steak with a little bit of fat, which is fried and then braised. There is no greasiness from the fat at all. One bite will leave you with a mouthful of meaty satisfaction. . .
Tags
Ingredients
Steps
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A pound of large ribs costs exactly five pieces. Wash them well and pound them with a kitchen hammer, so that the meat of the large ribs will be tender
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The one on the left is beaten, the one on the right is unbeaten
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Beat everything well, add cooking wine and chicken essence and marinate for a while
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Divide the green onions into two parts and slice the ginger and garlic
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Coat both sides of the marinated ribs evenly with starch and shake off excess starch
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When the oil is 5.6% hot, put it in the pan and fry
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When both sides are golden brown, fry them all in turn
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Leave some oil in the pot, add half of the green onion, all the ginger and garlic slices and saute until fragrant
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Put in the big ribs, add dark soy sauce and light soy sauce and stir-fry
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After the steaks are evenly coated with soy sauce, add an appropriate amount of water to just cover the steaks
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Bring to a boil over high heat, add salt and sugar, turn down to low heat and simmer for 40 minutes - after an hour, heat over high heat to reduce the juice
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Sprinkle some chopped green onion to garnish
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The tender and juicy steaks bring you the happiness of childhood when you bite into them.
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When the sauce is reduced, leave some of the soup aside, and it's perfect when mixed with rice and noodles. . Ignore the big steak that I took a bite out of, haha. . .
