Home-cooked pork ribs

Overview

October 21st, cloudy. The temperature in Chongqing has risen slightly today, and it is said that it will be even hotter tomorrow. Walking on the road, the warm sunshine shines on the body, and happy people are rushing around. What overflows is a gentle warmth that is as calm as water. This week, although I don’t have to appear on the show, I do have to review manuscripts and films. The pork ribs I cooked last night were cooked using the most homely braised method. They were stir-fried using Mao’s braised pork method until they were sugar-colored. No Sichuan peppercorns or dried chili peppers were added. Friends who like spicy food can add them as appropriate.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• chicken essence
• cinnamon
• cooking wine
• onions
• rock sugar
• spare ribs
• star anise
• very fresh soy sauce
• vinegar
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Pour water, a spoonful of cooking wine, two slices of ginger into the pot, add cold water to the ribs, skim off the foam after the water boils, drain and set aside. (According to professional chefs, when blanching pork ribs, if you are eating meat, boil the water before putting it in the pot. The ribs are relatively tender. If you are drinking soup, you need to blanch it in cold water. However, according to other reports, blanch it in cold water to remove the fishy smell of the meat. I finally chose to blanch it in cold water.)

   

2. 2 Stir-fried sugar color: Heat the pot directly without adding oil or water. Add 7 or 8 rock sugar and stir-fry. When the rock sugar melts and the color turns golden red, and many small bubbles appear, pour in hot water, stir well, and set aside. (Tips: Do not add oil or water to the pot. Add rock sugar or granulated sugar directly into the pot. The color of the sugar stir-fried in a dry pot will be richer and the taste will last longer.)

   

3. 3 Cut onion and ginger into knife, set aside three or four bay leaves, two or three pieces of cinnamon and two or three star anise, and set aside sugar color.

   

4. 4 Heat the pan with cold oil. When the oil is hot, add the onion, ginger, bay leaves, cinnamon and star anise. Stir-fry over low heat until fragrant. Add the pork ribs and stir-fry. Then add the sugar and stir-fry evenly.

   

5. 5 Add two tablespoons of cooking wine to remove the fishy smell, one tablespoon of very fresh soy sauce (or light soy sauce) and an appropriate amount of vinegar and stir-fry evenly.

   

6. 6 Pour hot water that has not covered the ingredients, add salt and chicken essence to enhance the flavor, bring to a boil over high heat, then transfer to an electric pressure cooker for 15-20 minutes. (If you don’t use a pressure cooker, you can also cover it and simmer it over low heat for more than half an hour until it becomes as tender as you like.)

   

7. 7 Remove the sauce from the pan over high heat and add salt and sugar according to taste to enhance the freshness.