Pork ribs with tangerine peel sauce

Overview

Tangerine peel is made from the peel of orange plants after drying and long-term storage. It has the functions of replenishing qi and strengthening the spleen, drying dampness and resolving phlegm, and can be used as medicine; it is also an indispensable flavor in Cantonese cuisine. Tangerine peel meatballs and tangerine peel duck, which are common in Cantonese cuisine, are examples of the use of tangerine peel. I tried a tangerine peel pork rib today. The fragrance of tangerine peel and the taste of pork blend together. The meaty aroma has a fresh fruity aroma and a touch of citrus bitterness (it's very soft, so you can accept it if you don't like bitterness).

Tags

• home cooking
• private kitchen
• banquet dishes
• lunch
• dinner
• chenpi
• light soy sauce
• old soy sauce
• olive oil
• rock sugar
• spare ribs
• ginger slices

Ingredients

Steps

1. 1 Wash the tangerine peel, add warm water and soak for at least 3 hours

   

2. 2 Mix the soaked tangerine peel and washed pork ribs, add an appropriate amount of light soy sauce, cooking wine, and marinate the pork ribs for at least 3 hours. Note that the water used to soak the tangerine peel should be reserved for later use, do not pour it.

   

3. 3 Heat the pot, add rock sugar, and cook until the sugar completely melts and turns into caramel color; add the pork ribs (be careful to filter out the tangerine peel) and stir-fry until the surface is slightly dry and turns brown

   

4. 4 This is the water used to soak tangerine peel. Add water to the fried sugar-colored pork ribs. The water needs to cover the pork ribs. If it is not enough, add a little; add ginger slices, cover and simmer over low heat for about 20 minutes; open the lid to collect the juice.