Braised pork ribs without soy sauce
Overview
In my memory, my mother’s two best dishes are braised fish and braised pork ribs. The flavor and color are unparalleled. Whenever there is a festival or family birthday, my mother will make it, and we always get plate-licking meals. When my mother makes braised dishes, she rarely adds soy sauce. She always uses fried sugar to color the dishes. My beautiful mother always says that eating too much soy sauce can easily lead to spots on the face. Regardless of whether what my mother said makes sense or not, we sisters were all raised by our mother to be fair-skinned. Now, my mother’s practice of not adding soy sauce has made me more happy. Not long ago, as a married woman, I was diagnosed with an allergy to sodium glutamate. It happens that soy sauce contains this additive, but it is difficult for a foodie to resist the temptation. I learned how to cook braised pork without soy sauce from my mother. It is bright in color and tastes great.
Tags
Ingredients
Steps
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Chop the spareribs into small pieces
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Boil water in a pot, blanch the ribs and take them out
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Wash off the scum and set aside
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I forgot to take a picture of onions, ginger, peppercorns, star anise, and bay leaves
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Put 2 tablespoons of oil in the wok, add sugar, and stir-fry over low heat
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Fry the sugar until it turns into brown foam on the oil surface
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Add the pork ribs, turn to high heat and stir-fry
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Don't worry, fry the pork ribs until the oil is released and the skin is slightly burnt
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Add water until the water is slightly passed over the pork ribs
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.Add the prepared star anise, peppercorns, salt, oyster sauce, and bay leaves, bring to a boil, then reduce to low heat and simmer
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Cut the onion into 1cm square pieces
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.After about 40 minutes, the water in the wok will dry up
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Add onions
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Stir fry until the oil comes out
