Tea-flavored Spare Ribs (Tajine Version)
Overview
April every year is the season when spring tea is on the market. With its green color and fragrant aroma, using tea leaves and pork ribs to cook a special tea-flavored pork ribs not only has a rich flavor, but also has rich nutritional value. It is worth trying! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account "Ning You Taste", where new recipes will be released every week!
Tags
Ingredients
Steps
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Wash the pork ribs and chop them into equal-sized segments and put them in cold water.
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Add cooking wine.
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Pour water over high heat, remove and set aside.
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Prepare some spring tea.
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Put tea leaves in the cup and add boiling water to brew the tea soup.
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Pour an appropriate amount of salad oil into the tagine pot and heat over low heat until it is 70% to 80% hot.
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Add appropriate amount of rock sugar.
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Melt and stir-fry till the color of sugar comes out.
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Add the pork ribs and stir-fry until the pork ribs are evenly coated with sugar color.
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Cut garlic and ginger slices and set aside.
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Add garlic and ginger slices and saute until fragrant.
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Add appropriate amount of light soy sauce.
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Add appropriate amount of dark soy sauce.
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Strain the tea soup and reserve the tea leaves for later use.
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Bring to a boil over high heat.
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Simmer over low heat for about 25 minutes.
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Open the lid and cook over high heat until the juice is reduced. Add a small amount of salt to taste and serve.
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Pour a small amount of tea oil into the pot and stir-fry the soaked tea leaves until fragrant.
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Pour the fried tea leaves over the ribs while they are still hot.
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The pork ribs are soft and not greasy, with a light tea aroma.
