Braised pork ribs and corn, a national treasure master recipe

I saw a certain point of pork ribs discounted, bought two catties, and found this recipe from station B, and it felt very good to try it. The sauce is fragrant, the pork ribs are soft and fragrant, and the corn is fragrant and glutinous, which is very good for rice.

Ingredients

Porkribs 800 g

Corn 1

Staranise 1

Rocksugar Asmallhandful

Cookingwine 4 spoons

Gingerslices 4 slices

Lightsoysauce 2 spoons

Greenonions Appropriateamount

Fuelconsumption 2 spoons

darksoysauce 1 spoon

Boilingwater ~Apot

Cooking Instructions

Cut the ribs into sections, soak them in cold water for more than 2 hours, and change the blood water many times until the meat is white.
The chef repeatedly emphasized that the key to the pork ribs not being fishy is to remove the blood, and a little Huadiao wine can also be added to the water, which is also fishy.
Prepare the ingredients.
Cut the corn into pieces (to match the shape of the ribs).
A small handful of rock sugar, sliced green onions and ginger, and an octagonal anise for later use.
Also boil a pot of boiling water, and then wash and boil it.

Crushed thoughts: As soon as the star anise is put away, the pork will be fragrant.
Blanch the ribs in cold water, then rinse them in warm water and remove them.
Put the bottom oil in the pot, put the rock sugar into it and fry it over high heat, when the rock sugar has a little color, put in the green onion and ginger star anise and stir-fry for a while, and fry the ribs for a while.

The chef emphasized: rock sugar does not need to be fried into sugar color, a slight color is fine.
Broken thoughts: This link was very fast, and it was not taken into a photo. But it smells very fragrant, explosive incense. The rock sugar has no sweetness when it has a little color, and when you put in the ribs, the ribs will immediately have a preliminary background.
The pork ribs are fried for a while, and cooking wine, light soy sauce, oil consumption, and dark soy sauce are added. The chef directly takes a half-iron spoon for each item, and replaces it with a soup spoon for 2-3 spoons.
After stir-frying evenly, continue to stir-fry the corn.
Broken thoughts: I'm pumping a lot, so it looks very dark, but it's actually a little bit of a line.
Add boiling water and cover the ribs.

Once the water is boiling again, simmer over low heat for 40 minutes, adding a pinch of salt.

Crushed thoughts: Transfer to a pressure cooker to stew is also OK. There is salt in soy sauce, so you don't need to add too much salt.
Collect the juice, turn off the heat, and eat.