Home-cooked food|Roasted pork ribs with corn

Cooking Instructions

1. The ribs were soaked in advance to remove the blood water, and the corn I used was vacuum-packed waxy corn.

   

2. Slice the ginger, slice the green onion, and cut the corn into inch pieces

   

3. Put water in a pot, add ginger, green onions, and cooking wine into the pork ribs, bring to a boil over high heat to skim off the blood foam.

   

4. Remove warm water and rinse off the scum from the ribs and drain.

   

5. Heat oil in a wok and add 1 handful of yellow rock sugar.

   

6. Stir-fry over low heat until the sugar is browned.

   

7. Pour in the pork ribs and stir-fry evenly to preliminarily color them until the surface is slightly charred, then add dried chilies, ginger, onions, garlic, star anise, bay leaves, cinnamon, and continue to stir-fry.

   

8. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a spoonful of cooking wine, stir-fry evenly to color.

   

9. Pour in the corn segments and continue to stir-fry.

   

10. Add the boiling water that has just passed the ribs, boil over high heat, and then change to medium and low heat, cover and simmer for 40 minutes, do not open the lid during the period, and finally reduce the juice on high heat, add a little chicken essence and an appropriate amount of salt to taste according to personal taste.

    

11. Sprinkle green onions out of the pot to decorate, the meat is rotten and boneless, the corn is glutinous, and it is so delicious that you can't stop ("・ω・) "Hey