The simplest and best braised pork ribs

Cooking Instructions

1. When you buy the ribs, you can directly let the seller chop them. In a pot under cold water, add two slices of ginger and pour in a teaspoon of cooking wine. Bring to a boil and blanch.
   
   

   

2. After the water boils, skim off the floating residue and remove the water control for later use

   

3. Prepare green onions, ginger, garlic and dried chilies, cut the green onions into sections, knot the shallots, and gently pat the garlic cloves a few times

   

4. Dry pots and spatula. Add 3 pieces of rock sugar to the cold oil, heat over low heat, gently crush the rock sugar with a spatula, and boil it into golden brown
   
   fried sugar over low heat. The meat will be too sweet if it is too early, and the color will not be wrapped, and if the sugar is too late, it will be bitter and black. In short, it is absolutely right to keep the sugar frying process on low heat all the time.

   

5. Pour in the blanched pork ribs, turn to medium heat and stir-fry evenly to color

   

6. Add green onions, ginger, garlic, dried chili peppers and stir-fry until fragrant

   

7. A spatula of light soy sauce, a little dark soy sauce stir-fry evenly

   

8. Add three bay leaves, a few cinnamon leaves, and pour in the hot water that has not covered the ribs. Don't use cold water. I had less water in the picture, and then I added hot water

   

9. Simmer over medium-low heat for more than 35 minutes, add an appropriate amount of salt to taste after the soup is not too much, and stir-fry evenly

   

10. Add salt later! Simmer on low heat for about 10 minutes, and when the soup is small, keep turning to avoid pasting the pot
    , and pay attention to simmering for more than 45 minutes in total. Some chefs stewed for half an hour and then the feedback was not bad enough...

    

11. Finally, sprinkle some sesame seeds and shallots to get out of the pot, super rice!

    

12. Collect and keep when the pork is cheaper to eat