Shaanxi Guanzhong Minced Pork Ribs

Name: Shaanxi Guanzhong Minced Pork Ribs
Yield: 4 servings
Cuisine: Hot Dishes

A signature Guanzhong specialty from Shaanxi where pork ribs are stewed in an unusually generous amount of black vinegar with soy sauce, thirteen-spice and whole spices until deeply tangy, savory and tender.

0 minNewEasy Hot Dishes Stew Sour & Savory

Instructions

1
Clean and cut the scallions and ginger, and rinse the star anise thoroughly.
2
Put the pork ribs into a pot with cold water, add cooking wine, scallions, and ginger, bring to a boil, and cook for 10 minutes.
3
Take it out, rinse it clean, and drain.
4
Pour oil into the pot, add the ribs, and stir-fry to dry the surface moisture.
5
Add cooking wine to remove the fishy smell.
6
Add various spices and stir-fry.
7
First, add a small bowl of vinegar, about 50 grams, and stir-fry to remove the fishy smell.
8
Add light soy sauce, dark soy sauce, and thirteen-spice powder, stir-fry evenly to enhance fragrance and color.
9
Add another large bowl of vinegar, about 500 grams. After it boils, add water and stew without covering the pot. (In Shaanxi Guanzhong, for saozi pork, saozi ribs use a lot of vinegar; in some places, no water is added at all, and it is stewed in pure vinegar.)
10
After the fire reaches a boil, turn to low heat and simmer for one hour.
11
After the meat is cooked, add a little salt and turn to high heat to reduce the sauce.
12
Sour and fragrant without being greasy, minced pork ribs.