Braised Spare Ribs
Rock sugar caramelizes into an amber glaze for classic red-braised pork ribs, deepened by five-spice powder, star anise, and soy. Slow simmering guarantees ribs so tender the meat slips right off the bone.
Instructions
- 1
The spare ribs were washed last night and put in the fridge, and when taken out, they are naturally fresh-frozen.
- 2
Add an appropriate amount of water to the pot, put in the spare ribs, cooking wine, and sections of green onion, and blanch.
- 3
Blanch and remove the ribs.
- 4
Add an appropriate amount of cooking oil to the pan, put in the blanched ribs and stir-fry, then add an appropriate amount of cooking wine, braised soy sauce, five-spice powder, and ginger powder.
- 5
Add an appropriate amount of hot water, chopped green onions, rock sugar, and red fermented bean curd sauce to braise.
- 6
Reduce the sauce until thick, add chicken essence, and remove from heat (the light above the stove is quite bright, the actual color is reddish).
- 7
This is authentic braised pork ribs with a rich red color, an appetizing finished product, tender meat, and a strong, savory aroma.
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Ingredients
Main Ingredients
- Prime ribsto taste
- Red fermented bean curd sauceto taste
Auxiliary Ingredients
- scallion segmentsto taste
- Ginger powderto taste
Seasonings
- Edible oilto taste
- cooking wineto taste
- Five-spice powderto taste
- rock sugar4 小块
- Saltto taste
- chicken essenceto taste