Exclusive Braised Ribs with Cuttlefish

Name: Exclusive Braised Ribs with Cuttlefish
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Rehydrated dried cuttlefish is fried until deeply aromatic, then simmered with blanched pork ribs, ginger, and soy sauces in a pressure cooker until the meat turns tender and the seafood's umami saturates every corner of the rich braising sauce.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Soak the dried cuttlefish in advance and cut it into small pieces for later use.
2
Put the pork ribs into cold water to blanch and remove the blood, then wash clean.
3
Slice the ginger and set aside.
4
Heat oil in a pan and add ginger slices to stir-fry until fragrant.
5
Add the dried cuttlefish and stir-fry until fragrant.
6
Add the spare ribs and stir-fry evenly.
7
Stir-fry with an appropriate amount of light soy sauce, oyster sauce, and dark soy sauce evenly until colored and flavorful.
8
Transfer the ribs into the pressure cooker.
9
Add an appropriate amount of water.
10
Bring to a boil over high heat, then reduce to medium heat and simmer for about ten minutes.
11
If there is a lot of broth before taking it off the heat, you can just reduce it.
12
Finished product.
13
Finished product.