When the Braised pork ribs are brought to the table, you’ll be drawn to the rich aroma. The broth showcases a bright red color and emanates an enticing scent. Within the broth, the ribs have been cooked to the point where the meat separates from the bones, rendering it tender and melt-in-your-mouth. With every bite, you’ll taste the succulence of the meat and the flavorsome essence of the bones, blending together harmoniously, providing satisfaction and pleasure. Moreover, this dish is nutritionally rich, abundant in proteins, calcium, and other essential nutrients, capable of nourishing the body and enhancing physical vigor. Come, let’s try creating this delectable culinary delight together!
Ingredients for Braised pork ribs
| Pork ribsPork ribs | 600g |
| Beer | one can |
| Green onion | 20g |
| Ginger | 15g |
| Sichuan Pepper | 20g |
| Star anise | one |
| Apple | one |
| Salt | 10g |
| Cooking wine | 5g |
| Soy sauce | 8g |
| Rock sugar | 4g |
| Edible oil | 10g |
Steps:
1.Rinse the pork ribs with cold water several times until there is no trace of blood.
2.Carefully select one can of beer, letting it patiently wait for the upcoming cooking journey.
3.Wash the spring onions and ginger with cold water, then slice the ginger and cut the spring onions into sections for later use.
4.Add cold water to a pot and place the pork ribs inside, allowing them to lie still without stirring. Then, add cooking wine, spring onions, and Sichuan peppercorns to remove any unwanted odor. Once the water starts to simmer slightly, use your tender, snow-white hands to skim off any impurities.
5.After another two minutes of boiling, use your inherited skimmer to retrieve the pork ribs, and rinse them clean with warm water.
6.Next, pour cooking oil into a hot sizzling wok. You attentively monitor the rise in oil temperature, and when it reaches that familiar 70% heat, you confidently add the pork ribs one by one. As they dance and sizzle in the pan, they emit a crisp sound, announcing the imminent release of their deliciousness. Gently flip the pork ribs, ensuring each side is evenly heated, gradually turning golden and enticing. Then add the chopped spring onions and sliced ginger to stir-fry until fragrant.
7.You open that chilled bottle of beer, pouring it into the sizzling hot wok. The clear and bright liquid swiftly mixes with the pork ribs, spices, and broth, creating an alluring hue. Its bubbles burst rapidly in the pot, releasing an enticing aroma.
8.With your small hands, elegantly toss in soy sauce, dark soy sauce, star anise, and Sichuan peppercorns.
9.Add an appropriate amount of water and simmer over low heat. When the pork ribs are cooked, season with salt.
10.Continue to cover the pot, until the meat becomes tender and falls apart like mud. Remove from heat, plate it up, and get ready to show off your culinary masterpiece.
Tip
1.Place fresh pork ribs in a bowl and add an appropriate amount of water to soak for two hours, changing the water twice to remove any blood from the ribs.
2.Avoid reducing the soup too much in the end; leave some soup to mix with rice, which adds a delicious flavor.
Stewed pork ribs are not just a delicious dish; they also represent the warmth and happiness of home. In the cold winter days, nothing warms the heart more than a pot of steaming hot stewed pork ribs. This dish makes people feel the love and companionship of family, filled with the rich warmth of human connection, bringing a sense of coziness and comfort.