Thick oil red sauce version of braised pork ribs Recipe

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  1.Meat in the belt Wash the fat short ribs.

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  2. Boil water in a pot and blanch the ribs in the water (you can add cooking wine, It can also be omitted).When you see that the ovary is foaming, you can fish it out.

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  3.Put oil into the pot and add some rock sugar

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  4. Slowly fry until the rock sugar melts and turns into caramel color.

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  5. Pour in the blanched pork ribs and cook each rib.So sweet.

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  6.Add two spoons of light soy sauce (Shanghai braised soy sauce is also ok, it tastes better Good)

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  7.Add a spoonful of dark soy sauce

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  8.Add another spoonful of cooking wine (don’t forget to add the cooking wine, otherwise the braised pork will taste fishy) )

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  9.Add enough water to cover the ribs (last, add and chop) It is best to add boiling water to the ginger and shallots, do not add cold water, otherwise the meat will become hard)

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  10.Add star anise and bay leaves.After the water boils, simmer over low heat for nearly an hour

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  11. Wait for water to simmer When half the sauce is left, heat over high heat to reduce the juice.

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  12.Finally sprinkle with green onions and garnish!

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  13.The longer it is simmered, the softer the meat will be.