braised short ribs in brown sauce are my favorite home cooked dish. Every time I make them, they are eaten to perfection, and the taste is very delicious.
braised short ribs
- 1 pot
- 1 Stir frying spoon
- 1 induction cooker
- 400 g pork ribs
- three slices ginger
- 2-3 pieces star anise
- 20 grams crystal sugar
- 1 green onions
- 20 grams vegetable oil
- a spoonful cooking wine
- 20 grams soy sauce
- Appropriate amount Bay leaves，cinnamon (optional)
- Appropriate amount Rice wine (optional)
- Wash the ribs, put them in a pot with cold water, bring to a boil, add a little cooking wine (to remove the fishy smell of the meat), cook for a few minutes, remove, and blanch the ribs to remove blood foam and impurities, which will make the ribs taste better.
- Remove the ribs, rinse them with warm water, drain and set aside.
- I prepared the required materials and used some pomegranate wine I brewed myself. In fact, rice wine is better. Put the rock sugar in a plastic bag in advance and use a rolling pin to lightly crush it. If you like the flavor of cinnamon or bay leaves, you can also add some. I personally don’t like to add too many spices, so I only used star anise.
- Heat oil in a pan, add rock sugar, and cook over low heat until the rock sugar melts.
- After the rock sugar melts, it will start to bubble and the color will gradually become darker. When the color turns into light brown as shown in the picture, the sugar color is ready. You can do it without rock sugar or white sugar. Using rock sugar to make the braised pork ribs will make the braised pork ribs more beautiful in color and less likely to cause irritation. However, be careful to use low heat and don’t fry for too long. If you fry too much, it will taste bitter.
- Add the ribs to the pan and stir-fry until each rib is evenly coated in sugar color.
- Pour enough hot water (boiling water is better) into the pot to cover the ribs, then add ginger slices, green onions, star anise, and light soy sauce. Cover the pot and bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes. about.
- After 45 minutes, the ribs can be easily inserted with chopsticks. There is almost 1/3 of the soup left in the pot. At this time, use chopsticks to pick out the ginger slices, green onions, and star anise.
- Finally, use high heat to thicken the soup and serve it out. Stir frying is required during this process.
- When served on the plate, the color is bright red, the taste is sweet, the ribs are crispy, and it is great when paired with white rice!
There are techniques for making delicious dishes, and I have tips for each dish. You can search for “recipe website” to directly view my recipes!