Hello everyone, I'm a Hakka! Today I would like to share with you a common home-cooked dish in the Hakka area of Guangdong, Guangzhou, and Guangzhou-braised pork ribs. This dish is delicious and fragrant, and it is not difficult to make it, so let's take a look!
First of all, you need to prepare the materials:500g pork ribs, 3 slices of ginger, 3 cloves of garlic, 2 green onions, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking oil.
1.Handling ribs:Wash the ribs and cut them into even pieces. This step is crucial, as small pieces of pork ribs are easier to absorb the flavor and more convenient to eat.
2.Blanching:Put the pork ribs in a pot, add cold water, add ginger slices and cooking wine, and bring to a boil over high heat. After boiling the blood foam, use a spoon to skim off the foam, then remove the ribs, rinse them with hot water, drain and set aside.
3.Stir-fried sugar:Pour an appropriate amount of cooking oil into the pan, add sugar, and stir-fry slowly over medium-low heat. When the sugar melts and turns caramel and bubbles begin to bubble, quickly pour in the ribs and stir-fry evenly so that the ribs are evenly coated with sugar.
4.Seasoning:Add light soy sauce and dark soy sauce and continue to stir-fry to color the ribs. Then add an appropriate amount of water, cover the ribs, add the garlic and green onions, bring to a boil over high heat, turn to low heat and simmer for about 30 minutes.
5.Juice receiving:When the ribs are soft, turn on high heat to reduce the juice. At this time, you should keep stir-frying to avoid sticking the pan. When the soup becomes thick, add an appropriate amount of salt and chicken essence to taste, stir-fry evenly, and then remove from the pan.
1.Cut into small pieces:Cutting into small pieces makes the ribs easier to cook and better absorbs the flavor of the seasoning.
2.Blanching:Blanching can remove blood and impurities from the ribs, making the ribs cleaner and more fishy.
3.Stir-fried sugar:Sautéed sugar can make the ribs look more red and attractive, while also adding a unique caramel flavor.
4.Seasoning:The combination of light soy sauce and dark soy sauce can make the pork ribs more flavorful, while the right amount of salt and chicken essence can be adjusted according to personal taste.
5.Juice receiving:Reducing the juice can make the soup thicker and hang on the ribs to make the flavor more intense.
1.Pay attention to the heat when frying the sugar, don't overdo it, otherwise the sugar will be bitter.
2.When adding water, you should add enough water at one time, and try not to add water halfway, which will affect the taste.
3.In the process of collecting the juice, you can control the consistency of the soup according to your favorite taste, and if you like the soup with more juice, you can turn off the heat early.
4.If you like spicy food, you can also add some chili peppers or chili sauce during the cooking process to increase the flavor.
This home-style braised pork ribs is simple to make, but the taste is not simple. Give it a try, I'm sure you'll love it! If you like my sharing, remember to follow me, I will bring you more delicious home cooking!
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