Of course. Ribs usually refer to pork ribs, and there are many ways to cook ribs, such as braised ribs, stewed, steamed, etc. Here I will provide a recipe for braised chops, which is a very popular cooking method that makes steaks both tender and delicious.
1. Material preparation:
1.Pork chops: 500 g 2Ginger: A few slices of 3Green onion: 1 stalk 4Cooking wine: 5Light soy sauce (soy sauce): to taste.
6.Dark soy sauce (dark soy sauce): a little 7Sugar: to taste (preferably rock sugar) 8Star anise: 1-2 pcs.
9.Cinnamon bark: 1 small segment 10Bay leaves: 2-3 pieces 11Sichuan pepper: a pinch of 12Salt: 13Water: to taste.
2. Preliminary preparations:
1.Selection: Choose fresh pork chops, preferably with a certain amount of fat, as fat can make the meat more tender during cooking.
2.Handling the chops: Wash the chops and gently tap the chops with the back of a knife to help the meat relax. Then cut the large rib into appropriately sized pieces.
3.Blanching: Put the cut large drain into cold water, add a few slices of ginger and some cooking wine, skim off the foam after boiling over high heat, blanch for about 3-5 minutes, then remove the large drain, rinse with clean water to remove blood and impurities.
3. Cooking process:
1.Stir-fry sugar: Put a small amount of oil in a pan, add an appropriate amount of sugar, and slowly heat over low heat until the sugar melts and begins to turn into a dark brown sugar color.
2.Stir-fry the large pork ribs: Put the blanched large pork ribs into the pan and stir-fry until the surface is slightly charred, so that the large pork chops are evenly coated with sugar.
3.Add seasoning: Add ginger slices, green onions, star anise, cinnamon, bay leaves and Sichuan peppercorns, stir-fry until fragrant.
4.Add water and seasoning: Pour in an appropriate amount of cooking wine, light soy sauce and dark soy sauce, then add enough water (the water should not be overheated) and bring to a boil over high heat.
5.Firing: Turn to low heat and simmer, during which you can add the appropriate amount of salt according to personal taste. Simmer until the meat is soft and the soup is thick.
4. Precautions:
1.Blanching: Blanching is done to remove blood and fishy smell from the large ribs, and also to make the large ribs more tender when simmering.
2.Heat control: The fire should not be too large when frying the sugar, so as not to burn the sugar and become bitter; Keep the heat low when simmering, so that the large chops can fully absorb the flavor of the spices.
3.Cooking time: Adjust the simmering time according to the thickness of the chops and personal preference, generally 1-2 hours, until the meat becomes very tender.
By following the steps and tips above, you can cook a delicious braised pork rib. Remember to taste the flavor during the cooking process and adjust the seasoning at the right time to ensure that the final texture is right for your taste.