 |
Ingredient:
- 500 grams of baby back ribs
- 3-4 slices of ginger (to remove fishy smell and enhance flavor)
- 2 green onions (to increase aroma)
- 3-4 cloves garlic (to enhance flavor)
- 2 star anise (adds unique aroma)
- 1 small piece of cinnamon (to increase the richness)
- 2 tablespoons soy sauce (for color and flavor)
- 1 tablespoon dark soy sauce (for color)
- Cooking wine 2 tablespoons (to remove fishy smell and enhance flavor)
- Rock sugar (to color and increase shine)
- Salt (for final seasoning).
Step 1: Prepare ribs
Rinse the ribs thoroughly with clean water to remove blood and impurities on the surface. This step is very important, helping to effectively remove the fishy smell.
Add enough water to the pot, add a few slices of ginger and a little cooking wine, add the ribs, after the water boils, skim off the foam and leave for a few minutes. Blanching helps remove excess oil and fishy smell, ensuring the final product has a better taste.
After blanching the ribs, remove them, rinse with cold water, drain and set aside.
Step 2: Color and season
Add a sufficient amount of rock sugar to a clean pot and cook over medium-low heat. The sugar will gradually melt and turn amber. Control the temperature so that the sugar does not burn and cause a bitter taste (this process requires patience and concentration).
When you see the sugar turn a beautiful amber color, quickly add the blanched ribs and stir-fry quickly so that each piece of ribs is evenly coated with sugar, adding color and aroma.
Add light soy sauce, dark soy sauce and cooking wine to the stir-fried ribs, continue to stir-fry until the ribs are evenly seasoned. Next, add chopped ginger, green onions, garlic, star anise and cinnamon, stir-fry until fragrant.
Step 3: Braise the ribs
After stir-frying, add enough water to cover the ribs and bring to a boil over high heat. Wait for the water to boil, then reduce the heat to low and simmer, keeping the water at a simmer. Simmer for about 40-60 minutes. This process is key to making the braised ribs flavorful and the meat more tender.
When the dish is almost done, add an appropriate amount of salt and adjust the saltiness to your personal taste, simmer for another 10 minutes to let the salt soak into the meat.
Turn the heat up high and cook until the sauce thickens. This step can coat the surface of the ribs with a rich sauce, making the color more attractive.
After the meat juice has soaked in, turn off the stove, put the braised ribs on a plate, sprinkle chopped green onions on top for decoration, and you have a delicious braised ribs dish!
Notes when making Chinese style braised ribs:
- Choose ribs: Choose ribs with less fat, the meat will be softer and tastier.
- Clean thoroughly: Blanching is necessary to remove the fishy smell. You can add a little cooking wine and a few slices of ginger.
- Coloring: When caramelizing sugar, you should stir-fry over low heat. Temperature control is key.
- Cooking time: Cooking time can be adjusted according to personal taste. If you like the dish to be very soft, you can extend the cooking time.
- Sauce: Always stir constantly when making the sauce to avoid sticking to the pan.
Chinese style braised ribs go well with hot rice.
According to giadinh.suckhoedoisong.vn
Source: https://baokhanhhoa.vn/doi-song/am-thuc/202507/suon-kho-30c76f6/
Comment (0)