The steam from the freshly cooked food blurred the image on the camera lens; I love this homely, smoky flavor. This braised pork rib recipe was learned from an elder in my family who worked at a restaurant. I'm not a fan of caramelizing sugar, but the taste is guaranteed to be great. Give it a try!
Materials
Steps for making braised pork ribs
Wash the pork ribs and blanch them in cold water. Meanwhile, prepare the other ingredients (see picture on the next page): slice ginger, rock sugar, and bay leaves.
After the water boils, pour in 1/5 of a bottle cap of cooking wine, skimming off any foam as you blanch the vegetables.
Shengqi
Pour oil into a pan and heat it until it's about 70% hot (the pan is just starting to smoke). Then, turn the heat to low and fry slowly.
Fry each side for 1 minute, then flip. The meat should look like the picture above; you can see some browning. Flip it several times to ensure the browning is even.
Then add dark soy sauce, light soy sauce, ginger slices, bay leaves, and rock sugar, and stir-fry.
Add boiling water to cover the ribs, add salt, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Then reduce the sauce over high heat.
It's done!
