This tastes exactly like authentic Harbin-style braised pork ribs from Northeast China. Most importantly, it's the taste of mom's cooking—absolutely delicious! A must-have dish for every child's home-cooked meal.
Materials
Steps for making braised pork ribs
It smells amazing!!! A savory and delicious treat that will leave you mesmerized.
It's incredibly delicious and goes perfectly with rice; one bite and you'll be completely mesmerized.
Prepare all the ingredients. The free-range pork from the morning market is excellent; it's so juicy! The quality of the ingredients is crucial. Ribs that are too lean or too small won't taste good.
Put the pork ribs in a pot of cold water with scallions, ginger, star anise, and white wine. Once the water boils, remove the ribs and rinse them with hot water.
Then pat dry with kitchen paper to remove excess water.
Add a little oil and yellow rock sugar to the pan over low heat.
Stir constantly and cook until large bubbles form.
Add the ribs immediately when the bubbles start to form (otherwise they will burn and taste bitter).
Immediately add the ribs and stir-fry for 15 seconds.
Turn the heat to medium-high and stir-fry to remove excess moisture for about 1 minute, then color the ribs.
Pour a capful of white wine along the edge of the pot.
Add 1.5L of boiling water! It must be boiling water, otherwise it will be too greasy.
Add scallions, ginger, star anise, and small red chilies (optional).
3/4 tablespoon of soy sauce
A touch of dark soy sauce for color
Thirteen Spices, a pinch
medium to high heat for 5 minutes
Turn the heat to low, cover, and simmer for about 30-40 minutes, depending on the size of the pig you bought. The larger the pig, the longer it needs to simmer. I like it very tender and soft, so I simmered it for an extra 35 minutes. After that, you need to turn the heat up to reduce the sauce.
It's ready when a chopstick can easily pierce through it. Add the carrot (I love it, you can omit it if you don't).
I tasted the soup and it felt a bit bland, so I added matsutake mushroom strips and about 1 gram of salt, then turned up the heat to reduce the sauce.
When the sauce has almost reduced, pour a little balsamic vinegar along the edge of the pan over high heat.
Received this kind of scallion
Sprinkle with chopped green onions
Stir-fry briefly and then turn off the heat.
It's so delicious!
