Roasted Pork Ribs in Tomato Sauce
"Braising in soy sauce" is one of the cooking methods of Chinese cooking. It is suitable for home cooking and banquet dishes, depending on how the chef presents it. Braised dishes are suitable for both meat and vegetables, or a mix of meat and vegetables is also possible. This method refers to frying, frying, or blanching the ingredients before frying, then adding water, dark soy sauce, cooking wine, seasonings, and spices, and simmering until the ingredients are fragrant, soft, and reddish-brown. Finally, turn to high heat to thicken the soup, and the finished product is quite tasty for rice. Here are two simple but unique braised pork ribs, which are rich in flavor and lingering in flavor, you will know after trying them.
Roasted Pork Ribs in Tomato Sauce
Tomato sauce is almost one of the standing sauces in every household, and it is also very competitive when used in a braised sauce.
Material:
1.7 pounds of pork ribs, 1 green onion, 4 slices of ginger, 1/2 cup of water, 3 tbsp of tomato sauce, 2 tbsp of rice wine, 1 tbsp of dark soy sauce, 1 tbsp of oyster sauce, 1 tbsp of brown sugar.
practice:
Prepare a pot of water to boil, put in pork ribs, and blanch over medium heat to remove blood residue, remove, rinse, drain, and cut into pieces; cut green onions into sections.
Pour a small amount of oil into the frying pan, add the pork ribs when it is warm, and stir-fry over medium-high heat until slightly yellow.
Add scallions and ginger slices and sauté until fragrant.
Then add water, tomato sauce, rice wine, dark soy sauce, oyster sauce, and brown sugar, stir fry evenly, when it boils, turn to low heat and cover the pot to simmer until the pork ribs are soft and rotten.
Open the lid of the pot, turn to medium and high heat to stir, collect the juice, turn off the heat, and put it on a plate.
Small exhortation:
It will be easier to cut the ribs after boiling them, and it will be easier to retain the gravy.
Add the ribs when the water is boiling, which helps to lock in the freshness and sweetness of the meat.
When changing to low heat and simmering, it is necessary to stir from time to time. In addition to ensuring uniform coloring, it can also avoid burning the bottom of the pot.
White rock sugar can be used instead of yellow rock sugar, but yellow rock sugar is less processed and retains more sucrose aroma.
Sweet and sour pork ribs
Sweet and sour pork ribs
This sweet and sour pork ribs breaks away from the traditional method in which the ribs need to be first coated with flour and deep-fried, but still expresses the characteristics of the taste, eating a pure and direct contrast between sweet and sour, but without losing coordination and balance, and it is refreshing and delicious. There is no heavy greasy feeling, and it is a good taste that you will never forget once you eat it.
Material:
Ribs 1.83 pounds, 1/3 cup water, 3 tbsp rice wine, 1 1/2 tbsp dark soy sauce, 4 tbsp brown sugar, 4 tbsp black vinegar, 1/2 tbsp gorgon powder, 2 tbsp water.
practice:
Put the pork ribs in boiling water over medium heat to remove blood residue, remove, rinse, and cut into pieces; mix 2 tablespoons of gorgon powder and water to make gorgon water.
Pour a small amount of oil into the frying pan, add the pork ribs when it is warm, and stir-fry over medium-high heat until slightly yellow.
Add water, rice wine, dark soy sauce, and yellow rock sugar, mix well, turn to low heat when it boils, cover the pot, and simmer until the pork ribs are soft and rotten.
Open the lid, pour in black vinegar, and mix well.
Pour in the gorgon water, stir again evenly, turn to medium-high heat, and continue to stir to collect the juice, turn off the heat and put it on a plate.