#万能美食指南#
Share a braised pork ribs with hawthorn, fresh and sweet meat, satisfying hunger and nutrition, a meat classic that family loves to eat
The joy of cooking is indescribable. Every touch seems to be a dialogue between the mind and the sense of taste. Especially when trying one fascinating traditional dish after another, I always immerse myself in it and enjoy the good taste of that life.
Last weekend, I happened to hear about a long-established restaurant located in the center of the city, "Chuxin Restaurant". It focuses on traditional Hunan cuisine, and has a history of nearly half a century since its opening, and is loved by city residents. Among them, a signature dish is called the hawthorn stewed pork ribs, which is even more mouth-watering.
With great anticipation, I immediately embarked on a food exploration tour. When I first saw Chuxin Restaurant, although the façade of this old restaurant was inconspicuous, there was a long queue at the door. People are laughing and looking forward to entering the world of food. Finally, it was my turn, and in a hurry I entered this old restaurant.
Led by a robed waiter, I entered the banquet hall. The décor here is very simple and elegant, and traditional Hunan dishes are already on the table. Among them, the braised pork ribs with hawthorn are particularly eye-catching, with a bright red color and red like the setting sun. The meat that collapses at the touch of a button, paired with the sweet and sour hawthorn sauce, is simply a delicacy in the world.
After I tasted this delicacy, I didn't hesitate to have an exclusive interview with the chef of traditional Hunan cuisine in the kitchen. The master told me that the key to making braised pork ribs with hawthorn is the combination of meat and seasoning.
Following his instructions, I returned home with an inexplicable sense of nervousness, ready to start making this traditional dish. First of all, I chose a pound of fat and thin pork ribs and blanched them first to remove blood and impurities. Then, I add water to the pot, add the blanched pork ribs, add an appropriate amount of ginger and cooking wine, and simmer over medium-low heat for about 15 minutes until the ribs are cooked through.
During this process, I could feel the flesh gradually becoming soft in the gentle embrace of the water temperature, as if waiting for the key to the next step.
Next, I remove the ribs from the stew, wipe them clean with a paper towel, and lay them on a baking sheet. Next, I mix the sugar and hawthorn sauce together and spread it evenly over the ribs.
Place the smeared ribs in a preheated oven and bake on 200 degrees for 20 minutes until the surface is crispy and golden brown.
During this process, I couldn't help but wonder if I could adjust the simmering time to make the ribs more flavorful. Or marinate the ribs with salt and allspice powder for a while before spreading the sauce to make the taste richer. These thoughts make me look forward to the next attempt.
Finally, when I brought the roasted hawthorn stewed pork ribs to the table and re-felt the sweet and sour taste, I was once again conquered by this traditional dish.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.