The sauce ribs are red in color, the meat is crispy, the bone is fragrant, the juice is thick and fresh, and the salt is sweet. Put the raw pork ribs in a pot and boil, skimming off the blood foam, oil slick and crumbs in the broth. After cooking, remove it, wash it with water and put it in the "pot pad" (a bamboo basket specially made for cooked meat products). And put the spices such as large ingredients and cinnamon into a cloth and place them at the bottom of the pot. Add water and old soup, the amount of soup is flush with the ribs in the pot, and add soy sauce, cooking wine and salt in order. Cover the pot and cook on low heat for about 1.5 hours, then simmer for 10 to 20 minutes, and when the soup becomes thicker, it will be annealed and spread out on a large plate, and placed in a ventilated place to cool.
<h1 class="pgc-h-arrow-right" data-track="11" > dish features</h1>
The meat is crispy, the bone is rich, the juice is rich and fresh, and the salt is sweet. The taste is sweet, if you don't like the dish is too sweet, then the rock sugar can be directly juiced without adding.
<h1 class="pgc-h-arrow-right" data-track="14" > raw materials</h1>
Ingredients: 500g of ribs, a piece of brown sugar, an octagon, a grass fruit, a piece of tangerine peel, a piece of cinnamon and fragrant leaves
Seasonings and ingredients: green onion, ginger, salt, soy sauce, monosodium glutamate, dried chili, cooking wine, sweet noodles
<h1 class="pgc-h-arrow-right" data-track="34" > classic practice</h1>
1. Wash the ribs, a small bowl of sweet noodle sauce, and various ingredients are ready
2. Pour in an appropriate amount of cooking oil, after heating, throw in the sliced ginger and dried chili peppers
3. Sauté over low heat to create the aroma
4. Then pour the ribs in
5. Turn the heat to high and stir-fry the ribs until the meat begins to turn white
6. Cook cooking wine
7. Put all the ingredients in it
8. Add a spoonful of salt
9. Pour in an appropriate amount of dark soy sauce and color
10. Stir-fry well
11. Pour boiling water
12. The amount of water is subject to the ability to cover the ribs
13. Wash the dried mushroom shreds from the root sediment, soak in advance for 10-20 minutes, and pour into the ribs
14. Heat on high, bring to a boil, turn to medium-low heat, cover the pot and simmer for 20 minutes
15. Put the sweet noodle sauce in
16. Continue to reduce the heat, cover and simmer for more than 10 minutes until the soup is reduced. You can also open the lid and cook for a few more minutes, drain the broth and let the ribs go soft. (My family likes to leave some soup bibimbap to eat, and also likes the ribs to eat more chewy, so I deliberately left some gravy)
17. Add a little MSG, stir-fry well, and you can get out of the pot
<h1 class="pgc-h-arrow-right" data-track="6" > product features</h1>
The taste is mellow, the bone is crisp and the meat is rotten, the oil is not greasy, the sweetness and saltiness are moderate, and the taste is delicious.
<h1 class="pgc-h-arrow-right" data-track="8" > nutritional value</h1>
Bone broth made from pork bones has many health benefits. Its protein content is higher than that of milk powder, of which iron, sodium, etc. are much higher than fresh meat, and the content of calcium is far beyond the comparison of other foods. Drinking more bone broth can slow down aging. Because people with age, the bone marrow to make red blood cells and white blood cells function will decline, if you can continue to ingest the bone marrow contained in the mucus gluten from the diet, the bone marrow production of blood cells function can be strengthened, so as to achieve the purpose of slowing down aging. Therefore, the elderly often consume bone broth, which can not only effectively curb bone marrow aging, but also prevent osteoporosis.
<h1 class="pgc-h-arrow-right" data-track="9" > suitable for people</h1>
It is suitable for those with insufficient qi and blood, yin deficiency and poor absorption; those with damp and hot sputum stagnation should be taken with caution; obese and high blood lipids should not eat more.