The new cooking method of pork ribs, as long as you add it, sugar, water, and spices are not used at all, which is better than sweet and sour short ribs

 

 

Not a drop of water or wine was used in the whole process, orange juice was used instead 

The biggest feature of "Orange Pork Ribs" is the use of an orange, which perfectly combines the fragrance of oranges, the sweetness of oranges, the acidity of oranges and the freshness of pork ribs, which dissolves the greasy nature of pork ribs, and the fragrance is more fresh.

【Orange pork ribs】

Ingredients: 750 grams of pork ribs, 1 orange, 5 red dates, 10 grams of ginger, salt, dark soy sauce, light soy sauce

Make:

1. The most unique thing about this dish is its seasoning, which is the ingredients you see in the picture below: an orange, five red dates, and a few slices of ginger.

There is no need for peppercorns, etc., nor for frying sugar, so there is no need for sugar at all. It's still slightly sweet, and there's a hint of casual sourness. It has the feel of sweet and sour pork ribs, but it is not so greasy. Because we don't use a lot of oil to fry them, just use a little oil to fry the ribs until browned.

2. The purchased pork ribs are first cleaned, then soaked in water for about half an hour, soaked in bloody water. Then put it in a pot of cold water, boil for 1-2 minutes, boil the blood, pour out the dirty water, clean the ribs, and put them in a funnel to control drying.

3. Now we file off the thin layer of skin on the outside of the orange with a file, and that's all it takes, it is a magic weapon to remove the fishy smell. Then the oranges are halved and the juice is squeezed out in a manual juicer, and together with the pulp, poured into a small bowl for later use.

4. When the pot is hot, pour a little oil and moisten the pan. Pour in the pork ribs with controlled clean water, stir-fry a few times until the surface is slightly colored, put ginger slices, and continue to fry.

5. Now the surface has been fried in a large area of brown, do not fry too burnt, it will not move, now add 1 spoon of dark soy sauce, stir-fry evenly.

6. Then transfer to the pressure cooker to simmer, remove the core of the red dates, put them in, and pour the orange peel, orange juice and orange flesh into the pot.

Note: I use a pressure cooker, the pressure cooker does not consume water, if the amount of water in a regular pot needs to overflow the ingredients, it is estimated that the orange juice of 3-4 oranges will be used.

6. Select the ribs button, wait until it is completely decompressed, open the lid and take a look, the ribs are completely soft, and the crispy bones can be bitten.

7. Turn back to the wok to collect the juice, the pressure cooker does not consume water, so be sure to transfer it to a regular pot.

Add a little salt to taste, no matter what kind of meat is stewed, the salt must not be put too early, it will make the meat tight and not easy to cook. Add some shredded green and red peppers so that the color looks better.

You can use a spoonful of light soy sauce to extract fresh before cooking.

Highlights:

1. If the pork ribs want to have no peculiar smell, soak them for half an hour before blanching.

2. This pork rib does not use large ingredients, relying on orange peel and ginger to remove the fishy smell and enhance the flavor.

3. Don't fry the sugar, use a few dates and dark soy sauce to color.

4. The rest is explained in detail in the process, and the key to this pork rib is the use of oranges.