Don't braise the pork ribs with sugar anymore, "stew first and then fry" in reverse, crispy on the outside and tender on the inside, too fragrant

【Ingredients Required】

Pork ribs, dark soy sauce, 15 Sichuan peppercorns, 1 small piece of cinnamon, 1 bay leaf, 1 star anise, 3 slices of ginger, salt, water, oil, garlic, lettuce leaves.

【How to do it】

1. Wash the ribs first, put them in a saucepan, add enough water and start simmering.

At the same time, add the above-mentioned spices, including peppercorns, star anise, cinnamon, bay leaves, ginger, and continue to simmer for half an hour.

After half an hour, add salt and simmer until the meat is soft.

Once it has simmered, remove the meat and drain it. At this time, the ribs are actually ready to eat.

However, the color of the ribs at this time is not satisfactory, so let's take it a step further and simply "beautify" it.

2. Heat oil in a pot, add a few garlic and stir-fry until fragrant.

The pork ribs that come out of this way can be regarded as garlic pork ribs.

Of course, there is no garlic taste, only the aroma.

3. Put the ribs in and fry for a few minutes.

When you first put it in, don't rush to flip it.

Let the bottom of it be golden brown and then turn it over.

4. After both sides are golden brown, add a small spoonful of dark soy sauce to color the meat.

Next, add an appropriate amount of the original broth from the stewed pork ribs.

After that, stir so that the ribs begin to absorb the rich red broth.

5. After the ribs are lustful, add an appropriate amount of starch water to thicken. In this way, the pork ribs will not only not dry out of the pan, but will also look bright and shiny, which is very tempting.

6. Let's get out of the pot and eat!

Picking up a piece of pork ribs, bright red and bright, wrapped in a rich soup, it is really tempting to eat.

When serving, put a piece of lettuce at the bottom of the plate, and sprinkle a few cooked pea grains, which will make the dish more vibrant and not monotonous, and the appearance instantly adds points!

The color is beautiful, the meat is crispy on the outside and tender on the inside, and it is so delicious to bite into!

[Summary of taste].

The practice of this pork rib is actually equivalent to stewing the pork ribs with seasoning and then adding some color through a simple stir-fry method, so that the pork ribs after the pot are not only very tempting, but also very delicious, crispy on the outside and tender on the inside.