The recipe for Wuxi pork ribs

Health benefits

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Lilac: anti-cancer and anti-cancer

Huangjiu: dispelling blood stasis and reducing swelling

Ingredients

Fat and lean pork ribs 600g

Two scallions

Ginger 20g

One octagonal piece

5 cloves

A small pinch of fennel

A small piece of cinnamon

One teaspoon of dark soy sauce

Two tablespoons of light soy sauce

Huangjiu 50ml

Two tablespoons of rock sugar

One teaspoon of salt

A spoonful of honey

Red yeast rice or red yeast powder 30g

A piece of fragrant leaves

The recipe for Wuxi pork ribs

1.Soak the pork ribs in water and change the water several times. Then pour cold water into the pot, boil and skim off any blood foam.

2. Remove the pork ribs and dry them. Add oil to the pot, heat to 60% heat, then quickly add pork ribs over medium to low heat and fry until the edges are slightly charred. Remove and control the oil.

3. Put all the spices into a gauze and tie it tightly. Red yeast rice or red yeast powder can also be packed in a gauze bag.

4. Leave the base oil in the pot and add it over medium heat until 50% hot. Add scallions and ginger and stir fry until fragrant.

5. Put in the fried pork ribs, cook in yellow wine, dark soy sauce, and light soy sauce, and stir well.

6. Pour hot water into the pot to cover the pork ribs.

7. Add rock sugar.

8. Add spice buns and red yeast rice buns, bring to a boil over high heat, then simmer on low heat for one hour. During this period, flip the pork ribs and pay attention to the degree of thickening of the soup.

9. Take out the spice bag and red koji bag, pick out the onion and ginger, add salt and a little honey, turn up the heat, and concentrate the soup.

10. Garnish a bowl with scallions. Let's go!

Tips

1. I don't have red yeast rice on hand, I used red yeast powder instead.

2. Boil the pork ribs in cold water to remove any blood foam.

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