The meaty feeling of the braised pork ribs and the description of the taste of the braised pork

Spread some cornstarch on the cutting board before burning the large chops, and then use the back of a knife to cut some marks on both sides of the large chops, so that the large chops are tender and smooth. The flesh is very good, go try it o( o...

1.Red fluttering, shiny, trembling, eat while hot, the first bite to the skin of the meat, gently cut down with your teeth, the lower layer is fat, absolutely fat but not greasy, and then the next layer is lean meat, melt in the mouth, and then another layer of fat below, followed by another layer of lean meat.

The aroma of braised pork is very strong, there is a smell of sugar, the meat aroma like barbecue, the meat is smooth and tender, and it melts in the mouth, which is really wonderful.

The appearance of the braised pork reflects the characteristics of "thick oil red sauce". It is golden in color, fat but not greasy, slightly sweet in taste, and soft in the mouth.

Fat but not greasy, melts in the mouth, and has an endless aftertaste.

The delicious and tender recipe for braised pork ribs is as follows:Preparation: 3 pork chops, a little green onion, an appropriate amount of cooking oil, 5 slices of ginger, an appropriate amount of salt, 3 star anise, 10ml of rice wine, 15ml of light soy sauce, 5ml of dark soy sauce, appropriate amount of starch, etc.

1. Prepare three pieces of pork chops, it is best to choose to buy one with fatty meat, wash and drain it for later use.

2. Use the back of the knife to loosen the large row of hammers.

3. Put the large row in a bowl, add a small amount of salt to the rice wine, and marinate the green onion and ginger for half an hour.

4. Pat the dry starch on both sides of the row.

5. Put an appropriate amount of oil in the oil pan, heat until it is 8 hot, put down the large chops, fry until both sides are slightly yellow, and remove them.

6. Put the pei bureau oil, leave a small amount of oil in the pot, and add the green onion and ginger that you have just marinated into the steak and stir-fry until fragrant.

7. Add a few star anise, put in a large chop, add light soy sauce and stir well, add an appropriate amount of boiling water, cover and simmer over high heat for 10 minutes.

8. Add sugar to taste, a small amount of dark soy sauce to color, a little, otherwise it will be black.

9. Reduce the juice over high heat.

10. Finished product.

Step 1: Loosen the large chop with the back of a knife. Add 3g of salt, a little pepper powder, 1 egg and mix well, marinate for about half an hour. Step 2Pour the flour into a flat dish so that the large chops can be coated with flour.

Step 3 Heat a pan and add the appropriate amount of oil. Fry the pan with dry flour on both sides and fry on both sides until golden brown. Step 4: When the second side of the pork rib is fried, add the green onion and ginger and fry together.

Then add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 bowl of water, cover and simmer until the sauce is thick (about 10 minutes). In the middle, you can turn the large row over to let both sides absorb the flavor.