Ingredients

Pork ribs with pork

2X600g
Cheongyang red pepper

1ea
chili

1ea
Water

9cup
bay leaf

5piece
Garlic

5piece
Cheongju

1/2cup
Whole pepper

1TS
Soy sauce

18TS
crushed garlic

2TS
onion

1/2ea
Kiwi

1TS
ship

1/2ea
Sugar

2TS
Starch syrup

4TS
cooking wine

2TS
Oyster sauce

2TS
Sesame oil

1TS
ground pepper

little

Cooking Steps

STEP 1/10

First, remove the oil on the pork ribs with a knife.

STEP 2/10

After removing the oil, soak the pork ribs in water for half a day to drain the blood.

STEP 3/10

And prepare bay leaves, sliced garlic, and pepper.I'll use it to cook meat. It's to remove the smell of pork.

STEP 4/10

Pour boiling water (9 cups) and rice wine (1/2 cups) into a large pot, add bay leaves, sliced garlic, and whole pepper, boil the water, and after 2 minutes, boil the bloodless pork ribs for about 5 minutes. If you boil it like this, it can also help with the smell of the meat and prevent the juice from escaping. Also, when cooking with sauce, it cooks quickly without boiling for a long time.

STEP 5/10

Once boiled, place the pork ribs on a sieve and drain.

STEP 6/10

Make a sauce by mixing soy sauce (18)+ minced garlic (2)+ ground onion (1/2 pcs)+ ground pear (1/2)+ sugar (2)+ starch syrup (4)+ cooking wine (2)+ oyster sauce (2)+ sesame oil (1)+ pepper powder (a little) above. Onions and kiwis.. You just have to grind the pear finely. I hand-pulled it to a grater.. If you want to grind it more finely.. Put it all in the blender.. It's comfortable if you turn it around. If you add kiwi, the meat becomes softer. But be careful because too much kiwi can melt the meat. If you put in pear, it has a sweet and cool taste.

STEP 7/10

Pour the sauce into the pork ribs and mix them evenly.

STEP 8/10

Then, put it in a container and let it ripen for half a day in the refrigerator. I left it for about a day. I think a day would be perfect. I'm hungry for my liver.. The meat gets softer, too.

STEP 9/10

Now, pour all the pork ribs and sauce into the pot, cover it, boil it over high heat, reduce it to medium heat, and boil it down for about 30 minutes. The meat is so soft that if you boil it for a long time, you lose all the weight and you don't want to eat it. I didn't boil it for that long and I boiled it for about 20 minutes and it was all cooked. So I opened the lid and just removed the moisture over high heat. But there needs to be some water.. Don't boil it for too long.. Turn off the heat when there is a little water left. The water is too dry.. Then add 1/2 cup water and boil it a little more.

STEP 10/10

Lastly, when there is a little water, add the sliced Cheongyang red pepper and red pepper, cover it with a lid, boil it a little more, and finish it.

If you don't have a ship, an apple is fine.^^ It takes a day of ripening to make the liver hungry and the meat softer. Do not boil for too long, turn off the heat when there is just a little water left. If the water is too dry, add 1/2 cup of water and simmer a little more.

Cooking review

5.00

score

nsw****

score

They want us to tell them that it's so good.

2017-06-08 11:12
lmk****

score

I've been praised several times~~

2017-06-04 16:47

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