Braised ribs

Rib 550g	Tomato Half
Star anise 1	Cinnamon 1 item
Old soy sauce 2 scoops	Light soy sauce 1 scoop
June Fresh Soy Sauce 3 spoons	Ginger 2 blocks
White sugar 2 scoops	Salt Appropriate amount
Dried chili 1

How to cook ribs

Step 1

Cut the ribs into pieces, blanch them in water and wash off any blood foam on the surface.

Step 2

Wipe off the moisture on the surface of the ribs with kitchen paper, add a little oil to the pan, stir-fry the ginger, star anise, cinnamon and dried chili pepper until fragrant, add the ribs and fry until the surface is slightly brown.

Step 3

Add water until the surface of the ribs is covered, add dark soy sauce, light soy sauce, June fresh, white sugar, rice wine, chopped tomatoes, and an appropriate amount of salt to taste. After boiling, turn off the heat, transfer the ribs and soup to a large bowl that can be placed in the oven, cover with tin foil, place in the oven, and bake at 90° for 90 to 120 minutes (the baking time depends on your personal taste, if you like it to be completely crispy) If it’s chewy, bake it for 120 minutes. If you like it a little chewy, bake it for 90 minutes.)

Step 4

Take it out and put it on a plate. Since it is simmered at a low temperature, the soup will become thicker after roasting. I used the remaining soup as a soup base to cook noodles and ate it. The fresh eyebrows fell off~~

Step 5

This was baked for 90 minutes. It was already very fall-off-the-bone, juicy and delicious! Cooking tips for braised ribs

After blanching the TV ribs, they are fried and then stewed. This is mainly to lock in the moisture in the ribs and maintain the shape of the ribs. I changed it to frying in a pan. One is healthier. No waste, good results. Of course, in the end, you can also use the soup to add water and starch to make a gravy, which will be completely restaurant-quality~~ Adding tomatoes uses its acidity to make the meat softer and easier to rot.