Savoury Sauce Aroma Pork Ribs

Method6 steps

1. 1

   Blanch to Remove Odour

   焯水去腥

   Bring a pot of water to a boil, add the pork ribs, ginger slices, and cooking wine (Shaoxing). Once boiling, skim off the white foam with a spoon. Remove the ribs after 2-3 minutes.

   起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅。

   ⏱5 min

   • 💡 Starting with cold water helps draw out more blood.冷水下锅能更好地逼出血水
   • 💡 Skim off all the foam.油沫要撇干净
   
2. 2

   Rinse the Ribs

   清洗排骨

   Rinse the pork ribs under cold water 2-3 times.

   冷水清洗排骨，清洗 2-3 遍。

   ⏱2 min

   • 💡 Wash away any remaining foam on the surface.洗净表面残留的浮沫
   
3. 3

   Caramelise the Sugar

   炒糖色

   Heat a wok over low heat, add cooking oil, then add granulated sugar. Stir gently until the sugar turns yellow.

   小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色。

   ⏱3 min

   • 💡 Use low heat to prevent the sugar from burning and turning bitter.一定要小火，防止糖炒焦变苦
   
4. 4

   Stir-Fry and Add Seasonings

   翻炒上料

   Add the pork ribs and stir-fry for 30 seconds. Then add light soy sauce, oyster sauce, five-spice powder, garlic, and bird's eye chili, and stir-fry for another 30 seconds. Finally, add enough water to cover the ribs.

   倒入排骨翻炒 30 S 后，加入生抽、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨。

   ⏱2 min

   • 💡 Make sure the ribs are evenly coated with the caramelised sugar before adding seasonings.排骨均匀裹上糖色后再加调料
   • 💡 Use hot water to prevent the meat from shrinking.水温建议用热水，肉质不收缩
   
5. 5

   Braise and Colour

   焖煮上色

   Bring to a boil over high heat and cook for 30 minutes. Add dark soy sauce for colour, then cook for another 10 minutes.

   大火煮 30 分钟，加入老抽上色，再煮 10 分钟。

   ⏱40 min

   • 💡 Add the dark soy sauce at the end to avoid the colour becoming too dark.老抽最后放可以避免颜色过黑
   • 💡 Keep an eye on the liquid level to prevent it from boiling dry.注意观察水量防止烧干
   
6. 6

   Plate and Serve

   出锅摆盘

   Remove from the wok and plate.

   起锅摆盘。

   ⏱1 min

   • 💡 You can drizzle the remaining sauce over the ribs to add shine.可以将剩余汤汁淋在排骨上增加亮度