Fragrant Pork Ribs (with Fragrant Braising Liquid Seasonings)
Aromatic Pork Ribs (with ingredients and preparation method for the aromatic braising liquid)
Ingredients
old oil
150 g
Group A (spicy chili sauce and fermented black beans, each
10 g
preserved mustard greens and diced green/red peppers, each
15 g
diced scallion, diced ginger, and minced garlic, each)
8 g
Group B (stock
200 g
MSG, chicken powder, and sesame oil, each
5 g
Sichuan pepper oil and white pepper, each
3 g
toasted sesame seeds, crushed peanuts, and crushed cashews, each)
15 g
Fragrant braising liquid
2 kg
salad oil (approximately 50 g consumed)
1500 g
star anise, cinnamon, bay leaves, and licorice, each
8 g
black cardamom, nutmeg, galangal, and lemongrass, each
10 g
dried chilies and Sichuan peppercorns, each
100 g
dried tangerine peel
5 g
angelica root
25 g
fennel seeds
30 g
cloves
15 g
scallions, ginger, and fried garlic cloves, each
200 g
carrots and dried shallots, each
50 g
celery and cilantro (with stems and roots, no leaves), each
100 g
fresh sand ginger
20 g
doubanjiang (spicy fermented bean paste)
600 g
pickled chili paste
500 g
rock sugar
30 g
light soy sauce
750 g
premium fresh soy sauce
400 g
dark soy sauce
50 g
salt
300 g
MSG and chicken essence, each
100 g
Huadiao wine (Shaoxing wine)
250 g
meat flavor enhancer
150 g
old oil
1500 g
red yeast rice water
1 kg
Instructions
1
Step 1
Cut Group A ingredients into large chunks, blanch in boiling water to remove any blood, then place in a stainless-steel container. Add 40 kg of water, bring to a boil over high heat, then reduce to low heat and simmer for 8 hours. Strain the broth.
2
Step 2
Place Group B ingredients in a bowl, soak in clean water for 10 minutes, then remove and wrap in cheesecloth.
3
Step 3
Place the old oil from Group D in a wok. When it reaches 50% hot, add Group C ingredients and stir-fry over low heat for 8 minutes. Remove and wrap in cheesecloth; reserve the oil.
4
Step 4
Place Group B and Group C ingredients in a stainless-steel container, add the strained broth and bring to a boil. Simmer over high heat for 30 minutes, then remove Group B. Reduce to low heat and simmer for 2 hours. Remove Group C, add Group D ingredients (including the old oil), and bring to a boil. Production method:
5
Step 5
Cut pork ribs into large pieces about 18 cm long and 12 cm wide. Soak in clean water to remove blood.
6
Step 6
Bring a pot of water to a boil, add the ribs and blanch over high heat for 5 minutes, then drain.
7
Step 7
Bring the fragrant braising liquid to a boil in a pot, add the ribs and bring back to a boil. Reduce to low heat and cook for 30 minutes, then turn off the heat and let sit covered for 20 minutes. Remove the ribs.
8
Step 8
Heat a wok over a flame with salad oil until 60% hot. Add the braised ribs and gently fry over low heat for 2-3 minutes until golden in color. Remove and plate.
9
Step 9
Heat a wok with old oil until 40% hot. Add Group A ingredients and stir-fry until fragrant, then add Group B ingredients and stir-fry for half a minute. Pour over the plated ribs. Arrange oat noodle rolls around the plate. After eating the ribs, use the oat noodles to dip into the remaining sauce.
Quick service: Prepare the oat noodle rolls and braise the ribs ahead of time. When ordered, steam the ribs for 3 minutes, then finish using the method described in steps 4-5. Serving time should not exceed 7 minutes.
