This is a perfect braised pork ribs that can be made with very little soy sauce!
After the quail egg is cooked, immerse it in cold water to cool it, then peel it
The ribs are mixed with the right amount of raw powder and salt, marinated for 4 hours, then washed with water, cold water is placed in the pot, and the water is reserved.
Pour a little oil in the pot, add 70% hot, pour 5 tablespoons of tomato sauce, and 3 tablespoons of sugar, stir fry until the syrup bubbling, turn orange
Put in the ribs and continue to stir fry until the sugar is evenly wrapped on the ribs
Continue to add 2 tablespoons of oyster sauce, 1 scoop of soy sauce, 1 scoop of soy sauce, 1 scoop of seafood sauce, 2 tablespoons of sugar, stir fry the ribs to a deeper color.
Put the quail eggs into the pot, add 1⁄2 tablespoons of allspice, a small bowl of red wine, add water to the position where the ribs are not over, cover the lid and boil for 15 minutes, continue to cook for 30 minutes, then open the lid and ignite the fire. juice
Before the pan, simmer half a spoonful of balsamic vinegar, slowly pour along the side of the pan, then sprinkle with a freshly ground pepper powder, stir fry evenly
1. The ribs must be marinated in raw powder in advance, so that the meat can be tender and not easy to be burnt; 2. After the quail eggs are cooked, they must be immediately put into cold water or ice water to facilitate shelling; 3. Oil Stir-fried ketchup and sugar are used to replace the soy sauce to color the ribs, and the color after the juice will be more red; 4. Red wine must be dry red, not white wine, will be sour; 5. Finally, the balsamic vinegar must be stuck to the pot While dripping, use the heat of the pot to leave the acidity on the outside and blend the aroma into the ribs.