Shahe Pork Ribs

Shahe Pork Ribs

　　 Shahe Pork Ribs

　　 Shahe Pork Ribs are an indispensable dish at banquets in Shahe, prepared using various cooking methods such as braising in soy sauce, stewing, steaming, deep-frying, and simmering in sauce. They have a rich, savory flavor and a lingering aftertaste.

　　 Method

　　 1. Cut the scallions into sections; slice the ginger; chop the pork ribs into 4 cm pieces, wash and drain them, then mix with a little soy sauce and starch. Heat oil in a pan and deep-fry until golden brown, then remove.

　　 2. Place the pork ribs in a pot, add water (enough to cover the ribs), soy sauce, cooking wine, salt, star anise, scallion sections, and ginger slices. Adjust the seasoning to taste. Bring to a boil over high heat, then simmer over low heat until the meat is tender and falls off the bone.

　　 Key points for preparation: After coating the ribs with starch, fry them in hot oil over high heat. Fry in batches, lowering them carefully into the oil to ensure even cooking. If the oil is not hot enough or the heat is too low, the ribs won’t fry properly—the starch may fall off, the dish may become messy, and the presentation will suffer.

　　 Features: Savory and salty in flavor, the ribs are tender and fall-apart, with a golden-red color.