Mì Sườn Kho Tàu Xì - Món Ăn Truyền Thống Của Người Hoa - 豆豉排骨麵。

Hello everyone! Today, I'm going to share with you how to make braised pork ribs I remember there were a lot of places selling braised pork ribs But now, it is very difficult to find a place to sell it The recipe is very simple and easy You can use it for breakfast or for a main meal Here are 2 kg of pork ribs I choose pork ribs to make this dish Because pork ribs are very tasty And it has a lot of lean meat It's up to you If you like pork ribs, you can buy the pork ribs that you cook If you want to marinate the pork ribs, you have to tear off the membrane When you tear it off, it will be more delicious This membrane is very tough So you have to tear off all the ribs If the ribs are original, it will be easier to tear Now I'm going to cut the ribs If the ribs are too long, you can cut them in half But the membrane is just right If you see fat, you can cut off the fat Then put it in the pot to marinate the ribs After putting the ribs in the pot, add water The amount of water must be enough to cover the ribs Then add 1 tablespoon of salt Stir until the salt dissolves If you like the ribs to be soft, you can add baking soda Today I don't use baking soda, I use tapioca flour Here is 1 tablespoon Stir until the tapioca flour dissolves in the water If you think it's too little, you can add 1 more tablespoon So in total, I put in 2 tablespoons of tapioca flour When you marinate the ribs, the ribs will be soft and not dry After stirring well, I will leave it for 1 hour After 1 hour, I will wash the ribs If you use baking soda, add 2 tablespoons of coffee Then I have to dilute the water, but it takes a lot of time I don't use tapioca flour After washing, I put it in the pot to dilute the water I marinate the ribs to absorb the water Now I'm going to prepare the ingredients to marinate the ribs You prepare 20 grams of star anise If you don't have star anise, you can use star anise paste But if you buy this kind of star anise, it will be more fragrant This star anise is commonly sold in Saigon It is sold in the markets of Sa Tay, Thu Do, Thiet, and Hoa Binh I only use garlic, no shallots Here are 2 cloves of garlic, the weight is about 20 grams Garlic and star anise must be softened Marinated in the ribs, it will be more fragrant I put the garlic and star anise in a bag Then I use a grater to crush the garlic and star anise This part is only used to marinate the ribs The part to stir-fry, I will prepare it later I crush it until it looks like this Now I'm going to put the ribs in a large bowl Then I put the star anise and garlic in here The ingredients are 2 tablespoons of salt And 1 tablespoon of sugar 1 tablespoon of soy sauce I put soy sauce to make the ribs more beautiful Then I use chopsticks to mix well It is best to marinate for more than 4 hours Now I will wrap it in cling film and put it in the fridge until the next day I will take it out and stir-fry it, then I will cook it So the ribs will be very tasty I marinated the ribs overnight Now I take the temperature of the peanuts, then I take out the food wrap Star anise and garlic are used to stir-fry young ribs Here is 30g This time I didn't crush it, I put the whole seed I stir-fry it, it still smells good, but when I eat it, I eat it with the star anise, it will be very delicious And here is about 10g of minced garlic Prepare a pan Then I preheat the pan first And put about 2 tablespoons of cooking oil in here I cook the oil first, then I put the minced garlic in and stir-fry it first When I put the garlic in, I stir-fry it right away to make it fragrant Then I put the star anise seeds in and stir-fry I didn't crush this star anise, but when I stir-fried it, it was still very fragrant Every time I stir-fry something that has star anise, the whole house smells good After I stir-fried it, I put the young ribs in After I put the ribs in, I stir-fry it until it smells like star anise Actually, this dish is very fast and simple I just need to marinate the ribs, then I stir-fry it, then I cook it until the ribs are soft And take that broth, I make a sauce and I add spices like that, then I'm done with the braised ribs Stir-fry it, then I turn off the heat After I stir-fry the ribs, I prepare a large pot Then put 6 liters of water in the pot When the water is boiling, I put the ribs that I just stir-fried in When I cut the ribs, I counted 46 pieces So for each bowl, I put 3 pieces, so I have to cook 15 bowls of broth After putting the ribs in, I make a mark Because I will add the amount of water as the initial level When the water is boiling, I remove the foam After I remove the foam, I cook it on low heat until the ribs are soft After cooking the ribs for 1.5 hours, I will check if the ribs are soft enough I don't need to cook it too soft Now I take a little bit of ribs, then I use a knife to cut it If it's soft like that, it's good The water has been cutting down a lot, so I will add more water I don't need to add more water than the initial level Because I will make the broth later After making the broth, if there is not enough water, I will add more Now I see a lot of fat, so I will remove it Because if I make the broth later, the fat will be very difficult to remove After I remove the fat, I cook the broth until it boils Now I prepare the tapioca flour I add the tapioca flour slowly, here is 120g Then I add a little water, then I use a spatula or a spoon to stir well If I add too much tapioca flour, I will add more Because if I add too much tapioca flour, it will be too thick, I will add more water It will make the broth too thick After the broth is boiling, it also has a lot of foam and fat, so I will continue to remove it Let the broth boil, then I add the tapioca flour Before adding the tapioca flour, I should stir well After adding the tapioca flour, I stir immediately Stir like this, it will not be thick After adding 120g of tapioca flour, I see that the broth is still very loose Now I will add a little more tapioca flour If you like to eat loose, you don't need to add tapioca flour This is 80g, so the total amount of tapioca flour I add is 200g After adding 200g of tapioca flour, it is also slightly loose So I think it's just right After adding the tapioca flour, the amount of water is the same as at the beginning Now I will add 42g of salt 72g of brown sugar 20g of chicken seasoning powder And 1.5 tablespoons of MSG If you don't like to eat sweet, you don't need to add MSG Then I stir until the sugar dissolves After the sugar dissolves, you can season according to your taste After the broth is cooked, I will boil the noodles Let the water boil, then I will add the noodles I have to boil the noodles twice The first time I boiled it for about 40 seconds The water must be boiling to boil the noodles After 40 seconds, I take it out and soak it in cold water I do this to make the noodles more elastic and crunchy After soaking in cold water, I take it out Next, I put it in this pot of hot water I continue to boil for another 20 seconds So the total time I boil the noodles is about 1 minute I eat beef, I eat beef, I eat beef If you eat beef stew or noodles with green beans, the noodles will be less elastic The broth will make the noodles more elastic Then I put the noodles in a bowl and pour the broth If you like the color of the broth, you can add a little bit of color oil But I love to eat this way Then I put the ribs in Then add the noodles I think this dish is faster and more simple than the braised pork ribs Finally, I add some scallions and basil Thank you for watching! See you in the next video! Good bye and see you soon!