Braised Abalone With Pork Ribs Soup Recipe
To enhance abalone favor, we adopt pork ribs soup instead of chicken soup. Strong aromatic pork ribs soup cover and improves the seafood taste. Instead of boiling, we use a pressure cooker to speed up the taste diffusion before overcooking the abalones. This recipe softens abalones meat with no fishy taste and losing seafood flavor. It makes abalone juicy and appetizing.
500g pork ribs
3 garlic clove
dark soy sauce
- Scallions can effectively remove fishy taste and add fragrance.
- Do not add too much hot water. It is enough when the water can cover the pork ribs because we will cook until water is noticeably reduced and thickened. Discard some water after pressure cook if you think it is too much.
- In the last step, add seasoning if you desire, such as chicken powder or white pepper. The key is to achieve thicken and rich taste.
- Drizzle sesame oil can bring the dish to the next level. Try it and you will know why.
Wash and rinse pork ribs.
Remove the shell of abalones. Use a toothbrush or pan brush to remove the mud and dust.
Cut several strips horizontally and vertically on the abalone. Do not cut off the abalones.
Add cold water to a skillet. Add pork ribs. Bring to a boil and remove the floating foam.
Cut ginger and scallions into large pieces.
Add oil to the pot and fry scallions, ginger, and garlic clove. Add the pork ribs and continue to stir-fry until lightly burnt.
Add abalone. Pour into cooking wine. Add soy sauce and sugar and sugar to stir-fry for a while.
Pour in boiling water until the water covers pork ribs. Add 1 star anise and a little cinnamon.
Transfer to a pressure cooker, use high heat to bring to a boil. Then, turn to small heat and simmer for 20 minutes.
Transfer back to a pot. Boil over high heat until soup reduced and thickened.
Season with salt, sugar and add dark soy sauce for coloring. Drizzle sesame oil before serving.