How can I stew pork ribs so badly?

Simmer in a saucepan for an additional two hours with a drop of vinegar.

Simmering for a long time is fine.

Ingredients: 400 grams of lotus root, 250 grams of pork ribs.

Excipients: appropriate amount of ginger, appropriate amount of green onion, 30 grams of braised soy sauce, 20 grams of light soy sauce, appropriate amount of rock sugar, appropriate amount of rice wine, appropriate amount of edible oil, appropriate amount of refined salt.

Steps: 1. Prepare the ingredients.

2. Wash the ribs with water two or three times, add an appropriate amount of rice wine, mix well and marinate for 15 minutes.

3. Cut the lotus root into cubes, cut the onion and ginger.

4. Prepare soy sauce and 1 small piece of rock sugar.

5. Add oil to the casserole, heat over low heat, and fry the ginger and onions.

6. Add the pork ribs and stir-fry until discolored.

7. Add lotus root blocks.

9. Cover the fire and bring to a boil, then turn to low heat and simmer for 30 to 40 minutes, and the lotus root can be soft and rotten.

The pressure cooker is done, 5 minutes after the normal boiling, 7 points if you want to be a little rotten, and the bones will be removed.

You can boil over high heat for 30 minutes or use a special saucepan.

Put vinegar, not put a lot of vinegar, just put a little vinegar, just like cooking wine, whether it is to make vegetables, or to make meat, is to put a little cooking wine, if you put too much, of course it is not delicious, make pork ribs vinegar is the same, put more vinegar, of course it is not delicious.

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

When simmering pork ribs, add a few pieces of washed orange zest to the pan to remove the odor and greasy feeling, and at the same time, make your soup taste more delicious.

In addition, it is best to stew the ribs until the bones of the ribs can be chewed!!

If we eat bones to supplement calcium, we have to stew them for about 2 hours, and chew the bones when eating, because the calcium in the bones is difficult to integrate into the water. Therefore, I hope that the soup will be nutritious and delicious for a longer time.

If you just want to eat pork ribs, it doesn't take long, about half an hour to 50 minutes.

Simmer in a pressure cooker for 40 minutes.

Remove the stewed pork ribs and put them back in the pot to simmer. The specific method is as follows: 500 grams of pork ribs, 1 green onion, 1 piece of ginger, 2 spoons of white wine, a little vinegar, 1 spoon of light soy sauce, 3 spoons of soy sauce, 1 gram of Sichuan pepper, 1 star anise, 1 gram of fennel, 1 gram of salt.

1. Pick up the stewed pork ribs, put the non-mushy pork ribs back into the pot, and then pour in an appropriate amount of water.

2. After the pork ribs are placed, pour in 2 tablespoons of white wine, a little vinegar, 1 tablespoon of light soy sauce, 3 tablespoons of soy sauce, an appropriate amount of green onions and ginger slices, a little Sichuan pepper, star anise, and fennel.

3. Bring to a boil over high heat, turn to low heat and simmer until the soup is thick, then add an appropriate amount of salt to taste.

4. Prepare a clean and waterless container, and put out the stewed pork ribs and enjoy.

Here's how to make a home-cooked delicious and rotten stewed pork ribs:Tools Ingredients: pork ribs, potatoes, garlic, ginger, sugar, salt, cooking wine, light soy sauce, dark soy sauce, pepper.

1. Peel the potatoes and cut them into hob pieces, and slice the ginger and garlic.

2. Blanch the pork ribs in cold water, drain and set aside.

3. Pour a little oil into the pot, pour in the garlic slices and ginger slices and stir-fry the Lu Xiang over low heat.

4. Pour the pork ribs into the pan and stir-fry until the surface of the ribs is golden brown.

5. Pour the fried pork ribs into the casserole and close the pants. Add cooking wine, light soy sauce, dark soy sauce, salt, sugar and pepper.

6. Add boiling water to the pot, bring to a boil over high heat, turn to medium-low heat, cover and simmer for 20 minutes.

7. Open the lid and collect the juice over high heat, and the first pure is completed.

01 1. It needs to be stir-fried first, and then put it in a pressure cooker to stew. If you want to stew delicious pork ribs, you should first stir-fry them over high heat and then simmer them until the ribs turn white. 2. You can add some corn, lotus root and other side dishes, so that the stewed pork rib soup will be more delicious.

3. If you want to stew the pork rib soup, you should use a pressure cooker to simmer for about 16-20 minutes. 4. You can add some green onions, ginger and garlic to remove the fishy smell.

Stewed pork ribs are nutritious and delicious, and are a dish that is loved by the majority of diners. Here's a delicious and rotten way to stew pork ribs.

1. It needs to be stir-fried first, and then put it in a pressure cooker to stew. If you want to stew delicious pork ribs, you should first stir-fry them over high heat and then simmer them until the ribs turn white.

2. You can add some corn, lotus root and other side dishes, so that the stewed pork rib soup will be more delicious.

3. If you want to stew the pork rib soup, you should use a pressure cooker to simmer for about 16-20 minutes.

4. You can add some green onions, ginger and garlic to remove the fishy smell.

Here's how to stew pork ribs to a soft rotten:

Tools Ingredients: 500 grams of pork ribs, appropriate amount of green onions, ginger slices, garlic cloves, 1 spoon of cooking wine, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 clove of ingredients, about 1 liter of boiling water, appropriate amount of salt, appropriate amount of cooking oil.

1. Buy the ribs at home, cut them into small pieces, and of course, you can also directly ask the stall owner to help chop them. Add 1 tablespoon of white vinegar to clean water, soak for 1-2 hours, and change the water 2-3 times during this time. Then drain the water.

2. Cold water in a cold pot, add more water, put in the pork ribs, add cooking wine, green onions and ginger slices, boil slowly over medium heat, there will be more foam, and the ribs will turn white. We can salvage the foam. Remove the ribs and clean them with warm water to avoid foam sticking to the surface.

3. Heat the oil, add the green onions, ginger and garlic and stir-fry the ingredients, put the pork ribs in the pot, stir-fry over medium heat to get out the excess water, continue to stir-fry until the color is yellow, and then add 3 spoons of raw filial piety and 3 spoons of lead and 1 spoon of dark soy sauce, and continue to stir-fry until colored.

4. Add boiling water to the pot, try to add enough water at one time, the amount of water should not exceed the ribs, after boiling over high heat, cover the lid and simmer for about an hour on medium heat.

5. Then add an appropriate amount of salt, continue to simmer for about half an hour, turn on high heat and stir-fry to reduce the juice.

The ribs are very soft and rotten in a pressure cooker, and the delicious ribs stewed in a pressure cooker are very soft and have a good taste.

How long to stew depends on the size of the ribs and the size of the fire, and it is generally stewed until you can poke it into the meat with chopsticks.

I'll send you a recipe, and the ingredients and seasoning can be slightly adjusted according to your preferences.

Cooking: Roasted.

Flavor type: Spicy.

Ingredients: Pork ribs.

Ingredients: potatoes, ginger slices, garlic, green onions, green and red peppers.

Spices: star anise, cinnamon, grass fruit, bay leaves, dried chili, ingredients: ginger slices, green onions.

Production: 1 chop rib (2cm); Cut the potatoes into diamond-shaped pieces and soak them in water;

2 pork ribs flying water (under cooking wine), supercooled.

3. Fry the pork ribs until golden (about 160 degrees oil temperature) (if you don't like to eat fried, you can pull down the oil) 4 pots to leave the bottom oil, ginger slices, garlic to stir-fry, spices, bean paste, chili sauce, dried chili peppers, stir-fry over low heat, add stock, seasoning (basic flavor), lower pork ribs, color (dark soy sauce), green onions, press with a pressure cooker for five minutes, and then simmer from the fire for about 20 minutes, 5 fry the potatoes in the pot until golden brown (about 140 degrees oil temperature), 6 pots leave the bottom oil, ginger, garlic, bean paste, chili sauce and stir-fry until fragrant, add potatoes, Pork ribs, the original soup of the pork ribs, simmer over low heat, season (basic flavor, oyster sauce), add green and red peppers, red oil, green onions, reduce the juice over high heat, thicken the sesame oil and put on a plate.

I'm a chef, contact me if you have any questions.

When it comes to meat, if you want to eat it happily, it has to be "stewed meat". But if you want the stew to be delicious, you can't do it without two brushes. Let's share with my friends how to make a delicious and authentic stew.

1. Raw materials should be fresh.

As the saying goes, "it is difficult for a good woman to cook without rice". If you want the meat to stew well, you must first choose the meat well.

Choose fresh meat. In general, the fresh flesh is shiny and shiny, and it is elastic when pressed.

2. The stew utensils are exquisite.

Many people may not care much about the stew utensils. In fact, this is a big no-no for stew. It is recommended that you choose a casserole when stewing meat, although the stewing time is longer, but it can make the meat fully flavored, and the protein in the meat can also be fully decomposed.

3. The ingredients should be sufficient.

Sichuan pepper, spices, bay leaf mold, cinnamon, ginger, garlic, green onions and other stewed meat ingredients are indispensable.

These accessories can not only mask the fishy smell of the meat, but also integrate the aroma of the ingredients into the fat of the meat, making the taste of the meat more layered.

4. Blanch the meat pieces before putting them in the pot.

Many people don't understand whether to use cold or hot water for blanching? The answer, of course, is cold water.

This step may seem simple, but there is a big way. The reason why the meat is blanched in cold water can not only better remove the residual blood and force out part of the fat in the meat, but also the soup of the stew looks bright and shiny, and the appetite is empty.

One of the more important reasons is that the stew can be eaten without getting tired after it comes out of the pot.

5. Heat.

Chinese cooking has been about heat since ancient times. And the key reason why the stew is not delicious after it comes out of the pot also depends on this. It is not recommended to use high heat in the process of stewing meat, otherwise the meat fiber will become hard after high temperature, and slow cooking over low heat can not only stimulate the protein components in the meat, but also make the meat fiber "tied up", and only in this way can the stewed meat be soft and rotten.

6. Tips for stewed meat - put hawthorn.

Don't add vinegar when stewing meat, you can try to put 3-5 hawthorns in it, which can not only speed up the decomposition of the muscle fibers of the meat, but also dissolve the oiliness of the meat and play a seasoning role. It's a lot of money.

Generally, if you want to make the meat soft and rotten, you need to simmer it for at least an hour, and add some vinegar or hawthorn to promote the meat to be soft and rotten quickly, but due to the limited dosage, the speed increase effect is not obvious.

1000 grams of pork ribs, add a whole package of nine plums, and fry the pork ribs with sugar.

Add water to start simmering, boil for 3 minutes on high heat, turn to low heat and cover the pot and stew for 40 minutes, then open the lid and turn to high heat for 7 minutes to quickly collect the juice, only 50 minutes, the pork ribs can reach the level of soft taste. Add in the previous preparation and blanching time for the ribs, up to 1 hour.

Soak the ribs first, chop the ribs into small pieces, put them in clean water, add a spoonful of salt and stir well, soak for 2 hours, and change the water every half an hour; Then blanch the pork ribs, put them in a pot under cold water, add green onions, ginger and cooking wine, blanch the water on high heat for 5 minutes, and skim off the foam; Then pour oil and heat the pork ribs; Finally, stew pork ribs, add green onions, ginger slices, simmer over high heat for 40 minutes, add an appropriate amount of salt, chicken essence and stir well, and simmer for another 5 minutes to turn off the heat.

Steps to stew pork ribs:

1. Soak the pork ribs.

Prepare some fresh pork ribs, frozen pork ribs must be thawed before stewing, otherwise the taste will be very poor. Pork ribs contain a lot of blood water, if stewed directly, the blood water will melt into the soup, the pork rib soup is black in color and has a strong fishy smell. Therefore, after buying the pork ribs, rinse them with water first, chop them into small pieces, put them in clean water, add a spoonful of salt and stir well, soak them for 2 hours, change the water once every half an hour, and soak them until the water becomes clear and the meat turns white.

2. Blanch the pork ribs.

After the ribs are taken out and rinsed, they still can't be stewed directly, and there is still some blood left in the meat, and there will be a fishy smell after soaking. Blanch the pork ribs in a pot under cold water, add green onions, ginger and cooking wine, blanch for 5 minutes, skim off the foam, remove and rinse.

3. Stir-fry the pork ribs.

If you want the pork rib soup to be fragrant and delicious, you have to do one step after blanching, which is to stir-fry. Heat oil in a pan, add the pork ribs, and stir-fry over low heat until golden brown, stir-fry the excess oil, so that the pork ribs are more fragrant and not greasy.

4. Stewed pork ribs.

After the pork ribs are fried with fat, add an appropriate amount of boiling water, transfer to a casserole, add green onions and ginger slices, bring to a boil over high heat and simmer for 40 minutes. Add an appropriate amount of salt and chicken essence and stir well, simmer for another 5 minutes, turn off the heat, and the stewed pork ribs are ready.

Precautions: 1. Braised pork ribs can be used in an iron pot, but try to use a casserole for stewing pork ribs, the heat preservation effect of the casserole is good, which can make the ingredients stew quickly and fully release the nutrients, of course, it is also possible to use a pressure cooker. Stewed pork ribs must be heated or boiled water, not cold water, otherwise the meat will become firewood and the soup will not be thick and white.

2. The pork ribs don't need to be stewed for too long, 40 to 50 minutes, they can become soft and rotten, and if the time is too long, they will be stewed old, and the nutrients will be lost. Do these 4 steps well, it is difficult to think about whether the pork rib soup is not delicious.