Is it delicious to fry the ribs and then stew, the difference between stir frying and not stir fryin

Should you fry pork ribs in oil before stewing them? Many people do it wrong, keep this in mind, refreshing, delicious and non-greasy Gourmet pork ribs stewed pork ribs Tips for stewing pork ribs.

1. Stir-fry the ribs before stewing, because before the stewed ribs, stir-frying will remove the fishy smell of the ribs, which can improve the freshness, and also make the ribs colored. 2. How to stew pork ribs: 1. Prepare the ingredients, pork ribs, winter melon, corn, ginger, white vinegar, salt, pepper, and green onions.

2. Wash the pork ribs and soak them in water for about half an hour. 3. Put less oil in the soup pot, add ginger slices, and stir-fry the pork ribs slightly. 4. Add enough water at one time and drop a few drops of white vinegar.

5. After the fire boils, turn to low heat and simmer for about 2 hours. 6. Add corn and winter melon pieces, add salt to taste, and cook for about 15 minutes. 7. Add pepper to enhance the flavor, sprinkle a little green onion and stew the delicious and nutritious pork ribs.

Stir-fry before stewing pork ribs to remove the moisture, oil smell and blood smell of the ribs, so that the stewed pork ribs are more fragrant than the pork ribs that are not fried, and there is generally no blood smell and oil smell; But fried pork ribs, the meat should be firm when eating; There are no fried pork ribs, and the meat should be fresh when eating.

That's the difference between the two, each has its own strengths and weaknesses, but both taste good.

After blanching, stew the pork ribs directly, such pork ribs are generally not fragrant, and the fishy smell is relatively strong. We first add rapeseed oil to the pot, wait for the oil to be hot, add ginger slices and star anise to stir-fry until the aroma, and then add the ribs to stir-fry, and wait until the ribs are slightly yellow, and after the fragrance is fragrant, you can add warm water, and then stew after stir-frying.

No, you don't. Prepare the materials:

Pork ribs, carrots, green onions, ginger, cooking wine, salt, vinegar.

Method: 1. Cut the pork ribs into cubes, wash and drain. Blanch in a pot under boiling water for 1 minute, remove and drain.

2. Cut the green onion into sections and slice the ginger. Half a pot of water, green onions, ginger, and pork ribs are cooled with the fresh water used in the pot here, and boil over high heat.

3. It is recommended to start skimming foam when it is about to open, so that the edge of the pot is relatively clean. And if there is more water, there is no pressure when skimming foam, and I am afraid that there will be less soup. In this way, as shown in the picture, the foam is skimmed very clean, and the soup looks refreshing and refreshing.

After the pot is boiled, add an appropriate amount of cooking wine (to remove the smell) and vinegar (which is conducive to the outflow of calcium in the ribs). Reduce heat to medium-low and simmer for 1 hour.

4. Peel and cut the carrots into pieces, put a small amount of oil in the wok, and after heating, put the carrot pieces in and stir-fry until they change color.

5. Grasp the time and stew the fried carrots and other pork ribs for 1 hour. Continue to simmer! It takes about 20-30 minutes to turn off the heat. If you want to eat softer pork ribs, you can continue to simmer over low heat.