How do you stew pork ribs? How to stew pork ribs

First of all, you must remember to blanch the ribs, that is, put the ribs in the water and boil them for a while, boil the water for about a minute to take out the ribs, pour out the dirty water, and wash the ribs.

Secondly, after washing, continue to put water in the pot, put more, because the most important thing in making soup is not to add water, it is best to cook it in a pot, put the ribs in it, and then put some green onions and ginger to remove the fishy smell, simmer it slowly with a rice cooker, and after about an hour or two, put a little salt and you can drink the delicious soup.

If you like winter melon, it's best to put some, nutritious and delicious, and it's not bad to put kelp.

Another point to remind you is that if you are stewing in a casserole, you should pay attention to low heat, and you can drop a few drops of vinegar during the cooking process, which can get the calcium out of the ribs and make the soup nutritious and white, but you must remember not to put it in an aluminum rice cooker to do this, because vinegar and aluminum will react and produce bad substances.

Try it, I love to make soup, and there is a soup to tell you, that is, buy old hen stewed soup, the method is the same, don't blanch for too long, put a little mushroom, even if you don't put salt, the taste is also first-class (*hee-hee.

Love food Pork ribs stewed like this.

Here's how to make the stewed pork ribs:Ingredients: 600 grams of pork ribs, 550 grams of winter melon, 4 slices of ginger, a little peppercorns, 2 corners of the Eight Defeated Hidden Hall, 2 spoons of cooking wine, 1 spoon of vinegar, a pinch of salt, 1 shallot.

1. Prepare the ingredients to be used.

2. Rinse the ribs with blood and wash them repeatedly.

3. Boil water in a pot, blanch the pork ribs and remove the blood foam.

4. Wash the ribs again and drain the water.

5. Put pork ribs, ginger slices, seasoning packets (Sichuan pepper and star anise), cooking wine, bring to a boil over high heat, turn to low heat, and add 1 tablespoon of vinegar.

6. Simmer on low heat for about 40 minutes, use chopsticks to insert, put in the chopped winter melon, cover the lid, and simmer for 15 minutes.

7. Open the lid, add salt to taste, stir well, and turn off the heat.

8. Put it in a bowl, sprinkle with shallots, and serve.

1. Prepare 250 grams of fine row and 100 grams of radish;

2. Prepare 15 wolfberries, ginger slices, green onions and radish into cubes;

3. Wash the ribs and blanch them with boiling water for 5 minutes, fully blanch the blood, and remove them for later use;

4. Add 1000 grams of water to the pot, put the pork ribs, ginger slices, and green onion segments, and simmer for about 40 minutes after boiling;

5. Add the radish cubes and simmer for half an hour;

5. Add wolfberries and salt 10 minutes before turning off the heat, season and serve.

Stewed pork ribs are a home-cooked dish with pork ribs as the main ingredient, stewed with radish, which is delicious and rich in nutritional value. The main ingredients are pork ribs, soybeans, small ribs, salt, ginger slices or pork ribs, radish, wolfberry, ginger slices, green onions, and salt. The slow cooker is more convenient, but the soup is more transparent and clear; It must be boiled and boiled for a period of time to give the soup a beautiful milky white color.

Ribs are flaky ribs in the rib cage, the meat layer is relatively thin, the meat is relatively lean, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Since the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to buy. For example, the flaky grilled ribs are tender in the middle.

After chopping small pieces, pick out the thicker part of the meat layer can be used for steaming, frying, and braising it, and the large slices are suitable for grilling.

Materials. Ingredients; 1200 grams of pork ribs, appropriate amount of boiling water, 6 green onions, 4 6 slices of ginger, 2 star anise.

Accessories; 2 tablespoons of umami juice, 2 tablespoons of dark soy sauce, 3 grams of salt, 2 tablespoons of cooking wine.

Preparation of stewed pork ribs.

1. Chop the pork ribs, wash them, put them in a pot under cold water, boil until the water boils and cook for another 10 minutes to remove the foam.

2. Don't pour out the flying water, remove the ribs, and rinse them with hot water.

3. Put the ribs into the pot again, add hot water, and cover the ribs (do not add cold water).

4. Add green onions, ginger slices, star anise, cooking wine, cover and boil over medium heat, then change to low heat and cook for about 1 hour.

5. Finally, add a spoonful of salt.

6. Serve with dipping sauce and add umami juice to the seasoning bowl.

7. Add dark soy sauce.

8. Pork ribs are dipped in sauce and eaten, which is very fragrant and goes well with rice.

9. Finished stewed pork ribs.

Here's how:

Chop the pork ribs into small pieces with a knife, put them in clean water, add a spoonful of salt, stir evenly and soak for 1 hour to soak out the blood in the ribs, which can effectively remove the fishy smell and make the ribs more fragrant.

2. After the pork ribs are soaked white, remove them, change them to a basin of water, add salt and flour, and knead them by hand. The surface of the ribs is greasy and greasy, stained with a lot of dust and impurities, scrub with flour with strong adsorption power, which can wash the ribs and become refreshing, and then rinse them with water and drain the water.

3. Put the pork ribs into a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, and mix with your hands for 2 minutes.

4. Add a spoonful of cornstarch, continue to mix with your hands, and starch the ribs, which can lock in the moisture, so that the ribs will be more tender and juicy, and finally set aside to marinate for 30 minutes.

5. Prepare some chopped green onions, minced garlic and minced ginger to remove the smell and increase the fragrance. Peel the taro, wash it and cut it into large pieces.

6. Pour the minced ginger and garlic into the pork ribs, then pour in a spoonful of cooking oil and mix well with chopsticks.

7. Put the marinated pork ribs into the steaming bowl, spread a layer of taro pieces on top, cover a plate, add water to the steamer and boil, put it in the steaming bowl, and steam it over medium-low heat for 40 minutes.

8. After taking it out, put the steaming bowl upside down on the plate, sprinkle a handful of chopped green onions, and the fragrant steamed pork ribs are ready.

Introduction: Stewed pork ribs is a very common practice of pork ribs, he has very high nutritional value and efficacy, can help the human network digestion and absorption, has a good sterilization function, can prevent and treat various diseases of the human respiratory tract, he can also make the human body's bones soft, is conducive to promoting calcium absorption. Pork ribs are very nutritious and delicious'An ingredient that I hope you will use well.

Tips for how to stew pork ribs:

Tips: Wash the pork ribs, simmer them over low heat, and do not put soy sauce to keep the soup clean. You can add lotus root, mung bean, kelp, yam, white radish, lettuce, tomatoes and fresh corn cobs, one of them.

The pork ribs are rich in bone mucin, collagen, calcium phosphate, vitamins, fat, protein and other nutrients. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Ingredients for stewed pork ribs:

Pork ribs kilograms. 30 grams of refined salt, 10 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of green onions, 20 grams of ginger slices, and 10 grams of ingredients.

Teach you how to make stewed pork ribs and how to make stewed pork ribs to be delicious.

1.Chop the ribs into 4 cm long pieces, blanch them in boiling water, and rinse them with water.

2.Put the pork ribs into the pot, add 3 kg of water, after boiling, skim off the foam, put in the green onion, ginger slices, star anise, refined salt, cooking wine, turn to slight heat and simmer for about an hour, add monosodium glutamate and sprinkle green onions.