How to make stewed pork ribs, which is more delicious?

If you have a rice cooker, it's best because its heat allows you to simmer the bone broth very white. 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 also a soup to tell you, that is, buy old hen stewed soup, the method is the same, don't blanch it for too long, put a little mushroom, even if you don't put salt, the taste is also first-class Hehe......

Remember.

Love food Pork ribs stewed like this.

Blanch the stewed pork ribs and then stew them to be delicious, the specific method is as follows:

Ingredients: pork ribs, green onions, ginger, star anise, Sichuan peppercorns.

Excipients: bay leaves, cooking wine, white vinegar, salt, corn, winter melon, water.

1. After cleaning the pork ribs, cut them into blocks of uniform size, put them in a container and soak them in enough water for about two hours, remove the blood water, and change the water several times during the period.

2. Boil the soaked pork ribs in a pot under cold water until boiling, skim off the foam and remove it, then rinse it with water to remove the impurities. Messy wax.

3. Peel off the skin of green onion and ginger, clean it, cut it into green onion segments, ginger slices, and rinse and prepare star anise, Sichuan pepper and bay leaves.

4. Blanch the pork ribs, corn (can be put or not), green onions, ginger slices, star anise, Sichuan pepper, and bay leaves into the soup pot, add an appropriate amount of cooking wine and white vinegar and boil over low heat and simmer for about 50 minutes.

5. Then add winter melon (you can put or not put it according to your preference), adjust the taste with an appropriate amount of salt and continue to simmer for about 20 minutes, when the soup in the soup pot is white and the pork ribs are soft and smooth, you can turn off the heat. The consommé pork ribs are ready.

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.

The best way to make stewed pork ribs:Preparation: pork ribs, green onions, ginger and garlic, star anise, bay leaves, cooking wine, white vinegar, etc.

1. Soak the pork ribs in water for one hour, change the water in the middle, soak in the blood water, and rinse off the dirt on the surface with water.

2. Prepare ginger, shallots, garlic, star anise leaves, cooking wine and white vinegar.

3. Put cold water in the pot, an appropriate amount of ginger slices and green onions, pour in a little cooking wine, add the pork ribs, stir evenly and cook over high heat, continue to cook for two minutes after boiling, remove the ribs, and wash the surface foam with hot water.

4. Put the pork ribs in a stew pot, add enough boiling water, add ginger, onions, garlic, star anise bay leaves, bring an appropriate amount of cooking wine to a boil over high heat, and then turn to low heat and simmer for an hour. After an hour, add a teaspoon of white vinegar and continue to simmer for about twenty minutes.

5. Take out the ginger, shallots, garlic, star anise, bay leaves, add salt to taste, and then sprinkle with chopped green onions to eat.

Ingredients for stewed pork rib soup: 1 pork rib, 1 potato, 1 tofu skin, 2 shallots, salt, light soy sauce, a spoonful of ginger and garlic in cooking wine, Sichuan pepper, dried red pepper, rock sugar.

Preparation of stewed pork rib soup:

Prepare the ingredients.

Put cold water into the pork ribs to remove the fishy smell and prevent the soup from becoming cloudy.

Remove the pork ribs, pour in cooking wine, light soy sauce and a small amount of salt to marinate lightly.

Heat oil in a wok and add rock sugar to melt thoroughly, pour in the pork ribs and turn to color.

After the pork ribs are evenly colored, add ginger, garlic and red pepper and stir-fry, and after two minutes, the bottom of the pot is fragrant, fragrant, and smells particularly good. I'm a little hot, so I didn't add too many ingredients, and friends who like the total mouth can add more star anise tangerine peel and Sichuan pepper.

Put the fried pork ribs in the casserole, add an appropriate amount of water, boil and stew, and the soup in the casserole tastes good.

After simmering for 20 minutes, the soup turns white, and the bone broth comes out.

Add chopped green onion to the bottom of the bowl and serve.

Eaten with baked cakes, the thick bone broth and a light green onion fragrance are fresh and nutritious.

The above content refers to Encyclopedia - Stewed pork ribs.