The difference between stir frying and not stir frying before stewing pork ribs, should you stir fry

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.

There is no need to fry the stewed pork ribs, just add other ingredients to stew after washing. Let's take a look at how to stew pork ribs:

Steps to make stewed pork ribs with radish.

Ingredients]: 2 kg of fresh pork ribs and 2 kg of white radish.

Ingredients]: 1 piece of ginger, green onion, chives, 2 small slices of tangerine peel.

Seasoning]: cooking wine, water, salt, white vinegar to taste.

【Start cooking】——

The first step is to soak the pork ribs: first wash the ribs and chop them into small pieces, soak them in clean water for 1 hour, and change the water half an hour halfway.

The second step is to blanch the pork ribs: slice the ginger, shred the green onions, wash the soaked ribs with water, then pour them into the pot, add enough water to flood the ribs, put in a little ginger slices, shredded green onions, and a spoonful of cooking wine, ** blanching.

Step 3: Skim off the foam: After the water boils, a large amount of foam will appear in the pot, skim it off with a spatula, blanch the water for 2-3 minutes until the ribs are boiled white, and then remove the ribs.

Step 4: Stew pork ribs: add boiling water, then add blanched pork ribs, green onion and tangerine peel, then close the lid and simmer until the water boils, add white radish and stew together for about 1 hour after the water boils, you can add some if you like wolfberry, and finally add salt and a little green onion when you open the lid to get out of the pot.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

You can do anything, as long as you understand why you're doing it.

Blanching in boiling water is to remove the blood in the ribs, it is to be cooled in the pot, fried with oil, or fried with oil, all in order to remove the oil on the ribs, marinated with soy sauce, and then fried or fried in oil, in order to color, if you want to drink soup, you want to cool the pot under water, if you want to eat meat, you want to put hot water in the pot, what kind of ribs the landlord wants to eat can be done according to the corresponding method, but also depends on what kind of ribs the landlord buys, the big oil should be fried, or fried, and the blanching with less oil can be put into the pot, Everyone's tastes are different, so try a few times and you'll find what you like

Blanch the ribs in a pot under cold water. Pork ribs are cooled in a pot under water, ginger slices and cooking wine are added to the water, skimmed off the foam after boiling, and washed with water to remove the fishy smell, and the cooked pork ribs taste more delicious.

Here's how to make braised pork ribs:

Ingredients: 700g pork ribs, 70g braised sauce in Xiaoshijiao, 20g green onion, 30g vegetable oil, 20g sesame seeds.

Method: 1. Add water to the pot, add the pork ribs and boil, add green onions, and skim off the foam.

2. Remove the ribs and clean them with water.

3. Pour in cooking oil, add green onion and ginger and stir-fry.

4. Add the pork ribs and stir-fry.

5. Open the braised sauce from the chef's four treasures small stone cellar and add it to the pork ribs.

6. Stir-fry evenly.

7. Pour in water and continue to simmer.

8. When the water is about to boil dry, change to high heat and stir-fry until the surface of the ribs is pure in sugar.

Generally, fried pork ribs are cooked in a pot under cold water, and then gradually heated in the pot, so that the dirt in the meat will come out.

In this case, there will be a lot of white bubbles in the pot. Wait until the white bubbles are removed before removing the meat. Then stir-fry the meat so that the meat will be delicious.

If you blanch it in cold water, you can leave the nutrients in the food in the soup, and when it is cooked, the soup will taste delicious, but if you use hot water, the protein in the meat will freeze instantly, and the soup will not taste good.

And it was originally hot water, and soon the meat used would be cooked. Then the inside is raw and the outside is cooked, which greatly affects the taste of the meat. If you use cold water, you don't need to worry about this, because it will heat very evenly, and it will also be able to drain the blood stains inside.

Why are pork ribs blanched

As meat, there is a lot of blood and blood stains on the ribs, and the process of blanching can not only remove the blood on the ribs, but also remove the fishy smell.

At the same time, it can also reduce the time spent cooking ribs, so blanching is a very important step, and blanching is essential if you want to make ribs.

If you soak it in water for 1 hour, it can not only remove the dirt on the surface of the ribs, but also soak out more blood and oil in the ribs, greatly reduce the fishy smell in the ribs, and completely remove the blood when the ribs are blanched later.

The difference between stir-frying before stewing pork ribs and not stir-frying is that stir-frying before stewing pork ribs will remove the fishy smell of the ribs, which can not only improve the freshness, but also make the ribs of the ribs dismantled and colored. In addition, stir-frying before stewing pork ribs can make the stewed pork rib soup whiter and more appetizing, if you don't stir-fry, the stewed pork rib soup may not be so white, and the taste will be slightly worse.

The difference between sautéing and not stir-frying before stewing bright orange pork ribs.

If you want to make a better pork rib soup, it is usually best to choose the rib side or tail vertebrae. The reason why pork rib soup is delicious is that the bone marrow and nutrients of the pork ribs are boiled, and the pork ribs here are larger and the meat is more resistant to cooking, so it is better to cook.

In fact, before stewing pork ribs, you can blanch the pork ribs in water for about three minutes, which can remove most of the purines and dirt, making the stewed pork rib soup cleaner and thicker.

When stewing pork ribs, you can add a small amount of ginger slices or orange peel to it, which can remove the fishy smell and greasy taste in the meat, and make the stewed pork rib soup extra delicious. You can also add some vinegar to shorten the time it takes to cook the ribs and make them taste better.

There is no need to stir-fry, here's how to make the stewed pork ribs:

Ingredients: 750g pork ribs

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, appropriate amount of cooking wine.

1. Prepare the ingredients.

2. Blanch the small ribs to force the end of the blood, remove and set aside.

3. Add a sufficient amount of water to the pot, put it into the blanched small ribs, and add enough water at one time. Qi attack.

4. Add green onion and ginger slices.

5. Add cooking wine, bring to a boil over high heat, and turn to low heat.

6. Keep the water surface slightly boiling on low heat, simmer for 1.5 hours, the ribs are basically very soft and rotten, and the soup is also very clear.

7. Add salt to taste according to your taste. Brother Gaohe.

8. Pick out the green onion and ginger and do not use it.

9. Add your favorite vegetables.

10. Cook slightly until broken.

11. a finished product.

Stewed pork ribs can be done in a pot of stir-frying, and the preparation is as follows:

Ingredients: pork ribs, green onion, ginger, cooking wine, light soy sauce, soy sauce, peanut oil, Sichuan pepper, star anise, fennel, salt.

1. Chop the ribs into large pieces and clean them.

<>3. Analysis of color-changing water.

4. Add water to overflow the ribs.

Five years blind, add stove closed into soy sauce, light soy sauce, cooking wine.

6. Add green onion and ginger and other ingredients.

7. Bring the heat to a boil and skim out the foam with a spoon.

8. Turn to low heat and simmer until the pork ribs are soft and rotten, the soup is thick, add salt to taste, and cook for another 2 minutes.

Stir-fried pork ribs with three-color peppers.

Ingredients: 500g pork ribs, 150g three-color pepper

Excipients: appropriate amount of oil, appropriate amount of shrimp paste, appropriate amount of granulated sugar, appropriate amount of corn flour, appropriate amount of water.

Steps:1Prepare the ingredients.

2.Soak the pork ribs in water to remove the blood, wash them, put them in a bowl, add an appropriate amount of shrimp paste, sugar, corn flour and water, mix well, and marinate for about 30 minutes.

3.Wash the peppers, cut them into cubes, and heat them in a pan. Add the marinated ribs.

4.Stir-fry both sides to golden brown, add the three-color pepper and stir-fry until the heat is turned off.

Red pepper has high nutritional value, contains a large amount of vitamin C, is beneficial to health, has the effect of preventing colds, replenishing sedan chairs, sterilization, etc., fried together with pork ribs, effectively removing the fishy smell of pork ribs, and can also increase nutrition, the pork ribs are delicate, with bright matching, delicious and eye-catching. It can improve dark spots and freckles, as well as the effects of heat relieving, blood replenishment, fatigue, prevention of colds and promoting blood circulation, etc., which can increase the good cholesterol in the blood, make the blood vessels strong, and can also promote blood circulation, so as to improve the appearance of arteriosclerosis and various cardiovascular diseases, and at the same time with pork ribs can be eaten together can replenish blood and fight fatigue, and can also promote metabolism, it is a very good nutritional match, promote metabolism at the same time can also have the effect of preventing fat accumulation, It's very good.

Watercress pork rib soup.

Ingredients: 1 pound of pork ribs, a handful of watercress. Seasoning 1 tablespoon of wine, 1 teaspoon of salt.

Method Wash the pork ribs, blanch them first to remove the blood, rinse off the foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change to low heat Watercress first pick the young leaves, wash the stems, put them in the ribs and cook them together, wash the young leaves and set aside. When the ribs are cooked, remove the stalks, add salt to taste, add watercress leaves and cook until soft.

Key Tip The flavor of this soup lies in the aroma of the bones and watercress after the pork ribs have been stewed for a long time, so the ribs do not need to be too thin or too thick, just thick bones or ribs. Watercress stalks are stewed first to produce the fragrance and then picked, and then the young leaves are put in, so that the soup retains the flavor of the vegetables, and you can also eat the green vegetables, if you put them into the pot together, the leaves will turn yellow after a long time of cooking.