How do you stew ribs to make them taste better? How do you stew ribs to make them taste better?

When it comes to stewed pork ribs, there are two methods: stewed and stewed in sauce, the former is light and soft and glutinous, and the latter is fragrant and flavorful. <>

1. Stewed pork ribs. Wash the ribs and cut them into medium pieces.

Peel and cut the white radish into large pieces, the radish can relieve greasyness, absorb the excess fat of the ribs, and make the soup clearer.

Put water in a cooking pot, add two spoonfuls of cooking wine and ginger, pour in the pork ribs and cook for 3-5 minutes. Skim off the surface foam with a spoon and remove it for later use.

Prepare the saucepan, pour in the pork ribs, put the green onions, ginger slices, peppercorns, star anise, and white radish, add water to cover the ingredients, bring to a boil over high heat and turn to medium-low heat.

Simmer for about 1 hour, add salt and pepper to taste, and simmer for about 5 minutes before turning off the heat.

The ribs are separated from the bones with a light bite, and the radish is also extraordinarily soft and glutinous, tasting the true taste of the ingredients. Especially in winter, drinking a bowl is nourishing and delicious, not to mention how comfortable. <>

2. Stewed pork ribs in sauce. Wash the ribs and cut them into sections, then blanch them to dry.

Put a little oil in a pan, spread the ribs in turn, fry them slowly over low heat until the surface is slightly yellow, and then push aside.

On the other side of the pot, put green onions, ginger, garlic, Sichuan pepper, star anise, bay leaves, cinnamon, dried chili peppers, stir-fry until fragrant, and pour all the ingredients into the saucepan.

Add hot water to a boil, add cooking wine, dark soy sauce, light soy sauce, salt and a small handful of rock sugar, cover the pot and simmer over low heat. Be careful not to put too much salt in the table and avoid being too salty.

We can add some side dishes that we like to eat, such as shiitake mushrooms, potatoes, beans, etc.

After about 40 minutes, when the ingredients are soft, you can turn off the heat and remove from the pan.

The pork ribs are bright and attractive, the sauce is full of fragrance, and the side dishes also fully absorb the rich aroma of the pork ribs, which is not inferior to the meat in any way, and it is accompanied by a bowl of rice, not to mention more rice. <>

Finally, remind everyone that try to buy fresh ribs or coccygeal ribs for stewed ribs, and try not to choose frozen for too long, so that the meat quality of the ribs will diverge and the fragrance will be much weaker.

The pork ribs are stewed like this to be delicious, nutritious and healthy, and super delicious.

Love food Pork ribs stewed like this.

The pork ribs need to be put into a pressure cooker, and some red dates and soybeans are stewed together to be particularly delicious, with a very fragrant soybean taste. In this way, it is soft and rotten, and super delicious.

It is best to blanch the pork ribs with cold water before stewing to blanch the blood foam in the ribs, and then add corn, carrots and other vegetables to stew with the ribs, so that not only the meat is delicious, but the soup is also delicious.

Simmer over low heat to allow the nutrients of the ingredients to slowly seep into the soup. However, boiling soup is not conducive to physical health, so it is recommended to use purple sand tile Zhen with electricity, which has low power and often makes the soup in a state of boiling but not rising. If there is no electric purple sand tile, use the minimum heat to cook slowly.

Stewed pork ribs are almost everyone's favorite delicacy, the meat of the pork ribs is tender but not fatty, and it is a good dish when cooked. The flavors of stewed pork ribs are: stewed pork ribs, braised pork ribs, fried pork ribs, sweet and sour pork ribs, honey pork ribs, etc., there are many ways to make pork ribs, but I think the most authentic is the stewed pork ribs.

Preparation of stewed pork ribs:

1. First of all, the pork ribs must be fresh, the meat is fresh and tender, and they will be soft and have a good taste.

2. Chop the pork ribs into five cm pieces, then put them in a pot of boiling water to blanch, pour cooking wine and green onion and ginger into the pot, and cook the pork ribs in the pot for five minutes and remove them.

3. Put the blanched pork ribs into the basin, pour warm boiled water for cleaning, the water at this time must be hot water, if it is cleaned with cold water, the meat of the bones is easy to get old, and it is difficult to stew softly. Wash the ribs with warm water, clean the scum and bone residue on the ribs, you can wash it several times, and the ribs have no peculiar smell.

4. Heat the pan with cold oil, put rock sugar in the pan and fry the sugar color, then put in the pork ribs to stir-fry, then put in the green onion, ginger, garlic, chili pepper, soybean paste, Sichuan pepper, seasoning, bay leaves, pepper, wine, salt, light soy sauce, dark soy sauce. Stir-fry for about 5 minutes, this is to pour warm water into the pot, not over the ribs, the water can be put more, the longer the stew time, the more flavorful.

5. When stewing pork ribs, some people pour white wine to remove the fish, and some people use beer to remove the fish, you can try to use red wine to remove the fish, and the red wine stew tastes more beautiful.

6. After the ribs are soft and rotten, you can get out of the pot, at this time there is a little soup in the pot, don't collect the juice, let the soup stay in the pot, just take out the ribs.

7. Some people like to eat some side dishes, such as: potatoes, beans, kelp, mushrooms, yuba, cabbage, tofu skin. Radishes, etc., at this time, you can put side dishes in the soup, but you must remember that the dishes that are easy to paste the pot are put on top, and the greens are placed below, and the greens are not easy to paste the pot and some soup will come out, and the side dishes can be stewed without adding water.

The delicious stewed pork ribs are ready, the pork ribs are soft and refreshing, the flavor is rich, and the side dishes are also soaked in the taste of the ribs, and a delicious stewed pork ribs is ready. If you prefer ribs with a heavier flavor, you can add a piece of hot pot base and a spoonful of Pixian bean paste when stewing, and the flavor will be very strong.

One person has one taste, and when stewing pork ribs, you can adjust it appropriately according to the taste of your family.

To blanch in advance, to remove blood foam, so that the taste of the ribs will be better, to choose low heat and slow simmering, so that the ribs will be very soft and waxy, but also very flavorful.

First of all, the ribs should be washed, then blanched with water, boiled in oil, added green onions, ginger, garlic, chili, star anise, peppercorns, and ingredients, and after putting the ribs in, add some soybean paste, then add water and salt, and boil for two hours on high heat.

When stewing pork ribs, you should first remove the fishy smell in advance, then cut them into cubes, put them in a pot, simmer them over high heat, and then turn them to low heat.

1. Soak the ribs in water for half an hour, take out the blanching water for later use, 2. Cut the winter bamboo shoots into hob pieces, put them in boiling water, blanch them, remove oxalic acid, and take them out for later use, 3. Fry the pork ribs in an oil pan until they change color, add winter bamboo shoots, 1 piece of ginger, 1 green onion, 1 star anise, 4 bay leaves, appropriate amount of water, boil over high heat, 4. Transfer to the soup pot and cook for 60 minutes, 5. Finally, add salt and pepper to taste.

If you want to make pork ribs delicious, you need to fry them first, and then stew them with water, so that the stewed pork ribs not only want to taste, but also taste very good.

Cut the pork ribs into cubes, add garlic and water, simmer for 40 minutes, reduce the juice on high heat, remove from the pot and sprinkle with black sesame seeds.

The pork ribs are so delicious, but unfortunately they are too expensive to make five.

The braised pork ribs tutorial is here, follow me to cook, and make sure not to overturn.

It turns out that pork ribs are more delicious this way.

The food has its own taste, don't change it.

Pork ribs in plum sauce, marinated, blanched, fried, harvested, this is the soul of this dish.

The pork ribs are stewed like this to be delicious, nutritious and healthy, and super delicious.

Love food Pork ribs stewed like this.

The recipe for stewed beef ribs to be delicious and rotten is as follows:

Ingredients: beef ribs, white radish, green onions, ginger slices.

1. Wash the beef ribs, cut the green onions into long sections, peel the white radish and cut it into thick slices, and slice the ginger. Beef ribs in a pot under cold water, boil the blood foam, remove and wash. Put the beef ribs into a casserole, add half a pot of water, cooking wine, ginger slices, green onions, and burn over high heat, turn to low heat when you are about to open and cover and cook for 45 minutes, remove the green onions.

2. Put in the white radish, sprinkle in salt, cover the lid and continue to cook for 45-60 minutes. Make a bowl of hot soup to warm up for a winter!

Pork ribs

Spare ribs are ribs and vertebrae left over from the meat of pigs, cows, sheep and other animals, with a small amount of meat attached to them. Common pork rib practices in general families include soy sauce pork ribs, braised pork ribs, sweet and sour pork ribs, stewed pork ribs, etc. Generally speaking, whenever we mention pork ribs, we are referring to pork ribs.

Pork ribs are delicious and not too greasy.

Small chops refer to the pork ribs near the belly of the pork, and its upper side are ribs and sub-ribs, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces. The sub-rib refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice.

The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the texture is slightly greasy. It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.