Braised pork ribs method, braised pork ribs production method

Braised pork ribs is a taste dish, you can put soy sauce to color, you can also put sugar color, soy sauce is black, sugar color is red, you can add other ingredients at will, what you need to pay attention to is the process of frying, you need to stir-fry the fragrance first, and stew it with water.

Preparation of braised pork ribs.

Prepare the required ingredients, soak the ribs in water for 5 minutes, and rinse several times to remove the blood.

Put the pork ribs into the pot with cold water, put in cooking wine and ginger slices at the same time, blanch the water for 1 minute after boiling, and the cold water into the pot can make the blood water better leached, remove the fishy smell and sterilize.

Remove the ribs, rinse them with cool water, and then dry them for later use, which will make the meat firmer and more elastic.

Heat a wok and fill with vegetable oil.

Put in rock sugar, heat over low heat and keep stirring, fry the sugar color must use low heat, the fire is easy to fry paste, and the color of the sugar fried with rock sugar is not only red and bright, but the taste is better than the sugar.

After the rock sugar is dissolved, small bubbles can emerge and turn reddish-brown, don't boil it for too long, otherwise it will produce a burnt bitter taste and affect the taste of the dish.

When all the rock sugar is completely foamed, put the ribs into the pot in an instant, stir-fry evenly, which can better color and lock in the moisture of the ribs, and taste delicate, tender and delicious, unlike dry firewood.

Add green onions, star anise, bay leaves, Chaotian peppers, and ginger slices to continue stir-frying.

Add boiling water, not over the pork ribs (cold water is easy to cause meat tightness and not easy to taste), and then add light soy sauce and dark soy sauce.

After the heat is boiled, turn to low heat and simmer for about 30 minutes, open and stir twice in the middle, and observe the juice collection to prevent the pot from sticking.

When 1 3 soup is left in the pot, add white sugar and stir well, then add salt to taste.

Reduce the juice on high heat and stir-fry constantly so that the soup evenly coats the surface of the ribs.

If you want the finished product to be instantly tall, it is recommended to serve it on a pure white plate, sprinkle with a little chopped chives and pepper rings to decorate, and you're done.

A few simple steps to teach you how to make delicious braised pork ribs.

The simple family version of braised pork ribs, I hope you will like it, this dish can also be called Gaosheng pork ribs, as a Chinese New Year's Eve meal recipe Oh, salty and fragrant rice.

Ingredients: Pork ribs.

Excipients: green onions.

Sliced ginger star anise. Arugula sprouts.

Seasoning: Light soy sauce.

Korean-style chili paste.

Tomato sauce fruit vinegar.

Stock, MSG, salt.

1. Blanch the pork ribs, add green onions, ginger and star anise and cook for half an hour, remove the water, and do not pour out the pork rib soup.

2. Stir-fry the pork ribs in a pan with oil and fry until the meat is golden brown.

3. After the ribs are taken out, pour out all the oil, put the sauce in the pot, cook the soup of the ribs, and boil together.

4. Pour in the pork ribs and simmer for a while.

5. Reduce the juice over high heat and add some monosodium glutamate to enhance the flavor. Sprinkle with sesame seeds for garnish. Blanch the cabbage and put it on the bottom plate.

If you don't like this, we recommend going to Meal.com