Is braised pork ribs suitable for putting more green onion and ginger?

Pork ribs with green onions. I eat this dish at home, so it's a bit of a corner, and listen to my careful confession:

Put on the ribs, cut them into 4 or 5 inch lengths, several green onions, cut the green onions into 5 or 6 inch long segments, and cut the rest into small pieces.

Wash the pork ribs, put them in cold water, add a piece of old ginger and a few peppercorns to the water, boil over medium heat, beat off the foam, beat the fire slightly, cook until the ribs are cooked and detached from the bones, remove them and put them on a plate for later use.

The standard practice of this dish: the ribs are cooled here, the bones are removed, and the long green onions are cut instead of the original bones and stuffed in, and you don't have to play this difficult manual operation to eat at home.

Strain the original soup of pork ribs, remove the unbeaten foam, old ginger, Sichuan pepper and other impurities, re-enter the pot, add salt, long strips of green onions, ginger rice, balsamic vinegar, cooking wine, after boiling, take out the long green onion white and put it on the plate, put in the pork ribs, simmer for 5 or 6 minutes, and cook the rest of the green onions for 4 or 5 minutes, ready to start the pot.

Take out the pork ribs and put them on a plate, add sesame oil to the bean flour, add sesame oil, push well into the original soup, filter it with a colander, pour it on the ribs, sprinkle with coriander, and it is ready.

This dish is salty and fresh, so the amount of salt should be mastered, in order to have a strong onion fragrance, it can be divided into two green onion sections, because the burning time is too long, the green onion fragrance is easy to volatilize, so the second time into the green onion section, play a role in supplementing the green onion fragrance, and finally filter the soup, in order to make the dish look good.

OK! If the taste is heavy! But not too much, it will be on fire!

The green onion used for braised pork ribs is green onions, so let's take a look at the steps of how to make braised pork ribs.

Steps:1When buying pork ribs, directly ask the merchant to cut the ribs into sections, which is time-consuming and laborious.

2.Add water to the pot, blanch the ribs under cold water, add cold water when blanching the ribs, the blood foam of the ribs can be fully boiled, and the ribs will not be fishy.

3.After the water boils, skim off the floating foam, cook for 4-5 minutes, remove the ribs, wash them with warm water, remove and drain the water for later use. The water of the pork ribs should be drained, otherwise it will be easy to splash oil when stir-frying.

4.Prepare the seasoning, make braised dishes, you need to fry the sugar color, many people don't know whether it is better to use white sugar or rock sugar, the color effect of fried sugar with rock sugar is better, and the taste and color are better than white sugar, the color of the finished dish is particularly red and bright, and the color will not turn black, the coloring effect is long-lasting, the color of the sugar color fried with rock sugar is lighter, but its taste is fragrant and not too sweet.

5.Heat the pan first, pour in a small amount of cooking oil, and turn the wok around so that the oil covers the whole wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and quickly break the rock sugar and break it up.

Continue to stir the rock sugar over low heat until the rock sugar completely turns into a liquid shape. Use low heat all the time when frying the sugar, which will be slower. Be sure to stir the sugar constantly when frying the sugar.

6.As the temperature continues to rise, the yellow bubbles turn into yellow foam, continue to heat, and the color becomes jujube red, at this time, you will smell the aroma of caramel, and the sugar color will be fried.

7.Immediately add the ribs and stir-fry to color the ribs.

8.Add green onions, ginger slices, garlic granules, Sichuan peppercorns, seasonings, dried chili peppers, cinnamon, bay leaves, and stir-fry until fragrant. Then pour in cooking wine, light soy sauce and braised soy sauce and stir-fry evenly.

9.Add hot water, stew the ribs with hot water, the amount of water and the ribs are the same, the ribs are boiled for a long time, the water should be added at one time, if the water is not enough halfway, the water should also be heated, boil over high heat, cover the pot, turn to low heat and simmer for 40-50 minutes.

10.When the time is up, add salt to taste, collect the juice over high heat, and when there is a little soup left, turn off the heat, put it on a plate, and a plate of braised pork ribs with full color and flavor is ready.

Blanching pork ribs with some cooking wine and green onion and ginger helps to remove the meaty smell of pork ribs, and it is recommended to put some cooking wine and green onion and ginger when blanching.

How do you make pork ribs delicious? I love braised pork ribs.

1. To make delicious pork ribs, you must first buy ribs with better meat quality.

So let's talk about how to choose pork ribs first. I usually choose small chops, and if a family of three eats, two are enough. When you choose, look at the color of the meat, the normal fresh meat color should be red with white, the color is more bright, if the color is dark or too white, it is recommended not to buy, this may be the meat for a long time.

Second, then talk about the ingredients and seasonings that need to be prepared.

In addition to washing and cutting the pork ribs bought back (cut into sections about 5 cm long), you also need to prepare some green onions, ginger, garlic, which is an indispensable old three kinds of stir-frying, generally prepare about half a green onion, cut into sections, prepare about 8 slices of ginger, and prepare seven or eight cloves of garlic.

Seasonings need to prepare rock sugar, Sichuan pepper, cinnamon, star anise, bay leaves, salt, chicken essence, light soy sauce, dark soy sauce, cooking wine, etc.

3. The preparation of braised pork ribs is as follows:

Step 1: Put the pork ribs in a pot under cold water, pour a spoonful of cooking wine, put two or three slices of ginger, two or three green onions, then turn on the fire, bring the pot to a boil, boil for about 10 minutes, remove the meat, and wash.

Step 2: Pour oil into the pot, after the oil has a slight temperature, put five or six rock sugars, stir constantly, and pour the ribs into the pot and stir-fry after foaming.

Step 3: After the ribs change color, add green onions, ginger and garlic and stir-fry, stir-fry a few times, and then add hot water.

Step 4: Add about two spoons of salt, one spoonful of chicken essence, two spoons of dark soy sauce, three spoons of light soy sauce, and one spoonful of cooking wine to the pot, and put in a handful of Sichuan peppercorns, three small pieces of cinnamon, three or four star anise, and four or five bay leaves.

Step 5: Cover the pot, bring the heat to a boil, turn to low heat, cook for about an hour, collect the soup, and then you can take it out of the pot and put it on a plate.

I often cook this dish on weekends to improve the food for my children, and you can try it too.

I don't think it's necessary, it's just to make his meat better when I'm in the supermarket, and it's better to add these when we fry them; When we make pork ribs, we can add some green onions, ginger and garlic and cooking wine to the pot, and we can also add some beer to match.

To put cooking wine and green onions to remove the fishy, put the pork ribs in cold water into the pot, add green onions, ginger slices, peppercorns, cooking wine, turn on high heat and blanch for 3 minutes. After taking out, rinse the ribs with hot water, never use cold water, otherwise the meat will shrink and the taste will become chai.

I think you need to put some cooking wine and green onion and ginger when blanching, so that it can play a role in removing the fish; The pork ribs should be braised in oil to be more delicious.

I think it needs to be put in, and it should be added with more soy sauce and light soy sauce. In addition, the ribs must be cut into smaller sizes so that they can be heated evenly.

It is recommended to put. When stewing pork ribs, you should first blanch the ribs to remove the blood water, and then put some ginger in the stewed soup, usually ginger is put in the pork rib soup because ginger contains a variety of volatile oils, the smell is fragrant, and it can remove the smell of the ribs.

How to make pork ribs with green onions**:

Prepare all the spices in advance: shallots.

Seasoning: soy sauce, rock sugar, wine.

1. Cut the shallots into sections, wash and drain the pork ribs, and fry the green onions in a hot pan with more oil until browned and remove some of the oil.

2. Add rock sugar and fry until caramel is brown (remember to pay attention to the fire, don't burn too much, it will be bitter).

3. Stir-fry the pork ribs for coloring, add hot water to cover the ingredients, and add soy sauce. Bring the wine to a boil on high heat and simmer for 60 minutes (if the soup is not enough, heat the water).

4. Turn on high heat to reduce the juice until viscous, and add a little green onion oil left.

5. Put green onion leaves and salt, stir-fry evenly, and then put it out of the pot and enjoy it.

Finished product picture: How to make > scallion roasted pork ribs delicious skills:

1. When simmering, low heat, slowly cook out to add flavor.

2. When frying sugar, remember to pay attention to the fire, don't burn too much, it will be bitter.

What ribs are better for braised pork ribs with green onions?

To use a sub-rib - a sub-rib refers to the part of the abdominal cavity that connects to the back, 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.

Grilled pork ribs with green onions is one of the must-have delicacies on the table and is a home-cooked dish. It is made with pork ribs as the main ingredient and grilled with green onions, which is charred and fragrant after grilling, crispy on the outside and tender on the inside. The cooking method is simple and easy to learn, the green onion absorbs the meat aroma of the pork ribs, the meat absorbs the fragrance of the green onion, the green onion flavor is burnt, the meat is rich, and it complements each other, which is a good meal.

Grilled pork ribs with green onions are not grilled in the true sense of the word, but are colored with soy sauce to create a roasted effect. Let's share how to grill pork ribs.

Grilled pork ribs with green onions are not grilled in the true sense of the word, but are colored with soy sauce to create a roasted effect.

Grilled pork ribs with green onions. Ingredients: pork ribs, chives, ginger, light soy sauce, dark soy sauce, cooking wine, rock sugar, appropriate amount of water.

Cooking process. 1.Wash the ribs and soak them in water for about 30 minutes to remove the blood.

2.Cut the green onion into long sections (1 or 2 knives) and cut the ginger into 5 slices for later use.

3.Drain the pork ribs soaked in blood water and put them in a bowl, pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of cooking wine and marinate for about 30 minutes to fully absorb the flavor and color of the meat.

4.Heat the oil in a hot pan, heat the pork ribs at a temperature of 5 layers, and fry until golden brown on both sides (use low heat throughout the whole process, otherwise it will be easy to fry the paste).

5.Once one side is cooked, fry the other side.

6.Once both sides are cooked, toss the ribs around, leaving in the middle and adding the chives and ginger slices.

7.Press the pork ribs on top of the chives, then add 2 tablespoons of light soy sauce, rock sugar and an appropriate amount of water (generally not more than 1 2 parts of the pork ribs is appropriate).

8.Reduce the juice on low heat, and the soup can be removed from the pot after it is collected.

The delicious grilled pork ribs with green onions are ready, how did you learn it?

Tip 1The pork ribs must be soaked in water in advance, otherwise the blood in the meat will not be discharged, and it will taste fishy.

2.When frying the ribs, use low heat throughout the whole process, otherwise the ribs will be easy to fry.

3.Fry the pork ribs with a little more oil, otherwise the frying effect is not good, don't be afraid of greasy, the green onion can absorb part of the oil, and you can also pour out the excess oil after it comes out of the pan.

Stewed pork ribs can be added with ginger, which has the effects of divergence, nausea, and cough in Zhongtuandai medicine. As an indispensable condiment, the structure of gingerol and diphenylheptane compounds contained in ginger has strong antioxidant and free radical scavenging effects. Eating ginger can also be anti-aging, and the elderly often eat ginger to remove "age spots". Ginger can remove the fishy smell of pork ribs, and spicy ingredients such as gingerol and gingerol suppress and mask the fishy smell, making the pork ribs more delicious.

Therefore, stewed pork ribs can be added with ginger.

Ingredients for green onion and ginger pork ribs.

2 pork ribs and an appropriate amount of chopped green onions.

Ginger to taste A little light soy sauce.

Appropriate amount of sugar, chicken essence refers to a little imitation.

Cornstarch to taste and a pinch of salt.

A pinch of pepper.

Preparation of green onion and ginger pork ribs.

Step 1: Wash the pork ribs and chop them into pieces. Then put it in a pressure cooker, add water, and a pinch of salt! Ginger! Cook over high heat for 10 minutes.

Step 2: Take a small bowl of sauce, sugar, light soy sauce, chicken teasing and oyster sauce. Pepper, cornstarch. Mix well and set aside.

Step 3: Wash the green onion and cut it into sections! Green onion must be more than ginger!

Step 4: Drain the ribs in the pressure cooker and serve on a plate. Heat oil in the pot and put the good fiber into the garlic and stir-fry until fragrant!! Then pour the ribs in with the seasoning! Stir-fry for a while, then add the green onion and stir-fry! It's ready to cook.

Materials:

500 grams of large pork ribs, 20 grams of green onions, 20 grams of minced ginger, 30 grams of shredded onions, 15 grams of rice wine, 4 grams of sugar, 20 grams of red soy sauce, 2 grams of refined salt, 1 gram of monosodium glutamate, 800 grams of refined vegetable oil, 300 grams of fresh soup, 15 grams of scallion oil, 5 grams of wet starch, and an appropriate amount of dry starch.

Method

Place the large pork ribs on the cutting board, use a knife to shake the noodles and pat them flat, pat them loose, and chop each rib evenly into 3 strips. Each piece should bring some bones, put them in a bowl, add an appropriate amount of rice wine, soy sauce, refined salt, monosodium glutamate, dry starch, grasp it with your hands, and wrap each bone with powder. Put the wok on the heat, add oil and burn until it is hot, put in the ribs, shake it with an iron spoon to prevent the ribs from sticking, flip while frying, fry until golden brown, pour into a colander and drain the oil.

Put the original pot on the fire, add oil and heat it, put in the green onion segments, raw socks and ginger, stir-fry to bring out the fragrance, put in the fried pork ribs, add soy sauce, rice wine, refined salt, sugar, monosodium glutamate, fresh soup, turn to low heat after boiling, cover and simmer until the ribs are flavorful, use a strong fire instead, and use a small amount of wet starch to hook a thin glow. At the same time, put the pot on the stove fire, add the bottom oil to heat, add the onion shreds and stir-fry until fragrant, then pour in the pork ribs, pour the scallion oil, and cover the table. Eggplant.