How do you make braised pork ribs with all the color and flavor?

As a foodie, there is no food that can stump me, I can really be a little chef, let me share the ribs I just bought have a lot of blood, blanching can remove the blood. The second is that blanching can remove the fishy smell of pork on the ribs. The most important part of the ribs after blanching is to fry the ribs until fragrant.

At this time, you can add the right amount of ingredients, such as ginger, garlic, chili, etc. You can also add some star anise cinnamon appropriately to increase the fragrance of pork ribs. Seasonings such as salt, light soy sauce, soy sauce and so on can also be put down.

If you make braised pork ribs, you can add some rock sugar or brown sugar to stir-fry until they are caramelized. The key to this step is to stir-fry the aroma of the ribs and toppings. The ribs have been fried until fragrant, and the sugar color has also been served.

The final step is to stew the ribs. Be sure to add warm or hot water, stewed pork ribs in cold water are easy to become firewood and tight, so it will not taste good. Add water until the ribs are not over, bring to a boil over high heat, turn off the heat and simmer for an hour.

Finally, open the lid of the pot and reduce the juice over high heat, and a dish of braised pork ribs with full color and flavor can be out of the pot.

This is my son's favorite dish, I really learned very well, I think, in fact, the most important thing to make braised pork ribs is to boil sugar and ingredients, and if these two steps are done, then the braised pork ribs are absolutely delicious. Then let's follow the steps to learn it, prepare the materials: cut the pork ribs, ginger slices, green onions, star anise, cinnamon, sugar, cooking wine, salt, chicken essence, blanch the ribs with water to remove the blood water, fry the sugar in a wok, pour a small amount of oil into the pot, burn eighty percent hot, pour the sugar into the pot, boil slowly, the boiled sugar can be slightly yellow, pour the blanched pork ribs into the boiled syrup, stir-fry, so that each rib is evenly coated with syrup.

Once wrapped, remove the ribs and set aside. Pour oil into the wok, burn until it is hot, pour the green onion, ginger and star anise cinnamon into the pan and stir-fry to make the fragrance, then pour the pork ribs wrapped in syrup into the pan and stir-fry, and add dark soy sauce during the stir-frying process. Stir-fry for about a minute, pour boiling water into the pot, do not pass the ribs, turn on low heat and boil slowly, and finally boil to collect the juice.

Add salt and chicken essence at the end and you're ready to go.

Wash and blanch the pork ribs (the pork ribs are best cooked in a pot under cold water, so that the taste will not become firewood when cooked); Remove and rinse with clean water, then drain; Peel and pat the garlic and chop it, slice the ginger, chopped green onion, star anise and other spices; Pour oil into the pan and stir-fry the pork ribs and ginger and shallots until the surface of the ribs is golden brown; Set aside; After washing the pot, add oil to the pot, add two spoons of sugar, and fry the sugar over low heat; When the sugar is melted and there are bubbles on the surface, it's OK (it will be bitter if you continue to fry it); Pour in the pork ribs and stir-fry and add oyster sauce, soy sauce and cooking wine; Add water to a boil over high heat, and finally add star anise spices and chopped green onions; Finally, add starch water and reduce the juice. (The color will be brighter and ruddy when the juice is reduced on high heat).

Cut the ribs into small pieces and rinse well. Blanch the pork ribs first, and pour out the water for later use to remove the fishiness. Blanching:

It is to heat the preliminarily processed ingredients in boiling water until they are half-cooked, and then take them out for further cooking. Heat oil in a pot, stir-fry chives, ginger and garlic, pour in the pork ribs, stir-fry, stir-fry until the ribs are browned on both sides, pour in light soy sauce, dark soy sauce, cooking wine and stir-fry to color, and then pour in hot boiling water, which is about the same level as the pork ribs. Use hot water for stew, not cold water.

Light soy sauce: dark soy sauce ratio 2:1, add a lid, bring water to a boil over high heat, then turn to medium-low heat to continue to burn.

The softness of the meat also has a lot to do with the time it takes to burn. During the boiling process, salt should be put late, water should be added at one time, and if too little water is found, boiling water should be added. Finally, until the soup is left with more than 1 4 points, add a little salt and sugar, chicken essence, turn to high heat to reduce the juice.

Prepare an appropriate amount of pork ribs, two potatoes, a few slices of ginger, two star anise, rock sugar, salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, wash the pork ribs in a pot under cold water and add cooking wine to boil, remove and clean and drain for later use, this step is to remove the blood water of the ribs, the cooking wine can take away the fishy smell of the ribs when heating and evaporating, start the oil pan, stir-fry ginger slices and star anise, pour in the ribs and stir-fry for a few minutes, add rock sugar, continue to stir-fry a few times, then add an appropriate amount of hot water, add light soy sauce, dark soy sauce, oyster sauce, and a little salt to taste, Add the potatoes and cook until the potatoes are soft, collect the soup, and finally sprinkle a little chopped green onion to garnish.

Choose the ribs, buy the kind of thin ribs, and chop them into small sections. Add water after washing, add cooking wine to blanch, blanch after blanching, and wash off the blood foam. Put the washed pork ribs into the pot, add an appropriate amount of water, a few slices of ginger, ** cook for about 30 minutes, remove the ribs and set aside.

Heat the oil, add the green onion, ginger and garlic, Sichuan pepper, bean paste, dark soy sauce, pork ribs, and salt and stir-fry for five minutes. This is the ribs I made**, my child likes to eat them very much, and they taste very good when they are gnawed.

The practice is different in each place, due to the different other accessories and vegetables added to it, many of the braised ingredients are different, fried sugar, dark soy sauce, red bean curd juice color, red yeast rice beige, etc. A brief introduction to our homely practices:

1. Chop the pork ribs into small pieces, clean them, and remove the blood on the surface. Bring the pork ribs to a boil in a pot under cold water, skim off the foam, remove and clean and set aside.

2. Add a little oil to the pot, add an appropriate amount of sugar and rock sugar, stir-fry slowly over low heat until it is slightly red, pour in the blanched pork ribs and stir-fry evenly, add green onion and ginger, Sichuan pepper, star anise, and cinnamon.

Stir-fry until fragrant, add an appropriate amount of cooking wine or rice wine, dark soy sauce, pour in water that is no more than pork ribs, and add an appropriate amount of salt to taste.

3. Bring to a boil over high heat, turn to low heat and simmer slowly until the ribs are crispy, reduce the juice over high heat, and wait until the soup is thick.

Braised pork ribs is a home-cooked dish that is enjoyed by both adults, children, and the elderly. Okay, let's talk about the method now, put water in the pot to blanch the cut pork ribs, and remove them for later use. Stir-frying sugar color is a key step to affect the color of the braised finished product, put oil in the pot without oil heat, put in rock sugar (crush the rock sugar a little in advance) white sugar can also be, the color of rock sugar is red and bright, and the sugar is fried over low heat.

Stir constantly, otherwise the sugar solution will be pasted before foaming, wait for the sugar to fry until it bubbles brown yellow, put in the pork ribs and stir well, add ginger slices, green onions, Sichuan pepper, salt and spices, pour in cooking wine and soy sauce to color. Pour in an appropriate amount of water, turn to medium-low heat and simmer for about 40 minutes after boiling, and reduce the juice from the pot over high heat.

I didn't know how to make braised pork ribs before, so I did this: first look up the process of making this dish from the Internet and then write it down in my notes. In this way, you can follow the order of the notes to practice, and after a long time, the number of exercises will increase.

Braised pork ribs with full color and flavor can be made.

Wash the pork ribs and fry them in oil until they are brown, then remove them and add seasonings to cook.

One of the most important tips is to put sugar, which depends on the amount of pork ribs and should not burn them.

I feel that the most crucial step in braised pork ribs is the time and amount of sugar to put in it.

Braised pork ribs are actually a traditional home-cooked dish, which is mainly made with pork ribs as the main ingredient and then cooked with some spices. The authentic braised pork ribs taste particularly delicious, and they are particularly flavorful and nutritious. If you want to make a braised pork rib with both color and flavor, first we have to prepare the corresponding ingredients, prepare the appropriate amount of fresh pork ribs, and then prepare ginger, star anise, rock sugar, cooking oil, cooking wine, dark soy sauce, and edible salt.

Once you've prepared the ingredients, you'll start cooking, first process the ingredients, cut all the ribs you bought, and rinse them with water several times to wash off the residue and blood on the surface. Put all the cleaned ribs in a bowl and add ginger and star anise to the bowl and set aside. Bring the water to a boil, put all the pork ribs, ginger and star anise on the plate into the pot, skim off the foam after boiling, and then remove the ribs and wash them again.

Heat the oil again, put the rock sugar in it when the oil is hot, and slowly boil it over low heat. After seeing that all the rock sugar is melted, we have to stir the melted rock sugar, and when we see yellow bubbles at the bottom of the pot, the prevarication is already boiled. At this time, we should not turn off the heat, keep the low heat to pour all the ribs into the pan, and stir-fry quickly and evenly, be sure to ensure that each white sheet is coated with sugar.

Then we turn the heat to medium, put the ginger in the pan, stir-fry quickly, add an appropriate amount of dark soy sauce to the pan, and then stir-fry again to color. <>

After the ribs are colored, we pour all the water left over from blanching back into the pot and cook it over medium heat, making sure to skim off any foam in the pot during this time. Add star anise and salt to a pot, bring to a boil over high heat, and simmer slowly over low heat for an hour. When the time is up, we take out all the ginger and star anise in the pot and throw them away, boil the juice over high heat, and sprinkle some edible salt and monosodium glutamate before leaving the pot.

To make a dish of braised pork ribs with both color and flavor, first prepare the following is the list of ingredients and dosage:

500 grams of pork ribs, 3 green onions, 20 grams of ginger, 2 star anise, 30 grams of rock sugar, 50 ml of soy sauce, 50 ml of cooking wine, 500 ml of water, appropriate amount of salt, appropriate amount of sugar, add chili peppers as needed if you like spicy food.

The following steps are required after preparing the ingredients:

Wash the ribs and set aside, blanch them in water and rinse them with hot water.

Slice the green onion and ginger and shoot the star anise.

Pour oil into a pan, add rock sugar, and stir-fry over low heat. Stir-fry with a spatula until red and bubbling.

3.Pour in the pork ribs and sauté until brown, add the green onion, ginger slices and star anise and continue to stir-fry.

4.Add an appropriate amount of soy sauce, cooking wine and water, then add an appropriate amount of salt and sugar, bring to a boil, turn to low heat and simmer slowly for 30 minutes to 1 hour, until the pork ribs are soft and flavorful.

Place the boiled braised pork ribs on a plate and pour the juice over them.

First of all, prepare fresh pork ribs, then wash the pork ribs and cut them into suitable pieces, boil water, add pork ribs, add cooking wine, boil ginger slices in water, wash the pork ribs and take them out, heat the oil, add sugar, add pork ribs, and then add green onions, star anise, bay leaves, ginger slices, cinnamon to add water, then add dark soy sauce and light soy sauce, and simmer for 30 minutes.

First of all, you should prepare fresh pork ribs, clean them, then add an appropriate amount of salt, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder, then add an appropriate amount of egg liquid, mix evenly with your hands, heat the oil from the pot, pour in the green onions, ginger and garlic and stir-fry, put the marinated pork ribs into the pot, add the appropriate amount of seasoning, and then fry the ribs until golden brown on both sides, add an appropriate amount of water, and simmer for about 35 minutes on low heat.

When making braised pork ribs, we first need to put the pork ribs in cold water to boil, then heat the oil, put in some seasoning noodles, and then burn the mouth over high heat, and then put in a certain amount of burning water when it reaches a certain time, and then adjust the pot to low heat after wrapping it.

Fresh and tender, how to make braised pork ribs with a simple recipe are delicious?

Ingredients: Pork ribs: 400g.

400ml of water

15 grams of parsley with rock sugar.

1 tablespoon of oil 15g.

2 chives.

Sliced ginger 5 slices.

Cinnamon bark 2 small pieces of 8 grams.

Star anise: 2 pcs.

1 2 tsp 2 grams of fine salt.

1 tablespoon of light soy sauce 15g.

1 tablespoon 15g Huadiao wine.

Preparation of braised pork ribs.

Boil water in a pot, put in the chopped pork ribs and blanch until the bleeding water, remove and wash, drain the water and set aside.

Put 1 tablespoon of oil in the pot, rock sugar and cook over low heat until dark brown sugar, pay attention to low heat when frying sugar, rock sugar should be small pieces. The color can be slightly yellow, and it will be browned if it is fried too much.

Add the bones and stir-fry until evenly colored.

Fill the pot with 400ml of water (just over the pork ribs) and add all the seasonings.

After the heat is boiling, transfer the pork ribs and the soup to a deep pot, cover and simmer for 60 minutes.

When the water is about 1 3 left, remove the cinnamon, ginger slices, chives and star anise.

Continue to cook until the ribs can be easily inserted with chopsticks.

Turn the heat to reduce the juice and cook the soup to the bottom of the shallow pot.

Tips: 1.The effect of stir-fried sugar color in braised dishes is better than that of soy sauce, and the taste is also better. But when frying sugar, don't fry the paste, rather the pants are not dark enough, and don't fry them for too long.

2.It is best to buy pork ribs with more meat, which can bring some fat meat for better taste.

3.At the end of the cooking, the soup is getting less and less, so turn the ribs from time to time to let them evenly absorb the flavor and color.

Another way to do it is to use materials.

Pork ribs 800g

Cooking wine 10g

Ginger 4 slices.

1 green onion knot.

10 cloves of garlic.

Light soy sauce 35g

dark soy sauce 2g balsamic vinegar 5g

Star anise (large material) 1 pc.

2 bay leaves.

Rock sugar 10g

5 dried chili peppers.

Preparation of braised pork ribs.

Do not put oil in the pan, pour in the pork ribs and stir-fry over high heat, so that the ribs can produce oil on their own.

Pour a little cooking wine along the edge of the pot and stir-fry over high heat.

Add ginger slices, garlic cloves, and green onion knots and stir-fry over low heat until fragrant.

Add light soy sauce, dark soy sauce and balsamic vinegar and stir-fry well, add star anise, bay leaves, rock sugar and dried chili peppers.

Add water over the ribs, cover and simmer over medium-low heat for 40 minutes.

Collect the juice and add salt according to personal taste.