How to cook meat chops to be delicious, how to stew pork ribs to make the meat tender?

Buy some yams, goji berries, and make soup with shiitake mushrooms and coriander.

Delicious and tender boiled pork ribs

The ribs are not old and not firewood, and they are delicious to cook.

Don't blanch the pork ribs directly before cooking, add two more steps, the meat will not be old, there will be no firewood and no fishy smell. These two steps are the secret of making the ribs more delicious, and it is not impossible to blanch them directly, so that they can be eaten, but the taste is far from being specially handled. Let's share the method of making pork ribs that are not old, not firewood and not fishy:

Ingredients: pork ribs, green onion, ginger and garlic, millet spicy, cooking wine.

Production Steps] 1After buying the ribs, put them in clean water and add a spoonful of salt. Soak for about five minutes. Soaking in salt water can effectively play a role in sterilization.

2.After a period of time, you can see that the impurities and blood in the ribs are soaked out, so you can wash it with your hands.

3.Drain the ribs, place them on a plate, add a spoonful of salt, and mix well with your hands. The effect of adding salt is still the same as the first step, which has the effect of sterilization.

4.Put it in clean water and grab it, so that you can see that the water for cleaning the ribs has been much cleaner.

5.Remove to control the moisture and put it on a plate for later use.

6.Prepare an appropriate amount of ginger and cut it into slices; Garlic cut into slices; Appropriate amount of green onions; Two spicy millets.

7.Pour water from the pot, don't ** first, add the ribs, then add all the side dishes, and add a little cooking wine. This is the second key point. The pot under cold water will heat the ribs evenly, so that the blood inside will be slowly released well.

8.Cover and turn on medium-low heat. Heat slowly over medium-low heat, so that the nutrients of the ribs are not easy to lose during the slow heating process.

In this way, the pork ribs can be made tender and tender. If you boil the pot under water, the external tissues of the ribs will quickly coagulate when heated, which will cause the blood inside the ribs to be unable to drain out, and it will taste fishy.

9.When the water boils, the water in the pot becomes very cloudy, and there is foam floating on the surface, which is the substance that blood water turns into when it is heated. Use a spoon to skim off the surface of the foam so that the ribs get rid of the fishy smell.

10.Skim off the foam and cook for about two minutes. Then take out the ribs along the boiling opening, which is cleaner and will not bring out impurities and foam.

11.After the previous operation, it will be delicious to stew soup or stew pork ribs, especially when making soup, the soup is delicious and not fishy.

Stewed pork ribs. Ingredients: 500g pork ribs

Excipients Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger.

Preparation Prepare the ribs and wash them.

2. If the cold water is, go to the foam after the water is boiled.

3. Rinse the ribs again after cooling.

4. Prepare an appropriate amount of green onion and ginger.

5. Put the green onion, ginger and pork ribs in a saucepan together.

6. After boiling, remove the foam again.

7. The soup is very clear after removing the foam.

8. Effect after simmering for 2 hours.

9. You can sprinkle some salt before cooking.

First you have to boil a pot of water to cook the ribs. Then take it out and wash it directly in cold water. The pork ribs are fat and thin, the lean meat is rotten but not firewood, and the taste is good.

There is a large amount of bone marrow in the ribs, and the bone marrow oil is particularly fragrant after precipitation. So to make the ribs particularly delicious, try to meet the above two points. It's simple to operate.

After buying the ribs, cut them, blanch them in a pot to remove the blood foam, and then put them in a pressure cooker for two hours, or better yet, with a slow cooker, simmer for 24 hours. In the end, the product is separated from the flesh and bones, the large bones are crispy and soft (you can chew and eat directly), the cartilage is jelly-like, and the essence of the bone marrow is all in the soup and meat. After the second deep processing is carried out after the pot, if you love sweet and sour, you will be sweet and sour if you love braised sauce, and it is just as delicious as if you are lazy and pour soy sauce directly.

Adding onions, ginger, garlic, salt, spices, and the like are all trivial things, and they are specifically adjusted in the process of secondary processing according to their needs.

There is another way, the meat does not need to fly water, put a little oil in the pot to fry the raw meat until there is no water at all and burnt (be sure to stir patiently over low heat), pour it into an electric pressure cooker or stew pan, add Taiwanese rice wine or beer, add sugar, vinegar, light soy sauce and dark soy sauce and stir-fry well, heat the water to the 2 3 position of the meat along the edge of the pot, add ginger and seasonings (star anise, pepper, cumin, cinnamon, beef and rabbit meat, add bay leaves), a program to complete the opening of the lid to collect the soup, add salt to taste (salt do not put early, the meat will be old), the soup to 1 3 add sugar and vinegar to add beef powder to enhance the fragrance, After collecting the soup, take it out of the pot and put it on the plate. At present, many vegetable markets have shops selling local pork, ** about the ordinary times, but the taste is much better, for the first choice. The brighter the color, the fresher the meat.

The essence of stewed pork ribs lies in a stewed word, stewing takes time, the so-called slow work makes fine work, so if you want delicious stewed ribs, first of all, you have to be patient, so that there will be a delicious stewed pork ribs.

Put vinegar, not put a lot of vinegar, just put a little vinegar, just like cooking wine, whether it is to make vegetables, or to make meat, is to put a little cooking wine, if you put too much, of course it is not delicious, make pork ribs vinegar is the same, put more vinegar, of course it is not delicious.

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

When simmering pork ribs, add a few pieces of washed orange zest to the pan to remove the odor and greasy feeling, and at the same time, make your soup taste more delicious.

In addition, it is best to stew the ribs until the bones of the ribs can be chewed!!

If we eat bones to supplement calcium, we have to stew them for about 2 hours, and chew the bones when eating, because the calcium in the bones is difficult to integrate into the water. Therefore, I hope that the soup will be nutritious and delicious for a longer time.

If you just want to eat pork ribs, it doesn't take long, about half an hour to 50 minutes.

1. Tips for making pork rib soup.

1. Choose pork ribs.

It is best to use the rib side or caudal vertebrae. The reason why pork rib soup is delicious is because the bone marrow and nutrients of the pork ribs are boiled, so you can choose ribs with larger bones and more meaty texture, such as the tail vertebral segment or rib segment. Ribs with a lot of meat are not suitable for soup.

Here I highly recommend the rib side. The rib side, as the name suggests, is the one on the side of the whole rib, and a pair of ribs is on one side. If you talk about its part, it should belong to the belly ribs.

I don't know if there's a place else that sells ribs, we have here, ** as expensive as small ribs. However, the taste is different, because it is close to pork belly and slightly fatty, so the meat is tender and easy to cook, the soup tastes good, and the pork ribs are also delicious.

When making soup, add enough water at one time, and try not to add more water halfway. If you must add water, add hot water as well. The amount of water used to make soup is generally times the weight of the soup stock, and I generally use 5 6 bowls of water (about 1000ml 1200ml, 4-5 cups of water) for 1 catty of pork ribs.

In this way, the soup does not lose its moisture quickly and loses its taste.

Stick to the above points, and it is difficult to make delicious pork rib soup. Such a good pork rib soup, without adding any vegetables, only salt, take a sip, it is really sweet, and the aftertaste is endless.

The pork ribs and potatoes stew are delicious.

Ingredients: pork bones (500g), potatoes (250g) Seasoning: ginger (appropriate amount), garlic (appropriate amount), garlic chili paste (1 tablespoon), cooking wine (1 bottle cap), light soy sauce (1 tablespoon), dark soy sauce (tablespoon), sugar (1 tablespoon), chicken essence (appropriate amount), salt (appropriate amount).

Method 1: Cut the potatoes into cubes and soak them in water to remove the starch.

2. Put the pork ribs in hot water and remove the foam.

3. Heat the pot and put the oil, add the ginger and garlic.

4. Add the pork ribs and stir-fry until they change color.

5. Add cooking wine, light soy sauce, dark soy sauce and sugar.

6. Add water and simmer the pork ribs for 15 minutes.

7. Add the potatoes.

8. Simmer over medium heat until the soup is thick.

9. Add a little chicken bouillon, season and serve.

Put shallots, some also put tender meat powder, it is recommended to put shallots.

Preparation of stewed pork ribs.

Ingredients: pork ribs and lotus seeds.

Excipients: salt, chopped green onion, star anise.

Steps:1Wash the pork ribs with a star anise in a pot of cold water and bring the water to a boil for 2Remove the ribs, wash off the foam and drain the water.

3.Place the washed ribs in a pressure cooker.

4.Soak the lotus seeds for 30 minutes in advance.

5.Wash and place in a pressure cooker.

6.Add an appropriate amount of water.

7.Cover and simmer, turn to low heat after steaming, and simmer for 25 minutesAdd a pinch of salt to taste.

9.Sprinkle with chopped green onions.

Clean the ribs, stew them directly in a saucepan, put two slices of ginger, drop a drop or two of vinegar, and add salt after simmering.