When to stew pork ribs and put pork ribs flavor king seasoning

If the seasoning is granular, put it before, if it is powdery, put it when the ribs are 6 7 ripe, and keep it on low heat.

Stewed pork ribs with white radish Method:

White radish has the reputation of ginseng, which can be seen to be rich in nutrition, and has the effect of nourishing and moisturizing the heart, ventilation and blood activation, and children have cold and cough.

Spitting, after eating this dish (or drinking soup), the effect can be seen immediately.

1. Raw materials:

1000 grams of pork chops, 500 grams of white radish, green onions, ginger slices, cooking wine.

Sichuan pepper, pepper noodles, and salt are appropriate.

Second, the practice steps:

1. Chop the pork chops into small pieces, blanch them in a boiling pot, remove them and rinse them with cold water, re-enter the pot of boiling water, put green onions, ginger, cooking wine, peppercorn noodles, cook and stew over medium heat for 90 minutes, remove the bones; Peel the white radish, cut it into strips, and blanch it with boiling water to remove the raw taste.

2. Continue to boil the pork rib soup cooked in the pot, add the pork ribs and radish strips, and simmer for 15 minutes.

Note: Turn off the heat before adding salt. If the salt is left early, the white radish will turn black and have a bitter taste.

3. Features: There is a clear fragrance of radish, the pork ribs are delicious, and the soup is fresh and delicious.

Stewed pork ribs do not need to put pork ribs flavoring seasoning, which will lose the original flavor of the original pork ribs.

When cooked, let it sit and let it sit for 5 minutes.

Hello. How many steps are there to make the ribs soft and delicious? The most important thing to stew pork ribs is to fry the water in the ribs before stewing, not only to remove the smell of the ribs, but also to quickly immerse into the meat after adding condiments, and taste more delicious, (but don't put salt in advance).

I learned this trick from an old chef with 30 years of experience, and I believe there are many housewives.

I don't know. <>

Let's talk about how to make the ribs soft and delicious? Just keep one tip in mind. First of all, chop the pork ribs into small pieces, put them in a basin, add water and soak for ten minutes, grasp and mix with your hands halfway, soak out the blood water inside as much as possible, drain the water and put it in the basin, add a little cooking wine.

Or white wine, ginger slices, marinate for half an hour. When it's time to marinate the ribs, let's fry them with sugar.

Stir gently with a spatula halfway through, stir-fry until bubbles, then turn off the heat and pour the sugar into a bowl for later use.

Next, we blanch the marinated ribs, skim off the foam, and remove the ribs for later use. Turn on low heat to preheat the pot (no oil is poured into the pot), pour the pork ribs into it, gently turn it with a spatula to prevent it from sticking to the pan, and add ginger slices, star anise, and bay leaves.

White wine, continue to stir-fry, at this time the ribs will slowly out of the water, don't be in a hurry, and then continue to fry slowly, fry until the ribs no longer come out of the water, the surface of the ribs has a slight burnt yellow, add light soy sauce, dark soy sauce and boiled sugar color, continue to stir-fry for two minutes, the soup at this time will be quickly absorbed by the ribs to achieve the effect of flavor.

Finally, add enough hot water, just over the ribs, boil over high heat, simmer over low heat for about 50 minutes, and finally reduce the juice over high heat, add an appropriate amount of salt according to personal taste, and you can get out of the pot. Summary: Don't stew the ribs directly after blanching, put them in a dry pot and fry them slowly, fry the excess water in the ribs, add spices, and finally heat the water.

Okay guys, have you learned this method?

The seasonings for stewed pork ribs are: green onions, ginger slices, salt, chicken essence, wolfberries and so on.

Stewed pork ribs are a dish made with pork ribs as the main ingredient. It can be matched with different accessories according to your taste and needs, such as: radish, cabbage, winter melon, salt and pepper and so on.

Different excipients have different tastes. Stewed pork ribs are nutritious and delicious, and the classic dishes include stewed pork ribs with potatoes and lotus root soup.

Pork ribs, often referred to as pork ribs in China, are a type of substitute ingredient used in cooking dishes. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Ingredients: 1000 grams of pork ribs.

Excipients: 1 gram of star anise, 3 grams of ginger, 1 gram of Sichuan pepper, 3 grams of green onion, 5 grams of garlic, 5 grams of light soy sauce, 15 grams of cooking wine, 3 grams of salt, 5 grams of vinegar.

1. Pour oil into the pot, add green onions, ginger and garlic and fry until fragrant.

2. Add the pork ribs and stir-fry.

3. Pour in light soy sauce, cooking wine, salt and vinegar.

4. Pour boiling water into the pot.

5. Close the lid and push the slide valve at the handle up.

6. When the time is up, turn off the heat and wait for the orange button to fall and open the lid, there is still a lot of soup in the pot, you can collect the juice on high heat.

7. Finished product. <>

The seasoning time for stewed pork ribs is best decided according to the list of ingredients and the steps to make it.

Looking at the list of ingredients, here are some common stewed pork rib seasonings: ginger cubes, green onions, cooking wine, salt, light soy sauce, dark soy sauce, sugar, minced ginger and cooking oil.

In terms of the preparation steps, in general, the seasoning for stewed pork ribs can be added in the following steps:

1.After cutting the ribs into chunks, you can blanch them with boiling water to remove blood and impurities, then rinse them well and set aside.

2.In the pre-stew stage, cut the ginger cubes and green onion into slices for later use.

3.At the stage of stir-frying the ribs, you can heat the pan, add an appropriate amount of cooking oil, and then put the ribs into the pan and fry until both sides change color.

4.In the seasoning stage, you can add ginger slices and green onions, stir-fry the fragrance, add an appropriate amount of cooking wine, and stir-fry well.

5.In the stewing stage, you can transfer the fried pork ribs to the saucepan, add an appropriate amount of water, the amount of water should be slightly higher than the pork ribs, and cover and simmer.

6.In the seasoning stage, after about 30 minutes, you can add an appropriate amount of salt, light soy sauce, dark soy sauce and sugar, and adjust the amount of air according to personal taste.

7.Simmer for another 30 minutes to 1 hour until the pork ribs are cooked through and the soup is rich.

8.Finally, remove the stewed pork ribs and put them on a plate and sprinkle with minced ginger.

It is important to note that in the above steps, the time and amount of seasoning should be adjusted according to your personal taste and the characteristics of the ingredients. For example, if you prefer a light taste, you can add a small amount of salt and sugar to the later stages of the stew; If you like a strong aroma, you can add some spices such as oranges, shallots, and ginger before simmering.

In general, when to put the seasoning for stewed pork ribs depends on your personal taste and the characteristics of the ingredients. During the preparation process, you can add the right amount of seasoning in stages as needed to ensure that the final stewed pork ribs have the texture and taste you want.

Put the stewed pork ribs seasoning when the heat is almost off.

How to stew pork ribs:

Ingredients: 500 grams of large lead bones, 3 knots of lotus root.

Accessories: 4 green onions, some ginger slices, 2 chili peppers, salt, monosodium glutamate, chicken essence, fennel, peppercorns.

Steps: 1. Cut the lotus root into wedge-shaped pieces;

2. Boil a pot of boiling water and pour out half of it into another pot;

3. Put lotus root cubes in the pot and cook over medium heat;

4. Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, and then pour out the oil and water;

5. Put the white pork ribs into a pot with lotus root, add ginger slices and green onions, cover and cook over high heat for about 10 minutes;

6. Cut the chili pepper into two sections, put Sichuan pepper and fennel into the pot, add a little salt, cover and simmer over medium heat for 20 minutes;

7. Add an appropriate amount of chicken essence and salt to the soup, mix it slightly, cover and simmer for 10 minutes;

8. Add a little monosodium glutamate, open the lid and simmer over low heat for 2 minutes.

Put the stewed pork ribs seasoning when the heat is almost off.

The method of stewing pork ribs Shen Zheng:

Ingredients: 500 grams of pork ribs, 3 knots of lotus root.

Excipients: 4 green onions, a few ginger slices, 2 chili peppers, salt, monosodium glutamate, chicken essence, fennel, and peppercorns.

Steps: 1. Cut the lotus root into wedge-shaped pieces;

2. Boil a pot of boiling water and pour out half of it into another pot;

3. Put lotus root cubes in the pot and cook over medium heat;

4. Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, and then pour out the oil and water;

5. Put the white pork ribs into a pot with lotus roots, add ginger slices and green onions at the same time, cover and cook on high heat for about 10 minutes;

6. Cut the chili pepper into two sections, put Sichuan pepper and fennel into the pot, add a little salt, cover and simmer over medium heat for 20 minutes;

7. Add an appropriate amount of chicken essence and salt to the soup, mix slightly, cover and simmer for 10 minutes;

8. Add a little monosodium glutamate, open the lid and simmer over low heat for 2 minutes.