The method of braised pork ribs is to cook the ribs in water first

You don't need to cook the ribs before braising the ribs, you just need to blanch them in boiling water, and the braised pork ribs method is as follows:

Prepare the ingredients: pork ribs.

950 grams, rock sugar.

52 grams, ginger.

12 grams, star anise.

12 grams, vegetable oil.

12 grams, table salt.

9 grams, soy sauce.

6 grams, cooking wine.

6 grams. 1. First, use a kitchen knife to wash and cut the ribs and put them in a bowl.

2. Then blanch the ribs in a pot, remove the floating residue and remove them to wash, no need to cook.

3. Heat oil in a pot, add rock sugar, and melt the rock sugar over low heat.

4. After melting, stir a few times with a shovel.

5. Put the prepared pork ribs and ginger slices in the pan and stir-fry quickly.

6. Then add soy sauce, water, salt and star anise to the pot, cover the lid, bring to a boil over high heat, and then change to low heat to reduce the juice.

7. After collecting the juice, it is finished.

It does not need to be cooked, it only needs to be blanched in boiling water, and the specific method of braised pork ribs is as follows:

Ingredients that need to be prepared in advance include: ribs.

1000 grams, rock sugar.

50 grams, ginger.

10 grams, star anise.

10 g, vegetable oil.

15 grams, table salt.

8 grams, soy sauce.

5 grams, cooking wine.

5 grams. 1. The first step is to wash the ribs and cut them into pieces, and set them aside for later use, as shown in the figure below.

2. Add water to a pot and bring to a boil, add the pork ribs and cooking wine, blanch and remove them, as shown in the figure below.

3. Put oil and rock sugar in a pot and heat slowly.

4. Wait for the rock sugar in the pot to melt slowly, as shown in the picture below.

5. Then put the blanched pork ribs and ginger slices into the pot and stir-fry evenly, as shown in the picture below.

6. Add soy sauce, water, salt and star anise to the pot, boil the water and simmer for an hour.

7. After an hour, remove from the pot and serve on the plate, so that the braised pork ribs are ready.

0.Cut the ribs into small pieces, put cold water in a pot and bring to a boil to blanch the ribs.

1.Pour oil into the pot, add sugar at the same time when the oil is still cold, and slowly fry the sugar over low heat.

2.When the sugar water starts to turn brown-red and starts to bubble brownish-red, immediately pour the pork ribs into the pan and stir well

3.Then add ginger slices, peppercorns and spices, stir-fry until fragrant, pour in a little cooking wine and soy sauce to color, and a little vinegar (to remove the smell and enhance the flavor).

4-1.Mix in water (with hot water), add salt and green onion knots, turn to low heat and slowly cook until the pork ribs are soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, and when the soup becomes thicker, add monosodium glutamate and start the pot.

4-2.Alternatively, add water (with hot water), add salt and green onion knots, bring to a boil over high heat, then turn to low heat and cook slowly.

Cook until the flavor is almost inhaled, turn off the heat. Put the pork ribs + soup + shiitake mushrooms + carrot slices together in a pressure cooker and simmer for 15 minutes. It comes out softer and more tender.

1. The sugar color is too heavy, and the frying method is relatively authentic. If you use rock sugar brighter.

2. Put dark soy sauce and fermented bean curd without salt.

3. If I make it, I will probably put a lot of shiitake mushrooms, shiitake mushrooms and carrots on the bottom of the pressure cooker.

4. Don't mention MSG to me, don't use it if you can, it has nothing to do with whether it's good for your body or not. Cooking wine is rich in amino substances, and after combining with salt, it produces amino substances, which are the freshness we eat, which is the component of monosodium glutamate.

5. Don't ask why you don't put other spices, so if you like spices, grab a handful of spices and eat it directly. Spices such as spices such as spices and cinnamon should also be put less when cooking meat, and if the human body ingests too much of this medicinal seasoning, it will also lead to the occurrence of cancer.

6. Garlic, be sure to put garlic. My takeaway, meat with garlic, fish with ginger.

7. It is better to pat ginger and garlic before putting them in the pot than to slice them. The cell fluid of ginger contains volatile oil, a special substance that prevents cholesterol accumulation and inhibits the body's absorption of cholesterol. The amino acids and enzymes in the patted garlic are fully combined with the air to produce allicin, which helps the body to fight aging and prevent tumors.

8. Hot water meat, cold water fish. An exception is made when stewing broth. Cold water, cold pot, cold meat.

Pork ribs in a cold underwater pot, bring to a boil without a lid. The purpose of using cold water is to boil out the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully volatilize.

2.After boiling, the blood foam will be slowly boiled, and after the blood foam is skimmed as much as possible, the ribs will be removed for later use.

3.Crush the rock sugar.

4.Put a little oil in the pot, add rock sugar, and fry the sugar over low heat, the fire must be small.

5.Slowly boil over low heat until the burnt aroma of sugar comes out and the color turns light brown.

6.Stir-fry the blanched pork ribs with the sugar.

7.Pour in a little soy sauce to color.

8.Add the ingredients, bay leaves, and cinnamon.

9.Sliced ginger, green onions, and patted garlic.

10.Pour in half a bowl of rice wine.

11.Pour boiling water over the ribs.

12.Cover and simmer for 40 minutes.

13.When there is still a third of the soup, add salt and reduce the juice over medium heat. Go abroad to sell.

Braised empty pork ribs need to be watered, so let's take a look at how to make braised pork ribs.

Braised pork ribs] Ingredients: 2 catties of pork ribs, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, more than a dozen peppercorns, 1 large ingredient, 1 small section of cinnamon, 2-3 slices of bay leaves, 1-2 dried chilies, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of rock sugar

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 the hopper chifang wine, light soy sauce, 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.

When making pork ribs braised pork, whether the ribs need to be blanched or not, I think it depends on personal habits. <>

I know that some people never blanch their dishes and like to pickle them, because they think that the marinated ribs will be more flavorful, more delicious and more delicious. <>

But some people like to blanch pork ribs when they make braised pork ribs, because they feel that the raw pork ribs can't be washed clean, so they wash it first, blanch it in water, and then wash it once, so that after the braised pork ribs are made, it is more assured and cleaner to eat. <>

And I, if it is directly in the supermarket to buy fresh pork ribs braised pork, then I will choose to wash it, marinate for a while, directly burned, this kind of pork ribs braised pork I generally will not choose blanching, of course, there is no blanched pork ribs braised pork, must be washed very clean, if the meat I buy back is not blanched, it is generally soaked in water for half an hour, and then washed with flour for a long time before it can be marinated directly.

Of course, if it's the kind of quick-frozen pork ribs braised pork, the kind that can't be decomposed, I'll be too lazy to wait for the ice cubes to slowly melt, so I'll choose to wash it a little, and then throw it directly into the pot for blanching.

Of course, in fact, although I sometimes choose to blanch the braised pork ribs, I still think that the braised pork ribs are better if they are marinated directly, and the braised pork ribs that have been blanched will be more assured, but the taste is really not as delicious as the meat that has been marinated directly.

Therefore, whether the ribs braised pork should be blanched or not, it still depends on your personal habits, most southerners will still choose to blanch, and northerners generally will not blanch, in fact, I also think that directly marinated pork ribs braised pork is more delicious than blanched pork ribs, I prefer pork ribs braised pork without blanching.

Pork ribs need to be blanched, because there are some residual oil stains on the ribs, which is not good for the body to eat, so you need to blanch when making pork ribs.

Of course it is. And in this way, you can wash away some blood stains in the ribs, and at the same time, it can also make the taste better, and it can also avoid the ribs being very fishy.

Of course, it is necessary to blanch, the pork ribs must be pot under cold water, and the ginger slices and cooking wine and green onion segments should be blanched, and the ribs should be washed clean after blanching.

Braised pork ribs are a very simple method with a strong aroma, so you can improve the dish according to your taste. Here's the correct way to make braised pork ribs.

1. Raw materials. Pork ribs, green onions, ginger, star anise, green and red peppers.

2. First of all, cut the ribs along the gap between the bones. Then chop into 5 cm long sections, then put the chopped pork ribs into clean water to soak, soak in bloody water, remove the heart of the green and red peppers, and then cut them into diamond-shaped slices for later use.

3. Add water to the pot and heat over high heat. Then remove the pork ribs from the boiling water, then add an appropriate amount of cooking wine to remove the odor, boil the water for about 1 minute, then pour out the water, and rinse off the foam on the surface with water.

4. Heat oil in a pot. Put in star anise, fry the green onion and ginger slices until fragrant, fry the small ingredients to make the fragrance and then put in the pork ribs, fry the surface water vapor, and then add the water, the water should be a little more, and the ribs should be submerged just now.

5. Start seasoning below. Add light soy sauce to taste, then add soy sauce to adjust the color, cooking wine to remove the peculiar smell, add oyster sauce to enhance the freshness, then add salt to adjust the bottom taste, a little pepper to remove the fishy, the above seasoning is the base flavor modulation, we should pay attention to the ingredients of the seasoning when we do it, the more the juice is collected, the heavier the taste.

6. After the soup in the pot boils, remove the foam on it. Then turn down the heat, cover the lid and stew the ribs, about 25 minutes or so, at this time the soup is more viscous, the ribs are also colored, deboned, and then add the green and red peppers and stir-fry evenly, collect the juice for about 1 minute, let the fragrance of the green and red peppers come out, and you can get out of the pot.

Ingredients: 600 grams of pork ribs, appropriate amount of broccoli, a little dark soy sauce, appropriate amount of water, appropriate amount of cooking wine.

Appropriate amount of ginger, a little salt, an appropriate amount of oil, 2 star anise, and an appropriate amount of rock sugar.

Steps: Soak the pork ribs in water and wash them;

Put an appropriate amount of water in the pot, put in the pork ribs, blanch the blood after boiling, wash the ribs, drain the water and set aside;

Pour an appropriate amount of oil into the pot, boil until 7 is hot, and put the ginger slices into the pot;

Add the pork ribs and stir-fry for a while until golden brown on both sides;

Add an appropriate amount of water to the pot, boil cooking wine, star anise, dark soy sauce, rock sugar, and pork ribs together, then turn down the heat and simmer for 30 minutes;

Reduce the juice over high heat, remove from the pot and put it on a plate;

Garnish with broccoli.

Ingredients: 600 grams of pork ribs, a potato, an appropriate amount of cooking wine, an appropriate amount of rock sugar, an appropriate amount of ginger

Appropriate amount of green onion, appropriate amount of Sichuan pepper, appropriate amount of garlic, appropriate amount of salt, appropriate amount of teriyaki soy sauce.

Steps: Prepare the washed ribs;

Prepare the pot, add 700ml of water to the pot, boil the water and blanch the ribs, don't blanch too much, just boil the pot on high heat for a few minutes;

Remove the blanched pork ribs and dry them for later use;

Ready, green onion, ginger, garlic, peppercorns, rock sugar;

Cut the potatoes into cubes, wash off the starchy water with water, and set aside;

Remove from another pot and boil dry;

Pour oil into the hot pan and prepare to fry the rock sugar;

Add rock sugar, stir-fry slowly over low heat, and let it melt slowly;

Melt the rock sugar water, add the freshly blanched pork ribs, turn on medium heat and stir-fry to make the pork ribs sugary;

Pour the braised soy sauce, not too much, add ginger, garlic, Sichuan pepper, let the pork ribs taste, turn on high heat and continue to stir-fry;

Stir-fry and add boiling water, the amount of water should overflow the ribs, add shallots, and bring to a boil over high heat;

At this time, put the potatoes cut into small pieces, put a little onion, add a little salt, not too much salt, bring to a boil over high heat, then change to low heat, and simmer slowly;

After simmering for about 50 minutes, be sure to simmer on low heat, or boil the pot dry;

It's ready to be out of the pot, and the stew time is longer, so that the ribs taste better;

Out of the pot and put on the plate, it is very delicious, sweet and fragrant, the pork ribs are soft and rotten, the potatoes are soft and glutinous, and the soup is delicious.

Tips The ribs must be blanched to remove the blood, so that the taste is good.