Braised pork ribs are a delicious home cooked dish, how to deal with pork ribs to taste better?

Braised pork ribs are a dish that is suitable for adults and children, especially in autumn and winter, eating braised pork ribs can supplement the calories and nutrients needed by the body. Before making braised pork ribs, it is best to remove the smell and foam of the ribs before cooking, which will make the ribs more firm and chewy, and taste more fragrant and flavorful. <>

The pork ribs are marinated in cooking wine, green onions and ginger for a while, the purpose of which is to remove the smell of meat from the pork ribs. Marinate for about 15 to 20 minutes. Then take out the marinated ribs, then boil the water, and when the water is hot, put the ribs in the water and blanch.

After about three minutes, a layer of white foam will float on the surface of the water, skim out the white foam, and then fish out the ribs for later use. <>

In this way, the ribs are processed, and the processed ribs don't smell so strong pork. At this time, prepare the seasoning for making braised pork ribs. The seasonings for braised pork ribs include star anise, cinnamon, fennel, cardamom, dark soy sauce, salt, rock sugar and vinegar.

The method of making it is to heat the pan first, then pour in the oil, and heat the pan to cool the oil. Then pour the pork ribs into the pot, and then add star anise, cinnamon, fennel, cardamom and other seasonings at the same time. It is best to put these bread in a gauze bag before putting them in the pot and simmer them in the pot with the pork ribs.

This will not only absorb the taste, but also affect the aesthetics. Then add dark soy sauce and salt to the pot, and then add some rock sugar and vinegar to reduce the juice. When the juice is almost finished, it can be served and enjoyed.

Another method is to boil rock sugar and hot oil to make the sugar color, then add the pork ribs and seasoning packets, and then add boiling water to simmer. In the process, add some dark soy sauce and salt, and then wait for the juice to be almost collected, and then you can take it out.

When we make this dish in the north, we will add some shiitake mushrooms and wide noodles to it. Wide noodles and shiitake mushrooms can absorb the soup and make the whole dish taste more textured and flavorful.

Before cooking, the pork ribs are marinated in various sauces, cooking wine, starch, etc., and the blood and foam in the ribs are also removed by blanching, so that the braised pork ribs will be very delicious and the meat will be very loose.

The pork ribs must be soaked in water in advance to soak out the blood inside, and then marinate them with cooking wine, light soy sauce, dark soy sauce and other ingredients.

Production method: When choosing pork ribs, be sure to choose fresh and good pork ribs, the braised pork ribs made of this kind of pork ribs will taste more delicious and delicious. Cut the ribs into small pieces, then put them in the pot, add an appropriate amount of water, put the ribs in a pot under cold water, add ginger slices and cooking wine, boil over high heat, skim the blood foam, blanch for about two minutes, remove it, clean it with water, and control the surface moisture.

Start the pot again, add a small amount of cooking oil, add a little rock sugar and stir-fry, when the rock sugar is brown and red, put the pork ribs into the pan and stir-fry to color. Finally, put in Sichuan pepper, ginger slices and spices, stir-fry evenly, and then add a little soy sauce, cooking wine and vinegar, the purpose of vinegar and cooking wine, on the one hand, is to improve freshness, on the other hand, it is also to remove the fishy smell in the ribs. Then add a little hot water, add salt and green onion knots, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

Then pour the stewed pork ribs into the pressure cooker together with the soup, then add shiitake mushrooms and carrots, and simmer for about 15 minutes before eating.

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.

Preparation of braised pork ribs.

Ingredients: Pork ribs, ginger, green onion, spices (star anise, split cherry blossom, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce).

Method: 1. Cut the pork ribs into 4 cm segments and put them in boiling water to remove the blood, remove the water, wash and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks).

2. Pour oil into the pot, and when the oil is still cold, add sugar (more, about one part sugar, or 3 parts oil), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red, and begins to bubble brownish-red, immediately pour the pork ribs into the pot and stir well, then add ginger slices, peppercorns and spices, stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots, turn to low heat and slowly burn 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.

3. First prepare ribs with a little fat (I don't think the whole thin ones are as delicious as this), and prepare as many as you want, but ask the meat seller to chop them for you;

4. Add water and an appropriate amount of salt to the pork ribs and cook until they are eight mature, and if the time is sufficient, you can use the rice burger Zhiyuan to cook;

5. Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry a few more times, and fry until the juice is half dry for the last time, precautions:

1. You can put more rice wine soy sauce and color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG;

2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking;

3. The characteristics of this method are that the steps are simple and flavorful. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

Many people like to eat braised pork ribs, and they never get tired of eating them for nothing, but they are fishy and not delicious when they make them themselves, and that's because the method is wrong.

Ingredients: pork ribs, potatoes, ginger, garlic, green onions, rock sugar, star anise, bay leaves, dried chilies, light soy sauce, oyster sauce, dark soy sauce, salt.

Steps: Step 1: Clean the chopped ribs.

Step 2: Pork ribs in a pot under cold water.

Step 3: Add the cooking wine and a shallot.

Step 4: After boiling over high heat, skim off the foam on it.

Step 5, then remove and clean, wash several times to control the moisture.

Step 6: Prepare the side dishes, peel the potatoes and cut them into hob pieces.

Step 7: Heat the oil, add 3-5 rock sugars, start to fry the sugar until it melts and changes color, without waiting for it to bubble, add the ribs.

Step 8: Stir-fry until it melts and changes color, don't wait for it to bubble, add the ribs.

Step 9: Wrap the ribs completely with sugar.

Step 10: Add star anise bay leaves, dried chili peppers, diced ginger and garlic and green onions.

Step 11: Stir-fry until the skin is browned.

Step 12, add the water that has not been ribs, and add a little more to dismantle a Kai, and add enough at one time.

Step 13: Start seasoning and add a spoonful of light soy sauce.

Step 14: Half a spoonful of soy sauce.

Step 15: A spoonful of oyster sauce.

Step 16: Cover the pot, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

Step 17: Then add half a tablespoon of salt and stir-fry evenly.

Step 18: Add the potatoes you have prepared.

Step 19: Cover the pot and simmer over medium-low heat for 15 minutes.

Step 20: Sprinkle with chopped green onions.

Step 21, a dish of braised pork ribs that are soft and flavorful, not greasy and not greasy, is ready.

Tips: 1. Remember to blanch pork ribs in a pot under cold water. 2. Just change color when frying sugar, don't wait until it bubbles, if you don't grasp it well, it will be bitter.

3. When adding water, be sure to add a little more, enough at one time. 4. When simmering, the whole process should be on low heat, otherwise it will be easy to paste.

Food: 500 grams of pork ribs, 40 grams of old rock sugar, a small amount of ginger.

Condiments: 5 grams of salt, 3 star anise, 8ml of rice wine, light soy sauce, 6ml of starch, and an appropriate amount of vegetable oil.

1. Clean the pork ribs with tap water and chop them into pieces; Wash the ginger slices and cut into slices.

2. Pour an appropriate amount of water into the pot and bring to a boil, put in the pork ribs, and boil for 3 minutes to remove the blood. Rinse the boiled pork ribs in cold water, drain and set aside.

3. Bring to a boil in another pot, pour in an appropriate amount of vegetable oil, put in the old rock sugar (it is best to crush the old rock sugar first, it is easy to dissolve), pour in a small amount of water, fry the old rock sugar until it melts, the color changes to reddish brown, and then pour in an appropriate amount of water, boil until boiling, and then put it out, set aside.

5. Pour in the prepared red bean syrup, then add an appropriate amount of water and boil until boiling, add salt, stir sufficiently, cover tightly, turn to low heat and simmer for 20 minutes.

6. Uncover the lid, thicken with water starch, and fry the sugar.

7. Turn off the heat and put the fried pork ribs on a plate.

Ingredients: pork ribs, ginger, green onions, spices (star anise, cumin, qingzu zeshanai, cinnamon, sand kernels, cloves, bay leaves), pepper (a small amount), salt, chicken essence, sugar, rice wine, light soy sauce (dark soy sauce).

1. Chop the ribs into 4cm segments, put them in boiling water to remove the blood, remove them and wash them for later use. Cut the ginger into slices, clean the green onion and tie it into a knot (3 up and down);

2. Put oil in the pot, and add white sugar (more, about one part sugar, or 3 parts of oil) when the oil or cold is cold, and gradually fry the sugar over low heat. When the red bean syrup gradually turns reddish-brown, and gradually emerges reddish-brown foam, immediately pour the pork ribs into the pot and fry well, then put in ginger slices, pepper and spices, stir-fry into the aroma, pour in a small amount of rice wine and light soy sauce to color, add water, add salt and green onions, turn to low heat after boiling over high heat and gradually burn until the pork ribs are soft, then remove the green onions and fat spices in the pot, collect the juice over high heat, and when the juice is thick, add chicken essence out of the pot;

3. Prepare the pork ribs with a little fat in advance (I don't think the whole thin ones are as delicious as this), and prepare how much you like to eat a few, but you can ask the meat master to chop it for you;

4. Put water on the pork ribs and add an appropriate amount of salt to cook until eight are perfect, and if the time is sufficient, they can be cooked in a rice cooker;

5. Scoop up the pork ribs (soup reserved), drain them and put them in the pot (you don't have to have too much oil, because the fried pork ribs will continue to bubble with oil) and stir-fry, first pour in the rice wine and fry it to be mellow, then add light soy sauce and fry it into the sauce flavor, and then pour the soup into the pot, do not have to pour too much at a time, fry again, pour and fry a few more times, and fry until the juice dries for the last time. Then start the pot!

1. You can put more rice wine soy sauce and color it. Light soy sauce must be put a little later, and it does not have to be fried for a long time, because it is very easy to paste the pot, you must not put chicken essence;

2. Be sure to stir-fry more, so that the color of the pork ribs will be symmetrical and beautiful;

Prepare the ingredients, pork ribs, ginger, Dazi Zhichang garlic, chives, wine, edible salt, edible oil, various ingredients, blanch to remove the fishy, fry the sugar out of the sugar color, put the ingredients into the pot, stew the pork ribs into the flavor, and then collect the juice on high heat, and it's OK.