The correct way to make braised pork ribs, the most correct way to make braised pork ribs

Braised pork ribs are the right way to do it

Prepare ingredients: 1500 grams of pork chops, appropriate amount of rock sugar (about 30 grains), appropriate amount of chicken essence, cooking wine, appropriate amount of salt, light soy sauce, dark soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of ingredients, appropriate amount of dried Sichuan pepper, appropriate amount of dried red pepper, starch, edible oil.

Steps: 1. First of all, we will clean the ribs, then add a large spoonful of starch, knead evenly with your hands, about 3-5 minutes, and then rinse with water to control the water for later use. (Again, braised pork ribs are delicious, and the choice of ingredients is very important.)

It is necessary to choose pork ribs that are younger and the meat is thinner and tenderer, and ribs that are too fat, too thick, with backbones, and with tenderloin are not suitable for braised pork ribs, because stewing for too long affects the taste, and the stewing time is shorter, and the meat is hard. ）

2. Add an appropriate amount of water to the pot, put a few slices of ginger in the pot with cold water, pour in cooking wine, bring to a boil over high heat, then skim off the surface foam, then remove the ribs, and then go through the cold water to control the water for later use.

3. Heat the oil in the pot, don't pour too much oil, then pour in rock sugar, and fry the sugar over low heat. (Be sure to use low heat, too big is easy to stick to the pot).

4. After the sugar is colored, pour the pork ribs into the pan and stir-fry evenly. Pour in light soy sauce, dark soy sauce, oyster sauce and salt respectively, stir-fry evenly; Then pour the shallots, ginger slices, cinnamon, star anise, and bay leaves into the pot and stir-fry for a while.

5. Then pour boiling water into the pot and cover the ribs. Cover the pot and reduce the heat to medium-low and simmer for 30 minutes. After 30 minutes, open the lid and turn on high heat to reduce the juice according to the soup in the pot.

Finally, leave a little soup for rice, which is delicious. Turn off the heat and sprinkle with some shallots to garnish. This will serve you on a plate.

Cooking Tips:

1) Add some starch when washing pork ribs, because this starch has an adsorption effect, which can suck out blood and dirt, and the pork ribs that come out in this way have no fishy smell, smooth and tender taste, and are very delicious.

2) Blanching is the most important step to make pork ribs, put the pork ribs in a pot under cold water, boil over high heat to skim off the surface foam, so that the blood and impurities in it are cleaned, and it tastes more healthy and delicious.

3) When stewing pork ribs, bring them to a boil over high heat, then turn to medium-low heat and simmer slowly, so that the stewed pork ribs are very delicious.

4) When frying sugar color, it is recommended to use rock sugar to fry, so that the fried sugar color is more beautiful, and you can also use white sugar, but white sugar is not easy to master.

Preparation of braised pork ribs:Ingredients: 750 grams of ribs, 10 grams of green onions, 5 grams of ginger, 2 star anise, 3 bay leaves, 15 grams of rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 6 grams of salt, 20 grams of cooking oil.

1. After chopping the pork ribs, soak them in water for 30 minutes to remove the blood.

2. Pour out the blood water, re-cool the pot under water, boil the water for 10 minutes, remove it, and rinse off the blood foam with warm water.

3. Prepare the seasoning, cut the green onion into sections and slice the ginger.

4. Heat the oil in a pan, add rock sugar, and fry the sugar over low heat.

5. Stir-fry until the rock sugar is completely melted and viscous, and the lower ribs are stir-fried to color.

6. Add seasonings and stir-fry until fragrant.

7. Add light soy sauce to taste, dark soy sauce to adjust the color.

8. Add warm water and cooking wine that have not covered the pork ribs, add a few grains of rock sugar and salt.

9. Put it into the Joyoung iron kettle rice cooker.

10. Turn on the power, close the lid of the rice cooker, press the function button to select the steaming program, set the time for 40 minutes, and after the program is over, the fragrant braised pork ribs will be fine!

Preparation of braised pork ribs:

1. Cut the pork ribs into pieces, soak them in cold water to remove the blood for 30-60 minutes, and soak the blood out to reduce the smell of meat.

2. Prepare the ingredients, slice the green onion white, shred the ginger, break the dried chili pepper to leave the seeds, and prepare the bay leaf ingredients.

3. Make a pot of cold water, put in ginger slices, 4 tablespoons of cooking wine, Sichuan peppercorns, boil until boiling, Sichuan pepper water is very useful for removing the smell of meat.

4. Stir-fry pork ribs. After boiling water for 3 minutes, add the pork ribs, cook until the meat changes color, skim off the foam, put the blanched pork ribs into a bowl, rinse with water, and rinse off the foam on the surface.

5. Stir-fry the sugar color. Add oil and rock sugar in a cold pan, fry over low heat until the rock sugar melts, and the ribs can be added to the ribs with reddish-brown bubbles. This step is very important, be sure to low heat, always observe the changes of sugar, otherwise it is easy to fry, and the sugar will be bitter.

6. Stir-fry the pork ribs. Drain the pork ribs and put them into the sugar color that was fried just now, be sure to drain the water, otherwise the consequences will be terrible! Stir-fry the pork ribs so that the surface of the ribs is evenly stained with sugar, and then add the ingredients just prepared.

Add light soy sauce, soy sauce and 1 tablespoon of cooking wine to enhance freshness. Continue stir-frying and add boiling water until the ribs are submerged.

7. Stewed pork ribs. After adding water, cover the pot and turn to low heat to grunt the pork ribs, it must be stuffy, the meat will be soft and rotten, and it is also very flavorful.