When making braised pork ribs, how can you add more flavor?

To go through popularity, it is to color. The heat is used accurately, and two kinds of heat should be used to make braised pork, that is, it is fried over a high fire, boiled on a high fire, and burned over a low fire. (Because it is easy to rot and easy to taste when fired over low heat, it can make the soup thick, the taste is mellow, and the color is red and bright).

Step 1: Fry: Chop the ribs into 4 cm long pieces, soak them in water, wash and control the moisture; Mix well with water starch, fry in hot oil until the surface is golden brown, and remove it.

<> ribs should be selected in the front row] The front row is the part of the ribs that connect the pork neck to the chest cavity slightly behind; A rib is the rib part of a pig without vertebrae. This part of the pork ribs is characterized by the texture of lean meat with a bit of fat, a bit like snowflake beef, boil the pork ribs in the pot to remove the excess blood water, put ginger, cooking wine to remove the fishy, drain the water and heat the oil in the pan, and cut the ribs until golden brown.

Prepare a sauce in advance, put in dry yellow sauce, hoisin sauce Zhuhou sauce, light soy sauce, cooking wine, stir well, prepare less spices, star anise, cinnamon, bay leaves, a little dried chili, soak the spices and dried chili peppers in boiling water in advance, so that it is cleaner and seasoning, when the sugar water is fried to brown-red, and brown-red foam begins to appear, immediately pour the pork ribs into the pot and stir well, then put in ginger slices, peppercorns and spices. After the sugar is fried, add the drained pork ribs for a quick stir-fry, stir-fry the pork ribs evenly wrap the sugar color, and then start seasoning, add salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce in turn, and stir-fry again to fully integrate the pork ribs and seasoning.

Raw stew: The ingredients do not need to be pickled, and the dishes are directly stewed in the pot to highlight the tenderness. Red stew:

It is marinated first, patted with dry cornstarch, and then fried over a strong fire and then simmered to highlight the crispy aroma. The ribs are stained with soy sauce and covered with boiling water. Cover the pot and continue to boil on low heat for 20 minutes, the water in the pot is less than 1 2, reduce the juice on high heat, add the chicken essence, stir-fry a few times, and put it on a plate.

Braised pork ribs is also a very simple home-cooked dish, you can make it at any time if you want to eat it, and it is still a little difficult to make this dish for friends who have never cooked before.

Prepare the pork ribs, chop them into an appropriate size, blanch the water, heat the pot and add the old rock sugar, beyond the sugar color, add water, add star anise, cinnamon salt and other seasonings, simmer slowly for two hours on low heat, and reduce the juice over high heat, which can make the pork ribs more delicious.

Simmer over low heat. Simmering the clown for about 10 minutes will not only make the ribs more cooked, but also add more flavor. Because simmering over low heat will allow the seasoning to penetrate deep into the ribs.

Summary. Dear, hello, I'm glad to answer for you, the secrets of braised pork ribs are delicious: 1

When burning, use more ingredients: braised large pork ribs, in addition to large pork ribs, add an appropriate amount of tempeh, Sichuan pepper, five-spice powder and other seasonings; 2.Don't cook too much when stewing:

Cooking for too long is easy to cook the umami in the meat, resulting in the need to add 10 seasonings; 3.You can add some sour ingredients: such as stewing with vinegar, vinegar has the effect of sterilization and deodorization, adding a little vinegar can make the meat more soft and flavorful; 4.

Honey can be added when collecting juice: honey can play an antibacterial and juice collecting role, so that the meat can taste and at the same time coagulate the soup; 5.Be sure to put a little oil when you burn it:

Dear, hello, I'm glad to answer for you, the secrets of braised pork ribs are delicious: 1When burning, use more materials:

Braised large pork ribs, in addition to large pork ribs, you should also add an appropriate amount of seasonings such as tempeh, Sichuan pepper, and five-spice powder; 2.Don't boil too much when stewing: If you cook it for too long, it is easy for the Zen people to cook the umami in the meat, resulting in the need to add very seasoning; 3.

You can add some sour ingredients: such as stewing with vinegar, vinegar has the effect of sterilization and deodorization, adding a little vinegar can make the meat more soft and flavorful; 4.Honey can be added when the juice is collected:

Honey can play a role in antibacterial and juice harvesting, so that the meat can taste and at the same time solidify the soup; 5.Be sure to put a little oil when cooking: cooking meat without oil is easy to be stiff and can't get soup, adding a small amount of oil can make the meat softer, and adding more salt can make the meat soft and chewy.

1. How to make braised pork ribs at home to make the pork ribs red and crispy and delicious?

Cooking method:1First of all, prepare the necessary ingredients, such as pork ribs, garlic soy sauce, ginger salt, rock sugar cooking oil, cinnamon chives, cooking wine, coriander, etc. Then you can start processing the ribs.

Cook the ribs in cold water and remove the blood foam. After the water is boiled, remove the blood foam from the ribs and use it again.

2.When we fry pork ribs, don't throw them away in a hurry after the blood foam in the soup has been removed.

3.Then pour an appropriate amount of cooking oil into the pan. When the oil temperature is 50% hot, you can put the rock sugar in the pan, then turn to low heat and slowly stir-fry until melted.

4.After the rock sugar is completely melted in the pan, you can directly pour the cooked pork ribs into the pan and stir-fry. In order to avoid the phenomenon of frying, the pork ribs can be left unfried after being slightly colored.

5.Then, you can add the ribs that were baked before, the soup I used, and pour it into the pot, you need to submerge the ribs.

6.Pour the prepared star anise, cinnamon star anise, geranium, ginger, green onion, garlic into the pot.

7.Add a tablespoon of cooking wine. There is no need to put too much. Otherwise, the ribs you make are easy to lose.

8.Finally, you can directly add soy sauce, then turn to high heat, then turn to low heat, and then continue to simmer for about 40 minutes.

9.When there is about 1 3 of the soup left in the pot, you can add an appropriate amount of salt. At this time, we can taste the saltiness first, because everyone's taste is different and needs to be adapted.

Finally, it can be adjusted to medium heat to reduce the juice. Finally, sprinkle coriander on the dish, so that a good dish is delicious, and the braised pork ribs are also ready, and the color looks particularly appetizing.

2. Cooking skills:

1.Pork ribs can be cleaned by adding an appropriate amount of water, then adding an appropriate amount of starch, rubbing and cleaning, which can effectively remove blood and impurities and make them cleaner.

2.The ribs must be cleaned, blanched again, and then remove the foam and impurities on the surface, and then pour cold water, so that the meat is firmer and tastes healthier and tastier.

3.When frying the sugar color, you must fry it slowly over low heat, so that the sugar color is very beautiful, and you must use rock sugar to get a better coloring effect.

The above is all about making braised pork ribs at home, how to make the pork ribs red and crispy and delicious, I hope it will help you!

First of all, the ribs should be blanched in hot water, then cleaned with cold water, boiled in the oil and put in the rock sugar red pepper, fried the sugar color and put in the ribs, then add beer, oyster sauce, soy sauce and salt and simmer over low heat for about 40 minutes.

First of all, the ribs should be washed, then the pot should be boiled water, the ribs should be put in, add the ingredients, star anise, Sichuan pepper, green onion, ginger and garlic, boil for about 20 minutes to take out, and then boil the oil and add rock sugar, fry the sugar color and then put the ribs in, then add salt, chicken essence, oyster sauce, cooking wine light soy sauce, then add an appropriate amount of water, cover the lid and cook for half an hour.

When making pork ribs, you must control the heat, adjust the braised bright sauce, and be sure to add colored soy sauce, which can make the pork ribs red and crispy and delicious.

Hello! Braised pork ribs are so memorable, please refer to it, thank you!

Ingredients: 2 catties of fresh pork ribs, 10 boiled quail eggs, 1 green onion, 1 piece of ginger, 10 Sichuan peppercorns, 2 star anise, 20 grams of sweet noodle sauce, 20 grams of light soy sauce, 15 grams of oyster sauce, 10 grams of refined salt, 5 grams of sugar, 20 grams of chicken essence, 20 grams of monosodium glutamate.

Method: 1. First of all, let's cut the fresh pork ribs into the size of mahjong pieces, then put them in clean water, wash them two or three times, wash off the blood and water, and then prepare ten boiled quail eggs, peel off the shell, put them in a bowl for later use, and then cut the green onion and ginger into sections, put them in a bowl, and then put two star anise, ten peppercorns, and then we start to make them on the fire.

2. The first excitation of the Yu Yu first pot boiled water, the pork ribs in a pot under cold water, boiled for three minutes after the water boiled, skimmed off the foam in the process, and three minutes later the open pin was taken out to take a shower for later use, the purpose of this step is to remove the fishy smell in the ribs, so this step, we must not ignore it.

3. Then, let's heat the oil in the pot, after the oil is hot, the star anise, Sichuan pepper, green onion and ginger will be fried in the pot to get fragrant, and the pork ribs with good water control will be directly put into the pot and stir-fried for three minutes.

4. After three minutes of stir-frying in the pot, the pork ribs have absorbed enough of the fragrance of the ingredients, and then we add 20 grams of sweet noodle sauce, 15 grams of oyster sauce, and 20 grams of light soy sauce, stir-fry them evenly, add color and flavor, and then add water that is higher than the width of three fingers of the pork ribs.

5. Then add 20 grams of chicken essence monosodium glutamate, turn to medium-low heat after seasoning, cover the pot, simmer for 15 minutes, 15 minutes later, and then add 10 grams of refined salt.

Next is the production point.

1. Before the ribs are stewed, they must be cleaned two or three times to wash the blood and water in them, this step should not be ignored, otherwise the ribs will still have a fishy smell after blanching, which must be remembered.

2. If you want the pork ribs stewed meat to be rotten and flavorful, the timing of adding salt is very important, be sure to simmer for 15 minutes first, then add refined salt, and simmer for another five minutes. If you put salt at the beginning, the refined salt will seep into the ribs in advance, so that the stewed ribs will not chew and will not taste good.

My method is to boil the ribs in cold water, rinse them a few times and set aside. Put some sugar in a hot pan and sauté until the sugar is colored. Stir-fry the pork ribs over low heat, add water to pour the pork ribs on top, add dark soy sauce, light soy sauce, pepper, star anise, cinnamon, salt, monosodium glutamate chicken powder, add red yeast rice powder, bring to a boil over high heat, simmer over low heat, and then reduce the juice over high heat.

1 7 Step by Step Reading.

1.Prepare the ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar. 2.Blanch. Add an appropriate amount of water to the pot, put it in a pot under cold water, and pour in the pork ribs and an appropriate amount of cooking wine. When boiling over high heat, skim off the foam and remove for later use.

3.Stir-fry sugar color. Heat a wok slightly, pour in an appropriate amount of cooking oil and add rock sugar.

Sauté over low heat. 4.Stir-fry until all the rock sugar is melted, and the yellow bubbles start from the bottom of the pan and rise upwards.

5.Pour the ribs into the pan and reduce the heat to medium. Stir-fry quickly.

Let each rib be coated in sugar. Add the ginger slices and continue to stir-fry. 6.

Add an appropriate amount of soy sauce and stir-fry evenly. Pour in hot water. Next, start seasoning, add the right amount of salt, star anise.

Bring to a boil and simmer for about an hour.

7.Collect the juice. Finally, the finished product.

Hope it helps you and I wish you a great life.

Blanch and clean the pork ribs in advance, heat the oil in the pot, add rock sugar to fry the sugar color, then add the pork ribs and stir-fry to color, and finally add water, add green onions, ginger, garlic, light soy sauce, dark soy sauce, star anise cinnamon bay leaves over high heat and turn to low heat to simmer until the soup becomes less, and then collect the juice.

Braised pork ribs can be marinated with soy sauce and sugar chicken essence first, which can be more flavorful, or they can be wrapped in a little starch and fried in oil, and the braised pork ribs will be more delicious.

The method is very simple, first prepare fresh pork ribs, then blanch them with water, then heat the oil in the pot, pour in the green onions, ginger and garlic and stir-fry until fragrant, then put the pork ribs into the pot, add an appropriate amount of water, and then add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, and sugar to taste. Then simmer for 40 minutes and you're ready to go.

When making pork ribs, you must first blanch the water, then prepare some condiments, take out the ribs after blanching, and then put them in the pot to fry them first, then put some condiments in them, and finally wait for the soup to boil until it is very thick, so that you can do it. And very tasty.

Now when making braised pork ribs, we should first cut the pork into cubes, then blanch it in water, then put it in the pot and arch it with sugar, then put it in the pot and boil it for about two hours, and put in some seasonings.

First of all, we boil the oil, put in the chopped pork belly, stir-fry until fragrant, then add green onions, ginger slices, 8 corners, add light soy sauce, dark soy sauce, add a little salt water and simmer for about half an hour.

When making it, you can clean up the pork ribs first, and then put some green onions, ginger, garlic and chili peppers in it for a simple boil, and you can make delicious braised pork ribs in a while.

Before cooking, the ribs should be cleaned and fried until golden brown on both sides, and then the appropriate condiments and dark soy sauce should be added to color, and the braised pork ribs will be full of color and flavor.

First of all, you should blanch the water, then burn the rock sugar to give these ribs a color, stir-fry for a period of time and then put in hot water, break for a little longer, and finally reduce the juice on high heat.