I bought pork ribs with less meat and more bones, how to make them delicious

Did you buy a hard row with a lot of bones?

If you don't want to make soup, you can braised it or anything, and you can use carrots or potatoes as a side dish.

The bones are burned for a long time and eaten better.

Here's how to do it.

1. The practice of braised pork ribs.

Ingredients: pork ribs, carrots (can be changed to potatoes according to personal taste, etc.), shiitake mushrooms, green onions, ginger, star anise, tangerine peel.

Method: 1. Boil the water, put the pork ribs in boiling water and boil for 1 minute, and pour out the blood;

2. Put a small amount of oil in the pot, boil until smoking, add ginger and green onions and stir-fry until fragrant, then put in the pork ribs and stir-fry for a while;

3. Put in water, and when the water is boiling, add star anise, tangerine peel, carrots and shiitake mushrooms;

4. Add seasonings (Shao wine, salt, sugar and dark soy sauce) and cook on high heat for 20-30 minutes;

5. Add the chicken essence and starch water 5 minutes before serving.

Second, the practice of braised pork ribs.

Excipients: 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of ingredients, 80 grams of water starch, 2 kg of vegetable oil (actual consumption of 250 grams).

Preparation method: 1. Cut green onion into sections; Ginger slices; Chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and remove them.

2. Put the pork ribs into the pot, add water (to the degree of overflowing the ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.

Features: The taste is fragrant and salty, the pork ribs are crispy, and the color is golden red.

The key to production: After the ribs are hung with starch, they should be fried over a hot fire, and they should be burned and put into the pot several times, so that the ribs can be fried well.

Although the pork ribs on the market are more expensive than the meat, there is less meat on the ribs, and it may be the masterpiece of the meat seller, after all, as long as they are given a knife, the meat on the ribs can be shaved very clean. Some friends may find it incredible, but after truly appreciating it, they find that everything is possible.

There are other reasons to say that there is less meat on the ribs:

1. The value of meat on pork ribs is not the same as that on other parts

Because the value of meat is not the same as meat, even if the meat on the ribs is very small, it is still easy for the vendors to cut it out and sell it, and even remove the meat on the ribs. Because you can sell meat in the first place, the vendors are more interested. Some friends may think that it would be good if there was more meat on the ribs when they eat pork ribs, after all, the meat soup on the ribs is more fragrant and contains a lot of nutrients.

2. There are often certain rules when buying pork ribs

Since the pork ribs are much more expensive than ordinary meat, when buying pork ribs, you should pay attention to the lean meat on the ribs with a more regular shape, and you should pay attention to the selection when buying. In addition, the lean meat on some irregularly shaped ribs is particularly obvious, and many people may think that this is an "unspoken rule", but in fact this is an essence.

3. Why do people like to spend ** money to buy ribs?

Many friends may have found that the pork ribs are much more expensive than the meat, but the ribs are with bones, but they are more expensive than meat, is it that the meat on the ribs is more refreshing? That's exactly what happened. Of course, there are also some friends who use pork ribs to make soup when they buy pork ribs, rather than simply eating meat.

After all, pork rib soup is more nutritious, and when you boil pork rib soup, the aroma is strong and the taste is more delicious. In addition, drinking pork rib soup properly can also supplement calcium, but if you want to supplement calcium, it is recommended to put less salt or no salt directly.

Because the ribs are soup. It's not the meat on it. The most nutritious thing about pork ribs is the soup. So many people who buy pork ribs don't care about meat.

Because the bones are so thin, there is not much meat on them, and sometimes the meat vendors will cut off the meat from the ribs, so it will be very small.

Mainly because this location is a relatively expensive part, the price is relatively high, and the part closer to the back is relatively small.

The meat on the pork ribs itself is relatively small, in order to protect the bones, and the meat is very tender, so it is more expensive.

It's good to have less pork ribs.

In the case of the same quality, ribs with less meat are more suitable for stewing or frying, ribs with less meat have more bone marrow, and it is easy to stew out the nutrients in the ribs when stewing, and ribs with more meat are thicker and not easy to taste.

It is best to choose fat and thin, moderate, not too much and not too little, because too little will not be able to eat, too much will be particularly greasy, so it is better to choose moderate.

Among the many parts of pork, there is one part that does not have much meat, and there are many bones, but it is still more expensive than meat, and this part is pork ribs. Pork ribs can make many delicious dishes, such as stewed pork ribs, sugar cool pork ribs, steamed pork ribs, etc., and stewed pork ribs. Either way, if you want to be delicious, you must first have good ingredients, and that is to buy the right ribs.

When buying pork ribs, I don't know if you have noticed that some ribs have a lot of meat, and some have very little, why is the difference so big? Which one should I buy? First of all, let's talk about the problem of thick pork ribs and less meat, in the final analysis, it is still the ghost of "pork **".

When pork ** is expensive, the butcher will cut more meat when cutting the pork, and of course there will be less meat on the ribs. In addition, when pork is expensive, the farm will make the live pigs slaughter rate early, but the ribs at this time are thin and the appearance is not very good, so the butcher needs to leave more meat for the ribs, so that it is easy to sell.

According to the old butcher, don't think that there is not much meat in the pork ribs, but they are more fragrant than the thick pork ribs, because the nutrients are more abundant. So when you buy pork ribs in the future, don't just buy thick pork ribs, which are pigs that don't grow long enough for a month, and they are not delicious. So what should I pay attention to when buying pork ribs?

How can you buy fresh, high-quality ribs? The old butcher said that if you look at these 3 points, you won't choose the wrong one.

Ambient temperature: We all know that frozen beef is more cost-effective than fresh pork, and how to use frozen beef to fake fresh pork, butchers can make more money. Therefore, many unscrupulous butchers can unfreeze frozen pork ribs and buy them as fresh pork ribs, although they look like fresh pork ribs, but due to the long freezing time, the temperature of the ribs is still quite icy, and it continues to leak outward.

Shade: Fresh ribs are red, bright and shiny, if it is more than 8 hours, the tone will be dark, and after 12 hours, it will slowly whiten. If it is a frozen rib, the color will be white because of the loss of moisture.

Size: The size of the pork ribs reflects whether the live pig is long enough for a month, the live pig is generally 6 8 slaughter rate, the pork ribs at this time are relatively thick, and the bones are at least 2 3 cm wide. If the total width of the ribs is less than 2 cm, it means that the pig is only 4 or 5 months old, which is not long enough months, and the meat texture is much worse.

There are 4 types of pork ribs, namely large slices, small chops, sub-chops, and pork chops, and the meat texture of the sub-chops is very tender and the meat layer is relatively thick. When you buy pork ribs, you tell the butcher to buy ribs, and it knows that you are an insider, and is afraid of fooling you, so it will honestly give you good ribs. The ribs are nearly 30cm, and they are triangular and cut into corners.

"Because some farms in order to grab pork **, they only planted 4-5 months early sale, and they in order to make the pork ribs see thicker, they will leave a little more meat, in fact, this kind of pork ribs will smell heavier, do not recommend everyone to buy, so I have a cooperative relationship with the old butcher often tell me: thick pork ribs and less meat pork ribs taste is quite different, don't buy it casually. ”

When we buy pork ribs, in addition to looking at how much meat is in the ribs, we also need to understand the following 3 tips to buy fresh and good pork ribs.

Nowadays, in order to make more profits, many old butchers will take out some freshly frozen ribs and sell them as fresh ribs after they are unfrozen, and a pound of freshly frozen ribs is only sold for 18 yuan and 1 catty at most, and fresh can be sold for 27 yuan and 1 catty, and the texture of freshly frozen pork ribs is not only more chai, but also has a strong fishy smell, so try not to buy fresh frozen ribs. When you buy pork ribs, you only have to touch the ribs, if the ribs are very icy, and there is still water in your hands after touching, it means that the ribs must be freshly frozen.

When buying ribs, be sure to touch the size of a rib, because the size of the ribs can reflect the growth cycle of this pig. If the pig is less than 2cm, indicating that the growth cycle of this pork rib is more than 6 months, this kind of pork rib can be purchased with peace of mind, if it is less than 2cm, indicating that the growth cycle of this pig is less than 6 months, it is best not to buy this pork rib, because the taste of this kind of pork rib will be very poor.

If the pork ribs are placed for less than 6 hours, the color of the ribs will be very bright, and the color will be light brown, if it is more than 6 hours or more, the color of the ribs will slowly turn white, and the whiter the ribs, the less fresh they are.

After you buy pork ribs, you first need to look at the freshness and size of the ribs, and then choose the thick meat or less meat, Master Hu's suggestion to everyone is: "When the meat is expensive and the ribs are cost-effective, eat more ribs, and when the meat is cost-effective and the ribs are expensive, you can eat less ribs."

If you buy ribs, it depends on whether you want the front row or the back row, if it is the front row, the meat will generally be less, and the width of the row will be narrower, and the width of the back row will be larger, so there will be more meat. And if you need to steam the ribs, the front row will be the best.

Personally, I think it depends on your own needs, if you are young, you can choose some ribs with less meat, which are actually more chewy, but if you want to choose those that are suitable for the elderly, you have to eat meat, and my personal selection skills are to observe its color and its overall meat texture.

You should buy ribs with a lot of meat. Pay attention to the color of the ribs, but also the way the ribs are cut, pay attention to the ribs of the ribs, but also pay attention to the quality, but also pay attention to the way they are arranged.

It is to buy more meat, because it is more affordable, and the pork ribs made are also sweeter, and if there is less meat, there is generally not much calcium

Personally, I think that when buying pork ribs, you should buy big bones, and the pork ribs made with internal adjustments taste better.

1. White radish and carrot pork rib soup

Pork ribs soup is the best, nutritious and simple, and it is very suitable for kitchen novices. First of all, prepare two pork ribs, chop the ribs into pieces of the same size with a machete, soak them in water for half an hour and clean them, prepare green onions, ginger and garlic, white radish, carrots, cut the green onions into long sections, cut the ginger into slices, peel the garlic, cut the white radish and carrots into small pieces and put them on a plate for later use. Secondly, boil the water, put the pork ribs into the water and boil to remove the meat foam, clean them with water and put them in the pressure cooker, add an appropriate amount of water, add green onions, ginger and garlic, boil over high heat and simmer slowly (about 30 minutes), open the lid of the pressure cooker, put in white, carrots, salt, continue to simmer over low heat for 20 minutes, and finally sprinkle millet and green onions to garnish.

2. Sweet and sour pork ribs

The sweet and sour pork ribs have a particularly good taste, and the taste is sweet and sour and very appetizing. Eating sweet and sour pork ribs regularly is also very good for our **.

First prepare the ingredients: pork ribs, rock sugar, cooking wine, green onions, ginger, water, light soy sauce, dark soy sauce, vinegar, oil chicken essence, first blanch the pork ribs to remove the meat foam, clean it with water and put it on a plate for later use, start the pot to burn the oil, put the rock sugar into the oil to boil the sugar color, (the fire can not be too big) add the ribs and stir-fry evenly, then add the green onion, ginger and garlic, light soy sauce, dark soy sauce, cooking wine, vinegar and stir-fry evenly, then add an appropriate amount of water, boil over high heat and simmer for 40 minutes, and then use high heat to collect the juice, (if you like to eat a little rotten meat, you can cook for a while, An hour is also fine).

Pork ribs are a very delicious ingredient, you can choose steamed pork ribs when making pork ribs, the method is also very simple, the pork ribs made in this way taste fragrant and glutinous, very delicious.

He doesn't blanch it in the water, skim off the foam, and then add a little salt to it, and when it's almost ripe, add his favorite foods such as corn, carrots and winter melon.

Before boiling the ribs, soak the blood in the ribs and blanch them in water.

When the weather is cold, many people like to boil some pork rib soup for their families. The nutritional value of pork rib soup is very high, but recently pork ribs ** are not cheap, a pound in our place costs more than 40 yuan, I don't know how much your ribs there sell **?

Pork ribs are a general term for pork ribs, which are loved by many people because of their fat and thin, special taste, and endless preparations, and the taste can be said to be very delicious.

Compared with other parts of pork, pork ribs** are generally much more expensive, which can be said to be a more expensive place on the pig. However, when buying pork ribs, there is a question, is it better to buy more meat or less meat?

When I used to buy pork ribs, I always chose the ones with very little meat, after all, pork ribs are mainly used to make soup. It wasn't until I bought ribs two days ago that I learned the secret from a butcher, and it turned out that ribs should be bought like this.

1. Front row ribs

When buying ribs, they are mainly divided into two parts, the first is the front row and the second is the back row. The ribs in the front row, that is, close to the pig's head, will be more delicate, the meat will be more tender, and it will be easier to remove the bones after cooking.

The front row of pork ribs has a better taste when chewed, so it is more suitable for braising and steaming. Friends who like to eat barbecue, when buying ribs, should also prefer the front row.

Second, the back row of ribs

The back ribs are the ribs that are closer to the tail part of the pig, and the ribs in this part will have thicker meat. Its bones are relatively thick, and the thick bones indicate that there will be a lot of bone marrow in the ribs. The more bone marrow in the ribs, the higher the nutritional value.

Therefore, the back ribs are more suitable for making soup, which can make the boiled pork rib soup more nutritious. Only by using the stewing method can the bone marrow in the bones be diluted into the soup.

3. Choose high-quality pork ribs

Now that I know the difference between ribs, I'm going to teach you how to buy fresh ribs. First of all, we have to observe the color of the ribs, the fresh color is red and white, if the color of the ribs is dark red, so we should pay attention, either not fresh or frozen ribs.

In addition to the color, we also have to touch it with our hands, and if it feels moist, it may be spoiled. The surface of normal ribs is very smooth and dry.

Finally, when buying ribs, we should remember to press them with our hands, if the ribs can rebound quickly and have good elasticity, then this is fresh ribs. On the other hand, if the pressure does not rebound and there is a depression, such ribs are not fresh.

Based on the above knowledge, when we buy, we first look at what kind of food we want to make, and determine whether to buy the front row or the back row. Then follow the selection method I taught you to buy the ribs.