How do you marinate small ribs to make them more flavorful?

Materials. Small short ribs 600 grams.

Light soy sauce 30g.

Oyster sauce 20 grams.

20 grams of cooking wine.

15 grams of sugar.

Cornstarch 30 grams.

Salt a pinch of salt. Half a green onion.

Ginger 1 piece. Star anise 1 piece.

1 red pepper.

2 shallots.

Steps. 1. Chop the pork ribs into small pieces, the smaller the pieces, the better, wash off the bone residue, soak in cold water for 15 minutes and then remove them;

2. Put light soy sauce, oyster sauce, cooking wine, salt, sugar, green onions, shredded ginger and star anise into the pork ribs bowl, and adjust the amount according to your taste.

3. Mix well, marinate in a cool place for more than 2 hours, turn over twice halfway, and evenly absorb the flavor;

4. Before steaming, scoop two spoonfuls of cornstarch into the marinated pork ribs, mix evenly, and put starch to lock in the gravy, which is the same as stir-fried shredded pork and marinated with starch;

5. Put the ribs on a plate, it will look more beautiful, if you don't mind the appearance, you can put it at will;

Put the ribs into the steamer, steam on high heat and steam for 20 minutes;

7. Sprinkle with minced red pepper and chives.

Tips: 1.The pork ribs should be chopped into small pieces to be easy to taste and cook quickly, soak in cold water for a while to remove as much impurities and blood as possible; The process of marinating is slightly longer, turning over a few times halfway; 2.

Be sure to sprinkle starch, lock the juice and the meat is tender, and the meat without starch is firewood and dry, and there will be a lot of soup.

When preparing the pork ribs, you need to cut the pork ribs into small pieces of uniform size before the cleaning is completed, so that when the meat quality becomes smaller, it can be more convenient for the meat to taste when marinating in the later stage. If you don't have the tools to cut the ribs, you can ask the store to help you cut the ribs when you buy them, then clean and drain them, put them in a basin, add an appropriate amount of cooking wine and vinegar, stir well, and set aside to marinate for 15 minutes.

Then put the prepared pork ribs into cold water, add an appropriate amount of ginger slices and boil over high heat, this method can completely remove the dirty water in the ribs, about 3-4 minutes after boiling, you can remove the clean and drain the water.

This process does not need to be cooked for too long, and if it is cooked for too long, the nutritional value in the ribs will be lost. If you want the pork ribs to be softer and more elastic, the cooked ribs need to be washed in cold water.

When this step has been done, put the pork ribs into the basin, add the prepared seasonings, such as rock sugar, white sugar, dark soy sauce, cooking wine, green onion white, light soy sauce, Chaotian pepper, etc., and stir evenly, and then wrap them in plastic wrap and put them in the refrigerator for half an hour to make the pork ribs more flavorful.

Then you can cook the ribs normally, but note that if the ribs are stewed, after cooking, do not take them out immediately but cover the lid and simmer for 5 minutes, the taste will be better.

How to marinate <> pork ribs, and how to marinate them to make them more flavorful? It can be marinated with some compound seasonings, such as sour plum sauce and tomatoes. Steamed pork ribs with sour plum sauce are often made at home, and children like to eat them very much.

Sour Qiaozhou plum sauce steamed pork ribs is a new method of sweet and sour pork ribs, home-style sweet and sour pork ribs to be fried in oil or fried in oil, and then prepared sweet and sour sauce to stew, but my husband does not like the taste of vinegar, so the sweet and sour pork ribs I make are neither fried nor sweet and sour sauce. Today, I will share with you this delicious steamed pork ribs with sour plum sauce, the ingredients that need to be prepared are: 2 pork ribs, 2 tablespoons of sour plum sauce, 1 tablespoon of tomato paste, appropriate amount of salt, a piece of ginger, an appropriate amount of chopped green onions, and a small handful of white sesame seeds.

Step 1: Chop the pork ribs into 3 cm pieces, fresh pork ribs contain a lot of amino acids, which are very delicious to eat, and are also rich in calcium and collagen, which is very suitable for daily calcium supplementation. Steaming pork ribs can preserve the nutrients of the pork ribs to the greatest extent.

Step 2: Peel the ginger and cut it into shreds, wash the chopped green onion and cut it into small pieces and set it aside for later use.

Step 3: Prepare a large bowl with depth for stirring, add pork ribs, sour plum sauce, tomato paste, shredded ginger and a small amount of salt and mix well.

Step 4: The ribs will be more flavorful when marinated for half an hour, and the marinated ribs do not need to be dark soy sauce, and there are sour plum sauce and tomato sauce to color.

Step 5: Cover the bowl with pork ribs with a layer of plastic wrap, prick a few holes with a toothpick, and put it in an electric pressure cooker and steam it for 15 minutes. Switch to a regular steamer and steam for at least 30 minutes after boiling water over high heat.

Step 6: Sour plum sauce is more suitable for the elderly and children to eat, and there will be some soup when steamed, which is delicious to use to make rice.

Step 7: Take out the steamed pork ribs, transfer them to another plate, sprinkle with chopped green onions and white sesame seeds, and serve.

Pork ribs are the most delicious, not braised or boiled in soup, oil-free, low-salt and less nutrient loss, and the whole family loves to eat. Have you learned the practice of steaming pork ribs with sour plum sauce shared today? Pork ribs, how do you like to make them with a wide grip?

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1. Marinate the pork ribs for 5-7 days.

2. After the ribs are marinated for 5-7 days, the salt has been immersed in the ribs, at this time, the ribs can be hung in a well-ventilated place, and then the ribs can be dried. Until the pork ribs are browned in color, they can be stored or eaten.

3. The nutritional content of pork ribs can vary depending on the animal species, age, part and fatness. The protein content is generally 10-20%, and the lean meat content is about 17%, of which beef pork ribs are higher, up to, and the content of fatty meat is lower, such as pork pork ribs only, the meat protein is composed of 9 base acids, close to the needs of human tissues. Therefore, the physiological value is higher and it is called complete protein or high-quality protein.

Don't blanch the ribs in the pot, if you want to clean the blood on the ribs, add an appropriate amount of starch, grab and mix for a while, grab the sticky surface and wash it with flowing water, so that the blood on the ribs is cleaned, and the ribs are very tender; (Fresher than blanched pork ribs).

After the ribs are washed, they can't be steamed directly in the pot, they should be marinated with condiments for a while, so that the ribs are delicious and delicious;

How to stew pork rib soup to be delicious

After buying the pork ribs, they should be soaked in warm water for about 15 minutes and washed;

Wash the bones. Put a pot under cold water, throw away the water after boiling, and break the stick bones again. The key is to break the stick bone later, because, if you crush the bone marrow oil first, it will run into the soup, and if you throw away the blood water for the first time, the bone marrow oil will also be wasted;

The water put into the casserole needs to be boiled to guess the source, and it is best to add enough to the pot at one time, and it is best not to add ice water during the stewing process, but you can add a little boiling water;

When stewing pork ribs, add a few pieces of washed orange peel to the pot to remove the smell and greasy feeling, and at the same time, make your soup taste more delicious;

Adding a small amount of vinegar after the soup turns white can speed up the dissolution of bone calcium and shorten the cooking time; At the same time, it can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value;

Add salt when it is almost ready, as adding it too early will cause the meat to shrink and affect the taste.

Simmer a little longer for more flavor.

Stewed pork ribs are a common home-cooked dish. There are many ways to make it, but the main ingredient is pork ribs; It can be matched with different accessories according to your own taste and needs, such as vertical imitation of Zheng Yusong: radish, cabbage, winter melon, pepper and salt, etc.

Different excipients have different tastes. Stewed pork ribs are nutritious, delicious and nourishing, and are a dish loved by the majority of diners.

Method. 1. Boil water in a pot, put in the pork ribs after the water boils, cook over high heat until there is foam, and after the ribs turn white, remove them with a colander spoon;

2. After the soup pot is washed, re-add the pork ribs and pour boiling water, the amount of water is subject to the surface of the meat;

3. Add three tablespoons of soybean paste, then add sugar;

4. Put in the ginger slices and stew packets, cover and simmer over medium heat;

5. After the soup boils, turn to low heat, cook for 40 minutes, add beans, corn and carrots, continue to cook for 10 minutes, and add an appropriate amount of salt according to personal taste.

Specialty stewed pork ribs].

Ingredients: pork ribs, green onion, ginger, salt, chicken essence, light soy sauce, oyster sauce, bay leaf, cinnamon, star anise, coriander.

Specific method: The first step: chop the pork ribs into small pieces, put them in a basin, add an appropriate amount of water, soak in the blood water, clean the ribs, put them in a basin, add an appropriate amount of green onions, ginger slices, add an appropriate amount of salt, chicken essence, light soy sauce, oyster sauce, grasp and mix evenly, add a spoonful of starch, and mix evenly again.

Step 2: After marinating for 30 minutes, put the ribs into a steaming bowl, put them in a steamer, steam them on high heat for 10 minutes, take them out, pour the pork ribs and soup into the pressure cooker together, add an appropriate amount of bay leaves, cinnamon, star anise, add an appropriate amount of dark soy sauce to color, add boiling water that has not passed the ribs, cover the pot, and choose the stew mold hunger tung style.

Step 3: After the ribs are stewed, put them in a wok, turn on the high heat to collect the soup, turn off the heat after the soup is thick and calm, and then sprinkle some coriander to decorate, and a nutritious and delicious stewed pork ribs is ready!

1.When making pork ribs, do not blanch, do not stew directly in the pot, should be marinated first, put in the steamer to steam for 10 minutes, and then stew in the pot, so that the ribs are tender and delicious, not old and not firewood, nutritious and delicious!

2.If you want to drink pork rib soup, you can skip adding bay leaves, cinnamon, star anise and other condiments, and finally you don't need to reduce the juice over high heat, so that the soup is more delicious!

1. Soaking. The first step in stewing meat is soaking, no matter what meat contains some blood water, if it is blanched directly, it will not effectively remove the blood water, which will cause the meat or ribs to have a fishy smell. Especially for beef, there is a lot of blood and water, and if you blanch it first, a lot of blood will remain in the meat, resulting in a fishy beef.

Correct method: Chop the meat or pork ribs into small pieces, put them in clean water, add some salt, stir evenly and soak for 2 hours, change the water once in half an hour, until the water becomes very clear, indicating that the blood bubbles are clean.

2. Blanch. The stew is fishy and woody, and it is likely that the method of blanching is wrong. Many people put the water into the meat blanching after boiling, which is wrong, the blanching must be in a pot under cold water, and the green onion, ginger, and cooking wine must be added, which can effectively remove the fishy smell.

The boiled foam should be removed in time, that is, the residual blood water. Once there is no foam, remove the meat or ribs and rinse them with warm water.

3. Stir-fry first and then stew.

If it is stewed directly after blanching, it can not stimulate the aroma of the meat, and it tastes a little greasy, the correct way is to "fry first and then stew", add some oil to the pot, pour in the meat pieces or ribs, stir-fry for a while on low heat, and fry the fat, so that the taste is refreshing and not greasy, and can stimulate the fragrance of the meat, and the stewed meat is more fragrant. Even if you don't cook braised pork, the meat should be stir-fried.

4. Add boiling water and simmer.

When the meat or ribs are fried until golden brown, they can be stewed with water, what kind of water to add? Some people add cold water, which is wrong, it will make the meat become firewood, no matter how it stews, it will not be stewed, remember that Chunqinghan should add boiling water, and pour more water, rather than less, if you add water halfway through the water, it will affect the texture and taste of the stew.

5. Add salt before cooking.

When to put salt in stew? Do you add salt after adding water, or do you put salt before you get it out of the pot? Remember not to put salt too early, otherwise the meat will lose moisture, and the less moisture, the more chai it will taste.

The meat should be stewed first, so that the structure of protein and fat is destroyed, and then add salt when the meat is soft.

Before steaming the pork ribs, try these 3 tips, the steamed pork ribs are fragrant, tender and have no fishy smell.

Pick fat and thin ribs.

If you want to steam pork ribs to make delicious, the first thing is to choose the right ingredients, when you choose pork ribs, you must choose the kind of fat and thin ribs, if it is pure lean meat, pork ribs without fat, then the taste will be very poor after steaming, if you choose the kind of fat and thin, then when steaming, the ribs themselves can exude oil, and there is no need to add more, so that the steamed pork ribs, the meat will be fresh and tender.

Soak in water before steaming.

When you want to make the meat of the ribs more tender, and there is no fishy smell, then the step of soaking in water is also very necessary, whether you are braised or stewed, it is best to soak the ribs in advance, and wash them repeatedly, so that the dirty water and blood stains on the source of the ribs will be rinsed away. If you don't soak the pork ribs in water before steaming, the steamed pork ribs may have a great aroma. However, if you soak it in water and then steam it, the steamed pork ribs will not only have no fishy smell, but the meat will also be very tender.

Marinate for a while. The third tip is to marinate the ribs, which is essential if you want the ribs to be flavorful and tender. Before you usually steam the ribs, you can use your favorite seasoning to marinate the ribs first, and then put them in the pot to steam.

When you put the seasoning, you should remember that ginger, garlic and cooking wine can remove the fishy smell of pork ribs, so it is indispensable, and salt is also an essential condiment. In addition to these essentials, you can also add some others according to your own preferences, which can make the ribs better flavored, and after the ribs are steamed, the fragrance is stronger, the juice is more, and the hail core is also very tender.