Southern milk ribs is a famous dish in Guangdong, the method is very simple, ribs have meat and bones, their role is different, the protein and fat in the meat are essential for the human body, which can provide power for our physical activities, and its bones can provide calcium for the human body, therefore, ribs are especially suitable for children and the elderly to eat, for people who lack qi and blood, it is also very beneficial. To do a good meal of ribs dishes, it is not so easy, want to do delicious, from the raw materials to check, from the appearance, to look very fresh kind, pink, smell, a little bit of fishy is normal, but there are other peculiar smells must not be purchased, finally, you can also press a button ribs, if the meat can be pressed down quickly bounced back, the selection of materials is still very critical, today Xiaobian will teach everyone to do this southern milk ribs, like the small partner to follow up with it.
Ingredients
800 g ribs, 10 g green onion, 10 g ginger, 1 head of garlic
ingredient
10 ml light soy sauce, 5 ml cooking wine, 5 g rock sugar, 20 ml southern milk, 5 g salt
1, first of all, we prepare the required materials, ribs should be rinsed several times to wash.
2: Wash the ribs and put them in a pot, add the water that has not been ribs, boil the blood foam and drain the ribs and drain the water for later.
3: Pour a little oil into the pan, add the blanched ribs and fry until the surface is slightly yellow, then put it aside.
4: Leave the bottom oil in the pot and simmer over low heat with green onion, ginger and minced garlic.
5: Then add the southern milk, soy sauce, cooking wine, rock sugar, a little salt, and bring to a boil.
6: Bring the fried ribs to a boil over high heat.
7: Pour the ribs together with water into a pot suitable for stewing. (When stewing meat dishes, I like to use enamel cast iron pots, if there is no, don't tangle, everyone uses other pots to cook the same, the purpose is to stew the ribs until soft rotten)
8: Turn the heat down and simmer for about 40 minutes, until the ribs are soft and rotten and can be deboned, and the soup can be slightly thickened on high heat. (Different pots and pans have different simmering times, the time is only for reference, as long as the ribs can reach a state of soft rot and deboning)
Tips
1, because the southern milk and curd milk have a certain degree of saltiness, when marinating the ribs should reduce the amount of soy sauce or salt;
2, when stewing ribs, use a low heat to slowly simmer, so that it will be easier to taste.
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