Full of color and flavor, soup, meat, no fishy, potato stewed ribs, people all over the company like to eat the dishes I made
Ever since I started making food for my colleagues in the company, I think of me every day when it comes to eating.
排骨大家都非常喜欢吃，营养也是很非常的，不管是大人还是小朋友，都是喜欢吃的，北方人吃排骨都是大块大块，双手捧着吃感觉老爽了，如果南方人看到北方人双手捧着吃排骨，他们就会觉得好奇怪，为什么要弄这么大的块，为什么不弄得小一点，咱也没有去过南方，也不知道是不是南方人都没有见过这样的吃法，过年北方人都要啃排骨， My brother-in-law came to my house and saw us eat ribs like this.
When stewing ribs at home, occasionally a little fishy a little chai know why this is so?
Today I will share with friends how to make ribs taste fishy and unsatisfactory
First of all, you have to have ribs, you can go to the supermarket to buy, you can go to the market to buy, weigh the pound can let the master who sells meat chop into pieces according to the requirements, the master's guy is more powerful, I remember the last time I went home to chop the ribs, a good kitchen knife to chop into a jagged shape.
The chopped ribs are placed directly in the cold water basin, add a small spoonful of salt, and then grasp evenly by hand, do not use boiling water to blanch the meat, add salt and grasp well, soak the blood water inside the ribs and the impurities inside.
泡一会你就会看到有好多的血水，把血水倒掉，然后用流水再次给它冲洗干净，
Ribs must be cold water under the pot, plus a few slices of cut ginger, a few pieces of green onion and garlic added to the appropriate amount of cooking wine, add these main purposes to go fishy, open a small fire, pay special attention to the boiling ribs must not open the underwater pot, with boiling underwater pot Ribs immediately fixed, to use cool water to open a small heat to slowly force out the blood foam inside the ribs, this method is to penetrate from the inside to the noodles,
You can see, this is a small fire to slowly force the blood foam inside the ribs to the outside,
Wait for a little while, the ribs will be blanched, you can see that there are not many impurities inside, fish it out, clean it again, remember to wash it with warm water of about 40 degrees when washing the ribs, because this ribs it has just blanched water, its meat has been very loose, if you want to wash it with cold water, it will stimulate the meat to be older and more chai, many people feel that the meat is old and woody when making ribs is wrong here, and the blanched ribs are washed with cold water. Just wash the foam on the surface. Each of the blanched ribs is particularly clean, and the meat is very tender, whether you boil the soup or braised it.
To wash the pot of blanched meat, I made potato stew ribs today, and the side dishes are carrots and green peppers, mainly for color
The ribs are ready, then the potatoes, carrots and green peppers are washed, and then they are all cut into pieces, the potatoes are cut with water to wash the starch, and the onions, ginger, garlic and garlic are basically ready.
Bake dry pot so that there is no water in the pot, add the right amount of oil in the hot pot, add the cut onion ginger garlic after the oil is hot, fry out the incense and then put our ribs into the pot and stir-fry to add some cooking wine, fry for three or four minutes, add the prepared large ingredients, cinnamon peel is a lot of mixing, oyster sauce old soy sauce, I am directly from the supermarket to buy the prepared material to save trouble, add warm water water to cover the meat, about 5 minutes after stewing, and then put the potato pieces and carrot pieces into the pot lid to continue to stew, almost when it is almost ripe, then put the green pepper into the pot, the green pepper is easier to cook, If you leave it early, it is easy to stew and affect the taste, so you can enjoy it after about 20 minutes.
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