Why do many people stew out ribs that are always fishy and chai, and they can't bite, it's because you did it wrong in the first step.
Today to share with you how the chef stewed ribs: first prepare the right amount of ribs to chop it into small pieces, chop it and put it in a large bowl, then add a large spoonful of table salt, then add the right amount of water, soak for half an hour, light salt water can soften the meat. Prepare some walnut kernels and red-skinned peanuts and wash them with water.
To stew out the ribs rich in nutrients, you need to add a serious carrot, use a knife to cut this carrot into hob pieces, and finally prepare two iron yam to peel it, cut it into small pieces, cut it and put it on a plate for later.
After the ribs are soaked, wash the pan in cold water, add some cooking wine to remove the fish, stir it a few times with a spoon, and bring the water to a boil over medium heat. At this time, I saw that the blood and dirty things in the ribs were released, and after the water was boiled, it was boiled for about three minutes, and the ribs were fully blanched, and then washed with warm water, so that the stewed ribs were tender and juicy.
After washing the ribs, pour them in a casserole dish, pour in the washed peanuts and walnut kernels, fill them with boiling water at once, and if you want to save trouble, you can use the pressure cooker to press for 25 minutes. If you stew in a casserole dish, it takes 50 minutes, turn the heat to a low heat, after 50 minutes, the ribs are almost stewed, and then pour into the carrot mountain. At this time, if you see that the water in the pot is a little less, you can add boiling water again, cover the lid and simmer for ten minutes. After the pot, just add white salt to taste, if possible, then some sexy green onions, so that the stewed ribs are tender and juicy, like must be stored to try it. #Family Food Awards #Food Awards #Food Carving# #美食 #
