Reading guide: I remember when I was a child, as long as the second uncle's family killed pigs, I knew that there was fragrant pork that day. Because around me, the pork cooked or stewed pork ribs at the second uncle's house are fragrant and flavorful, and there is no fishy smell at all, and when I go to other relatives' houses to eat pork, it either does not taste good, or the fishy smell is heavy, anyway, I don't like to eat it. Every year I also receive a lot of requests from fans asking me to teach them how to cook pork or stew pork ribs.
Now, although boiling pork stewed pork ribs is a very homely dish, many people just can't do it well, especially when many people cook pork or stew pork ribs, they will put various seasonings, but the stewed pork has no fragrance at all. I went to a relative's house for 2 days, made a plate of braised pork, heated it 4 times, and still no one moved the chopsticks, so I had to throw it away.
In fact, if you want to stew pork ribs well, you must master some skills, such as the "3 put 1 don't put it" I introduced to you today, as long as you keep these skills in mind, ensure that your pork stewed pork ribs are fragrant and flavorful, and there is no fishy smell!
One put: soak in alkaline water
After buying the meat at home, put it in the basin first, then pour a handful of edible alkali and an appropriate amount of water into the basin, then stir the meat seven or eight times, stir the edible alkali well, and soak the meat for 10 minutes. Alkaline substances can not only remove the fishy smell in the meat, but also the alkali will neutralize the acidity in the meat, so that the meat is more likely to rot when stewed, and the restaurant uses alkaline water to clean the meat.
Second put: Put it in a pot and stir-fry over high heat
The blanched meat cannot be stewed directly, and must be fried in the pot for a while until the appearance is a little burnt, because stir-frying can better remove the fishy smell in the meat, and after the meat is fried in advance, there will be some fat fried out, so that the boiled meat or stewed pork ribs are not greasy at all.
Three puts: put the old ginger and stew it together
Boiled pork stewed pork ribs can not enlarge the material, because pork compared with beef and mutton, its fishy smell is relatively small, if you put a large material, the aroma of the large material will suppress the aroma of the pork itself, resulting in the meat eating without a little fragrance. When boiling pork stewed pork ribs, the most suitable thing to put is the old ginger, the old ginger not only goes fishy, but it also does not steal the limelight of the meat itself, with the meat of the old ginger, but it is the most fragrant to eat.
1. Don't put: Sichuan pepper
Although Sichuan pepper is a very commonly used spice, when boiling pork stewed pork ribs, it is not possible to put Sichuan pepper, because there is a saying that "pigs do not have peppers, sheep do not have horns, and cattle do not have leeks", which means that pigs and pork cannot be put peppercorns. Sichuan pepper itself is a very spicy spice, and the addition of Sichuan pepper will completely suppress the aroma of pork, resulting in meat not fragrant at all. When stewing lamb or beef, adding Sichuan peppercorns can better remove their fishy smell.
Next, I will take everyone's favorite "pork ribs and radish soup" as an example to teach you how to stew pork ribs fragrant and flavorful, without a little fishy smell!
Ingredients preparation: 2 catties of pork ribs, 1 and a half catties of radish, 20 grams of ginger, salt, pepper, cooking oil, and an appropriate amount of chopped green onions.
Method:
1. Put the ribs into the basin, then put 3 grams of baking soda and an appropriate amount of cold water into the basin, then soak the ribs for 10 minutes and then take them out, then rinse the ribs with running water, and finally peel and wash the radish and cut it into hob pieces.
2. Put an appropriate amount of cold water in the pot, then put the ribs into the pot, boil the water over high heat, continue to cook for 3 minutes, then take out the ribs, and rinse the foam sticking to the surface of the ribs with running water.
3. Put a little oil in the pot, then put all the ginger and pork ribs into the pot, fry for 2 minutes, pour a small spoon of high liquor along the edge of the pot, and continue to fry for 1 minute.
4. Put the fried pork ribs into the casserole, add an appropriate amount of hot water at the same time, simmer the ribs for 15 minutes over medium heat, then put the radish and salt into the pot, continue to simmer for 25 minutes, and finally add a little pepper and chopped green onion to eat.
When boiling pork stewed pork ribs, you must keep in mind that "soak in alkaline water, stir-fry in a pot over high heat, and stew old ginger together", do not put peppercorns! If you master this trick, I believe that your stewed meat in the future will be fragrant and flavorful, and there will be no fishy smell at all! If today's article is helpful to you, please follow and like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.