In our daily life, stewed pork ribs are undoubtedly a classic and home-cooked delicacy, which is deeply loved by people for its soft meat, rich soup and fragrant characteristics. However, in the process of cooking, many people may encounter such a problem: even though they have been simmered for a long time, the ribs are still not soft enough, and the taste is stiff, and it is difficult to achieve the desired deboning effect.
In fact, this is often due to the absence of certain key seasonings during the stewing process – especially those spices that penetrate the meat deeply and promote softening. Today, we're going to take a closer look at four amazing spices that make ribs simmer soft and easy to debon, and briefly explain the process of stewing ribs.
The first spice: ginger
Ginger, also known as galangal, is one of the indispensable spices when stewing meat. Not only can it effectively remove the fishy smell and odor in the ribs, but it can also significantly enhance the aroma of the meat, laying a deep and complex base for the whole dish. The spicy ginger has a hint of sweetness, which penetrates deep into the fleshy fibers and helps break down proteins, thereby speeding up the softening of the ribs and the separation of flesh and bone.
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The second spice: white cardamom
White cardamom, also known as white cardamom, is one of the spices commonly used in cooking. It has a unique aroma that significantly adds to the spicy flavor of the dish, while also effectively removing the fishy and odorous smell of the ribs. What's more, white cardamom has the effect of degreasing and relieving greasyness, which can balance the fat during the stewing process, making the pork ribs more refreshing and not greasy. During the long simmering, the aroma of white cardamom will gradually penetrate into every inch of the ribs, making the meat more delicious and delicious.
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The third spice: cumin
Cumin, with its unique aroma and medicinal properties, occupies a place in cooking. When stewing pork ribs, cumin can not only remove the smell and increase the tail aroma, but also effectively suppress the odor that may be present in the ribs, such as grass or blood. Its unique aroma is also gradually released during the stewing process, adding a fresh and long aftertaste to the ribs.
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The fourth spice: tangerine peel
Tangerine peel, or sun-dried orange peel, is a commonly used ingredient in Chinese medicine and cooking. Adding tangerine peel when stewing pork ribs can not only remove the smell and increase the flavor, but also effectively remove the greasy feeling, making the soup more refreshing and pleasant. The volatile oil in tangerine peel penetrates into the ribs to soften the meat, while its unique fruity and meaty aroma blends together to create a unique flavor.
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So how do you stew a pot of pork ribs?
Ingredients: Use fresh pork ribs, wash them and chop them into pieces of appropriate size, soak them in cold water to remove the blood. At the same time, prepare the above four spices and auxiliary seasonings such as ginger slices, green onions, and cooking wine.
Blanching treatment: Put the pork ribs in cold water, add a few slices of ginger and an appropriate amount of cooking wine, skim off the foam after boiling over high heat, remove the ribs and rinse them with warm water.
Stir-fry and color: Put a small amount of oil in the pan, add rock sugar and stir-fry over low heat until melted and caramel-colored, then add the pork ribs and stir-fry quickly to color.
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Add seasonings and spices: Transfer the fried pork ribs to a stew pot, add enough boiling water, then add ginger slices, green onions, cooking wine and four spices (ginger, white cardamom, cumin, tangerine peel), and add an appropriate amount of salt, light soy sauce and other seasonings according to personal taste.
Slow simmering: After boiling over high heat, turn to low heat and simmer, the time depends on the size of the ribs and the size of the fire, generally 1-2 hours. During this period, the ribs can be turned appropriately to ensure that the heat is evenly heated.
Remove the juice from the pot: When the pork ribs are soft and the soup is thick, turn off the heat and remove from the pot. Garnish with chopped green onions or coriander, and a stewed pork ribs with perfect color and flavor is complete.
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Ribs are always "not simmering", often because certain key spices are missing during the cooking process. The four spices of ginger, white cardamom, cumin and tangerine peel, each with its unique aroma and efficacy, work together on the pork ribs, which not only removes the fishy smell and peculiar smell, but also promotes the softening of meat quality and the improvement of flavor. By following the above process of stewing pork ribs and adding these magical spices, you can easily make soft and flavorful stewed pork ribs that are easy to debon, and delight your family and friends.
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