Ribs are a common meat ingredient in our lives, ribs are rich in nutrition, delicious taste, adults and children like to eat. The method of ribs, in addition to boiling soup, braised pork is the most common, stewed braised ribs, soft and rotten, red color, after serving can make people appetite.
Braised pork ribs, may be many friends will do, but the good ribs are not meaty or fishy, in fact, want to do braised ribs is skilled, do not need to add too much spices, but some details need to pay special attention.
Today Xiaobian will share the specific methods of braised pork ribs for everyone, remember "2 do not put" and "2 tips", wrap you at home to make red and bright, soft rotten boneless, fresh flavor of braised ribs.
<h1>【Braised pork ribs】</h1>
Ingredients: 500 grams of pork ribs, 20 grams of shallots, 15 grams of sliced ginger, 2 star anise, salt, soy sauce, 20 grams of rock sugar, cooking oil.
Step 1: Soak the ribs in water
The ribs let the seller help chop into small pieces, after taking home, remember not to blanch the water directly, first put it in the basin, add the water that has not been over the ribs, soak for more than 1 hour, and soak the remaining blood in the ribs, this step can effectively remove the fishy smell of the ribs.
Step 2: Blanch the ribs
Add an appropriate amount of water to the pot, soak the ribs soaked in water in the pan, add a little cooking wine to the fishy pot after opening the pot, keep the high heat, cook without lid for 2-3 minutes, blanch the ribs to remove the fishy; after the ribs are blanched, fish out, wash off the residual foam on the surface with warm water, and then control the dry water.
Step 3: Sauté the sugar color
Add a little cooking oil to the wok, then add 20 grams of rock sugar, first turn on the high heat to fry the rock sugar until melted, then turn to low heat, stir with a spoon, so that the melted rock sugar is evenly heated, fry the rock sugar until the date is red, and when dense small bubbles appear, the sugar color is fried.
Step 4: Burn the ribs
After the sugar color is fried, add the dried ribs to quickly stir-fry, so that the ribs are evenly wrapped with a layer of sugar color; then add boiling water that has not been ribs, add shallots, star anise and ginger slices after opening the pot, cover the pot, turn to a medium-low heat and simmer for 40 minutes; after 40 minutes, add the appropriate amount of salt and soy sauce to taste, and then stew for 10 minutes to make the ribs taste.
Step 5: Collect the juice
After the ribs are fully flavored, turn to high heat to collect the juice, and then cook the soup until it is viscous and then it can be put out of the pot and plated.
<h1>Braised pork ribs two do not put :</h1>
First, do not put salt too early
Putting salt too early will cause the meat of the ribs to be tight and woody, and if you want the ribs to be soft and delicious, you must wait until the ribs are simmered until they are seven or eight minutes cooked before adding salt to taste.
Second, do not put too much spices
To make braised pork ribs, you don't need to add too many spices, just add simple onion ginger and star anise, too much spice will cover up the fresh flavor of the ribs themselves.
<h1>Braised pork ribs two tips:</h1>
1. Soak the ribs in advance
Soaking the ribs in cool water for 1 hour before blanching not only soaks the blood in the ribs and removes the fishy smell, but also makes the meat open and more flavorful during the next stewing process.
Second, after the ribs are blanched, rinse without cool water
After the ribs are blanched, remember not to rinse with cool water, rinse the ribs with cool water, hot expansion and cold shrinkage, will make the meat of the ribs tighten, resulting in the taste of the braised ribs, stew is not rotten, so be sure to rinse with warm hot water.
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