Do the ribs in the braised pork ribs need to be blanched?
Need.
Scalding is to remove the congestion in the ribs. When stewing ribs, you can usually blanch small pieces of meat with few bones, but you can't use boiling water, otherwise the blood inside won't come out, and you should add ginger slices to the water to remove the fishy smell. When stewing big bones, just remove the floating foam and put it in a pot and rinse it with cold water.
Scalding the blood of the ribs with boiling water can make the soup more delicious (not too much, just a few seconds). When cooking soup, put cold water in the pot, so as to get taste and nutrition. Cooking soup with hot water will make the meat quality of ribs shrink rapidly, so that the nutrients can't come out, so the nutrients can't be fully absorbed when eating, and the taste can't come out.
Braised ribs with rock sugar or brown sugar taste better. White sugar is sweeter and hotter, while rock sugar is lighter and cooler.
One is that burning meat and vegetables with sugar can refresh you, and the other is that it can make the color more vivid. If you pay attention to color, you can try brown sugar for better effect.
How to prepare raw materials for braised pork ribs;
500 grams of ribs
Accessories:
1 onion, 2 fragrant leaves, 1 ginger, 4 garlic cloves, 1 cinnamon, 1 aniseed, 1 teaspoon salt, 1 teaspoon rock sugar, 1 teaspoon soy sauce.
Exercise:
1, ribs cooked in cold water, pot uncovered. Boil the blood in the ribs with cold water as much as possible, and let the smell evaporate fully without covering the lid.
2. After the pot is boiled, it will slowly boil out bleeding foam. After the blood foam is cleaned as much as possible, remove the ribs for later use.
3. The rock sugar is broken.
4, put a little oil in the pot, add rock sugar, stir-fry the sugar color on a small fire, and the fire must be small.
5. Simmer on low heat until the burnt fragrance of sugar is emitted and the color turns light brown.
6. Pour the blanched ribs and stir fry with sugar.
7. Pour in a little soy sauce to color.
8. Add aniseed, fragrant leaves, cinnamon, ginger slices, scallions and garlic.
9. Pour boiling water into the ribs, cover the pot and simmer for 40 minutes.
10, when there is still one third of the soup, add salt, collect the juice on medium heat, and take out the pot.