Ingredients: ribs, potatoes, carrots, mushrooms, green peppers, salt, cooking wine, soy sauce, sugar, onion, ginger, garlic, pepper and star anise.

working methods

1. First, we wash green peppers, potatoes, carrots and mushrooms, and then cut them into large pieces.

2. Wash potatoes with clear water several times, and then soak them in clear water.

3. Wash the ribs, then put water in the pot and put the ribs in.

4. Remove blood foam and drain water.

5. Then pour the oil into the wok and heat it. Put garlic slices and ginger slices into the pot.

6. Stir-fry the ribs a few times.

7. Then put the cooking wine in, and then mix the soy sauce, star anise, sugar, onion, pepper and garlic evenly.

8. Then pour in the right amount of water, boil it with high fire, and stew it with low fire for half an hour until it is soft and cooked.

9. Then add mushrooms, potatoes and carrots, add some salt to taste, and then stew the potatoes until the potatoes are soft and the carrots are cooked.

10, put a few pieces of green pepper when cooking, stir fry a few times, and you can cook.

The secret and formula of braised pork ribs

First, the ribs are blanched: we can put some onion knots and ginger slices when blanching, which can remove the fishy smell and residual blood, and then we must pay attention to cooking the pot with cold water, which can make the taste softer and more glutinous.

Second, stir-fry the sugar color and braised pork ribs: When we make braised pork ribs, stir-fry the sugar color is very important, which will affect the color and taste. You'd better use rock sugar, which will make the color look much better, and you must use a small fire. Don't burn the sugar. When we cook braised pork ribs, we must be careful not to over-color, so as not to affect the color. We should stir-fry the ribs with sugar first, and then put the squid in, so that the color will be better.

3. juice collection: after we fry the ribs, we will make cooking wine and soy sauce into stew, but don't add water immediately. When the rosy color adheres to the ribs, we will add boiled water or hot water. Water must boil the ribs with high fire, then simmer them with medium fire, season them until the ribs are crisp and rotten, and finally collect the juice with high fire.

Nutritional value of braised pork ribs

Nourish spleen and stomach

We can nourish the spleen and stomach by eating ribs. Eating ribs reasonably can strengthen the spleen and stomach.

Improve anemia

Ribs contain heme, which can provide organic iron, and cysteine, which can promote the body to absorb iron, so it can improve iron deficiency anemia.

Strong muscles and bones

Pork ribs are rich in trace elements such as zinc and iron, which helps to strengthen bones and muscles.

Enhance physical strength

Ribs contain a lot of sarcosine, which can enhance our physical strength and make us energetic.

Calcium deficiency

We can eat ribs to help supplement calcium, because ribs contain a lot of collagen, calcium phosphate, bone mucin and so on.

supplement nutrition

Spareribs are rich in fat and protein, which can well supplement some high-quality protein and fatty acids necessary for the body, and can well supplement the nutrition needed by the body.