How to cook braised pork ribs?
At that time, I followed my mother all the way, accompanied her to the vegetable market, stood in front of the meat case, and pointed to a rib for the boss to chop into small pieces.
It depends on the boss asking "how much do you want". Without waiting for a reply, he picked up the ribs on the meat case and "knocked" the weight and cut them into pieces. As soon as the knife is swept away, the ribs fall into the plastic bag, and then the eyebrows are raised to make an offer, and some leftovers are given as gifts or toppings.
When I went home with my mother, all the ribs I bought were boiled in water. Of course, my father may have different opinions: "The cooked meat will make wood, so add yellow wine and sugar, and finally add salt, so that the meat will be rotten and delicious", but that is the way to stew meat.
Here, let's take a look at boiling water to remove blood. Blanched ribs with hot water turn white, and then drain for later use.
Now, naturally, you have to oil it in a hot pot. Add rock sugar to the cold oil, stir-fry until it is brown, and then add ribs and soy sauce (soy sauce may be used here, but my mother doesn't seem to have the concept of soy sauce, so she bought Haitian soy sauce at that time). Stir-fry the ribs until the color is even, cut the ginger and garlic slices, add some hot water and yellow wine brewed at home, and collect the juice with proper fire.
In fact, sometimes my mother's braised pork ribs are spit out by her family, burnt and black (but my mother likes to lean sideways, "you can't tell", such as the style of painting the soul expressed in this expression pack), but everyone still dries up the rice, cleans up the braised pork ribs on the plate like autumn leaves, and occasionally sucks the bones or fingers of the pork ribs without meat, which is still unfinished.
Is the ribs delicious? It's really delicious, but deep down, it's actually the special taste of relatives that is increasing in value and people can't forget it.
In fact, ribs are not just braised. Speaking of kelp before, I can't help thinking that when I was a child, my mother liked to cook "braised ribs with kelp" for my younger brother and sister. This is a famous dish in Zhejiang, with the warmth of mother.
The ribs are plump and the kelp is thick. The combination of the two makes the whole dish delicious and the soup fresh and sweet.
Stewing rules: soak kelp in clear water for 4 hours, then pick it up and cut it into squares or strips; Wash the ribs, boil a pot of water to remove blood bubbles from the ribs and take them out; Cut appropriate amount of onion and ginger slices for later use; Put a proper amount of water into the pot. When the water boils, add ribs, chopped green onion, ginger slices, cooking wine, etc. Cook for 20 minutes on medium heat, and skim off the floating foam; Pour in the chopped kelp, simmer for 1 hour, and sprinkle with salt.