Pork ribs are a common ingredient on our daily tables. They are usually braised in braise, sweet and sour, or stewed.

Because my husband is used to eating the braised pork ribs made by my mother-in-law, my son also likes to eat rotten meat, and my daughter doesn’t like meat, so I can only stew more soup and water for her to supplement nutrition, so I made braised pork ribs. , has become one of our family’s daily must-have recipes.

Once, my husband and I were chatting about the pork ribs we eat now. When we were children, we could not easily eat them. Usually we could only see a few slices of meat in stir-fries. How could we stew pork ribs in pots? Moms They all live their lives on a budget.

In the year when my mother was pregnant with me, life at home finally improved. During the Chinese New Year, a pig weighing more than 400 kilograms was killed. It has grown into the flesh on her body. It is said that I was born fat and white, but my mother has never lost weight since then. She sometimes complains, saying that she gave birth to all of them because of me. I say, don’t rely on me, who told you to eat a pig!

In the past, there were no refrigerators. Every household killed a pig, and the pig was eaten for a year. I heard from my mother that they marinated the meat and made it into bacon, so that it could be stored for a long time. .

In fact, many places still retain the custom of making cured meat, perhaps because they are reluctant to give up the traditional taste. For modern people, it is also a fresh taste.

The method of marinating pork is very simple: wash the purchased pork belly, drain the water, add salt and Sichuan peppercorns (add some chili pepper if you like spicy food) and stir-fry until the aroma is released, then cool it thoroughly. , add some soy sauce, cooking wine, allspice, and pepper to the fried salt and peppercorns, and carefully apply it on the meat (pay attention to all the gaps in the meat) until you feel that the salt begins to melt and the color of the meat changes from fresh to dark. If there is liquid oozing out from the surface, put the meat and the remaining salt into a large-mouthed container, press it with stones, and place it in a cool and backlit place. It usually takes about a week to ten days.

The cured meat has a unique flavor. When eaten, it is soaked in light salt water until soft. It can be used to stew beans or sauerkraut, both of which are very delicious. But my mother said she would never eat it again. She had eaten enough when she was young. The fresh ones are so good! It’s true that the tides are changing and the tastes are changing.

The method of braised pork ribs is very simple. Let me reiterate. I learned this method from my mother-in-law. I don’t know how other people make it. I compiled it because I think this method is pretty good. !

Ingredients:

Spare ribs, green onions, ginger, Sichuan peppercorns, and aniseed.

Method:

1. Soak the ribs in water for an hour and then wash them.

2. Boil the water in a pot under cold water, boil the water for two minutes, remove and wash.

3. Fill the pressure cooker with water, put the washed ribs in, add green onion segments, ginger slices, a dozen peppercorns, and one or two cloves of aniseed.

4. Adjust the pressure cooker setting to stew pork ribs or beef stew.

Isn’t it super simple? Do not add salt when stewing. After taking it out of the pot, mix a bowl of dipping sauce. Tianjin calls it "Sanhe oil", which is soy sauce, vinegar and sesame oil. It's really good to eat with dip. The meat is relatively soft and not dry. It's good for the elderly and children, and it's not greasy.

There are many ways to eat braised pork ribs, such as stewing vegetables and making soup. Get a big casserole, put the ribs on it, some soup, some shredded Chinese cabbage and throw it in, some pieces of iron yam, some mushrooms and the like, see what other dishes there are in the refrigerator, you can mix them as you like, and cook them A big pot with meat, vegetables, and soup is all available. The tastes of the whole family can definitely be catered for, and it’s easy to make. Just add salt to the seasoning and it will be delicious enough. Isn’t it healthy and nutritious?

The uneaten spareribs soup can be frozen in a lunch box and reserved for making soup, or you can cook noodles for your children, which not only enhances nutrition, but is also very convenient and fast. Of course, you can’t freeze it for too many days. Make less every time and try to let your family eat fresh food.

Regarding the braised pork ribs, I will sort it out here first. It is very simple, but very practical. The delicious taste of the soup is more highlighted because of the simplicity of cooking. It is light, healthy, delicious, and warm. Warm love.