Walking on the streets in the north, the cold wind will blow mercilessly on your face. Only the sugar-fried chestnuts in the roadside stalls give people a little sweetness and comfort. It is said that chestnuts have the miraculous effect of nourishing stomach, tonifying kidney and strengthening body. My refrigerator hoarded a little sparerib, just in time to make it up. The two special ingredients are complementary in taste and feel absolutely beautiful! ~ ~ ~ ~ Next, I will share the specific operation steps.

Ingredients preparation: 2 thin ribs, chestnuts, rock sugar, a little pepper, several fragrant leaves, star anise, onion, salt, ginger, soy sauce, cooking wine, dried pepper and cooking oil.

Chestnuts and ribs must be stewed for a while to taste better. The flavors of the two ingredients can be fully blended, which greatly enhances the taste of the whole dish. Don't forget the skill of peeling chestnuts. We make a cross mark on the top of chestnuts with our nails, and then squeeze them gently with our fingers, so we can peel them easily. It is not only fast, but also directly affects our cooking mood, which is easy to learn.

The stewed ribs with chestnuts are rich in nutrition, simple to make, soft and rotten in taste and rich in fragrance. If you don't understand, you can leave a message for the author.

Stewed ribs or leg bones are my mother's specialty. People who have eaten are full of praise and never tire of eating. She never uses other spices except ginger and pepper. The stew is soft and rotten, easy to debone, rich and fragrant, and the soup is fresh and salty, which makes people want a bowl after drinking it.

I think, whether it's stew or braise in soy sauce, there is only one secret to delicious food: time. Only use simple and other seasonings to remove fishy smell and refresh, and do not cover up their own meat flavor. The rich meat flavor and crisp taste are all stewed in time.

What my family cooks most is stewed ribs. The method is simple, and there is no unpleasant smell of oil smoke. Soup is fresh and delicious, and you can never get tired of eating it.

The practice of stewing ribs with carrion soup;

1. Chop the ribs and soak them in clear water to remove blood. Sliced ginger, a handful of pepper. Put it aside.

2. Put the ribs in the pot with cold water, add the ginger slices, cook for a minute or two on high fire, simmer and remove. Beat out the floating foam in the middle at any time and clean it.

3. Put the ribs in a deep pot, add enough boiling water, add a few slices of ginger and a few slices of pepper, and boil again. Skim off the sporadic floating foam, cover and stew for about 40 minutes.

4. Season with salt. Generally speaking, if the soup is only salty, the taste of meat will be lighter. You can adjust the salty taste, first pour some sparerib soup (leave enough soup in the pot) and then continue to add salt to the pot, which is a little more salty than usual. Cover and stew for about 20 minutes.

Eat meat, drink soup, the meat is fragrant and rotten, and the soup is fresh and salty.

In addition, you can add some side dishes according to your personal preference, such as yam and corn. You can also put some dried vegetables, such as dried eggplant slices, dried plum beans, dried lettuce, dried cucumber slices and so on. If you have these ingredients at home, you can try them. They are special stewed ribs and leg bones, which is completely different from eating fresh vegetables.

Rinse the ribs with water, put them in a stew pot, and add water, ginger, corn, lotus root, etc. Simmer for about an hour and a half. Sweet, really sweet. ...

How to stew ribs delicious? In fact, every family has done it and has its own experience. I have my own method, and maybe everyone has already done it.

Chop two ribs first (preferably in the back row), put them in a cold water pot and cook for about three minutes, skim off the blood foam and take out the ribs.

Second, ribs can be paired with many vegetables, such as lotus root, frozen tofu, kelp, potatoes, yam and so on. Today, I'm going to make a bean stewed ribs.

3. Add oil (a little) to the spoon, saute shallots, ginger and garlic, and add aniseed, pepper water, spareribs and hot water, preferably covering the spareribs. Boil and simmer 15 minutes. Add beans and continue to stew. Add chicken essence and salt.

Fourth, stew for another five minutes, and then collect the juice on high fire.

Fifth, people who like soup can drink more soup when stewing frozen tofu and kelp.

When I was young, it was really a happy feeling to have a sparerib meal at home. In my father's words, every time I love meat, as long as I eat ribs, my stomach will slip round. This is why we poor children didn't eat anything in the sixties and seventies. Therefore, once we talk about eating ribs, we are excited and will remember this rare food for several years.

Now the conditions are good, all kinds of ribs, braised ribs, boiled ribs, dry fried ribs, sweet and sour ribs, each with its own flavor. But I like the old taste, but I still like the taste of stewed ribs. I still like to cook this stewed sparerib in the old way. As for later condiments such as chicken essence and oyster sauce, I didn't add them at all. Because what I want is the natural taste, not the taste of childhood.

So when stewing ribs, I must take out the electric wok made of cast iron. Then add water to the pot first, cook the ribs in the pot until the bleeding is clear, then take out the water control, and then rinse them repeatedly with clear water until the ribs are clean. Put him aside and get ready. Then cut the onion ginger and prepare the aniseed petals and pepper granules. At this time, add oil to the pot. After the oil is boiled, put the onion and ginger into the pot and stir fry. Stir-fry and pour in a little soy sauce. After the sauce comes out, pour the ribs into the pot and stir fry. Stir-fry until the meat is fragrant, and then pour in a little soy sauce.

Then add water to the pot to ensure that the ribs don't pass. At this time, the pot cover was stewed for half an hour, and the soup gradually turned into pus, and the ribs were stewed. At this time, the original ribs can be served. In my impression, this is the most suitable for ribs.

Yesterday was the season in beginning of winter, and the weather turned cold everywhere, which was a good day to eat meat. Moreover, these ribs are really not cheap recently, so in order to cherish the ingredients, it is natural to cook them in the most delicious way. So let's share the practice and secret of stewing ribs this time.

If the ribs want to be tender, smooth and delicious, then the most important thing is two parts: ① Selection of ingredients ② Cooking details.

This is actually a cliche. If the stewed ribs are tender and delicious, then the ribs themselves must be fresh and high quality. The choice of good ribs is based on bright and ruddy color, slightly dry and non-sticky, slightly fishy, and no odor. It is not recommended to choose frozen ribs with too low price. Freezing for a long time will make the dried meat hard and the gravy lose, which is an irreversible loss.

It is suggested that sub-ribs are the softest parts of ribs, with thick meat layer and rich oil. Secondly, small rows are also a good choice. Similarly, the meat layer is thicker, but there is not so much oil. If you want to be lower in calories, you can choose this part. However, when drinking soup, it is better to use the big row near the spine, which is more resistant to stewing, but the meat is relatively less.

In fact, everyone can cook stew and stew, but "delicious differences are often hidden in the details", so some small details in the cooking process are also very important, such as:

Generally speaking, stewing ribs is a little different from eating meat and drinking soup. The important thing is "cold soup and hot meat". Stew the soup mainly, and then cook the ribs in cold water, which can remove the fishy smell to the greatest extent. Stewed soup does not need too complicated spices and seasonings, and it is still fragrant and has no peculiar smell. If stew is the main food, just "tie up" the ribs after the water is boiled. Remove the blood from the surface and the smell of gravy will be locked in the meat. Moreover, our meat-based approach will use some seasonings and spices heavier than soup, so there is no need to worry about the smell of blood.

In addition, don't cut the ribs too small, or they will shrink after stewing, which will not only make it troublesome to grab them, but also reduce the pleasure of eating meat.

Finally, the ingredients of stewed ribs are mainly sweet and rich. If you like soup, sweet corn, radish and carrot are all good. If you pay more attention to the aroma of meat, then potatoes are a very good choice. If you hesitate between the two, lotus root is a compromise.

Solve the key of stewing ribs (mainly eating meat), and then share a delicious practice.

Ingredients: 2 kg of ribs, 2 potatoes and a handful of beans.

Accessories: onion, ginger, garlic and star anise.

Seasoning: cooking wine, soy sauce, salt and sugar.

""production steps ""

Step 1 (ribs processing): Chop the ribs, rinse them with clear water, remove bone residue and obvious blood stains, and then boil a pot of boiling water to "tie up" the ribs. It won't take long, as long as there is no new blood foam. Rinse it with hot water after taking it out and drain it for later use.

Step 2 (processing side dishes and auxiliary materials): then peel the potatoes, clean them and cut them into hob blocks, soak them in clear water to prevent oxidation and discoloration, rinse the beans, pinch off both ends for convenience, and then cut the onions, ginger and garlic into pieces for later use.

Step 3 (Cook over high fire): Heat a small amount of oil in the pot, add onion, ginger and garlic until fragrant, and then stir-fry the ribs until fragrant. Stir-fry until the excess steam evaporates, stir-fry the cooking wine evenly to remove the fishy smell, then cook it with soy sauce and add some color. Stir-fry well, then add hot water into the ribs, add 2 star anises and pinch a little sugar into the pot.

Step 4 (stew out of the pot): after the fire is boiled again, remove the residual floating foam, simmer for 20 minutes on low fire, then cover the potato pieces and beans and stew again until the potato pieces and beans are cooked, and then collect the juice on the fire, add a little salt to taste and serve. A very fragrant and special stewed sparerib is ready. Enjoy eating meat!

1, ribs should be fresh, ruddy and bright in color, slightly moist and elastic in meat, and there is no fishy smell in the fine smell. If meat is the main food, the first choice is sub-ribs and small ribs.

2. As the old saying goes, "cold soup and hot meat", we will use more ingredients and seasonings than soup-based stews, so we only need to boil the ribs with water to remove most of the blood and bone residue. If the main purpose is to drink soup, it is better to blanch the ribs in cold water.

3. Don't stew the ribs for too long, keep the meat for 40 to 50 minutes and the soup for no more than 2 hours. Excessive cooking will not increase the nutrition in the soup much, but will be lost because of long-term high temperature, so even if you mainly drink soup, you must stew it for too long.

I like the stewed ribs in the picture above, and I like the stewed ribs in the picture 3, as well as the ingredients inside, bamboo shoots. Prepare small rows, cut ginger into large pieces, cut onion into large pieces, add water to the pot, add onion ginger, and fire.