material
condiments
Pork chop 500 grams
condiments
vegetable oil
3 tablespoons
Cooking wine
2 tablespoons
energy
6 tablets
Very pale blue.
third segment
hotbed chives
1 root
Mircia
3 tablets
Eight angles
1 piece
crystal sugar
10 capsule
salt
1/2 teaspoons
White granulated sugar
1 teaspoon
Light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
Annual bunchy pepper
two
The practice of braised pork ribs
1.
Prepare the required ingredients, soak the ribs in clear water for 5 minutes, then rinse them several times to remove blood.
2.
Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and blanch it 1 min. Putting cold water in the pot can better drain blood, remove fishy smell and sterilize.
3.
Take out the ribs, rinse them with cold water, and then control the water to dry for later use. Washing with cold water will make the meat stronger and more elastic.
4.
Heat the wok and pour in the vegetable oil.
5.
Add rock sugar, heat over low heat and stir constantly. Stir-fry sugar on low heat, and it will paste easily when it is hot. The sugar fried with rock sugar is not only red and bright, but also more delicious than sugar.
6.
After the crystal sugar is dissolved, it will emit small bubbles and turn reddish brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.
7.
When all the rock sugar is completely foamed, put the ribs into the pot and stir evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.
8.
Add onion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.
9.
Add boiling water until the ribs are not eaten (cold water is easy to make the meat tight and not easy to taste), then add soy sauce and soy sauce.
10.
After the fire boils, turn to low heat and stew for about 30 minutes, stir-fry twice in the middle, observe the juice collection to prevent the pot from burning.
1 1.
When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.
12.
Collect the juice from the fire, stir-fry constantly during the period, and let the soup evenly wrap on the surface of the ribs.
13.
If you want to make the finished product instantly tall, it is recommended to put it in a pure white plate, sprinkle with a little chopped green onion and pepper rings, and you will be done.
14.
You can enjoy yourself.
Braised pork ribs finished product map
Cooking tips
1, the ribs are soaked in cold water first, which can better remove blood;
2. When it is cold, put the ribs in the pot and boil them, so that the blood can be better leached, deodorized and sterilized;
3, drowning ribs, washing with cold water will make the meat more tight and elastic;
Generally speaking, the color of fried sugar is a little difficult to master in the last few seconds. In fact, the key is to turn down the heat. If a gas hood is used, the flame will be blue when the diameter of a small circle at the bottom of the pot is about 8 cm. If you use an induction cooker, the maximum firepower can be adjusted from the fifth gear to the second gear, and the maximum firepower can be adjusted from the sixth gear to the third gear. The maximum firepower is from the eighth or ninth gear, and the temperature can be adjusted to the fourth gear. According to the temperature of your own gas range hood or induction cooker, do it yourself. The optimum temperature is 180-200℃. Only with a small fire can the sugar gradually melt, the water evaporate and coke, and a pleasant caramel smell appear, so as to meet the quality requirements, which always requires more practice.
5, add boiling water when stewing ribs, cold water is easy to cause the meat to be tight and not easy to taste. When a novice stews, open the lid several times to avoid water burning and easy to paste the pot;
6. I bought 500 grams of ribs. If the weight is different, you can increase or decrease it according to the proportion and your own taste. This recipe can also be used to make braised pork and braised chicken wings!