2. Add water, ribs, onion and ginger to the pot, add cooking wine and blanch, and skim off the floating foam after boiling;
3. Heat oil in the pot, add ginger, garlic and anise cinnamon to stir fry, add ribs and soy sauce to stir fry, add boiling water, add your favorite side dishes such as mushrooms and potatoes, cover and cook for 20 minutes; ?
4. Uncover the lid, add proper amount of salt, chicken essence and sugar, mix well, cover the lid and stew for 5 minutes. When there is little soup, add a spoonful of oyster sauce and mix well. Add chopped green onion and serve. ?
Why do ribs burn like this? What three points should I pay attention to?
1, ribs need to be cooked in cold water. Many people know that ribs must be drained of blood if they want to be fragrant and soft, and blanching is the fastest and most effective way to drain blood. However, many people always make mistakes when scalding ribs, and even use the wrong water. For example, many people like to scald ribs with boiling water and eat them as vegetables. In fact, it is very wrong to do so, because the protein of ribs is high. When boiled, the blood in the meat will set immediately, but it will not seep out. ?
Therefore, the correct way to blanch the ribs is to put them in a pot with cold water, so that the blood can be completely removed with the slow temperature rise of the cold water, and the meat will not solidify too fast, so that the blood can be released well, so that the blood foam can be removed after blanching, and the ribs can be directly put into a bowl for standby to avoid the contraction of the meat. ?
2. After the ribs are fried, they need to be boiled. Because the temperature of ribs is very high after frying, if they are directly cooked in cold water at this time, the meat quality of ribs will shrink because of the instant cooling, resulting in a dull taste, and it is difficult to keep the fragrance soft even after stewing for a long time. Therefore, it is very important for everyone to heat the ribs with water after frying.
3, stewed ribs can not be high temperature. Many people obviously cook braised pork ribs, but they add water and stew them all over the fire. In this way, the added water will not only dry up quickly, but also dehydrate the ribs, which is strange. The ribs taste dry and uncooked. Remember that braised pork ribs must be based on small fire. It's right to cook with high fire after adding boiling water, but it must be stewed with low fire after boiling water to avoid the water drying too fast and the ribs getting old and burnt ahead of time. These three points are to make the ribs fragrant.