How to make finger-sucking ribs is unforgettable. Is it really delicious? The problem of seasoning is a matter of great concern to inexperienced friends who are cooking ribs. In the case of cooking for a long time, salt should be added later to ensure that the salinity of ribs is appropriate. As the soup evaporates, it will become more and more salty. If you add more salt to soy sauce, even if you taste the soup at that time, it will only feel salty, but after an hour, the ribs will be very salty and can't pass.

Finally, it is important to note that spices must be put, but not too much to cover the fragrance of ribs. Spices can refresh and remove fishy smell, so it is inevitable to add spices in cook the meat, but don't put too much, especially cinnamon and lilacs. A small amount of spices will be fragrant, but too much will mask the aroma of meat and will continue to have a strange smell.

Introduce the skills of stewing ribs, and then share this recipe with you: stewed ribs are prepared in advance: pork chops 1000g, 4 pieces of ginger with onion, 3 pieces of Alpinia officinarum, a small piece of vegetable oil of Guiding rock sugar about 60g, rice wine, soy sauce and salt warm water. The correct preparation steps are as follows:

The first step is to clean up the residue of ribs, put it in a pot, and pour cold water to boil, which can more fully remove the fishy smell and blood. Put a proper amount of vegetable oil into the wok, put the cold oil into the prepared old rock sugar, and keep the slow fire to melt the old rock sugar, so that the oil temperature is high and brown.

Step 2: At this time, pour in the cooked ribs, stir-fry them quickly and wrap them in sugar. Pour in a little rice wine, a spoonful of soy sauce, and 3 tablespoons of soy sauce. Stir well.

The third step is to add onion and ginger slices and spices. If you add it at the beginning, it will probably burn the food because of the high temperature. Now put it in, just in time. Pour a certain amount of warm water, because it takes an hour to burn up and down, and there is no need to continue water in the middle. After boiling, turn to medium heat, cover the pot and stew for about an hour. When the soup is half full, consider adding salt according to the taste of the soup.

Step 4: When the soup is only 1/4, it will become popular and gradually stir-fry the sugar color. At this time, stir fry often to avoid sticking to the pot. Because the duration of one hour is basically slow fire, you will see that the ginger slices in the remaining onions in the pot are still very thin and not rotten. The ribs cooked in that way are particularly delicious, tender and boneless, and taste particularly fragrant. Don't use chopsticks, put the meat right away, it will be delicious ~