The best braised pork ribs are small ribs. Small ribs are also called ribs, which are ribs wrapped with a ring of meat. The ribs are the ribs with the spine behind them, and a large piece of meat between the two ends of the bones. Generally speaking, they are divided into spareribs and cavity ribs. Spare ribs are divided into small spareribs and large spareribs: small spareribs are also called pure spareribs because the small bones on the ribs have less meat and are suitable for making sweet and sour spareribs or steamed spareribs with black bean sauce; large spareribs are generally There is more meat between the cavity bone and the rib bone, which is mostly used in restaurants to make large steaks and noodles. The flank steak should be a pure steak with a little more meat and crispy bones, just like beef brisket. It can be braised; coel bone is the cone bone, which can generally be braised in braised or boiled.

Expansion:

1. Braised pork ribs is the most common dish. There are many ways to make it, but the main ingredient is pork ribs; you can add different auxiliary ingredients according to your own taste and needs, such as radish, cabbage, winter melon, salt and pepper, etc. The ingredients are different and the taste is also different. Braised pork ribs are rich in nutrients and delicious. It is a dish loved by many diners. Classic dishes include potato braised pork ribs, pork ribs and lotus root soup, etc.

2. Onions, ginger, garlic, monosodium glutamate, salt, star anise, sugar, stew ingredients, orange peel vinegar: in order to extract the oil and calcium from the bones. Just add less when frying so it doesn't taste bad. Sugar: It makes the meat worse. Just like vinegar, it is the same as above. You are responsible for the smell. Just put the salt at the end (you don’t need too much salt). The other thing is to rinse the pork ribs with water before frying to remove the foam. Then after popping the ingredients, throw them all into the pot. When pouring water, use boiling water, not cold water.