Introduction: How to make braised pork ribs?

How to make delicious braised pork ribs?

The following is the specific method of braised pork ribs.

Eating a delicious meal of pork ribs is the wish of many people, especially lazy people.

It's satisfying, sweet, salty, fragrant, and the big chunks of ribs are the most delicious among the spare ribs. Come and try it.

Braised pork ribs is a Shanghai recipe. The main raw material is pork ribs. The technique is braised in braised pork and it is simple to make.

Ingredients for braised pork ribs: pork ribs Ingredients for braised pork ribs: ginger, garlic Seasonings for braised pork ribs: dark soy sauce, light soy sauce, five-spice powder, sugar, starch Method for braised pork ribs: 1. Use the back of a knife horizontally and shoot vertically

Thin each pork chop.

The pork chops after shooting are 1.5 times larger than before.

(Because the fiber of large ribs is relatively thick, beat the large ribs thinly to make them taste tender.) 2. Use light soy sauce, five-spice powder, and sugar to marinate the pork ribs. The amount of light soy sauce varies from person to person. (I used 2 bottles.

build).

One tablespoon of sugar and half a tablespoon of five-spice powder.

Marinate for about 15 minutes.

3. Rinse the marinated ribs with water, use kitchen paper to absorb the water on the racks, and then spread the racks flat on a plate.

(Note: Do not stack large rows).

Place in a steamer that has been boiled, steam for 10 minutes and take out in a plate.

4. Pour two tablespoons of corn oil (peanut oil, vegetable oil is also acceptable) into the iron pot, heat it to 60 to 70 degrees, add ginger slices and garlic slices and sauté until fragrant, then add the steamed ribs and soup, add

Make the salty taste of light soy sauce suit your own taste, add old soy sauce to extract the color, simmer over high heat for 2 minutes, then medium heat for 5 minutes, finally turn up the heat and add water starch (add sweet potato starch to water and mix well, the ratio of water to sweet potato starch is about

6:1), after two minutes, turn off the heat and add a little sugar and chopped green onion.

Stir fry and remove from the pan.

A plate of braised pork ribs with bright color and tender taste is ready to be served.

Warm reminder: If you have more time, after washing the large rows, lay them flat on the cutting board, use the back of a knife to evenly pat them from left to right along the edges, and then tap them horizontally again after tapping them vertically; then cut the large rows flat.

Turn over and pat diagonally again.

The purpose of this operation is to thin and fluff the meat of the large ribs, so that it is easy to taste while cooking, while keeping the meat fresh and tender.

Eat healthily: In addition to protein, fat, and vitamins, large bones also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Spare ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, replenishing essence and blood.

Food taboos: Large ribs should not be eaten with plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shell turtle, water chestnut, buckwheat, quail meat, and beef.