braised pork ribs

major constituent

500 grams of pork chops for two.

Accessories and others

3 tablespoons vegetable oil? 2 spoonfuls of cooking wine? 6 slices of ginger? Green onion 3? 1 chives? Three fragrant leaves? Octagonal 1? 10 rock sugar? Salt 1/2 teaspoons? Sugar 1 teaspoon? 2 spoonfuls of soy sauce? 1 spoon of soy sauce? 2 chilies

Braised pork ribs are a classic home-cooked dish. They are fragrant and salty, crisp and golden in color. It is not difficult to realize zero failure. Beginners can also make delicious braised pork ribs, give it a try!

The practice of braised pork ribs

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1

Prepare the required ingredients, soak the ribs in clear water for 5 minutes, and then rinse them several times to remove blood.

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2

Put cold water in the pot, add cooking wine and ginger slices at the same time, and blanch after boiling 1 min. Putting cold water into the pot can better leach blood, remove fishy smell and sterilize.

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three

Take out the ribs, rinse them with cold water, and then drain them for later use. Washing with cold water will make the meat firmer and more elastic.

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four

Heat the wok and pour in the vegetable oil.

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five

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 delicious than white sugar.

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After the rock sugar is dissolved, it will pop up 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.

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When all the rock sugar is completely foamed, put the ribs into the pot and stir them evenly, so that they can be better colored and lock the water in the ribs. It tastes delicate, tender and delicious, unlike dry wood.

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eight

Add onion, star anise, fragrant leaves, pepper and ginger slices and continue to stir fry.

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nine

Add boiling water until the ribs are not covered (cold water can easily make the meat tight and not easy to taste), then add soy sauce and soy sauce.

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10

After the fire boils, turn to low heat and stew for about 30 minutes, stirring twice in the middle to observe the juice collection to prevent the pot from burning.

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When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.

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Collect the juice from the fire, stir-fry constantly during the period, and let the soup evenly wrap on the surface of the ribs.

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If you want to make the finished product instantly taller, it is recommended to put it in a pure white plate, sprinkle with a little chopped green onion and pepper rings, and you're done.

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You can enjoy yourself.

Braised pork ribs finished product map

Cooking skills of braised pork ribs

skill

1, the ribs are soaked in cold water first, which can better remove blood;

2. Put the ribs in the pot and boil them in cold water, so that the blood can be better leached, and the fishy smell can be removed and sterilized;

3, blanched ribs, washed with cold water will make the meat more compact 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 temperature. If you use a gas hood, the flame will be blue when the small circle at the bottom of the pot is about 8 cm in diameter. 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 comes from the eighth or ninth gear, and the temperature can be adjusted to the fourth gear. Depending on the temperature of your own gas hood or induction cooker, you can do it yourself. The optimum temperature is 180-200℃. Only by slow fire can sugar gradually melt, water evaporate and coke, and a pleasant caramel smell appear, thus meeting the quality requirements, which always requires more practice.

5, add boiling water when stewing ribs, cold water is easy to cause the meat to tighten and not easy to taste. Beginners should open the lid several times when stewing 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!