Entering December, the weather is now starting to get cold, the Northeast are minus 30 degrees, we go out to pay attention to keep warm Oh, winter to eat more meat, eat ribs, supplemental nutrients to increase the calorie, full of energy will not be easy to catch a cold, today I bought 2 pounds of pork ribs from the market, 42 yuan a catty It is the pure ribs, today we share the correct way to braise the pork ribs, a lot of people say that now the ribs do not have a previous The fact is that as long as you do it right, you can still make it very tasty.

Stewed ribs, someone first blanched, someone directly stewed, chef: all wrong, teach you the right way, then stewed ribs in the end blanched or not blanched? I recommend blanching , because blanching will remove the fishy flavor of blood and water, but also make the soup of ribs more fragrant, but according to the following steps.

The first step: we first put the ribs into the basin, add cold water did not exceed the ribs, add a spoonful of salt, stir well, soak for 15 minutes, wash away the blood inside the ribs, because the density of the salt water is highly the density of the blood, so do this blood will obediently run out

The second step, the water in the pot boiled to blistering, pour into the ribs, high fire boiling, stirring with a slotted spoon, so that the ribs are evenly heated, many people blanch will be cooked for a long time, that will cause the loss of nutrients in the ribs, and the meat is not tender, we stayed in the water just boiled on the fish out of the ribs, put into warm water to wash, demarcation of key points: blistering into the blanching, just boiled on the fish out of the warm water to wash,if it is with cold water will let the hot ribs in cold meat contraction, and then stew is not tender.

Another pot, the water is warm, pour the ribs, add peppercorns, sesame leaves, star anise, cover the lid with a large fire to boil, here many people will first add salt, remember stewed ribs stew meat do not first add salt, which will also make the meat become very hard, the flavor does not emanate from the eating is not fresh and tender.

After the water boils, add a small amount of taste of fresh, icing sugar color, (fried sugar color I've talked about a few times, you can pay attention to me to see the past articles, once more fried some, stewed meat, put some very convenient) to increase the appetite, high heat stew for 30 minutes, add an appropriate amount of salt to seasoning, and then stewed for 15 minutes to the pot, each stewed meat must be in the pot 15 minutes before the pot! Allow the meat to simmer for 15 minutes before serving, and then add salt to taste.

Add some I put in the refrigerator to save the cilantro, cilantro preservation of the magic trick and we talk about it, cilantro after washing drying water, be sure to dry the water, oh, or easy to rot, and then cut into small sections, a bag of bags of separate bags, and then put into the refrigerator to freeze, to eat eat as you take, so that you buy a time! You can eat several months are fresh oh.

This stewed ribs clean and nutritious, like to drink soup can put more water, do not like to drink soup can be big fire juice, sprinkled with parsley out of the pot, well, so the stewed ribs are done, so fragrant ah, ribs fragrant and not greasy, nutritious and delicious, soup is thick, very tasty.

Highlight: Stewed ribs main steps are: cold salt water soak to remove blood, warm water in the pot blanching, water boiling on the fish, into the warm water to wash. Like clear soup can not put the flavor of fresh and sugar color, the last 15 minutes out of the pot when you add salt, step by step, stewed ribs will be tender and delicious.