1, wrong material selection.

In the choice of ribs, we should choose fat and thin ribs, not all lean meat, otherwise there is no oil in the meat and the ribs are more firewood.

2. No drowning

Braised pork ribs are hard and difficult to cook. Maybe it hasn't been ironed. Blanching water can not only remove the residual blood and fishy smell in meat, but also make braised pork ribs more soft and rotten. Be sure to cook with cold water, so that the meat will taste softer and more waxy.

3. Put too much salt in curing.

Many people will marinate the ribs when cooking braised pork ribs, but too much salt will easily dehydrate the meat on the ribs and make them more firewood. In addition, adding salt too early will make protein hard.

4. No starch

Another reason why braised pork ribs are hard is that the ribs are not coated with starch in advance when fried. The ribs coated with starch will be very tender and tender, and there will be no feeling of firewood when frying.