But people often say that their braised pork ribs are hard and firewood, and they are not delicious at all. What's going on here? What should I do to taste good?
To this end, I specially asked my cousin who is a chef. My cousin told me that the meat of braised pork ribs is hard for two main reasons. One is firewood. First of all, the ribs were not properly blanched before cooking. The purpose of blanching is not only to remove odor, but more importantly, to make the meat on the ribs soft and perishable. Another reason is that the ribs are not coated with starch in advance when they are fried, and the meat quality of the ribs coated with starch will be smooth and tender, and there will be no feeling of firewood when they are fried.
This is the problem. But knowing the solution is not enough. Cooking is a complete process, so I asked my cousin to teach him a set of braised pork ribs. Let's take a concrete look at how to make braised pork ribs that are neither hard nor firewood!
Material preparation: ribs, soy sauce, onion, ginger, salt, cooking wine and aniseed.
Exercise:
1. Slice onion and ginger, chop ribs into small pieces three fingers wide.
2. Blanch the ribs for 5 minutes. Only blanching with boiling water is effective. After blanching, dry the water, mix in soy sauce and wrap it with starch for later use.
3. Put the wrapped ribs in the oil pan and fry until golden brown, and take them out, which is estimated to be about 3 minutes.
4. Heat the oil in the pot, pour in the minced onion and ginger, saute until fragrant, put the fried ribs in the pot, and then add water. The water just overflowed the ribs. Add salt, cooking wine, aniseed and soy sauce to the pot.
5. After stirring evenly, the fire will boil. After boiling, turn to low heat and simmer slowly.
6. stew until the juice runs out.
The braised pork ribs made in this way are rich and delicious, which not only exudes a strong sauce flavor, but also has delicate and soft meat. If you take a bite of the ribs, the meat will sneak into your mouth, and it will simply rot in your mouth. It's smooth and tender when eaten, and it's very charming. There is no hard wood texture inherent in ribs, which is very delicious. So as long as you can make soft and crispy braised pork ribs with two strokes, you must learn!