Cold water should be used to blanch spareribs, because during the process of slowly heating, the dirt contained in the meat will be brought out, and you will find that there will be a lot of strange foam on the water surface. Now these are Remove the things and then take out the meat for use, so the meat quality will be very good. The purpose of blanching is to remove the fishy smell, slowly heat the surface of the ingredients, remove the blood water, and reduce the cooking time.

The freezing point of myolytic protein is 15 to 16 degrees, and it is easily soluble in water. When the ribs are blanched, a large amount of myosin will quickly dissolve in the water, causing serious losses. Heat oil in a pan, add marinated pork ribs, stir-fry until fragrant, add cinnamon, star anise, bay leaves, grass fruits and appropriate amount of water and simmer for 35 minutes before serving. It is not easy to apply for a yellow V. Braised pork ribs is a very popular dish. Every family makes it, and every family makes it differently.

The focus is on three aspects: what kind of sugar color, which one is better, sugar or soy sauce; the taste should be sweet to return the favor to my brother-in-law, but he will not show any weakness, he will back up what the other party says and say very confidently: The sweet and sour pork ribs they make are never blanched. After marinating for 2 hours, they are fried in oil until golden in color. Drain the oil and prepare a sweet and sour sauce. Stir fry over low heat and the pork ribs will become more fragrant. , and then use a leak-proof drain to remove the inside of the soup.

For the bone residue and blood foam, heat the oil in a pan, add ginger, green onions, lightly spiced chili peppers, and Sichuan peppercorns and stir-fry until fragrant, then add bean paste and stir-fry until the color and fragrance are released, then add an appropriate amount Remember not to blanch the soybean sauce, soy sauce and seafood sauce in boiling water, they should be boiled in cold water.

Put the ribs into the pot with cold water, add cooking wine and ginger slices at the same time. After the water boils, blanch it for 1 minute. Adding cold water to the pot can make the blood water better leached, remove the fishy smell and sterilize, and blanch it at about 30 degrees. Blanch the food in warm water, so that the blood in the ribs can be better separated. After boiling the pot, skim off the floating residue and wash it with warm water. The color of the roasted ribs will be brighter.