Add various spices at the right time during the cooking process to create a rich and layered taste.

1 Prepare meat

Ribs, spine, and leg bones can be used. The recommendations are in descending order because the latter two are relatively large and difficult to flip, and the split leg bones have sharp edges that can easily scratch the coating of the non-stick pan. Another benefit of ribs is that they have fascia and fat, which can produce a unique taste after careful cooking.

Chop the raw materials into inch-sized pieces. You can eat them by yourself in large pieces and nibble slowly. It is best to keep the size within an inch when inviting guests to eat. After washing, put in a pot of cold water, bring to a boil over low heat, transfer to a stainless steel steamer, rinse with boiling water to remove any foam on the surface.

The following operation process assumes that the ribs are 1 kg

2 Fried

Take 3 cloves of garlic and slice them into slices, 4 to 5 pieces of ginger the size of a 1 yuan coin, One star anise (Illicium verum), 90ml light soy sauce, 20ml dark soy sauce, 5ml vinegar, 5ml cooking wine, 5g white sugar.

Take another pot of boiling water and set aside.

Hot the pan and cool the oil. The oil needs to cover the bottom of the pan. Add chopped star anise. At this time, the aromatic components of star anise will dissolve in the oil. On medium-low heat, add the ribs and stir-fry for 1 minute. Switch to low heat, use a spatula to push the ribs to one side, exposing the bottom of the pot and the oil at the bottom. Add sugar and stir-fry for a few seconds, then continue to stir-fry the ribs. Complex reaction products are formed and coat the surface of the ribs, and these products will produce a barbecue-like flavor.

Mix the light soy sauce, dark soy sauce, vinegar and cooking wine together, pour it along the edge of the pot at a time, flip the ribs repeatedly to make the color uniform, switch to medium heat, sprinkle in garlic slices and ginger slices, and stir The ribs allow the garlic and ginger to gradually move to the bottom of the pot. At this time, the garlic will produce a strong aroma. Cover the pot, switch to low heat, and heat for 2 minutes. In this step, the soy sauce will penetrate into the muscle tissue, and the cooking wine, vinegar and garlic will further remove the fishy smell from the meat.

This step will form the internal taste of the meat. Paying attention to this step can achieve the so-called "flavor" effect. Don't add salt.

3 Add spices

Pour boiling water into the ribs pot to cover the ribs, add spices and 5g of salt. You can also add shiitake mushrooms at this time to enhance freshness, but do not add green leafy vegetables. The fire comes to a boil.

4 Stew

You can use a pressure cooker or a crock pot. Cut several green onions (diameter 2cm, length 10cm) and lay them on the bottom, pour the soup and meat in the pot at once. It usually takes 20 minutes for a pressure cooker and 3 to 4 hours for a crockpot. Stew until the meat is crispy and falls off the bones.

Pork rib soup can be stewed (potatoes, eggplants, beans) or vermicelli according to personal preference.

How to stew pork ribs with higher nutritional value?

1. After buying the ribs, soak them in warm water for about 15 minutes and wash them.

2. Wash the bones. Pour cold water into the pot, throw away the water after boiling, and break the stick bones again. The key is to break the bone first, because if you break the bone marrow first, the oil will run into the soup. If you throw away the blood in the first pass, the oil will be wasted.

3. The water put into the casserole must be boiling water, and it is best to add enough water into the pot at one time. It is best not to add ice water during the stewing process, but you can add a little boiling water.

4. When stewing ribs, add a few pieces of washed orange peel to the pot to remove the odor and greasiness. At the same time, it can make your soup taste more delicious.

5. Adding a few drops of balsamic vinegar when cooking can speed up the dissolution of calcium in the bones and shorten the cooking time; at the same time, the calcium and phosphorus in the ribs can be dissolved. , iron and other minerals are dissolved, which facilitates absorption and has higher nutritional value.