The key to stewing spareribs is to stir-fry the water in the spareribs before stewing. This is not only to remove the fishy smell of ribs, but also to quickly immerse them in the meat after adding seasonings, which makes them more delicious. This is a craft I learned from an old chef with 30 years' working experience. I believe many housewives don't know. I'll teach you a reasonable method of stewing ribs, and remember 1 skills. The ribs taste soft and rotten, but they are not fishy. Let's talk about how to stew ribs.

Ingredients: ribs, old rock sugar, soy sauce, soy sauce, rice wine, pepper, star anise, fragrant leaves and ginger slices.

Chop a small piece of sparerib, put it in a pot, soak it in cold water for 10 minute, grab it by hand halfway, try to suck the blood out, control the moisture, put it in a pot, add a little rice wine or pure grain wine and ginger slices, and marinate for half an hour.

During the curing time, we first fry the ribs until they are brown, add oil to the pot, turn on a small fire, add a dozen pieces of old rock sugar, mix them gently with a spatula twice in the middle, turn off the fire when the ribs sizzle, and pour the brown into the bowl for later use.

Blanch the marinated spareribs, skim off the floating foam and pick them up for later use.

Heat the pan with low heat (no need to oil the pan), pour in the ribs, roll gently with a spatula to avoid sticking to the pan, add ginger slices, star anise, fragrant leaves and pure grain wine, and stir fry again. At this time, the ribs will slowly emerge from the water. Don't worry, stir fry slowly until the ribs are no longer out of water, and the surface of the ribs is slightly burnt and pale yellow. Add soy sauce and soy sauce.

Finally, add enough boiling water, just after the ribs have been cooked, bring them to a boil with high fire, simmer for about 50 minutes with low fire, and finally collect the juice with high fire, and add appropriate amount of salt according to your own taste, and then serve.

Conclusion: Pork ribs can't be stewed directly after blanching. Put it in a pot and stir-fry slowly with a spicy griddle. Stir-fry with excessive water, add spices and finally add warm water. The ribs made in that way are not hard enough, soft and rotten, and delicious.