Braised ribs are a traditional home-cooked dish in China, and the selected ribs have great influence on the taste and nutrition. Pork ribs with meat and fat are more suitable for braised pork ribs, because this kind of pork ribs is fat and thin, and the meat is fresh and tender, which can better maintain the freshness and taste of pork ribs during cooking. At the same time, ribs are rich in nutrients such as collagen and fat, which can also make braised ribs more delicious.
In the cooking process of braised pork ribs, we need to master some skills besides selecting suitable ribs. Usually, the ribs are blanched to remove blood foam, fried in an oil pan, and then simmered with seasoning and water. At the same time, the seasoning of braised pork ribs also needs to be adjusted according to personal taste, such as soy sauce, sugar, ginger, onion, cooking wine and so on. In the cooking process, we should also pay attention to the temperature and time, so as not to affect the taste and quality of dishes.