Generally pork and pig breeding time is related to the general time to stew ribs between 30 minutes to 50 minutes, it is recommended that you check the ribs after 30 minutes of stewing, cooked before turning off the fire! The ribs should be in cold water, not hot and cold at the same time, then the meat of the stewed ribs will be tight. Even if you add water halfway through, you have to heat the water, not add cold water.

Prepare two to three ribs washed, and then chop the ribs into small pieces (you can also ask the stallholder to do it for you when you buy it), cold water in the pot, put a green onion, a few pieces of ginger, pour a little wine, blanch the ribs. Ribs blanched and then rinsed and drained on the line.

Maybe a lot of people have this habit, that is, after the meat is cleaned directly into the pot blanching, we have to first clean the ribs, and then put in cold water soaking, in this case can be the ribs of the blood to remove more thoroughly, and soak to the blood clean after the ribs out. Skim off the foam and turn off the heat, the soup surface bubbling small chrysanthemum bubble slowly simmering. If you really can not see the pot, you can first stir fry the stewed meat, and then add water to boil, skimmed and poured into the soup pot, directly simmering. The disadvantage of this is that it is not as tasty as stewed meat because the broth does not evaporate. First, first boil a pot of boiling water, ribs first pot, and then under the boiling water, so that the starch wrapped in the ribs can be quickly condensed, so as to better protect the ribs, second, will be marinated ribs on the steamer steaming pot for 10 minutes, the purpose of doing so is also to let the starch wrapped in the ribs condensed.

In order to make the meat more tender, choose ribs is also a technical work, to choose fresh ribs, do not choose the kind of refrigerator to put a long time in the ribs, so the ribs meat has been very firewood, not delicious and not tender. First of all, choose the material, choose the kind of fat and thin evenly. Then warm water in the pot blanching, frying some sugar color put some sweet noodle sauce or seafood sauce, put some soy sauce, oyster sauce boil after the change to low heat stew. Stewing things when stewed to soak for a while. That is more flavorful.

Ribs bought back, along the rib bone cut into a one by one, and then use the back of the knife gently along the rib bone row beat, so that the meat is soft, and then chopped into inches, and then put into the salt water soak for a little more than a moment. The first thing you need to do is to get rid of the old ones, and then you need to get rid of the new ones.