Although it saves us a lot of time, but also in the process of stewing ribs, its air pressure is easy to cause the loss of nutrients, and of course it also reduces the taste of ribs a lot. Therefore, the pressure cooker is more suitable for people who are short of time or have no patience to stew, so it is necessary to use the pressure cooker. If you have enough time when cooking ribs, I suggest stewing them in a casserole or an ordinary pot, boiling them with a big fire, and then slowly stewing them with a small fire. The above is purely a personal production method, and please pay more attention to the comments!
What pot is usually used for stewing ribs depends on whether there is time. Use casserole while it is still early, and use electric pressure cooker when it is too late. Because the working hours are relatively free, I eat spareribs at noon most of the time. I prepare the spareribs in advance in the morning and stew them in an electric casserole or an ordinary casserole for about 2 hours, just in time for lunch.
Today, we will make a delicious braised pork ribs in casserole.
Materials to be prepared
Sparerib: 500g
Star anise: 2
Cinnamon: One piece.
Zanthoxylum bungeanum: moderate amount
Ginger slices with onion: appropriate amount
Garlic: Half.
Put cold water into the pot, add a few slices of ginger, pour a spoonful of cooking wine, boil off the blood of the ribs, remove them and wash them with water for later use.
Pour oil into the pot, add a few pieces of rock sugar, stir-fry until it turns into jujube red with big bubbles, then pour in the ribs and stir-fry for coloring.
Then pour a spoonful of cooking wine along the side of the pot to remove the fishy smell, add star anise, cinnamon, pepper, ginger slices, onion segments, garlic and a few dried peppers if you like spicy food, and stir well.
Stir-fry the ribs until they are slightly golden, then transfer to a casserole, add two spoonfuls of soy sauce, one spoonful of salt and one spoonful of soy sauce for coloring, pour in a bottle of beer and stir well.
Cover and bring to a boil, then turn to low heat and simmer for about an hour and a half.
When cooking, you can obviously smell a good smell. Remember to turn the bottom of the pot halfway to avoid burning it.
Our braised pork ribs in casserole are ready. Sprinkle chopped green onion before serving.
The ribs stewed in casserole are red and shiny, soft and delicious. I suggest you try it.