I love to make braised pork ribs for my family, they are so tender and flavorful, so delicious.

Stewing ribs seems simple, but there are skills so that the stewed ribs will be delicious. My uncle is the head chef of the restaurant, I learned the skill of stewing ribs from him, and I share it with you today.

When doing the ribs, some people wash and directly stew, some people first blanch and then stew, this step in the end is not necessary?

The head chef said that blanching is very necessary. After blanching the ribs can effectively remove blood and impurities, so that the soup color is bright and not black, and the ribs are not fishy, fresh and delicious. However, direct blanching of ribs is also not right, there is one more step to be done, and I will share the method with you below.

Stewed ribs method

1, buy some fresh ribs, do not use frozen ribs, the taste difference is great. Rinse the ribs, chop them into small sections, put them into a pot and add the right amount of water, then add a spoonful of salt, mix well and soak for half an hour.

Soaking ribs in lightly salted water can quickly soak out the blood and impurities in the ribs and effectively deodorize them.

2, the pot poured into the appropriate amount of water, water as much as possible, will be cold water ribs into the pot, add green onion, ginger, cooking wine, blanching on high heat. After the water boils, use a spoon to skim off the boiling foam, which is blood. Cook for 5 minutes, fish out the ribs, rinse with hot water and drain. You can't use cold water to wash the ribs, or they will shrink back and get old, so they won't be stewed.

3, frying pan into a moderate amount of oil, oil heat into the ribs stir-fry, when the color of the golden color, add onion, ginger, pepper, star anise, sesame seeds stir-frying flavor, dripping into the appropriate amount of soy sauce coloring. If you will fry sugar color, you can also use sugar color.

4, pour into the appropriate amount of boiling water, a one-time enough to add, halfway can not add water, high heat boil continue to stew for 1 hour.

5, finally add the right amount of salt, chicken seasoning, add your favorite ingredients, such as potatoes, lotus root, radish, etc., boil and simmer for 20 minutes, become soft and rotten can be. Sheng out of a large bowl, sprinkle parsley and green onion, you can eat.

Stewed pork ribs made in this way, the ribs are soft and rotten, the soup is fragrant and flavorful, the taste is very fresh and delicious, stewing a big pot are not enough to eat.

The head chef has something to say

Stewed pork ribs, novice will be washed and directly stewed, blood can not come out, naturally fishy flavor. Direct blanching takes longer and the flavor becomes less tender. The correct approach is to first soak in lightly salted water, blood removal is almost blanched, you can shorten the blanching time, so that the taste of the ribs is tender, but also no fishy flavor.

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