How to stew ribs without firewood is delicious? Stew the ribs without firewood for enough time first, and stew at least 1 hour without pressure cooker. In this way, the ribs will gradually lose their bones and become soft and rotten. When stewing ribs, you'd better blanch them before stewing them. Remember to put cold water in the pot when blanching, which can effectively reduce the fishy smell of ribs.

= = = = stewed pork ribs with potatoes = = = =

Prepare ingredients: ribs, potatoes, chopped green onion, ginger slices, cooking wine, star anise, soy sauce, salt and monosodium glutamate.

Production method: 1. Clean the ribs first, add water, onion, ginger and cooking wine to the pot, add the cleaned ribs to boil, skim the floating foam and cook for about 15 minutes. Remove the blanched ribs, drain the water for later use, wash and peel the potatoes, and cut them into small pieces. Potatoes should be washed before peeling, so that they won't get dirty easily. Some people peel it first and then wash it, so it is difficult to wash the peeled part with mud.

2. Add a proper amount of salad oil to the pot, add chopped green onion and ginger slices to stir fry until fragrant, add star anise to stir fry until fragrant, add ribs to stir fry evenly, add a proper amount of water, add salt and monosodium glutamate to stew for 30 minutes, and then stew potatoes for about 40-60 minutes. Stew the ribs first, then put the potatoes, because the potatoes are easy to ripen after stewing for too long, which leads to.

Tip: 1. Stewed ribs are a very delicious home-cooked dish, with many ingredients, such as sauerkraut, vermicelli, beans, yam, carrots, white radish, corn, pumpkin and so on. As long as it is a stew-resistant ingredient that can be used to cook ribs, it can be matched according to personal preference. When stewing ribs, if the ingredients contain more starch, the ribs should be placed below. This is not easy to burn.

There are two kinds of frying methods before stewing ribs. The first one is to stir-fry the onion and ginger, then stir-fry the ribs evenly before stewing. The ribs stewed in this way are very soft and rotten, but they are easy to disperse after stewing the bones. The second is to fry the ribs in oil first, then fry the ribs until the surface is golden and dry, and then add seasonings such as onion, ginger and star anise, so that the stewed ribs are not only fragrant, but also boneless after stewing.

3. When stewing ribs, you can only put cold water into the pot to force the blood out of the ribs and reduce the fishy smell of the ribs. Don't rinse the ribs with cold water after blanching, because the scalded ribs suddenly get cold, which will cause the muscle fibers in the ribs to tighten when they get cold. Sometimes such ribs are not easy to stew, and they taste like firewood. If you blanch for the second time, you need boiling water to cook. The ribs made in this way taste better.