In fact, many times, we stewed ribs taste bad, all the seasonings placed too mixed caused by. For example, last year I went to a fan of Shandong Weihai home guests, I saw him stewing ribs, not only put pepper, anise, ginger, and even in the ribs out of the pot, will continue to add a little thirteen spices, and the end of the ribs, a burst of seasoning flavor, the pressure is not eaten out of the ribs of the aroma, and even the ribs to eat up is very firewood.

In fact, the stewed ribs do not need too much seasoning, because the seasoning is too much, can put the ribs of their own fresh flavor pressure, which makes the ribs eat up the flavor is not good. Therefore, I often give a lot of fans said: "stewed ribs, please bear in mind that" 3 did not put "to ensure that the ribs tender and flavor, but also not a little fishy." The following Hu master also put this 3 did not put and stewed ribs recommended to you, I hope to help you.

Anise as a Jun material, it has the strongest deodorization, dispel foreign, endowed with flavor, aroma effect, but stewed ribs, we eat is a row of braised pork flavor, if you put the anise, the aroma of the anise will completely cover the ribs in the aroma, and the anise put into the sauce, but also cause the sauce is not thick white, so stewed pork ribs, the anise must not be loaded, if you put a stewed pot of ribs! The first thing you need to do is to make sure that you have the right amount of money to pay for it.

As the saying goes: "pigs do not pepper, sheep do not material, cattle do not leek", the meaning of this sentence is that stewed pork do not put pepper, stewed lamb chops can not be changed into a large material, stewed beef do not load the amaranth, due to the peppercorns have a strong pungent odor, if the stewed pork ribs put peppercorns, will be pressed with the ribs of their own aroma, therefore, when stewing ribs, must not be installed. Never put peppercorns when stewing ribs. If you want the flavor of the ribs, you need to wait for the ribs after stewing, pour 1-2 drops of pepper oil in the bowl, so that you can make the ribs soup drink up very fresh.

Chen Pi is a kind of auxiliary material, it can eliminate all kinds of spices in the odor, and grant ingredients aroma, sounds like this effect, is not the feeling is very suitable to put into the ribs, in fact, when stewing ribs, Chen Pi is not able to swing, due to the Chen Pi is acidic, if you put Chen Pi into the pot, it will make the ribs taste astringent, resulting in the ribs is very difficult to swallow, so stewing the ribs, be sure not to put! Therefore, when stewing ribs, you must not put Chen Pi. The following Hu master is simple proper stewed ribs approach.

Soak the ribs first chopped a little bit of ribs into the clear water for 1 hour, and then rinse the ribs can be reserved. Because the ribs soak 1 hour, can make the ribs in the blood water flow out, and then alleviate the fishy flavor of the ribs.

Ribs nick water pot into a small amount of cold water, and then the ribs, ginger slices into the pot, go red will be after the pot of boiling water, and then change the fire, and then cook for 2min, to the time, the ribs will be fished out, cleaned with cold water for 2 times on it. Nickel water ribs must be cleaned, due to nickel water ribs surface is a little blood, if the blood is not completely cleaned, it will cause the ribs fishy taste heavy.

Fried ribs pot into a small amount of oil, such as the temperature 7 minutes cooked, will be put into the pot, in the red will be ribs in the pot for 2 minutes, add a little pure grain wine to the pot, once again, the oil explosion 20 seconds can be removed from the fire. Because the ribs will be oil explosion for a while, can reduce the fishy flavor in the ribs, and can also make a good stew a little bit of ribs eat up more crispy.

Stewed pork ribs and boiling water into the stone pot, medium heat will be stewed pork ribs for an hour, and then will be salt, white pepper, hot pot vegetables into the pot, and then stewed for 20min can be eaten.