Braised pork ribs is a very classic home cooking, flavorful and salty, pork ribs crispy, golden red color, want to do zero failure is not difficult. It's not hard to make it a no-fail. Even a novice can make delicious braised pork ribs, so try it out!

How to make braised pork ribs

Step

1

Prepare the necessary ingredients, pork ribs soaked in water for 5 minutes, rinse a few times to remove the blood

Step

2

Pork ribs into the pot of cold water, and at the same time into the cooking wine and ginger, blanching 1 minute after the water boils, cool water into the pot can make the The blood can be better leached out, remove the fishy smell and sterilization

Step

3

The ribs will be fished out, rinsed with cool water, and then dry and spare, the cool water will make the meat more tight and elastic

Step

4

The frying pan is hot, fill with vegetable oil

Step

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5

Put in the rock sugar, heating over low heat, stirring constantly, stir frying sugar color must be used with low heat, fire is easy to stir fry paste, with rock sugar stir fry sugar color is not only the color of the red taste than the sugar is good

Step step

6

The rock sugar after the dissolution of the small bubbles and become reddish brown can be, do not boil for too long, or else it will produce a burnt and bitter, which affects the taste of dishes, and the taste is very good. The taste of the dish

step

7

In all the icing sugar completely bubble a moment will be under the ribs into the pot, stir-fry evenly, you can better color and lock the moisture of the ribs, eating taste delicate, tender and delicious, not like a dry firewood

step

8

Put the white onion, star anise, sesame leaves, morning glory, ginger continue to stir fry

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9

Add boiling water, not more than the ribs can be (cold water is easy to cause the meat is not easy to tighten the flavor), and then add the soy sauce, soy sauce

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10

High heat to boil, then turn to a low fire stew for about 30 minutes, in the middle of the open Stir twice, and observe the sauce to prevent it from getting mushy

step

11

When there is 1/3 of the soup left in the pot, add sugar and stir well, and then add salt to taste

step

12

Reduce the sauce over high heat, and keep stirring during the period to make the soup evenly coated with the surface of the pork ribs

Step

This is the first time that the soup has been cooked for a long time, but it is not the only thing that can be done. p>step

13

If you want the finished product to be instantly superior, we recommend serving it on a plain white plate, sprinkling a few chopped green onions and bell pepper rings to decorate, and then it's done

step

14

You can enjoy it now

The finished picture of the braised pork ribs

Tips for cooking braised pork ribs Tips

Tips

1, the ribs bought back first soaked in cold water, you can better remove the blood water;

2, cool water when the ribs into the pot, boiling blanching, you can make the blood better leaching, remove the fishy taste and sterilization;

3, blanched ribs, rinse in cold water will make the meat more tight and elastic;

4, frying Sugar color in general is the last few seconds is a little difficult to master, in fact, the key is to pay attention to adjust the fire, if you use the gas cover, the fire in the bottom of the pot a small circle of about 8 centimeters in diameter was blue, if you use an induction cooker, the fire is the largest 5-stage temperature adjusted to the second gear, the fire is the largest 6-stage adjusted to the third gear can be the fire is the largest 8-stage or 9-stage fire, the temperature is adjusted to the fourth can be based on the home gas cover or induction cooker fire is different can be on their own! or induction cooker fire can be adjusted to ensure that the temperature between 180-200 degrees best, with slow fire in order to make the sugar gradually melt, water evaporation and caramelization, and the appearance of pleasant caramel smell, so as to achieve the quality requirements, always more practice;

5, stewed ribs to add boiling water, cold water is easy to cause the meat to tighten not easy to taste, the newcomer to the process of stewing more than open the lid to see A few times to avoid moisture to burn dry easily paste pot;

6, I bought 500 grams of ribs, if the weight is different, according to the ratio and their own tastes to increase or decrease, this recipe can also be used to do braised meat, braised chicken wings Oh!