Tender and flavorful, easy to do braised pork ribs how to do very tasty, looks like it will be very delicious?

Braised pork ribs:

Main ingredient: 750 grams of pork ribs.

The ingredients: a piece of ginger, 3 small onions, half a large onion.

Seasoning: 3 star anise, 1 piece of cinnamon, 8 dried chili peppers, rock sugar, soy sauce, old soy sauce, pepper, single crystal rock sugar.

Preparation:

1, first of all, the ribs chopped into small sections of about 3 cm, this in the purchase of ribs you can ask the meat stall boss on behalf of the work. Ribs bought back to use water to wash first, the surface of the dirt and impurities clean and water control standby.

2, onion cut 3 cm small section, ginger slices spare.

3, ginger trimmings used to blanch when used, small onions into a knot spare.

Cooking method:

1, first of all, the ribs in a pot of cold water for blanching, but also to add a few slices of ginger (blanching ginger can be used in the margins, so that there is no waste), a green onion knot and a small amount of cooking wine to fishy.

2, the temperature of the water is slowly rising, the blood inside the ribs will slowly overflow into blood foam floating on the water surface, and so on the pot of water completely boiled, the floating foam will be more and more, this time we have to fight off the floating foam, beat clean.

3, the water boiled and then boiled for 2 minutes can be fished out, the onion and ginger pick not, and then rinsed with hot water and water control standby. Note ah, must use hot water or boiling water to rinse, try not to use cold water, because the ribs are in the high temperature environment out, if you use cold water, the muscle tissue of the ribs will immediately contract, so that the meat on the ribs will become very firewood.

4, the next routine is to stir fry the sugar color, but we in order to make the ribs taste better, more fragrant, we first stir fry the ribs, rather than stir fry, rather than frying more accurate, the pan is hot, and then add a small amount of oil sliding pan, so that the oil to the walls of the pan to moisturize a little bit, and then change to medium heat under the ribs.

5, ribs in the pot to turn a few times, so that each piece of ribs can be evenly heated, with medium heat has been the surface of the ribs fried to a little charred, this state is equivalent to the restaurant to the ribs after the oil effect is the same. At this time, pour 30 grams of cooking wine to fishy, high temperature can make the alcohol in the wine volatile, in the alcohol volatilization at the same time will take away the fishy flavor of the ribs. After drizzling the cooking wine to stir fry evenly, so that each piece of ribs can do a farewell ceremony with the cooking wine.

6, add the wine after up to 10 seconds of stir-frying can first pour out the ribs standby.

7, next we have to fry a sugar color, sugar color can make the ribs have attractive color, let people see more appetite, fried sugar color can be used in oil, water and oil mixed and water these three methods to fry, with oil to fry the fastest, fried sugar color faster, but also more fragrant and more oily. Generally can master frying sugar color can use oil to fry, if not very skilled can use water to fry, so that the success rate is high. Because of the side to take pictures, so I use water to fry, add 60 grams of water in the pot, and then add 20 grains of rock sugar, fried sugar color can also be used with sugar, but with rock sugar fried out of the effect is better.

8, skilled throughout the fire, unskilled throughout the fire, with a small fire, with a small fire time to be longer, it is very tiring, it is recommended to use a medium fire, and so the icing sugar melted after the spoon should be constantly in one direction, sticking to the bottom of the pot to rotate, so as to be heated evenly and not paste the bottom.

9, with the rising temperature of the pot, the melted icing sugar began to slowly caramelize, then we have to pay attention to the sugar color color changes, when we see the color of sugar into a date red, the bubble also began to become dense when the fire to the time. Sugar color fried old will become bitter, but fried tender and not easy to hang color, for people who can not master frying sugar color, prefer to fry tender some are not fried old.

10, then the ribs into the pan quickly stir fry, so that the ribs can be evenly coated with sugar color. Stir-fry up to about 10 times can go to the next step.

11, add the prepared green onion and ginger together and stir fry evenly.

12, because I like to eat spicy so I added 6 dried chili peppers into the increase in spicy, do not eat spicy can not add oh!

13, add 3 star anise and 1 piece of cinnamon to increase the aroma and stir fry evenly.

14, from the side of the pan cooking 20 grams of soy sauce, the high temperature of the side of the pan, can instantly stimulate the soy sauce flavor, and then quickly stir fry evenly.

15, cook 30 grams of cooking wine again to add flavor, and quickly stir fry evenly. Then change to high heat.

16, then you can pour the prepared water, add the amount of water to be no more than ribs and some more, because there is a relatively long time behind the stewing time, to count the loss of this part of the arrival. I think the color is a little light, I added 3 grams of soy sauce to enhance the color.

17, add a little salt first to increase the flavor of a bottom, pay attention to this salt now must not be put more, a little bit to increase the bottom of the flavor of the purpose on the line, or now put more salt will make the meat firewood.

18, add 3 grams of pepper to add flavor.

19, after the end of the seasoning steps on high heat for 10 minutes, this fire 10 minutes is also a key point, why do you say so? Because this high heat 10 minutes can let the color of the ribs quickly set, and stabilize, but also can let the ribs of the aroma out.

20, 10 minutes after the fire changed to low heat with a lid slowly stewed for 50 minutes, this time can be based on the ribs of the old and tender degree to determine.

21, small fire stewing time is up, open the lid on both sides of the onion, ginger, star anise, cinnamon and chili pepper pick off do not.

22, taste the salt flavor of the soup, how much difference to make up for how much salt.

23, and then open the fire began to collect juice, to keep stirring, so that the soup can be evenly wrapped in the ribs, we can not collect too dry in the juice, to leave a little bit of soup, to be used to mix the rice that is a masterpiece, but the soup can not stay too much, because the soup left more, the flavor of the nature is also light.

24, the soup thick after you can out of the pot on the plate.