Braised pork ribs are a classic home-cooked dish. They are fragrant and salty, crisp and golden red in color. It is not difficult to realize zero failure. Beginners can also make delicious braised pork ribs. Try it!
Ingredients: ribs, cooking wine, ginger, vegetable oil, rock sugar, onion, Illicium verum leaves, pepper, soy sauce, sugar, salt and chicken essence.
Cooking steps:
1. Prepare the required ingredients, soak the ribs in clear water for 5 minutes, then rinse them several times to remove blood.
2. Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and then blanch it 1 min. Putting cold water in the pot can better drain blood, remove fishy smell and sterilize.
3. Take out the ribs, rinse them with cold water, and then control the water for later use. Washing with cold water will make the meat stronger and more elastic.
4. Heat the wok and inject vegetable oil.
5. Add rock sugar and stir with low heat. Stir-fry the sugar color with small fire, and it is easy to stir-fry with high heat. The sugar fried with rock sugar is not only red and bright, but also more delicious than sugar.
6. After the crystal sugar is dissolved, small bubbles will appear and turn red and brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.
7. Put the ribs into the pot at the moment when all the rock sugar is completely foamed, and stir them evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.
8. Add scallion, star anise, fragrant leaves, bell peppers and ginger slices and continue to stir fry.
9. Add boiling water until the ribs are not eaten (cold water is easy to make the meat tight and difficult to taste), then add soy sauce and soy sauce.
10. After the fire boils, turn to low heat and stew for about 30 minutes, and stir twice in the middle, and observe the juice collection to prevent the pot from burning.
1 1. When there is 1/3 soup left in the pot, add a little sugar and stir well, then add salt and chicken essence to taste.
12. Collect the juice with strong fire, and keep stirring during this period, so that the soup is evenly wrapped on the surface of the ribs.
13. If you want to make the finished product instantly tall, it is recommended to put it on a pure white plate, sprinkle with a little chopped green onion and pepper rings, and you will be done.
Soak the ribs in cold water before buying, which can better remove blood.
When the ribs are cool, put them into the pot to cook, so that the blood can be drained better, the fishy smell can be removed and the bacteria can be sterilized.
Blanched ribs, washed with cold water will make the meat stronger and more elastic.
Generally speaking, the color of fried sugar is a bit difficult to master in the last few seconds. In fact, the key is to turn down the fire, so that the sugar will gradually melt and the water will evaporate and coke, and a pleasant caramel flavor will appear.
Boiled water should be added to stewed ribs. Cold water easily leads to tight meat quality and is not easy to taste. When a novice stews, open the lid several times to avoid water burning and easy to paste the pot.