Braised pork ribs may be cooked by many friends, but the cooked pork ribs are either fleshy or fishy. In fact, it is skillful to cook braised pork ribs well, without adding too much spices, but some details need special attention.
Today, Xiaobian will share with you the specific practices of braised pork ribs. Remember "2" and "2 tips" and make braised pork ribs with bright red color, soft bones and delicious flavor at home.
braised pork ribs
Prepare ingredients: 500g of ribs, 20g of shallots, 0/5g of ginger slices/kloc-0, two star anises, appropriate amount of salt, appropriate amount of soy sauce, 20g of crystal sugar and appropriate amount of edible oil.
Step 1: soak the ribs in water.
Ask the seller to help chop the ribs into small pieces. After taking them home, remember not to blanch them directly. Put them in a basin first, add fresh water that hasn't eaten the ribs, soak them for more than 1 hour, and soak the remaining blood in the ribs. This step can effectively remove the fishy smell of the ribs.
Step 2: Blanch the ribs.
Add a proper amount of clear water to the pot, put the ribs soaked in clear water in cold water, add a little cooking wine to remove the fishy smell after boiling, keep the fire, cook for 2-3 minutes without covering the pot cover, and blanch the ribs to remove the fishy smell; Blanch the ribs, take them out, wash them off with warm water, and then control the water to dry.
Step 3: Stir-fry the sugar color
Add a little cooking oil to the wok to moisten the wok, then add 20g of rock sugar, stir the rock sugar until it melts, then stir it with a small fire, stir it with a spoon, so that the melted rock sugar is evenly heated, and when the rock sugar is fried to a purplish red color and dense small bubbles appear, the sugar color is fried.
Step 4: Roast ribs.
After the sugar color is fried, add the ribs with dry water control and stir fry quickly, so that the ribs are evenly covered with a layer of sugar color; Then add boiled water without ribs, add onion, star anise and ginger slices after boiling, cover the pot, and simmer for 40 minutes on medium and small fire; After 40 minutes, add appropriate amount of salt and light soy sauce for seasoning, and then stew for 10 minutes to make the ribs tasty.
Step 5: Collect juice.
After the ribs are fully flavored, turn to a big fire to collect the juice. After the soup is cooked until it is thick, it can be taken out of the pot and put on the plate.
Braised pork ribs:
First, do not put salt early.
Putting salt too early will cause the pork ribs to be tight and greasy. If you want the ribs to be soft, rotten and delicious, you should wait until the ribs are cooked to seven or eight minutes before adding salt to taste.
Second, don't put too much spice.
To make braised pork ribs, you don't need to add too much spices, just add simple onion, ginger and star anise. Too much spices will mask the fresh flavor of the ribs themselves.
Two tips for braised pork ribs:
First, the ribs are soaked in advance.
Soak the ribs in cold water 1 hour before blanching, which can not only soak out the blood in the ribs and remove the fishy smell; It can also open the meat and make it easier to taste in the next stewing process.
Second, the ribs need not be rinsed with cold water after blanching.
Remember not to rinse the ribs with cold water after blanching. Rinse the ribs with cold water, which will cause the meat quality of the ribs to be tight, resulting in the cooked braised ribs being dull and not rotten, so be sure to rinse them with warm water.