Wash and chop the ribs, add oil to the wok and stir-fry for 10 minutes, then pour into the rice cooker, add water and ginger. Do not add any other seasoning, oil, salt, soy sauce or vinegar when cooking and stewing in the rice cooker. After stewing for two hours, add salt, and add pepper if you like spicy food. Just stew for another ten minutes. The meat is rotten and the soup is fresh and nutritious. Add some vinegar, but don't put the salt until the meat is cooked. Putting salt first is not easy to rot.

1, the fresh ribs bought should be soaked in clean water for 15 minutes, and the blood will be fully soaked out, so that the ribs made will not have a fishy smell. Whether cooking soup or braising in soy sauce, the ribs should be boiled in boiling water first, so that the treated ribs will not have a fishy smell and the color will be more beautiful.

2. The most important thing for stewed ribs to taste tender is to lock the water in the meat, so when the ribs are marinated, add a proper amount of starch and wrap them with a thin layer. Then fry the ribs first, then fry the outer meat at high temperature instantly, and quickly lock the moisture in the meat, so that the stewed ribs will be tender and juicy.

3, cold water pot, pour out the water after boiling, and then break the stick. The key is to break the bone, because the bone marrow oil will run into the soup first. If you throw away the blood the first time, you will waste bone marrow oil.

4. When stewing ribs, add a few pieces of washed orange peel to the pot, which can remove the fishy smell and greasy feeling and make your soup taste more delicious.

5. Dropping a few drops of balsamic vinegar during cooking can accelerate the dissolution of calcium in bones and shorten the cooking time; At the same time, minerals such as calcium, phosphorus and iron in ribs can be dissolved, which is beneficial to absorption and has higher nutritional value.

What's delicious and nutritious about stewed ribs?

1, winter melon sparerib soup: Prepare proper amount of ribs, winter melon and seasoning. First, clean the wax gourd and cut it into pieces. Blanch the ribs in boiling water and remove the blood. Then put the ribs in the pot and pour the water into the soup. When the ribs are almost cooked, add the wax gourd. Finally add some salt to taste.

2. Lotus root ribs soup: prepare appropriate amount of ribs, lotus root, ginger, cooking wine and salt. First, cut the lotus root into pieces, soak it in salt water, put the washed and bloodshot ribs into a pot filled with water and ginger to boil, then put the lotus root into it and cook it until it is cooked, and finally add salt.

3. Bitter gourd ribs soup: Prepare appropriate amount of bitter gourd, ribs, ginger and onion, and salt. First, wash the bitter gourd, remove the pedicel and pulp, cut into pieces, wash the ribs and cut into small pieces, and blanch them in boiling water for two minutes to remove blood. Then put the spareribs into the pot, and then pour in the right amount of water. After the fire boils, pour in the onion and ginger. When the spareribs boil, add the bitter gourd, and finally sprinkle some salt.

4. Corn ribs soup: Prepare proper amount of ribs, corn, carrots, ginger, red dates and salt. First, clean all the ingredients, then cut the ribs, corn, carrots and ginger, pour water into the pot, and when the water boils, put the ribs and carrots in and cook them for two minutes before taking them out. Then pour all the ingredients into the earthen pot, add water and boil for two hours, and finally add some salt.

5, white radish ribs soup: prepare a proper amount of ribs, white radish, ginger, salt, first clean the ribs, blanch them in boiling water, then put them in a pot with ginger and add water to boil, clean the white radish, and then put them in a pot to cook. When the fire boils, simmer it, and finally add some salt.