Braised pork ribs may be cooked by many friends, but the ribs are either meat or fishy. In fact, braised pork ribs are skillful, and there is no need to add too much seasoning, but some details need special attention.
Today, Bian Xiao will share with you the specific method of braised pork ribs. Remember "2" and "2 tips" and make braised pork ribs with bright red color, soft bones and delicious taste at home.
braised pork ribs
Prepare ingredients: 500g ribs, 20g shallots, ginger slices 15g, two star anises, appropriate amount of salt, appropriate amount of soy sauce, 20g rock 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. Remember not to blanch directly when you take it home. First put it in a pot, add clear water without ribs, soak it for more than 1 hour, and soak all the remaining blood in the ribs. This step can effectively remove the fishy smell of ribs.
Step 2: Blanch the ribs.
Add a proper amount of water to the pot, put the ribs soaked in water into 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, and blanch the ribs to remove the fishy smell; Blanch the ribs, take them out, wash them 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 make the wok wet, then add 20g of rock sugar, stir the rock sugar until it melts, stir it with low fire and stir it with a spoon, so that the melted rock sugar is heated evenly. When the rock sugar is fried to purple and dense small bubbles appear, the sugar color is fried.
Step 4: Roast ribs.
After the sugar 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; Then add boiled water without ribs, add onion, star anise and ginger slices after boiling, cover the pot, and simmer for 40 minutes on low heat; After 40 minutes, add appropriate amount of salt and light soy sauce to taste, then stew for 10 minutes, and the ribs will taste.
Step 5: Collect the juice.
After the ribs are fully flavored, turn to high fire to collect the juice. After the soup is boiled until it is thick, it can be taken out of the pot and put on the plate.
Braised pork ribs:
First, don't put salt too early.
Putting salt too early will make ribs 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 cook braised pork ribs, you don't need to add too much seasoning, just simple onions, ginger and star anise. Too much spice will mask the 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, but also remove the fishy smell; It can also spread 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. Washing the ribs with cold water will make the ribs firm, which will make the cooked braised ribs dull and not rotten, so be sure to wash them with warm water.