1, the choice of materials, when buying ribs, buy ribs, that is, ribs. The ribs in this place are well-proportioned, and the meat is wrapped in bones. And it is the deep muscle of pig, which is rich in water and tender in taste, and is very suitable for stewing ribs.

Don't buy a big row. A big row is a rib with a part of the ribs connected to the spine. Big bones are big, but less meat. The stewed ribs are not as delicious as ribs.

2. The most important thing for stewed ribs to taste tender is to lock the moisture 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 with oil first, and 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, when stewing, pay attention to the heat, you should first boil the fire, then turn to a small fire to simmer and collect the juice, and the ribs fully absorb the soup, which becomes delicious. Don't collect juice by fire, the soup will dry too quickly, which will affect the taste of ribs.