Pork ribs are rich in nutrients, besides protein and vitamins, they also contain calcium, collagen and other nutrients, which are very good for the body. At the same time, the practice of ribs is also very diverse, such as braising in soy sauce, stewing and soup making, etc. The practice is simple and delicious, and it can be said that it is a delicious food.
When cooking spareribs, I believe that the first step of many friends is to treat the blood in the spareribs, but both soaking and blanching are exquisite. If it is not handled properly, the spareribs will be easily old and tasteless, wasting such good ingredients. Next, I will share with you how to treat the spareribs correctly before cooking with my grandmother's experience.
First, the soaking method. Wash the fresh ribs with clean water first, and then soak them in warm water of about 40 degrees for one hour. You can add appropriate amount of cooking wine and ginger slices to help remove the fishy smell. Then take out the soaked spareribs with water control, add soy sauce, oyster sauce, salt and other seasonings to marinate for 30 minutes, so that the treated spareribs have no fishy smell whether fried or fried, and the prepared spareribs are not firewood at all, fresh and delicious without fishy smell.
Second, the drowning method. Compared with soaking method, blanching method saves more time. The role of blanching is also to remove the fishy smell and blood of ribs and accelerate the maturity. When the ribs are blanched, be sure to put them in the pot with cold water, and also add onion, ginger or cooking wine to help remove the fishy smell. When heating gradually, let every place of the ribs come into contact with hot water, so that the dirty things will automatically run out.
Remember not to blanch the ribs directly with hot water, so that the scalded ribs will not be evenly heated, but they will still be raw meat outside and mature inside, and the blood will be locked in by sudden high temperature, which will make them taste fishy, and the instantaneous high temperature will damage the nutritional structure of the ribs, resulting in the ribs that are not tender and nutritious.
Braised pork ribs are processed by the above two methods, and they are neither old nor wood nor fishy, and they are delicious no matter how they are cooked! Let's share with you a method of braised pork ribs, which is delicious with zero failure and serves in seconds.
Pour an appropriate amount of oil into the pot, add rock sugar and fry until amber after the oil is hot, then pour the processed ribs and fry until yellowish and colored; Add ginger slices, 2 star anises and 2 fragrant leaves to stir-fry for fragrance; Finally, add 2 tablespoons of soy sauce, half a spoonful of soy sauce and 1 spoonful of oyster sauce, mix well, add a bowl of hot water to the ribs, simmer for 30 minutes after boiling, and sprinkle appropriate amount of edible salt before taking out. The super delicious braised pork ribs are really simple!
When cooking spareribs, we must treat the spareribs in advance by soaking or blanching. The soaking method is 1 hour with warm water, and the blanching method is to boil the blood and dirty things in the pot with cold water. These two methods are also suitable for large meat with heavy odor and blood stains, such as pig's trotters, mutton and other ingredients.