How long does it take to cook spareribs?

Spare ribs contain a relatively high level of calcium. It is good for people to drink spare rib soup often, especially for children, who are in the stage of growing up and cannot do without sufficient calcium. How long does it usually take to cook spare ribs? Some people like to simmer over low heat, which may take an hour; others like to use a pressure cooker, which usually cooks the food after twenty minutes. So the length of the stewing time is related to the tools used.

A pressure cooker takes about 15 minutes, while an ordinary non-stick pan takes more than half an hour;

Soak the ribs for about 10 minutes before cooking to remove the blood, then rinse them in hot water, and the ribs will be almost clean;

Add water, onion, ginger, garlic and salt. If you think the color is light, add some soy sauce. Put the ribs in, bring to a boil over high heat, simmer for about 30 minutes over low heat, and simmer for about 20 minutes if you like it chewy. Use chopsticks to poke the lean meat before serving. It should be done easily!

The specific steps are as follows:

1. Soak the ribs in clean water for 1 hour in advance, changing the water every 15 minutes.

2. Chop the large pieces of ribs into small pieces

3. Put the ribs in cold water

4. Bring to a boil over high heat

5. Skim off the blood foam

6. Add ginger slices, scallions, cinnamon and star anise to the pressure cooker.

7. Add oil and rock sugar to the wok and fry until the rock sugar melts and turns caramel color.

8. Stir-fry the ribs

9. Add braised soy sauce and stir-fry until browned

10. Add cooking wine and turn off the heat after boiling.

11. Pour the ribs into the pressure cooker, add 800 ml of the soup used to cook the ribs, and add 2 teaspoons of salt.

12. Press for 20 minutes after taking the air

13. Take out the pressed ribs and eat them directly, or take out some of the juice and boil it in a frying pan and pour it on the ribs.

The soup is clear and milky white, with a salty and mellow taste.

Material

Main ingredients: 300 grams of pork ribs (large ribs),

Accessories: 50g pakchoi,

Seasoning: 20g peanut oil, 3g salt, 2g MSG, 3g rice wine, 4g green onion, 3g ginger

practice

1. Wash the ribs, chop them into 4 cm long and 3 cm wide pieces, blanch them in boiling water, remove them and rinse them;

2. Wash the Chinese cabbage, remove the roots, and cut into two pieces;

3. Cut the green onion into sections; cut the ginger into pieces, and use a knife to gently loosen them for later use;

4. Heat the pot, add a little oil, stir-fry the scallion and ginger, add Shaoxing wine, add the ribs and soup;

5. Bring to a boil over high heat, skim off the foam, pour into a pottery, turn to low heat and simmer until almost cooked;

6. Add the Chinese cabbage, salt and MSG to adjust the taste, then stew until the ribs are tender and boneless, then serve in a bowl.

Material

7 liang of spare ribs, 1 jin of winter melon, a little salt, two drops of white vinegar, a little chicken essence

practice

1. Cut the ribs into pieces, wash and blanch to remove the blood, wash the winter melon with skin and cut into cubes

2. First, add 1.5 liters of pure water and two drops of white vinegar to the ribs and stew them in an electric pressure cooker for 20 minutes. After it cools down and you can open the lid (be sure to let out the air before opening the lid, otherwise it is very dangerous). Then pour in the winter melon and stew for 25 minutes (because the winter melon will tend to become a soup if stewed for too long). Add a little salt and a little chicken essence before drinking, then cover and simmer for a while. Open the lid when you are ready to drink.