How to make braised pork ribs

Sweet and sour spare ribs, braised spare ribs, garlic fried spare ribs, braised pork ribs, etc. Spare ribs can be paired with many dishes. Spare ribs are the ribs left after removing meat from pigs, cows, sheep, etc. Spare ribs contain a lot of fat and protein, and are very effective in providing calcium for young children and the elderly. Braised pork ribs is a common dish in China. Here are the detailed steps and some tips along the way.

      practice

0. Cut the ribs into small pieces, add cold water into the pot, boil the ribs

1. Pour oil into the pan, add sugar while the oil is still cold, and slowly stir-fry the sugar over low heat.

2. When the sugar water starts to turn brown and starts to bubble, immediately pour the ribs into the pot and stir-fry evenly.

3. Then add ginger slices, peppercorns and spices, stir-fry until fragrant, then add a little cooking wine and soy sauce for coloring, and a little vinegar (to remove the fishy smell and enhance the flavor).

4-1. Add water (use hot water), salt and scallion knots, bring to a boil over high heat, then turn to low heat and simmer until the ribs are soft, then remove the scallions and large spices from the pot, cook over high heat until the sauce thickens, add MSG and serve.

4-2. Alternatively: add clean water (use hot water), salt and green onion knots, bring to a boil over high heat then simmer over low heat. Cook until the flavor is absorbed, then turn off the heat. Put the ribs + soup + mushrooms + carrot slices into the pressure cooker and simmer for 15 minutes. It comes out softer and more tender.

Tips

1. The sugar color is too heavy, and the frying method is relatively authentic. It will be brighter if you use rock sugar.

2. If you add dark soy sauce and fermented bean curd, you don’t need to add salt.

3. If I were to make it, I would probably put a lot of mushrooms, and spread the mushrooms and carrots on the bottom of the pressure cooker.

4. Don’t mention MSG to me. If you can avoid it, then don’t use it. It has nothing to do with whether it is good for your health or not. Cooking wine is rich in amino substances. When combined with salt, it produces amino substances. This amino substance is the freshness we eat and is the component of MSG. If you add flavoring agents here, it will not only destroy the protein balance of the food itself, but also be detrimental to the absorption of meat and fish protein.

5. Don’t ask why you don’t add other spices. If you like spices, just grab a handful and eat them directly, and they will taste better. Spices and seasonings such as aniseed and cinnamon should also be used in small amounts when cooking meat.

6. Garlic, be sure to put garlic. My experience: meat goes with garlic and fish goes with ginger.

7. It is better to smash the ginger and garlic before putting them into the pot than to slice them. Ginger's cell fluid contains a special substance - volatile oil - that can prevent cholesterol accumulation and inhibit the body's absorption of cholesterol.

8. Hot water meat and cold water fish.