What is the home-cooked method of braised spareribs?

Braised spare ribs is a dish that people often eat in daily life. It is not only simple to prepare, but also not greasy and especially delicious. In fact, the home-cooked method of braised spareribs is very simple. Just follow the steps below and even a novice can make delicious food!

1. Materials

Ingredients: 500g pork ribs

Accessories: 3 tablespoons vegetable oil, 2 tablespoons cooking wine, 6 slices of ginger, 3 sections of green onion, 1 chive, 3 bay leaves, 1 star anise, 10 crystal sugar, 1/2 teaspoon salt, 1 teaspoon white sugar, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 chili peppers

2. Homemade braised spareribs

1. Prepare the necessary ingredients, soak the ribs in clean water for 5 minutes, and rinse several times to remove the blood

2. Put the ribs into the pot with cold water, cooking wine and ginger slices, and blanch them for 1 minute after the water boils. Adding cold water into the pot can better extract the blood, remove the fishy smell and sterilize.

3. Take out the ribs, rinse them with cold water, and then drain the water for later use. Rinse with cold water will make the meat firmer and more elastic.

4. Heat the wok and add vegetable oil

5. Add rock sugar, heat over low heat and stir constantly. Use low heat to fry the sugar color. High heat will easily cause it to burn. Using rock sugar to fry the sugar color not only has a bright red color but also tastes better than granulated sugar.

6. When the rock sugar melts and small bubbles appear and it turns reddish brown, don't cook it for too long, otherwise it will produce a burnt bitter taste and affect the taste of the dish

7. When all the rock sugar is completely foamed, put the ribs into the pot at once and stir-fry evenly. This can better color the ribs and lock in the moisture of the ribs. The ribs taste delicate, tender and delicious, not like dry wood.

8. Add scallion, star anise, bay leaves, chili peppers, and ginger slices and continue to stir fry.

9. Add boiling water until the ribs are covered (cold water will cause the meat to shrink and not be easy to absorb the flavor), then add light soy sauce and dark soy sauce.

10. After boiling over high heat, turn to low heat and simmer for about 30 minutes. Stir twice in the middle and observe the juice to prevent the pot from sticking.

11. When there is 1/3 of the soup left in the pot, add sugar and stir evenly, then add salt to taste

12. Cook over high heat until the sauce is evenly coated on the surface of the ribs.

13. If you want the finished product to look classy, ​​it is recommended to serve it on a pure white plate, sprinkle a little chopped green onion and chili pepper rings for decoration, and you are done.

3. Cooking skills

1. Soak the ribs in cold water after buying them to better remove the blood;

2. Put the ribs into the pot with cold water, boil them and blanch them, which can make the blood leaching out better, remove the fishy smell and sterilize;

3. Rinse the blanched ribs with cold water to make the meat firmer and more elastic;

4. Generally speaking, the last few seconds of frying sugar color are a little difficult to master. In fact, the key is to pay attention to adjusting the heat. If you use a gas hood, the flame should be blue when it is about 8 cm in diameter in a small circle at the bottom of the pot. If you use an induction cooker, adjust the temperature from the 5th gear to the 2nd gear, and the 6th gear to the 3rd gear. If the 8th or 9th gear is the maximum, adjust the temperature to the 4th gear. You can adjust it according to the different heat of your own gas hood or induction cooker to ensure that the temperature is between 180-200 degrees. Only by using a slow fire can the sugar gradually melt, the water evaporates and caramelizes, and a pleasant caramel smell appears, so as to meet the quality requirements. After all, more practice is required;

5. Add boiling water when stewing the ribs. Cold water can easily cause the meat to shrink and be difficult to flavor. Newbies should open the lid several times during the stewing process to prevent the water from drying up and causing the pot to burn.