When stewing pork ribs, remember not to blanch and go directly to the pot, teach you a trick, the ribs are tender and flavorful, not firewood or fishy.
Hello everyone, this is a variety of small kitchens, into the autumn will begin to paste autumn fat, when it comes to the most nourishing things, is the stewed ribs, ribs contain a lot of calcium and other nutrients, the most suitable for our middle-aged and elderly friends to nourish, and it is also very many ways to eat, frying, stewing, boiling and frying can be done.
And the most suitable way to eat in autumn is stewed pork ribs, which are nutritious and delicious and not on fire. But many people's stewed pork ribs not only have a strong fishy smell, but also taste meaty.
It seems that the stewed pork ribs are simple, but in fact, there are skills in them, and today I will teach you a trick to ensure that the stewed pork ribs are tender and juicy, not firewood or fishy, soft and delicious.
First of all, we prepare three ribs, the ribs we have here are now 27 yuan a catty, I don't know how much money you have there a catty? Three ribs cost me almost 50 bucks.
When choosing pork ribs, we have to choose this kind of fine ribs, which are not only delicious to eat, but also have distinct flesh and bones.
When I bought the ribs, I asked the butcher shop owner to slaughter them into small pieces, because the kitchen knife in my house is constantly cutting, and the ribs can be cut shorter by the boss, so that it is easier to absorb the flavor and cook faster.
Prepared pork ribs, we put it in a basin, add an appropriate amount of salt, then add enough water, stir and stir with hands, put the ribs in a higher concentration of salt water, soak for ten minutes, this can remove excess bruising in the ribs.
Most of the fishy smell in the pork ribs also comes from this, so soak the ribs in salt water can remove some of the fishy smell.
When the time comes, at this time, you can see that a lot of bruises have been sucked out of the basin, and the water has become unusually red, now take out the pork ribs and put them into a clean, water-free and oil-free basin, and then add a large spoon of flour, grab the ribs with flour, and mix them.
Let the surface of each pork rib be evenly coated with a thin layer of flour, the flour has good adsorption, which can absorb impurities and dust on the surface of the pork ribs.
Most people wash the ribs directly with water when washing the ribs, and it's over. In fact, the surface of the ribs is very dirty, and you can't wash it directly with cold water, because the washed ribs will get dirtier and dirtier.
The correct way is to add a little flour to the ribs, grasp and mix evenly, and then wash the warm water with warm water, which can wash the ribs more cleanly.
It can be seen that the ribs washed out in this way, each piece is crystal clear, without a little bit of miscellaneous texture.
Wash the ribs to control the moisture and put it into a large bowl, then add shredded ginger and green onions, grab it with your hands, many people like to put cooking wine when marinating the ribs, the ribs marinated in the cooking wine taste a little bitter, we only need to add ginger and garlic to come in and grasp it evenly and marinate for 15 minutes.
Then reduce the green onion segments in the ribs, and the ginger shreds will not be left alone.
Then, pour an appropriate amount of vegetable oil into the pot, boil the oil until it is 60% hot, then pour in the marinated ribs, and stir-fry the excess fat in them until the surface of the ribs is slightly yellow.
Now add a large spoon of dark soy sauce to it and stir-fry evenly, which can give the ribs a color, so that the fried ribs are more red and bright, and there is an appetite. Then come a spoonful of bean paste, a small spoon of soybean paste, friends who like sweet noodle sauce, you can also add a little sweet noodle sauce here.
Then continue to stir-fry to bring out the flavor of the sauce, and then add an appropriate amount of boiling water to it, and the boiling water will completely submerge all the ribs.
If you want the pork ribs to be stewed more soft and flavorful, then it is best to stew them with boiling water, so that the stewed pork ribs are more soft and rotten and cooked faster.
After the boiling water is added, add a little monosodium glutamate, a little pepper, and a little salt to it, because the bean paste, sweet noodle sauce, and soybean paste are originally salty, so when adding salt, you must add it as appropriate.
Then cover the pot, turn on high heat and boil the inside of the pot, bring to a boil again and turn to medium heat and simmer for 40 minutes.
After 40 minutes, I now open the lid of the pot, the pork ribs are already very soft, the soup is almost cooked, now sprinkle a handful of minced garlic, then a handful of chives, a few drops of sesame oil, stir-fry evenly.
Wow, this is so fragrant, it looks like it's full of appetite.
Sink into the bowl and the delicious is ready! The pork ribs stewed in this way look particularly appetizing, and the color is ruddy and shiny.
It's really satisfying to take a bite, not to mention young people, even our toothless elderly friends can easily enjoy the deliciousness.
Of course, if you usually like to eat vegetables, you can also add a little bit to it, and your favorite carrots, potatoes, or other vegetables are very good.
For example, our children like to eat clean pork ribs, so they usually don't add other vegetables to the pork ribs.
The pork ribs stewed in this way are very soft and rotten, and the flesh and bones are separated with a light pinch of chopsticks, and there is a feeling of melting in the mouth.
If you like it, you must collect it and give it a try, whether it is used for sake or rice, it is super delicious.
So that's all for today's sharing, let's see you tomorrow, bye-bye. #秋日生活打卡季#