[How to stew the pork ribs]

[How to stew the pork ribs]

Pork ribs are one of the home-cooked dishes that many people like to eat. They have high nutritional value. In addition to protein and vitamins, pork ribs also provide calcium and collagen, calcium phosphate and other substances for the elderly and children. It is especially suitable for elderly and children.

However, if the ribs are not soft and rotten, they are particularly prone to plugging teeth, which greatly affects the mood of eating.

So, how should the pork ribs be stewed?

Two main points of braised pork ribs that are soft and tender: 1. Do not use a pressure cooker to stew. Although the pressure cooker can stew the bones, but the meat cannot be braised and tender, the casserole is the most suitable.

2, the first 20 minutes must be a high fire and do not cover the pot, the next 100 minutes, cover the pot with a small fire and simmer slowly, be sure to simmer for 120 minutes.

Reminder: It is best to choose small rows to stew, and large rows to stew and give out a taste.

Let me tell you a little bit more fresh stew rib soup: 1.

When stewing pork ribs, add a few pieces of washed orange peel in the pot to remove odor and greasy feeling, and at the same time, make the soup more delicious.


Braised ribs are best stewed until the bones of the ribs can be chewed.

Stewed pork ribs: 1. First, chop the pork ribs into a 5 cm long section, put in water, an appropriate amount of salt, and soak for about 2 hours, soak the blood in the water; cut the shallots, shallots, ginger slices, garlic pieces, garlic (Miao) can be used at the end; 2, then pour a sufficient amount of water in the pot, cold ribs into the ribs, boil the fire, remove the foam, remove the water control, and burn enough water in advance to reserve; 3, then pour the right amount of vegetable oil in the pot, burn to 40-50% heat, add the shallots, ginger slices, garlic pieces to sauté, add the right amount of oyster sauce, soy sauce, old soy sauce, pour the ribs with water control,Stir-fry evenly, color ruddy, and cook cooking wine to go fishy; 4. Then pour in a large amount of boiling water at one time, and adjust to medium heat after the fire is boiling.

Add the appropriate amount of shallots, white sugar, pepper, cinnamon, star anise, ginger, fragrant leaves, citrus peel, white lotus root, monosodium glutamate, chicken powder, 30 minutes before the pan, add an appropriate amount of salt, and simmer until soft and cease fire; 5.Put the right amount of garlic (seedling) powder, sesame oil, and garnished with small pieces of coriander before serving.