In the past, the traditional method of "braised pork ribs" was very simple. The main technique was to control and master the amount of seasoning, the stewing time and heat. Cut too much soy sauce and sugar color, otherwise the dark ones will be neither delicious nor beautiful. But it can't be too little. The color of the pork ribs is pale and pale, and the concentration of the taste is not enough, so the ingredients must be just right!
Now that the market is rich, the seasonings are also very complete. With seasonings such as soy sauce and oyster sauce, they can add color and freshness, so the required techniques are not very strict. You can use some soy sauce appropriately, but if other seasonings are added indiscriminately, the taste and heat requirements of traditional braised pork ribs will be lost. It will taste a little weird. Old Beijingers generally don't like it very much, but they still like the traditional taste.
In order to save time, a pressure cooker can be used, but the early seasoning and pork ribs must be done well, otherwise, it will have a little fishy smell and will be greatly discounted. The recipe for this "braised pork ribs" is as follows;
braised pork ribs
By BrandynTerry
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- simple
Steps for braised pork ribs
1
Put the ribs in the pan with cold water and bring them to a boil.
2
Boil the water to skim off impurities and foam.
3
Cook for 3 minutes and remove.
4
Heat a stir-fry spoon with heat and add a little oil. Add onions, ginger, star anise, cinnamon, fragrant leaves, and rock sugar and stir-fry over low heat.
5
After frying until the aroma is fragrant, add the pork ribs that have been blanched with water and stir-fry.
6
Stir fry the pork ribs until slightly yellow, add in Shaoxing wine and stir well.
7
Pour in soy sauce and a little soy sauce and stir well.
8
Pour in appropriate amount of boiling water and bring to a boil.
9
Sprinkle in salt and MSG to adjust to taste.
10
After seasoning, pour the pork ribs and the soup into the high-pressure inner pan.
11
Cover the pressure cooker tightly, adjust the gear to the stewed meat and chicken stewed position, and simmer under high pressure for 30 minutes.
12
After stewing, let off the gas from the pressure cooker, pour the pork ribs and the soup into a frying pan, and use strong heat to thicken the juice and serve it out of the pan.
13
It is very fast and takes only 35 minutes to make the sauce strong and fragrant.braised pork ribs Make Tips
Characteristics of this dish: red, bright and oily color, strong taste and rotten meat, quick and simple preparation, without losing the traditional flavor. Warm tips: 1. When blanching the ribs, be sure to put them into the pan with cold water, so that the peculiar smell and blood in the ribs can be forced out. If you use boiling water to blanch the ribs, the cooked ribs will have a little fishy smell and taste bad. 2. When stir-frying the ribs, be sure to stir-fry the skin of the ribs until it is yellow. There is no crackling sound of water to stir-fry the ribs slightly. In this way, too much soup can be absorbed during the stewing without any fishy smell and peculiar smell. Otherwise, the fishy smell of the ribs stewed in a closed pressure cooker will remain in the meat, so the ribs must be processed in the early stage. 3. The pressure cooker should not be pressed for too long, 25-30 minutes is appropriate, and then poured into a wok to collect the juice. The pork ribs will taste very delicious. Da Chao Shao, a quick and simple "braised pork ribs" with traditional flavor, is ready for your reference!