braised pork ribs
Ingredients: soy sauce,sticky corn,dried mushrooms,cooking wine,onion,ginger powder
Recipe Recommendations
- sticky corn 1 piece
- dried mushrooms 10 flowers
- onion appropriate amount
- ginger powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and sweet
- stewed
- several hours
- ordinary
Steps for braised pork ribs
1
Soak the ribs in cold water to remove blood foam, change the water every 30 minutes, and soak it twice
2
Blanch the soaked ribs in cold water until 70% cooked (turn white without obvious blood stains), remove and set aside
3
Cut the corn into pieces, wash the mushrooms and soak in water
4
Put a little base oil in the pan, add half a spoonful of white sugar, stir-fry until the white sugar melts and turns dark red, then add the green onions, stir-fry the stewed meat and spices to create a fragrance
5
Add the blanched ribs and stir fry
6
. Pour in 3 tsp soy sauce and continue to stir until the ribs are soaked in the sauce
7
Add boiling water before the ribs, add 1 teaspoon of cooking wine, a little ginger powder, bring to a boil over high heat and simmer for 30 minutes on low heat
8
Add salt to the ribs after low heat for 30 minutes.
9
Spread the corn nuggets and mushrooms at the bottom of the pressure cooker, and pour the ribs and soup on top to make the corn and mushrooms more delicious. Press for 40 to 50 minutesbraised pork ribs Make Tips
1. Blanching the ribs is to remove the blood scum from the meat and bones, so you must put them into cold water. This is because hot water will cook the surface of the meat and tighten it, trapping the blood scum inside where it cannot get out.
2. You must use boiling water when stewing the ribs. A colleague asked me why her meat was always tough and refused to get tender, and the reason was that she added cold water. Adding cold water to hot ribs that have just been fried in the pot will cause the meat to tighten immediately, so it won't get tender no matter how long it is stewed.
3. Salt cannot be added too early; adding it too early will also make it difficult for the meat to become tender.
4. The stewing spice packet I use is bought from the supermarket. It contains angelica root, cinnamon, katsumadai seeds, galangal, bay leaves, cloves, amomum, cardamom, garlic slices, and star anise. You can also buy them yourself at a Chinese medicine pharmacy; just adding 1-2 pieces of each is enough.