Stewed Pork Ribs Recipe

Stewed Pork Ribs Recipe

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Never miss a chance to try Chinese Braised Ribs, or you would regret. Let's make it at home any time and enjoy with family and friends!

  • Serves 2
  • Medium

Ingredients

Directions

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Tips:

The main points of braised cabbage are as follows:

1. Saute the meat thoroughly. When sauteing the fish, use big fire.

The so-called deep fried, that is, cook until the color changed. If you buy meat from the meat market, you should cook it with hot water first. Use cold cook it with until the water is 100 degree. Then you can stir-fry. Its purpose is to remove the residual blood and smell of meat. When you stir-fried, do not put too much oil since the meat will release its own oil when you cook. If you cook braised fish, make sure to cook fresh fish until they are golden color on both sides. Each side is covered with a thin crust. 

2, Cook until the color changed before adding water

When stir-fried the raw materials, add cooking wine, dark soy sauce, and other ingredients. After the color of soy sauce is attached to the raw material, add fresh soup or water. If you do not cook raw materials until the color is changed, the seasoning would be diluted by water. And the dish will become no taste and flavor.
Put enough water in the soup at a time. Don’t refill the water in the middle. Make sure water cover the pot. If you cook roast meat, raw material should cover the meat. If you roast fish, you should cover in the same way, but fewer ingredients. In the last step, when you cook to make the soup thickened, make sure the soup is not too thick, otherwise, it may lose the original flavor of the meat. And don’t use cornstarch for more than 1 tablespoon, since 0.5-1 cornstarch is enough to make soup thickened and flavored.

3. Food color mixing and seasoning

Soy sauce is the preliminary coloring of braised. At the same time, fried the fish until it turns red. You can use white sugar, soy sauce, cooking wine, wine for coloring. But do not overburden coloring, or it may affect color and taste. Authentic braised vegetables are salty and fresh, slightly sweet, mainly with soy sauce seasoning, sugar.
The general proportion of brown sauce is light soy sauce: dark soy sauce: white sugar = 2:1:1

Steps

1
Done

Chop ribs into small pieces and rinse thoroughly;

Tips:
the meat in the front row will be more tender

2
Done

cook with cold water until boil for 2-3 minutes, in order to remove the blood.

* blanching, where raw ingredients are placed in a pot of boiling water and heated to medium or well cooked and removed for further cooking or seasoning. It is an indispensable process in cooking, especially cold mixed vegetables. It plays a key role in the color, aroma, and taste of dishes, especially the color. Blanching is widely used. Blanching is required for most vegetables and the meat with a strong smell.

1. Blanch the cut meat (ribs, bulk meat, chicken, etc.) in boiling water to remove the blood in the meat.
2. After blanching meat ingredients, they will become discolored. After removing and draining the water, you can use them in the next step

3
Done

When boiled, remove the froth on the water, and drain.

4
Done

Heat oil in the wok, saute spring onion, ginger, and garlic

5
Done

Pour in the ribs and stir-fry.

6
Done

Cook until both sides of ribs turn brown

7
Done

Add raw soy sauce, dark soy sauce, cooking wine, stir-fry until the color change. Then pour hot water, until the water roughly covers the ribs.

Tip:
1. use hot water for the stew and don't add cold water.
2. light soy sauce: dark soy sauce = 2:1

Light soy sauce, dark soy sauce belong to soy sauce, soy sauce is the general name.
The difference between light soy sauce and dark soy sauce:
Light soy sauce = lighter color, lighter sauce flavor, salty flavor, more fresh, more used for seasoning;
Dark soy sauce = dark color, strong sauce flavor, low umami, so there is grass mushroom added to improve its umami. Generally, it is used to coloring the dishes.

8
Done

Add the lid of the pot, heat the boiling water and turn to medium heat or small fire to continue burning;

Tips: the tenderness of the meat also has a lot to do with the cooking time. In the process of cooking, putting salt should be almost the last step. Water should be added enough at one time, if you found it has too little water, you should only add boiling water.

* If you can, use a casserole or ceramic pot, and add chicken soup or meat to make it taste better

9
Done

The final step is to boil the soup until 1/4 soup left, put a little salt and sugar, chicken powder, Then continue to boil until the soup become sticky and attch to the meat. Enjoy.

Allen

A Chinese foodie and gastronome. I love cooking and sharing lovely tips.

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