Braised spare ribs recipe-Chinese Food-best chinese food recipes-cooking food

Step2:There are two ways to wash the ribs and remove the blood water. One is to soak them in water for 2 hours. Pour out the water and dry the surface water. The other is blanching water. Pour ribs into a multi-purpose electric hot pot with Li Ren, and add cold water.

Step3:Open a fire and boil the water. Boil the blood in the meat (blanch it with cold water, so that the blood in the meat can be removed more thoroughly).

Step4:When the water boils, remove the ribs.

Step5:Clean and dry the electric hot pot. Heat it over medium heat. Heat the pot and pour in some vegetable oil.

Step6:Add sugar.

Step7:When the sugar is heated and melted, it will turn dark (you can stir fry it with a wooden spatula to make the sugar more evenly heated).

Step8:Pour in the ribs immediately and stir fry them constantly.

Step9:Stir fry for two or three minutes to color the surface of the ribs (step 69 is the common stir fried sugar color used in the traditional production of braised meat. It is generally believed that the stir fried sugar color can make the color of braised meat more ruddy and bright. But this step is dangerous. It's suitable for more skilled people. On the other hand, today's soy sauce, braised soy sauce, etc. have been able to achieve good coloring effect, so more and more people choose not to stir fry sugar. If you don't stir fry the sugar, omit these steps. Pour in the oil and heat it, then add the ribs and stir fry for a while.

Step10:Add the old and the raw. Stir well.

Step11:Add plenty of water, cooking wine and all the seasonings (if you don't have the color of stir fried sugar, then add the sugar in this step).

Step12:Cover the pot. Bring the water to a boil over a high heat. Then reduce the heat and simmer for 1 hour. Try to add enough water at one time. If the water is dried in the middle, it's better not to add cold water directly. Instead, add boiling water to make up (adding cold water will make the meat not so easy to stew).

Step13:After stewing, open the lid of the pot. If there is more water, open a big fire to thicken the soup. This is a delicious braised spareribs.

Cooking tips:1. There is enough soy sauce in this braised pork ribs, so there is no need to add salt. In the two kinds of soy sauce, the old soy sauce is used for coloring and the raw soy sauce is used for flavor enhancement. You can change the proportion of the two kinds of soy sauce to make braised ribs with different colors and tastes. For example, if you don't like the color too deep, you can replace the old one with some fresh ones. 2. The electric hot pot model used in this recipe is dhgj2800f. As a multi-purpose hot pot, dhgj2800f is very good at frying and stewing, and the three levels of fire power can be adjusted. It is just suitable for making this braised pork ribs. If you make braised pork, you can change the ribs into cut pork. When you stew it for an hour and a half, you can make soft, waxy, delicious, fat and not greasy braised pork. 3. Before making, soak or blanch the meat to remove the smell of blood. If you have enough time, you can choose to soak. But generally we don't have that long time to prepare. So blanching is the most common way. Zhuo