Stewed pork ribs and boiled pork, keep in mind '3 do not let go', the meat is full of fragrance, and there is no fishy smell. One bowl is not enough to drink
Although pork prices have recovered slightly, it is not excessive. This winter is more delicious than previous years. Every Sunday, I want to stew a pot of spareribs, drink a bowl warmly, and feel energetic.
Women should drink it more often, to beautify the skin, replenish qi and blood, and also play an anti-aging effect. I drink it often in winter, and I will no longer have cold hands and feet every day.
How to stew a pot of pork ribs that are not greasy? Let’s talk about it in detail today:
1: Shouldn’t you blanch the ribs first? no.
- Buy the ribs, don’t put them directly in the pot and blanch the water. The best way is to rinse the ribs with running water first, rinse for a while, and rinse the blood on the outside of the ribs.
- You can also get some salt water and soak it for 3 or 5 minutes. Don’t look at this simple soak, it can not only play a sterilizing effect, but also produce blood.
Two: Boil the water
- When blanching, use our three-piece deodorizing set, sliced onion, sliced ginger, and cooking wine. Bring the water to a boil, put in the ribs, and cook out the blood and impurities inside.
Cook for about 2 minutes, remove and rinse with running water to remove impurities on the ribs.
Take out our casserole at this time, and you can stew the ribs.
- It is sweet and nutritious with carrots, corn, and lotus root stewed together. Cut carrots and lotus roots into even hob pieces, and cut corn into pieces. Cut the side dishes as large as possible to facilitate stewing.
- Put the blanched ribs in a casserole, preferably with warm water, and add enough water at one time, and then stew the prepared red dates, wolfberry, and Codonopsis together to nourish the body and increase the taste.
- Turn the heat to a boil, and use a spoon to remove any foam.
- Do you want to add seasoning at this time? Can you put some pepper, hawthorn, cooking wine? It’s still the old saying: “The pig doesn’t have pepper, and the sheep doesn’t expect it”. Pork does not put pepper, mutton does not add material.
- The aroma of pepper and star anise is too strong, and the nourishing clear soup does not put these spices with too strong aroma. There are pepper particles in the soup, which makes it uncomfortable to eat in the mouth.
- Lamb radish beef tea, pork simmered with hawthorn”. I used to like to put some hawthorn when stewing pork.
- Why don’t you let it go now? Because of the different feeding methods of pigs in the past, the time for leaving the pens is also the same. Pork ribs are hard to cook and hard to cook. The lipase in hawthorn can promote fat breakdown, so some people will put some hawthorn in the stew.
- Later, the pork is well cooked, and the hawthorn is not put in the stew.
- Can I put some cooking wine when stewing the ribs?
- No need, cooking wine has already been used when simmering, and today’s pork does not have too much fishy smell. Repeatedly adding cooking wine into it, the cooking wine cannot volatilize during the stewing process, covering up the aroma of the meat.
- Although the meat is not too fragrant these days.
- Do you need seasoning before stewing the pork rib soup?
Don’t season it, so as not to affect the umami of the meat. It is easier to stew the pork ribs soup. Don’t put anything until the pork ribs are cooked. It is so simple that the taste is pure.
When the ribs are simmered until they are mature, put the lotus root, corn and carrots in. First, bring the fire to high gas, then turn to low heat and simmer, or simmer slowly if you are not in a hurry.
- When the ribs are soft and rotten, all the ingredients will be stewed. At this time, add some salt and pepper to taste.
- Just put these two things in the stewed ribs: salt and pepper.
In fact, you only need to remember to keep two and three of the stewed ribs, and try to keep the original taste of the soup. This pot of soup is tender and full of flavor. The pork ribs soup can be drunk.