How to make delicious and tasty braised spareribs? What should you pay attention to when making braised spareribs?

Contents of this article

1. What nutrients does braised spareribs have?

2. How to make delicious braised spareribs

3. What should you pay attention to when making braised spareribs?

4. Tips for making delicious braised spareribs

What nutrients does braised pork ribs have

According to traditional Chinese medicine, spareribs are sweet and salty in taste, neutral in nature, and enter the spleen, stomach, and kidney meridians. They have the effects of nourishing yin and strengthening yang, replenishing essence and blood. People with insufficient qi and blood, yin deficiency and poor appetite should eat more spareribs. Spareribs are made with pork, which contains essential fatty acids for the human body and provides hemoglobin (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia. In addition, spareribs contain a large amount of calcium phosphate, collagen, osteopontin, etc. in addition to protein, fat, and vitamins, which can provide calcium for young children and the elderly. Most of the nutrients of spareribs are retained in braised spareribs because the gravy and nutrients of the spareribs are locked in during the stewing process.

How to make delicious braised spareribs

Main ingredients: Spare ribs (appropriate amount) King Oyster Mushroom (appropriate amount)

Seasoning: dried chili pepper (appropriate amount), Sichuan peppercorns (appropriate amount), star anise (appropriate amount), cloves (appropriate amount), ginger slices (appropriate amount), salt (appropriate amount), dark soy sauce (appropriate amount), light soy sauce (appropriate amount), cooking wine (appropriate amount), rock sugar (appropriate amount), thirteen spices (appropriate amount)

1. Blanch the ribs in cold water, drain and set aside.

2. Put oil in the pan, place the ribs, fry until golden brown, turn over and fry again.

3. Set aside the fried ribs.

4. Tear the mushrooms into strips and blanch them in water. Take them out and drain them for later use.

5. Pour out all the oil in the pot, and roast the peppercorns, chili peppers, star anise and cloves over low heat until they are fragrant.

6. Add the pork ribs and ginger slices, two tablespoons of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, a piece of rock sugar, and half a teaspoon of thirteen spices, and stir evenly.

7. Add mushrooms to water, bring to a boil over high heat, and switch to a rice cooker.

8. Add salt and stew until dry.

What should I pay attention to when making braised spareribs?

Key point 1: Adding peppercorns when blanching can remove fishy smell and enhance fragrance.

Point 2: The meat now has a lot of moisture, so stir-frying is a very important step. If the meat has a high moisture content, the meat will not be tender and fragrant.

Key point 3: After adding water, you should: open the lid and boil over high heat to remove the raw taste of the soy sauce - cover the lid and simmer over low heat - cover the lid and simmer over high heat to reduce the sauce. If you have a pressure cooker, you can directly press it. But the effect is definitely not as good as that of boiling it.

Point 4: If you want to add sugar, you can add it at the end before the sauce is reduced to enhance the color. It is not recommended to eat braised dishes with fried sugar color, which is seriously unhealthy.

Point 5: Regarding the issue of salt, the salt must be added in a lighter amount before the juice is reduced, because the juice will be salty if it dries up.

Tips for making delicious braised spareribs

1. Blanching: Because the ribs contain bones and meat, which contain a lot of blood, it is best to blanch them before making braised ribs to force out the blood. This way, the braised ribs will not taste so fishy.

2. Stirring: Braised spareribs need to be boiled during the cooking process, but they also need to be turned over from time to time during the boiling process to avoid uneven flavoring of the ribs or sticking to the pot.