To make braised pork ribs, remember to "use the right sugar, add two waters" The color is ruddy and not black, and the meat is fragrant and not fishy

Make braised pork ribs at home, teach you tips, remember to "use the right sugar, add two waters", the pork ribs are ruddy in color, fragrant and deboning, and the taste is not firewood or fishy, the following is to share the method:

【Braised pork ribs】Ingredients required: 2 catties of pork ribs, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, more than a dozen peppercorns, 1 large ingredient, 1 small section of cinnamon, 2-3 bay leaves, 1-2 dried chilies, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of rock sugar,

Steps:

1. When buying pork ribs, directly ask the merchant to cut the ribs into sections, and chop them yourself.

2. Add water to the pot, blanch the ribs under cold water, add cold water when blanching the ribs, so that the blood foam of the ribs can be fully boiled, and the ribs made are not fishy.

3. After the water boils, skim off the floating foam, cook for 4-5 minutes, remove the ribs, wash them with warm water, remove and drain the water for later use. The water of the pork ribs should be drained, otherwise it will be easy to splash oil when stir-frying.

4. Prepare the seasoning, make braised dishes, you need to fry the sugar color, many people don't know whether it is better to use white sugar or rock sugar, the coloring effect of fried sugar with rock sugar is better, and the taste and color are better than white sugar, the color of the finished dish is particularly red and bright, and the color will not turn black, the coloring effect is long-lasting, the color of the sugar fried with rock sugar is lighter, but its taste is fragrant and not too sweet.

5. Heat the pan first, pour in a small amount of cooking oil, and turn the wok around to let the oil cover the whole wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and quickly break the rock sugar and break it up. Continue to stir the rock sugar over low heat until the rock sugar completely turns into a liquid shape. Use low heat all the time when frying the sugar, which will be slower. Be sure to stir the sugar constantly when frying the sugar.

6. After the rock sugar melts, it bubbles first, and then slowly turns into yellow bubbles, as the temperature continues to rise, the yellow bubbles become yellow foam, continue to heat, and the color becomes jujube red, then you will smell the fragrance of caramel, and the sugar color will be fried.

7. Immediately add the ribs and stir-fry, stir-fry the ribs to color.

8. Add green onions, ginger slices, garlic granules, Sichuan peppercorns, seasonings, dried chili peppers, cinnamon, bay leaves, and stir-fry until fragrant. Then pour in cooking wine, light soy sauce and braised soy sauce and stir-fry evenly.

9. Add hot water, stew pork ribs with hot water, the amount of water and the ribs are equal, the pork ribs are boiled for a long time, the water should be added at one time, if the water is not enough halfway, the water should also be heated, boil over high heat, cover the pot, turn to low heat and simmer for 40-50 minutes.

10. When the time is up, add salt to taste, collect the juice over high heat, and when there is a little soup left, turn off the heat, put it on a plate, and a plate of braised pork ribs with full color and flavor is ready.

Tips: Make braised pork ribs at home, stir-fry the sugar color with rock sugar, the color of the finished dish is particularly red and bright, the color effect is long-lasting, and the color is not black. It tastes fragrant and not too sweet. When blanching pork ribs, use cold water, and use hot water when stewing pork ribs.