Stewed pork ribs, put salt first or salt later, many people get it wrong, no wonder the ribs are not soft and rotten

When stewing pork ribs, if you put salt first, it will cause the meat to be woody and difficult to debon. If you put salt later, the pork ribs will not be easy to taste, so when should you put salt when stewing pork ribs? Today I will share with you the method of braised pork ribs, and see when salt should be put in stewed pork ribs.

---【Braised pork ribs】---

Ingredients: 500 grams of pork ribs, a shallot, a piece of ginger, a star anise, an appropriate amount of salt, 15 grams of rock sugar, a little light soy sauce, a little cooking wine.

Steps:

1. Chop the ribs into small pieces and put them in a basin, add a small spoon of salt, then add water that has not passed the ribs, rub them a few times with your hands, and then let the ribs soak in clean water for about 1 hour, soak out the residual blood in the ribs, and then rinse them with water, and control the moisture to dry them for later use. Soaking the ribs in light salt water in advance can effectively remove the residual blood and fishy smell in the ribs.

2. Cut the white parts of the shallots into segments, cut the ginger into segments, and break the star anise into small pieces for later use.

3. Add an appropriate amount of water to the pot, blanch the cleaned pork ribs in a pot under cool water, boil the water to remove the foam, add a little cooking wine, and cook for about 2 minutes to remove it.

4. After blanching the pork ribs, rinse the remaining foam on the surface with warm water, and then control the moisture to dry. After blanching the ribs, rinse the ribs with warm or hot water, and rinse them with cold water, which is easy to make the meat tight, woody, and stewed, so you must pay attention to this step.

5. Add a little cooking oil to the wok to moisten the pan, then add 15 grams of rock sugar to fry the sugar color, turn the rock sugar to low heat after frying, and stir it constantly with a spoon.

6. After the sugar is fried, add the pork ribs and stir-fry a few times quickly, so that the surface of the ribs is evenly coated with a layer of sugar color.

7. Then add an appropriate amount of boiling water, after the water boils, add green onions, ginger slices and star anise, turn to medium heat, cover the pot and simmer for 30 minutes.

8. After 30 minutes, pick out the green onions, ginger slices and star anise, add an appropriate amount of salt and a little light soy sauce to taste, cover the pot and simmer for another 15 minutes. To make braised pork ribs, you can't put salt first, you can't put salt later, you have to add salt halfway, not only will not make the meat hot, but also make the ribs more flavorful.

9. Finally, turn on the high heat, collect the soup slightly, stir-fry evenly, and then put it out of the pot and put it on the plate.

Tips:

1. Blanching the pork ribs should be carried out before blanching, which can effectively remove the blood and fishy smell in the ribs.

2. After blanching the ribs, rinse the ribs with warm or hot water, and use cold water to make the pork ribs tight, resulting in a firewood taste.

3. Simmer the pork ribs until they are medium-cooked and then add salt, which will not make the meat woody, but also make the ribs taste better.