How to make pork ribs stewed without being fishy or greasy? The most authentic way to stew pork ribs

Stewed pork Tub Bone with Thousand Pieces is a nutritious home-cooked dish. The collagen in the tube bone can enhance the body's ability to form hematopoietic cells. For middle-aged and elderly people, it can also slow down the aging of bones.

Today I will share with you the home-made method of stewing Tonggu with Qianzhang. How to stew Tonggu without being fishy or greasy, and how to make Qianzhang more flavorful. Please read our detailed operation below.

First, we prepare the ingredients: 500 grams of pork ribs, put them in a basin, soak them in water to remove any remaining blood.

Prepare two pieces of Qianzhi, first cut them with two knives, cut them into wide strips, then cut them into diamond-shaped slices and put them in a basin.

Crush the ginger and garlic and put them together in a bowl. Cut the green onions into middle sections and put them together with the ginger and garlic for later use. Grab 3 star anise and 2 grams of dried chili.

Two millet peppers, cut into pepper rings and placed in a bowl. Two green peppers, cut into pepper rings and placed together with the millet peppers.

After the ingredients are prepared, we blanch the drum bones in water, boil the water in the pot, and put the drum bones in the pot under cold water. It is easy to boil the blood in the drum bones in the pot under cold water. After the water is boiled, remove the floating residue in the pot, and then Blanch for 1 minute, pour out the drumsticks, rinse with water, drain and set aside.

Next we start cooking: Heat oil in a pot, add onion, ginger, garlic, star anise and dried chili and stir-fry for a few times until fragrant, add bean paste, continue to stir-fry until red oil appears.

Add clean water and put the barrel ribs into the pot. The amount of water should be enough to cover the barrel ribs. Then add a little old extract to lift the background color. After the water boils, put the barrel ribs into the pressure cooker and turn on low heat for about 20 minutes. . Wait twenty minutes to release the air. After opening the pressure cooker, use chopsticks to pierce the ribs. If the ribs can be easily pierced, it means the ribs are cooked. Then take them out and set aside.

Now let's blanch Qianzhang in water, boil water in a pot, put Qianzhang in warm water, blanch it for 40 seconds after the water boils, and pour out the water.

Then pour the soup from the pressure cooker into the wok. When pouring out, the dregs in the soup will be removed. In order to have a better dining experience, the dregs will not be eaten into the mouth and affect the taste, and then pour it in again. Tonggu and Qianzhang are stewed together.

Pour in the prepared millet pepper and green pepper. Now let's start seasoning: add 2 grams of salt, 1.5 grams of Chicken powder, and 1 gram of pepper. Stir the soup with a spoon to dissolve the seasonings. Simmer on low heat for about one minute to add more flavor to the soup. After simmering, it can be served. The pot is plated.

Okay, here you go, this nutritious and delicious Tonggu Gu Qianzhang is ready.