Many people like to eat pork ribs, but not many people who really know how to pick pork ribs. Ribs are generally divided into front row, middle row and back row. Sometimes they look similar, but the taste and meat quality are different.
When buying ribs, you spend a lot of money, and you may not be able to buy good quality ribs. The Spring Festival is coming soon. It is recommended that when buying ribs, you should distinguish the front row, middle row and back row. If you understand, you will not suffer any loss. You will save more money.
1, front row
front row are several ribs near the proximal end of the pig's neck. They are more bones, less succulent, firm, smooth and elastic, and have more crisp bones inside. They can be used for braised, sweet and sour, barbecue, etc. If you like to eat a lot of meat, don't choose the front row of pig.
Recommended recipe: [ Steamed Ribs from Glutinous Rice ]
1. Prepare about half a pound of glutinous rice, soak it in water 4 hours in advance, then add an appropriate amount of water, wash it with your hands, and control the rice washing water into the basin for later use.
2. One pound of pork ribs, cut it into 5 cm long sections with a knife, put it in rice washing water, grab and knead it with your hands for a minute, wash away the blood in the ribs, then add clean water and wash it, pour it into a colander and squeeze the water and pour it into a basin.
3. Add an appropriate amount of cooking wine to remove the fishy smell, add half a spoonful of light soy sauce, a little dark soy sauce to the base color, add a spoonful of seafood sauce, a small spoonful of sugar to neutralize the taste, add half a spoonful of pepper powder, a spoonful of salt, then add shallots and ginger slices, a star anise, and a few peppercorns, grab evenly with your hands to allow the ribs to absorb the seasoning, color and taste, and marinate for 10 minutes.
4. Fruit corn half, cut it from the middle, one and a half minutes, then pour the glutinous rice into the basin, add dark soy sauce to the base color, add half a spoonful of sweet noodles sauce, stir evenly with chopsticks, put the marinated ribs into the glutinous rice and mix well.
5. Prepare a steamer, put the lotus leaves soaked in advance, first wrap the ribs evenly and then put them in the steamer, put the corn sections into the steamer, and finally put the remaining glutinous rice on the ribs, put them in the steamer, cover the pot, steam them continuously for 20 minutes. When it’s time to turn off the heat, sprinkle with chopped green onions and red peppers, and it’s delicious.
2, middle row
middle row is what we often call essence ribs, generally only 4 to 5, characterized by rib is relatively long, has a tender taste, firm meat, relatively expensive in price, easy to cook, easy to lose bones, and belongs to the finest of ribs.
medium-steak is more suitable for sweet and sour pork ribs , braised pork ribs, and steamed pork ribs. It is suitable for entertaining guests during the Chinese New Year, and of course it is also good to eat it yourself.
Recommended recipe: [Braised Ribs]
1. Three washed pork ribs are chopped into small pieces, put them in a small pot, cut one green onion into pieces, cut one piece of ginger into slices, cut one handful of garlic from the middle, cut one red pepper into hob pieces, and cut one green pepper into pieces, put them in a bowl together, and then add a few peppercorns and two star anises for later use.
2. Boil water in the pot, put in the ribs under cold water, add 5 grams of cooking wine to remove the fishy smell, blanch for two minutes, skim off the foam with a spoon, remove and control the water, add half a spoon of cooking oil in the pot, pour in the green onion, ginger and large ingredients and stir-fry, add 3 grams of oyster sauce, 5 grams of seafood sauce, , pour in the ribs, stir-fry for a while, wrap the ribs evenly in the sauce.
3. Add 2 grams of dark soy sauce to adjust the color, stir-fry evenly, add appropriate amount of water, then add 20 grams of cooking wine to remove the fishy smell, 20 grams of light soy sauce, 1 grams of sugar to enhance freshness, and 1 grams of pepper powder. Stir and melt the seasonings, cover the pot, and simmer over medium heat for 15 minutes.
4. Then pour in the garlic and continue to stew for 10 minutes. After 10 minutes, pick out the large ingredients and green onion and ginger, turn on high heat and slowly fill the juice for 2 minutes, then pour in green and red pepper pieces, continue to cook for one minute, stir-fry until the green and red peppers are broken, add a little water starch to increase the delicate taste of the dish. Continue to stir-fry for two times, and it will be delicious.
3, the rear row
pig rear row are 8 ribs close to the pig's tail, commonly known as " rear eight ", with more meat, clear fat and thin, chewy texture, firm meat, and mostly crisp bones, which are generally not suitable for frying and stir-frying, and are mostly used for stewing soup, which tastes more fragrant.
Recommended recipe: [Winter Melon Rib Soup]
1. Boil water in a pot, put the ribs under cold water, add slices of ginger, remove the fishy smell of cooking wine, turn on high heat, and then turn on the boil. After boiling, skim off the foam, remove it, rinse it with clean water, and control the water to dry and set aside.
2. Then pour the ribs into the casserole, put the scallion slices and ginger slices, and add water. It is best to add enough water at one time to avoid adding water in the middle to affect the taste of the soup, and then boil on medium heat.
3. Cut half of the winter melon from the middle, peel off the skin, cut it into small slices, put it in a basin, wait for the water to boil, add a little white vinegar, which is more conducive to precipitating the calcium in the ribs, then change to low heat and simmer for 40 minutes.
4. It’s time to lift the lid of the pot, pick out the green onion and ginger slices, add winter melon, then add jujube and wolfberry, add salt, add a little chicken essence to season, simmer over medium heat for 5 minutes, and finally sprinkle with a little chopped green onion to decorate it, and it’s delicious.
[Tips for buying ribs]
1. Fresh ribs have a dry surface and are not sticky on their hands. The pressing feels like "rebound". If blood comes out after pressing and some sticky on their hands, it means that the ribs are not fresh.
2. Fresh ribs have no odor and bright red color. If the ribs have a fishy smell, they will be loose and non-elastic when pressed, and the color will be dark. It is best not to buy them.
OK. Today’s article on how to distinguish pork ribs is shared here. If you still have different opinions and suggestions, please leave a message in the comment area. Thank you for reading. See you next time.
