Practice 1:

Raw ribs or small ribs

Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water.

method of work

1, put the appropriate vegetable oil in the pot, add the ginger and onion after heating, then put the ribs into the pot and stir fry.

2. After the meat turns pale, add soy sauce, cooking wine and sugar, and then add boiling water that just submerged the ribs.

3. After the big fire rolls, change to a small fire and simmer for about 20 minutes.

4. After seeing that the ribs have been burnt, add appropriate salt depending on the salt, and then change the fire to collect the juice.

5. The last delicious braised pork ribs are made.

If someone likes sweet and sour pork ribs, vinegar can be added, and more sugar is needed.

Practice 2:

Raw ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (soy sauce).

method of work

1, chop into 4cm pieces, put them in boiling water to remove blood, scoop them up and wash them for later use. Slice ginger, wash onion, remove the head and tie it into a knot (about 3 pieces)

2. Pour the oil in the pan, and when the oil is still cold, add the white sugar (more, about one sugar, 2.5 or 3 oil) at the same time, and slowly stir-fry the sugar on low heat.

3. When the sugar water starts to turn brownish red and starts to emit brownish red foam, immediately pour the ribs into the pot and stir well, then add the ginger slices, pepper and spices.

4. Stir-fry the fragrance, pour in a little cooking wine and soy sauce for coloring, add water, add salt and onion knots,

5. After the fire boils, turn to low heat and slowly burn the ribs until they are soft, then clip off the onions and big spices in the pot.

6, the fire juice, when the soup becomes thick, add monosodium glutamate and serve.

Practice 3

Raw ribs, carrots (which can be changed into potatoes according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.

method of work

1, boil the water, put the ribs in boiling water for 1 min, and pour off the blood;

2, put a small amount of oil in the pot, burn to smoke, add ginger and green onions to saute, then add ribs and stir fry for a while;

3. Add water, and when the water boils, add star anise, dried tangerine peel, carrots and mushrooms;

4. Add seasonings (Shaoxing wine, salt, sugar and soy sauce) and burn for 20-30 minutes;

5. Add chicken essence and starch water to thicken 5 minutes before serving.

Practice 4

Accessories: 200g of soy sauce, 8g of refined salt10g, 8g of cooking wine, 30g of onion, 5g of ginger15g of aniseed, 80g of water starch and 2kg of vegetable oil (actual consumption is 250g).

preparation

1, onion cut into sections; Slice ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry them in hot oil until golden brown, and take them out.

2. Put the ribs in a pot, add water (to the extent that the ribs overflow), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, taste good, boil them with high fire, and then simmer them until the ribs are rotten.

Features delicious and salty taste, crispy ribs and golden red color.

After the starch is hung on the key ribs, they should be fried with high heat, burned and cooked several times, so that the ribs can be fried well.

Practice 5

Raw ribs, onion, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), 4 tablespoons of Shaoxing wine, more than ten pieces of pepper, one star anise, a little thirteen spices or five-spice powder, 2 tablespoons of rock sugar 1-2, and a proper amount of salt.

method of work

1. Chop the spareribs, add base oil to the wok base, stir-fry the spareribs until they crackle, take out the clean meat oil, and put it in the pressure cooker, add the scallion, ginger (beaten), soy sauce, soy sauce (slightly), 4 spoons of Shaoxing wine, more than ten pieces of pepper, one star anise and thirteen or five spices.

2. stir-fry sugar. This is a key step to affect the color of braised products. Brush the wok with a little bottom oil, without oil heating, directly add 3 tablespoons of sugar1-,stir-fry with low heat until it turns brown, (not finished yet! Continue to stir fry, and the sugar liquid will turn brown-red foam (don't worry, it's not over yet! ), continue to stir fry, and after a while, you will see that the foam increases, the color becomes lighter and turns into an attractive golden red, and then the sugar is fried. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker.

3. Add water to the pressure cooker, it is not necessary to put more water, just one knuckle deep in the pot, close the cover and fire, and time it after the pressure valve "hiss" sounds and turns to low heat 10- 12 minutes.

4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, remove the onion, ginger, pepper and octagonal, and add chicken essence to open the cover and collect the juice. If you don't have a pressure cooker, cook for a while, drain more water and turn on the fire, and the electric stove will only have a pier.

pay attention to

Stir-fried sugar must be stirred with a small fire, otherwise the sugar will be burnt before turning the red powder. Those who often eat braised dishes and find it troublesome to stir-fry sugar can also stir-fry more sugar at a time and add water to boil, just put some at a time. Rock sugar is also put in order to make the finished product more red and bright.

Practice 6

Raw vegetables, ribs, ginger slices, cooking wine, fennel, sugar, soy sauce, chopped green onion, chicken essence and starch.

method of work

1, wash the vegetables first, there are many pesticides, and soak them for a while after washing.

2. Then wash the ribs you bought.

3. Boil the water, put the ribs and ginger slices, put the cooking wine after the water is boiled. After the ribs change color, take the pot and drain the water.

4, the dish is soaked for 20 minutes, stir-fry first, don't put too much salt.

5. Wash the pan, put oil after hot pan, and put more oil. After hot pan, put ginger slices and fennel (you can also put dried pepper and pepper, etc.).

6, ribs in the pot, deep-fried, this process takes about ten minutes, depending on the heat, fried yellow, burnt but not burnt.

Pay attention to the order: put sugar (need a little more), salt (not needed), cooking wine (a little more, if you don't want to put water, put half a catty of cooking wine, soy sauce.

Put some broth, and if it is not clear, it is better to use boiled water than cold water. Generally, when I cook chicken at home, I will keep the soup and put it in a coke bottle and keep it in the refrigerator when it is cold.

In fact, it's ok to collect the juice on a big fire and burn it slowly on a small fire. If you want to put the starch, don't burn the water too dry, and then put the starch (remember to put the starch in a bowl in advance and add water to stir it. After settling, pour the water and change it, so it's clean. ) Thin, stir while putting it, and put some chopped green onion and chicken essence (you can even put a dozen eggs if you like, or in the previous step, after the ribs are fried and added with broth, you can put mushrooms, winter bamboo shoots and the like as you like)

7. Put it on the dish just now after taking out the pot.

Practice 7

Prepare cooking wine, sugar, salt, shredded onion, ginger, peanut oil, fragrant leaves, chicken essence, one meat and egg, and a proper amount of ribs.

step

1, a proper amount of water is boiled, the ribs are poured, and the blood in the ribs is discharged;

2. Add peanut oil, heat it, add ginger slices, stir-fry a few times, pour ribs and stir-fry, add half a bottle of cooking wine until it changes color, then add some soy sauce and sugar to boil.

3, add a small amount of water, add fragrant leaves, meat and eggs, turn to low heat and simmer slowly. After 20 minutes (that is, the ribs are soft), open the fire, dry the water, add salt (according to personal hobbies), monosodium glutamate, and shredded onion, and you can get out of the pot.

Taste and color are fresh and tender.

You can also add vinegar at the end, that is, sweet and sour ribs.

Practice 8

Raw ribs, onion, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc.), pepper, salt, monosodium glutamate, soy sauce, sugar and cooking wine.

make

1, pork ribs in water, ginger slices, onion slices.

2. Put the oil in a pan, add the white sugar (soup: oil =1:3) to the cold oil, stir-fry the sugar slowly with low heat, and stir-fry the ribs evenly until the sugar water turns red and bubbles.

3. Add ginger slices, pepper and spices, stir-fry until fragrant, then pour in soy sauce and color the cooking wine.

4. Add water and salt, turn the fire to a low heat and simmer slowly until the ribs are rotten and soft. Collect the juice on the fire, order monosodium glutamate and take out the pot.

Practice 9

Pork ribs 1 kg and a half.

There are about 20 dried peppers; Zanthoxylum bungeanum: a small handful, about 30-40 capsules; Ginger: a big piece; Garlic: 6,7 petals; Onion: 1 root; Salt, monosodium glutamate; sugar

1, blanch the ribs first, and pick them up.

2. When the pan is hot, add a little oil, wait for a while, add dried pepper, pepper, ginger, garlic and sugar, and stir-fry for about 2 minutes, then add spareribs and green onions and continue to stir-fry. A little rice wine can also be added (personally, white wine can also be added).

3. Wait until the ribs change color (about 2 minutes), add boiling water, the water is just over the ribs or a little less, and boil over high heat. After the water is boiled, stew over low heat until cooked (it took me 40 minutes).

4, add the right amount of monosodium glutamate, stir fry, turn off the fire, and simmer for another 5 minutes to get out of the pot.