Practice: 1, boil the water, put the ribs in boiling water 1 min, and pour off the blood; 2, put a small amount of oil in the pot, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while; 3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom; 4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes; 5. Add chicken essence and starch water to thicken for 5 minutes before serving. Second, the accessories of braised pork ribs: soy sauce 200g, refined salt 10g, cooking wine 8g, onion 30g, ginger 5g+05g, aniseed 5g, water starch 80g and vegetable oil 2kg (the actual dosage is 250g). Production method: 1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out. 2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten. Features: the taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red. The key to production: after the ribs are hung with starch, they should be fried with strong fire, burned and cooked more, so that the ribs can be fried well. 3. Braised pork ribs 1. Chop the ribs, add the base oil to the wok seat, stir-fry the ribs until they crack, take out the meat control oil and put it in a pressure cooker, add onion and ginger (mashed), light soy sauce, light soy sauce (omitted), 4 tablespoons of Shaoxing wine, more than ten slices of pepper and one star anise.
2. stir-fry sugar. This is the key step to affect the color of marinated products. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. 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, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.
4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, the onion, ginger, pepper and star anise are fished out, and the chicken essence is added to open the lid and collect the juice. If there is no pressure cooker, boil for a while, drain more water and turn on the fire, and there will be only one pier left in the electric furnace.
note:
Stir the fried sugar with low heat, or the sugar will be burnt before it turns red. People who often eat pot-stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar and boil it with water at a time, just put some at a time. Rock sugar is also put in to make the finished product redder and brighter. 4. Stew the ribs first, wash the vegetables with a lot of pesticides, and then soak for a while. Then wash the bought spareribs and boil them with water, add the spareribs and ginger slices, put the cooking wine after the water boils, and drain the water after the spareribs change color. Kimchi is almost 20 minutes. Stir-fry first, don't put too much salt. It needs to be beautiful. Tidy up with chopsticks after lifting the pot. Wash the pan, heat it, put the oil in, and put a little more oil. After heating, add ginger slices and fennel (or dried peppers, peppers, etc. ) the ribs in the pot are fried thoroughly. This process takes about ten minutes, depending on the fire. Fry them and then burn them, not burn them. Pay attention to the order: put sugar (need more), salt (don't need more), cooking wine (a little more, if you don't want to put water, put half a catty of cooking wine and soy sauce. Put some broth. If it's not clear, boiling water is better than cold water. Usually when I cook chicken at home, I will keep the soup, put it in a coke bottle and put it in the refrigerator when it is cold. In fact, it is ok to collect juice from a big fire and burn it slowly with a small fire. If you want to put starch, don't boil the water too dry, then put the starch (remember to put the starch in the bowl in advance and add water to stir. After precipitation, pour water and change it, and it will be clean. ) make it thinner, stir while putting it, add some chopped green onion and chicken essence (you can even put a dozen eggs if you like, or add broth after the ribs are fried in the previous step, you can put mushrooms and winter bamboo shoots, as you like) in the dish just now. Five, braised pork ribs 1, material preparation: cooking wine, sugar, salt, shredded onion, ginger, peanut oil, fragrant leaves, chicken essence, meat and eggs, pork ribs in moderation.
2. Step: Boil a proper amount of water, pour in the ribs and drain the blood in the ribs; Add peanut oil, heat, add ginger slices, stir-fry a few times, and pour in ribs and stir-fry. After changing color, add half a bottle of cooking wine until it boils, add a little soy sauce and sugar, add a little water, add fragrant leaves and meat and eggs, and simmer slowly. After 20 minutes (that is, the ribs are soft), open the fire, dry the water, add salt (according to personal preference), and add salt.
Taste: fresh and tender in color.
Finally, you can add vinegar, that is, sweet and sour pork ribs. Six, braised pork ribs raw materials: pork ribs, onions, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc. ), pepper, salt, monosodium glutamate, soy sauce, sugar, cooking wine production: the ribs are soaked, the ginger slices and onion slices are cut into pieces, the oil is poured in the pot, and the cold oil is added with sugar (soup: oil = 1). VII. Braised ribs Ingredients: ribs 1 kg and a half ingredients: there are about 20 dried peppers: a handful. Salt and monosodium glutamate; Sugar 1. First, blanch the ribs and take them out. 2. Heat the pan, add a little oil, wait a moment, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add ribs and green onions and continue to stir-fry. This is a little rice wine (or white wine, personally). 3. Wait until the ribs change color (or white wine, too).