Main ingredients:

Pork ribs (moderate amount) and mushrooms (moderate amount)

Seasoning: onion segments (appropriate amount) ginger slices (appropriate amount) garlic (appropriate amount) dried peppers (appropriate amount) soy sauce (appropriate amount) salt (appropriate amount) pepper (appropriate amount) sugar (appropriate amount) aniseed (appropriate amount) vinegar (appropriate amount)

1, chop the ribs into small pieces, blanch them with hot water, and take them out to control the moisture.

2. Prepare onion, ginger, garlic, dried pepper and pepper aniseed.

3. Soak the mushrooms in advance and cut them into small flowers for later use.

4, put oil in the hot pot, add pepper aniseed dried Chili.

5. Add ribs and stir fry.

6. Add soy sauce and sugar and continue to stir fry for 2 minutes.

7, add water without ribs, add onions, ginger, garlic, mushrooms, pour a little vinegar and add the right amount of salt.

8. After the fire boils, turn to low heat and stew for about an hour.

9. After the juice is collected by fire, it can be served out and put on a plate.

Stewed sparerib with lotus seeds

Lotus seeds have the functions of nourishing the heart, calming the nerves, lowering blood pressure and lowering blood fat, and are sweet and moist, which is very suitable for eating in hot summer. Local white lotus stewed ribs can fully supplement calcium! Stewed ribs with lotus seeds, a small bowl for each person before meals in our family, lotus seed powder, glutinous and sweet, ribs soup is not greasy at all, and it tastes really good!

Ingredients: 400g of ribs, lotus seeds100g.

Accessories: salt (appropriate amount), chopped green onion (appropriate amount), star anise 1.

Steps:

1. Wash the spareribs, put them in a cold water pot with octagonal, and boil with water.

2. Take out the ribs, wash away the floating foam and drain the water.

3. Wash the ribs and put them in a pressure cooker.

4. Soak lotus seeds for 30 minutes in advance.

5. Wash it and put it in a pressure cooker.

6. Add the right amount of water

7. Cover and stew. After the fire, simmer for 25 minutes.

8. Season with a little salt

9. Sprinkle the right amount of chopped green onion.

Tips:

The ribs fly ahead of time, and the lotus seeds are soaked in water 30 minutes ahead of time.

Put salt after stewing, and the soup tastes more delicious.

Stewed ribs with cola

Ingredients: 500 grams of ribs.

Accessories: 2 tablespoons of soy sauce, 5 tablespoons of yellow wine, 5 tablespoons of pepper 1 1 handful of star anise 1 cola 1 tin salt, 3 tablespoons of pepper 1 1 tablespoon of star anise, 2 cinnamon 1 2 fragrant leaves of clove.

Steps of stewing ribs

1, soak the ribs in water properly and wash them for later use.

2. Put the onion, ginger slices, 2 tablespoons of yellow wine, star anise, pepper and ribs into the pot, bring to a boil with high fire, skim off the floating foam, and take out for later use.

3. Pour a little oil into the pot, add ginger slices and ribs, and fry until 2 sides are slightly yellow.

4. Cook the remaining yellow wine, add soy sauce and cola to boil. The amount of water is about the height of the ribs. This is based on our own pots and pans.

5. Add chopped red pepper and five seasoning packets, turn to low heat, cover and simmer for 45 minutes to 1 hour. After the fire is properly collected, the pot can be cooked.

skill

When blanching, be sure to put the meat in a pot with cold water, put pepper and star anise, add a proper amount of cooking wine, then cook it on the fire and skim off the foam. Preheating and volatilizing cooking wine will take away some fishy meat.

You can put a little oil in the ribs and fry them until they are slightly browned. First, you can cook a proper amount of cooking wine, carved wine or yellow wine, and do it again to remove the fishy smell and enhance the fragrance. Then add water and stew until.

Don't add too much beer, cola and hot water when stewing. Add according to the characteristics of your own pot. If the sealing effect of the pot is good, you can skip the ribs. The pot is an ordinary iron pot, and the lid can be sealed tighter. But please fill it up at once. Finally, it is suggested that the juice should be collected properly in the fire, and the taste will be improved appropriately.

Stewed sparerib with white radish

White radish has the reputation of ginseng, which shows that it is rich in nutrition and has the effects of nourishing and moistening the heart, ventilating and promoting blood circulation. Children who have a cold, cough and spit can see the effect immediately after eating this dish (or soup).

Stewed ribs (17)

Raw materials:

Pork chop 1000g, white radish 500g, onion, ginger slices, cooking wine, pepper, pepper noodles, salt.

Making:

1. Chop the pork chop into small pieces, blanch it in a boiling water pot, remove it and rinse it with cold water, then put it in a boiling water pot again, add onion, ginger, cooking wine and pepper noodles, stew for 90 minutes on medium fire, and remove the bones; Peel the white radish, cut it into strips and blanch it with boiling water to taste.

2. Continue to boil the ribs soup cooked in the pot, add the ribs and radish strips, and stew for 15 minutes until the meat is rotten and the radish is soft.

Note: put salt after turning off the fire. If the salt is put early, the white radish will turn black and bitter.

Features:

Radish is fragrant, ribs are delicious, and soup is delicious.

Pumpkin ribs soup

Ingredients: pumpkin 1 kg, sparerib 1.2, 5 pieces of garlic, proper amount of seasoning, salt 1 teaspoon.

working methods

Scrape the pumpkin clean, wash it and cut it into large pieces.

Remove the blood from the ribs and wash them for later use.

Pour a proper amount of water into the pot, add all the ingredients, bring to a boil, turn to low heat, cook until all the ingredients become soft and the soup becomes thick, and season with salt, then serve.

Braised hairtail with ribs

Ingredients: hairtail

Accessories: ribs, rapeseed kernels, mushrooms and winter bamboo shoots.

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Cooking method:

1. Blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, press the mushrooms and winter bamboo shoots, and cut them into small pieces;

2. Wash and drain hairtail, fry it in oil until both sides turn yellow, take it out, leave the bottom oil in the pot, add garlic and star anise until fragrant, then add mushrooms and chopped winter bamboo shoots, pour ribs and soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add Chinese cabbage, cook slightly, thicken.

Features: strong and fragrant, with special taste, and the fragrance of ribs and hairtail blends into one.

Crystal sparerib

Ingredients: pork ribs are about 5 cm long.

Ingredients: leek, ginger and cornstarch.

Nutritional components of ribs:

Every100g of ribs contains heat energy 1000 kj, protein17.4g, fat18.8g, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus.

Exercise:

1. Put the main ingredients into clear water, tie a knot of onion, and add a proper amount of ginger to remove its fishy smell.

2. You can take out the ribs when they are cooked to five degrees, evenly coat them with starch, and then put them in a boiling water pot for 4 to 5 times to make their surfaces crystal clear.

3. Then pick it up and put it in the percolating pot and continue to roll the starch evenly, reciprocating for 4 to 5 times to make its surface look bright and evenly wrapped. Steam on the steamer again. The steaming time is about 15 minutes, and the dishes will steam.

Du Jing sparerib

Raw materials:

Ribs 325g, eggs 1 piece, minced onion and ginger 10g, soy sauce 20g, Shaoxing wine 15g, sugar 50g, vinegar 25g, sesame oil 15g, flour 50g, water starch 10g and peanut oil 500g.

Exercise:

① Chop the ribs into small pieces with a length of 2.8cm, add 5g of Shaoxing wine and 5g of soy sauce for soaking, then knock in 1 egg and mix well, then add the flour slurry;

(2) The wok is on fire, and peanut oil is scooped in and burned until it is half cooked. Put the ribs in a wok, stir fry with an iron spoon, stir fry thoroughly, and scoop them up with a colander. When the oil temperature is 80% hot, fry it again until it is crisp, and pour it into a colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken with water starch, add vinegar and sesame oil, pour in ribs and stir well. Serve.

Features: This dish belongs to Beijing's home cooking. The dishes are bright red in appearance, sweet and crisp in taste, and can be seated.

Ribs lotus root soup

Ingredients: 500g of sparerib, 0/000g of lotus root/kloc-0, a piece of ginger, 0/tablespoon of Shaoxing wine/kloc-0, salt and pepper.

Method:

1. Chop the ribs into small pieces, wash and drain; Peel the lotus root, break it with a knife, cut it into pieces, and soak it in water for later use.

2. Heat the wok, heat the oil to 50% heat, put the meat pieces into the wok one by one, fry until the meat is cooked and set, and pick it up. Reheat the oil in the pot to 70% heat, and fry the meat in the pot again. When the skin is golden yellow, take it out and filter the oil for later use.

3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and garlic to stir fry, add Shaoxing wine, sugar, soy sauce, water and chicken powder to boil, thicken the water starch, pour in the tenderloin, turn it evenly, and pour in sesame oil and vinegar.

Attachment: starch, flour, etc. Can be used instead of rice flour; Pay attention to the uniformity of paste and control the oil temperature when frying meat slices; After the initial frying, the paste must be removed to make the meat tender; Don't fry the sliced meat for too long, it should be crispy outside and tender inside. You can add some Chili oil when putting chopped green onion.

Stewed cabbage with ribs

Ingredients: 250g ribs, 250g cabbage head.

Accessories: coriander stem 10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.

manufacturing process

1. Chop the ribs into one-inch and five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife.

2. Put water in the spoon, boil it, put it in the ribs, scald it and take it out, then rinse the blood foam with water.

3. Put a small amount of clear oil in the spoon. When the oil is hot, put the onion and ginger slices into a wok, then fry the cabbage until it is half cooked, add the broth, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl.

The special soup is white, delicious and rotten.

Fried Spare Ribs with Spiced Salt

This dish is rich in iron, which is a good source of iron supplementation for pregnant women and can prevent and treat iron-deficient pelvic blood.

Raw materials: 250g of ribs, 2g of cooking wine, 30g of starch, 0.5g of monosodium glutamate, 25g of sugar, 3g of vinegar15g, 3g of salt and pepper, 75g of cooked lard1000g (dosage) and 25g of soy sauce.

Making:

1. Wash the ribs, cut them into strips of 6 cm and 2 cm, mix well with a little soy sauce, cooking wine, monosodium glutamate and some fixed powder, and soak them for one hour.

2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice, and add 2 times of water to the remaining starch to make wet starch.

3. Put the pot on the fire, fry the ribs first, take them out, and then fry them after a little cooling, so that the ribs are fried evenly, take them out and put them on a plate.

4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in the wet starch and hook it into sweet and sour juice, pour in the cooked lard and put it in a bowl.

5. Put pepper and salt in a small dish and eat them together with sweet and sour sauce.

Features: fragrant meat and unique flavor.

Stewed sparerib with Chinese sauerkraut

Raw materials:

500g ribs, 500g sauerkraut, 200g pork belly, 500g frozen tofu, 20g coriander, 5g ginger, 5g salt, 1 spoon cooking wine and 5g pepper.

Exercise:

1. Wash sauerkraut, cut into several layers, and then cut into shreds for later use. Take 1/2 shredded sauerkraut and put it in a casserole;

2. Blanch the ribs with boiling water, remove the blood stains and dirt on the surface, and code them on the sauerkraut;

3. Put the remaining 1/2 sauerkraut on the ribs and spread the cut frozen tofu;

4. Finally, the pork belly is coded and the casserole is filled with water;

5. Add ginger slices and bring to a boil. After boiling, add cooking wine and salt; Turn to slow fire and continue to cook for 1 hour until the ribs are crisp and rotten;

6. Finally, add coriander and pepper to taste.

Stewed pork ribs with potatoes

Ingredients: ribs, potatoes, kidney beans. The amount of this main ingredient should be controlled according to your own food intake, and there is no hard and fast rule. )

Seasonings and ingredients:

Sliced onion, ginger, minced garlic, pepper, star anise, cinnamon, dried Chili, soy sauce, sweet noodle sauce, salt.

Exercise:

1. Chop the ribs into small pieces, blanch them with boiling water to remove blood foam and remove them for later use;

2. Heat oil in a pot, add pepper, stir-fry until it becomes discolored, take it out and throw it away, then use this oil to stir-fry ribs for a while, then add onion slices, ginger slices and minced garlic to stir-fry, then add vegetables to stir-fry together, and add seasonings such as aniseed, cinnamon, dried red pepper, soy sauce and sweet noodle sauce to stir-fry all the dishes on high fire to make them tasty;

3. Wash the dishes with water. After the water is boiled, turn to low heat and start stewing. After about half an hour (the time is not too hard and the soup is almost collected), add salt to taste, stir fry for a few times on high fire, and mix the salt well. Then the pot can be served.