Wash pork chops 1000g. Ingredients: garlic slices, ginger and onion. Seasoning: 6 aniseed, a little pepper, spiced powder 10g, cooking wine, salt and monosodium glutamate, custard powder 10g (Cantonese seasoning, available at farmers' market. If you don't have this powder, you can use milk powder instead (chop the pork chops into pieces, mix the ingredients and seasonings well, sprinkle them on the ribs and marinate for 30 minutes. When the oil temperature is 50% hot, marinate the ribs (subject to the oil not exceeding the ribs).

Sweet and Sour Spare Ribs

Ingredients: Chopped ribs (easy to chop in the refrigerator about 1 hour)

Ingredients: sugar, vinegar, soy sauce, sesame.

Step 1: Drain the wok, bring to a boil, pour the ribs again, and remove the blood foam.

Cut off the ribs.

Step 2: Put two small bowls of water into the wok again, pour the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry until the water is dry and the oil is cooked. Fried sesame seeds can be packed.

Steamed sparerib with flour

Cooking Sichuan cuisine

Features salty, spicy and delicious, and ribs are soft.

[raw materials]

Pork ribs, rice flour, coriander, douban, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.

[manufacturing process]

1. Chop the ribs into sections, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, add ribs, steam for 40 minutes until cooked, take out, add minced garlic and coriander, and serve.

Paper-wrapped ribs

Ingredients: 500g spareribs, 0/2 pieces of edible cellophane/kloc-(20cm square).

Seasoning: soy sauce 1 tablespoon, monosodium glutamate 1 teaspoon, 0.5 teaspoon of pepper, 0.5 teaspoon of sugar, 2 teaspoons of chopped green onion, 2 teaspoons of Jiang Mo, 3 teaspoons of cooking wine, 0.5 teaspoon of allspice powder, 0.000g of peanut oil/kloc-0.000g of refined salt.

Making:

Chop the ribs into long squares about 2 cm wide 1 cm, and add soy sauce, refined salt, monosodium glutamate and Hu.

Pepper powder, sugar, chopped green onion, Jiang Mo, cooking wine and spiced powder, marinated for taste.

Wrap the marinated spareribs into 12 packets, fry them in an oil pan, and then fry them with warm fire.

Turn it over and over when frying. Fry and plate.

Boiled sparerib

Materials:

1. Cut 2kg pork chop into 5cm pieces.

Seasoning: each seasoning 1 serving 1/2 cups measuring cup.

1 part wine, 2 parts vinegar, 3 parts sugar, 4 parts soy sauce and 5 parts water.

Exercise:

1. Blanch the pork chops, remove the smell of blood and wash them, then cook all the seasonings and pork chops together, bring them to a boil, and then turn to low heat before cooking.

About 20 points

2. When the meat is rotten, turn on a big fire and turn the sauce into silk. Pay attention to stirring from time to time to avoid burns.

You can put some vegetables (such as Shanghai food, tofu or spinach) on the plate first, and then pour the steak and juice on it.

P.S. tester's words: 2 Jin of steak has too much seasoning, so it can be seasoned by half in proportion.

P.S. Please adjust the cooking time of the front materials according to your personal taste.

Stewed ribs: ribs, onions, garlic, ginger, peppers. Methods: 1. Cut the ribs into moderate pieces and soak them in cold water. In order to avoid being abandoned when cooking soup, soak the ribs in blood. 2. Cut the onion into onion segments obliquely; Pat with garlic noodles; Divide the whole ginger into two or three pieces, and then pat the ginger with garlic; 3. Take a pot of cold water from the pot to make soup, and put the soaked ribs and processed materials on the fire. Remember: use cold water to cook soup, because it will take a long time to cook soup, so put more water. 4. After the soup is boiled, simmer for about one and a half hours. Then add salt when turning off the fire. 5. Lotus root, sweet potato, radish and kelp can be added. According to your personal taste, soup is also delicious and nutritious. 24 "Stewed ribs (4-6 years old) Ingredients: ribs 1.5kg, refined salt 30g, monosodium glutamate 10g, cooking wine 50g, onion 30g, ginger 20g, aniseed 10g. Method: 1) Chop the ribs into 4cm long pieces, blanch them with boiling water, and then wash them with clear water. 2) Put the ribs in a pot, add 3kg of water, open it, add onion, ginger slices, aniseed, refined salt and cooking wine, simmer for about 1.5 hours, and add monosodium glutamate. Features: the soup is milky white, the ribs are crisp and rotten, and it is light and tasty. Production key: ribs should be washed and simmered. No soy sauce, keep the soup clean. 25 "stewed cactus ribs raw materials: cactus, ribs, mushrooms, salt, onion, ginger, cooking wine, broth: 1. Wash the ribs and cut into pieces, blanch them with boiling water, remove them and wash them with cold boiled water to remove blood foam; 2. Peel cactus and cut into pieces, wash mushrooms, wash onions and ginger, and cut into sections and slices respectively; 3. Put the broth, onion, ginger slices, ribs, salt, cooking wine and mushrooms into the pot and light them. After boiling for 30 minutes, pour in the cactus pieces and take out when the juice is thick. Features: Delicious and refreshing. Accumulate over a long period: Generally, those with ribs are called square meat, those without bones are called pork ribs, and they are also divided into hard ribs and soft ribs, also called hard ribs and soft ribs. 26. Hericium erinaceus stewed ribs raw materials 250 grams of fresh Hericium erinaceus and 200 grams of ribs. 3 mushrooms, salt, soy sauce. (Preparation method) Soak fresh Hericium erinaceus to remove bitterness; Mushroom soaked hair slice; Wash the ribs and cut them into small pieces. Put Hericium erinaceus, sliced mushrooms and ribs in a pot, add appropriate amount of water, cook for half an hour on high fire, and add refined salt and soy sauce. Efficacy helps digestion and strengthen the body. 27 "stewed pork ribs and radish materials: pork ribs 250g, white radish 150g, carrot 100g, cooking oil, salt, onion, ginger slices, cooking wine, pepper and monosodium glutamate. Practice: 1. Wash white radish and carrot, peel them, cut them into small pieces, blanch them in boiling water pot, take them out, shower them with clear water, and control the water content; 2. Wash the ribs and cut them into small pieces, blanch them in a boiling water pot, remove the blood bubbles, remove them and wash them. 3. Heat the wok, add oil, add appropriate amount of water, add spareribs to boil, simmer until 70% cooked, add radish pieces, continue to stew until cooked, and add a little salt and monosodium glutamate. Features: This dish is light, bright in color, delicious and nutritious. Every 100g of ribs contains 23.6g of protein, 0.5g of fat/kloc-0, 0.5g of carbohydrate 1g and 78mg of calcium. 9 mg of phosphorus, the curative effect is to tonify kidney, fill marrow and strengthen bone. There is limb contracture during pregnancy, so you can eat well for a long time. The vitamin content of white radish is very high, which is 8- 10 times that of pear. Ingredients for stewed lion's head: 800g pork belly, 200g ribs, side dish 12, 25g yellow wine, 5g onion Jiang Shui juice, some leaves, 7.5g salt, 25g horseshoe and 5g monosodium glutamate. Method: (1) Dice fat meat and paste lean meat. Then mix the two kinds of meat together and chop them a few times to make the fat meat mix evenly. Put them in a bowl, add onion Jiang Shui juice, yellow wine, salt, monosodium glutamate and appropriate amount of water, and stir well to make a paste. Mix water chestnuts well, touch a little water chestnuts on your hands, and knead the meat paste into 4 balls for later use. (2) Chop the small ribs into small pieces, scoop them up and put them into a boiling water pot for washing, put them into a casserole, add water and yellow wine to boil, then put them into meatballs, cover them with vegetable leaves, and simmer for about 2 hours. Put the cabbage heart in the casserole when eating. Features: the soup is clear in color, tender in meat and unique in flavor.