Materials:

Rib 350 grams

Lee Kum Kee 1 tablespoon garlic hot sauce

Take a spoonful of soy sauce.

Half a tablespoon of soy sauce (one tablespoon 15ml)

A little sugar

energy

verdant

Cooking wine

Exercise:

1. Chop the ribs into small pieces and wash them repeatedly under running water;

2. Cut the onion and slice the ginger;

3. Heat oil in the pot, saute shallots and ginger, pour in ribs and stir fry repeatedly until the ribs change color and the edges are slightly browned;

4. Pour half a tablespoon of cooking wine and stir well;

5. Add one tablespoon of garlic hot sauce, one tablespoon of soy sauce, half a tablespoon of soy sauce, a little sugar, and then add water to two-thirds of the ribs;

6. After the fire boils, cover the pot and simmer for about 20 minutes. Open the lid and turn to the fire to collect the thick soup, sprinkle with chopped green onion and take out the pot.

Tips:

1, blanched pork ribs will lose some flavor and nutrition, so the method we adopt here is to wash the pork ribs repeatedly under running water until there is no blood, and then fry them directly in the pot without blanching. The ribs made in this way are more fragrant and fresh;

2, garlic hot sauce because there is sugar inside, the texture is relatively sticky, so the amount of water is slightly more than usual, pay attention to the state of the pot when cooking, do not paste. I use Lee Kum Kee's garlic hot sauce here. Different brands have different tastes, so we should put other seasonings to adjust the taste of the dishes according to the actual taste of the hot sauce.

3. The amount of seasoning is for reference. You can adjust the amount of garlic and spicy sauce according to the degree you like spicy. Because the soy sauce is salty, no salt is added. If the taste is heavy, please stew the ribs for 20 minutes, season with salt and collect the juice.

Sweet and sour pork ribs lazy edition

There are many versions of sweet and sour pork ribs, including the restaurant-level professional version with complicated procedures, the southern sweet and sour pork ribs version close to the taste of Jiangsu and Zhejiang, and the improved version improved by the chef, such as adding ketchup ... This time, I will share with you the lazy version of sweet and sour pork ribs, which is super simple and saves a lot of time. As long as you master the golden ratio: 1, 2, 3 and 4 (which will be introduced in detail in the steps), you can ensure that even novices with zero cooking experience can make delicious sweet and sour pork ribs comparable to restaurant standards!

Materials:

Pork chop 500 grams

Cooking wine 1 spoon (1 spoon is15ml spoon)

3 grams of salt

2 tbsp soy sauce (1 tbsp is15ml)

3 tbsp rice vinegar (1 tbsp is15ml)

4 tbsp sugar (1 tbsp is15ml)

ginger slice

Exercise:

1, pork chops are washed and dried for later use;

2. Pour a small amount of oil into the pot, heat it and saute the ginger slices;

3. Add the ribs and stir-fry until the ribs change color and the surface is golden and slightly burnt;

4. At this time, you can put the seasoning in the golden ratio. The order is: first put one tablespoon of cooking wine, then two tablespoons of soy sauce, three tablespoons of rice vinegar, and finally four tablespoons of sugar, and mix well;

5. Then pour in boiled water without ribs and turn down the fire for 20 minutes;

6, add salt after 20 minutes, open the fire to collect the juice, and sprinkle sesame seeds when the juice is bright. Throw away the remaining ginger slices in the pot. Finally, when collecting juice on the fire, pay attention to turning the ribs in the pot to avoid burning! )

Tips:

1, for this dish, please be sure to choose pure pork chops, preferably with crisp bones. This part is soft and tender, and it is most suitable for making sweet and sour pork ribs;

2. Before the ribs are fried in the pan, try to dry the water and dry it with kitchen paper, so that the oil will not splash out and burn your hands when frying;

3. When sprinkling cooking wine, pour a circle along the edge of the pot to make the distribution of wine fragrance more uniform;

4. The golden ratio of 3 tablespoons rice vinegar and 4 tablespoons sugar can be adjusted according to your own taste. If you like sour spots, you can change them into 4 spoonfuls of rice vinegar and 3 spoonfuls of sugar;

5, like children's shoes with darker colors, you can add a small amount of soy sauce to add color when adding salt.

Roasted sparerib with honey sauce

The ribs with bright red and oily honey sauce are slightly burnt at the edge and full of fragrance. They look attractive and are often taken away before serving. In fact, such delicious ribs are extremely easy to cook in the oven, and the materials used are quite simple, so there is no need to worry about cooking. Just marinate the materials and bake them in the oven. I'll wait until the harvest is awesome ~ ~

Materials:

500 grams of ribs

A moderate amount of onion/ginger/garlic

Ribs sauce 3 tablespoons

2 tablespoons rice wine

Sugar or honey 1 teaspoon

Salt 1/4 teaspoons

Exercise:

1. Wash and drain the ribs first, then dry them with kitchen paper towels, pat or slice the onions, ginger and garlic for later use;

2. Put ribs sauce, rice wine, salt and sugar into a bowl and stir evenly to become the sauce for pickled ribs;

3. Then put the ribs, onions, ginger and garlic into the sauce, mix well, cover with plastic wrap, and marinate in the refrigerator for more than 8 hours to taste;

4. The oven is preheated to 200 degrees in advance. Cover the baking tray with a layer of tin foil and put it at the bottom of the oven. Then put the ribs on the grill, put them in the middle of the oven and bake them at 200 degrees for about 40-50 minutes. In the middle, the honey juice of bacon can be painted on the ribs with a brush, so that the roasted ribs are more delicious and more beautiful in color.

5. Grilled ribs are served on a plate.

Tips:

1, ribs sauce is a ready-made canned seasoning, which is available at the seasoning counter in the supermarket. This sauce is thick, ruddy and mellow. With it, it is very easy to make ribs with honey sauce, and it can also be pickled with some seasonings such as onion, ginger and garlic. The rice wine I use is homemade. If not, I can use rice wine or cooking wine. The longer the curing time, the better the taste;

2, the size and thickness of ribs are different, and the baking time will be different. If you want to check whether the ribs are cooked, you can insert a toothpick in the thicker part of the ribs. If there is clear liquid and oil flowing out, it is cooked. If there is blood coming out, it means it is not ripe and needs to be baked for a while.

Steamed spareribs with black bean sauce

Materials:

250 grams of ribs

Douchi 10g

Garlic 2 cloves

2 slices of ginger

Red lantern pepper 1 segment

Onion 1 g

Yellow rice wine 10ml

Soy sauce 10ml

Sugar 5g

Starch 5g

A little salt

Exercise:

1. Wash the ribs with clear water, drain the water, chop them into 2cm square pieces with a knife, and put them in a large bowl for later use;

2. Chop garlic, ginger and onion respectively, and cut sweet pepper into 3mm square granules for later use;

3. Heat the oil in the wok to 50% heat with medium fire, add the minced garlic, Jiang Mo and lobster sauce, stir fry quickly until fragrant, and then take out the wok;

4. Put the fried materials into a big bowl with ribs, add red bell pepper, yellow wine, white sugar, starch and salt, stir well, and marinate for 15-30 minutes;

5. Spread the marinated ribs flat on the plate, boil the water in the steamer with high fire, put them in the flat plate together with the ribs, cover the pot and steam for 15 minutes, then sprinkle with chopped green onion.

Tips:

1. Steamed ribs in small rows are the best (we like to divide ribs into large rows and small rows here). This part of the bone is soft and fleshy and easy to taste;

2. If you have a steamer at home, you can put a small dish of ribs in the steamer and cover it with the steamer cover, which will taste better.

3. You can also chop the ribs into small pieces and then marinate them.

Home-cooked braised pork ribs

The soup with bibimbap and braised pork ribs is simply first-class!

Materials:

Pork ribs1000g

8 dried mushrooms

Two potatoes

Red pepper 1

2 star anise

5 dried peppers

5 pepper

Two fragrant leaves

Cinnamon 1

2 grams of fennel

6 shallots

A piece of ginger

Cooking wine 15ml

Soy sauce 30 ml

5 grams of sugar

5 grams of salt

Exercise:

1, chop the ribs into small pieces, wash and drain. Peel potatoes, wash, cut into pieces and soak in water to prevent oxidation and blackening. Wash the red pepper and cut it into triangular pieces. Soak mushrooms and wash them;

2. Tip 1: After the pot is hot, pour in the oil and burn it to 60% heat. After directly adding the ribs and frying until the water in the ribs is dry, take out the drained oil (the reason why the ribs are directly fried with oil without water is because it is easier to soften and rot, and the nutrition will not be lost);

3. Heat with strong fire, add aniseed, cinnamon, fragrant leaves, dried peppers, prickly ash, fennel and ginger slices, stir-fry until fragrant, and then add ribs;

4, cooking wine, soy sauce, stir-fry evenly, pour boiling water, add sugar, mushrooms, onions. Tip 2: After the soup is boiled, you must skim off the floating foam on the soup (the ribs made in this way really have no fishy smell). After the foam has dried, cover it and simmer for 30 minutes.

5, Tip 3: Turn off the fire at this time, don't uncover it, let it soak 15-30 minutes (this will make the ribs more delicious, if there is enough time, you can repeat it two or three times). Then continue to cook on high fire until the ribs are soft and cooked. (If you don't have much time, you can ignore this step, but it's not so delicious);

6. Add potatoes in the last fifteen minutes, cover and cook for enough time, then add red peppers, add salt, and turn off the heat after collecting the juice.

Barbecued pork ribs

Materials:

550g sparerib

Lee Kum Kee barbecued pork sauce 3 and 1/2 tablespoons.

Exercise:

1. Soak the ribs in cold water for half an hour, change the water four times in the middle, drain the water, add the barbecued pork sauce and mix well;

2. Stir the sauce and ribs evenly by hand;

3. Move the evenly stirred ribs into the refrigerator with a food bag and refrigerate overnight;

4. Heat 1 tbsp oil in the pot and pour in the marinated ribs and sauce;

5. Cover with medium and small fire for about 10- 15 minutes, turning several times in the middle;

6. In the fifth minute, watch the fire and watch the soup dry. After the first 10 minute, open the lid and cook until the soup is thick.

Tips:

1, in the process of frying, you should rely on fire, but when the water is dry, you should pay attention to the high sugar content of barbecued pork sauce, which is easy to paste the pot;

2. If the marinated ribs have no water, you can add 2 spoonfuls of water;

3, do ribs, be sure to grasp the time and heat, cooked. Burn for more than 20 minutes, and the meat will become old. The ribs are tender when they are just cooked, that is, the cooking time is 15-20 minutes. If this time is exceeded, the meat will become old and firm. It will take more than 60 minutes to stew.

Beer ribs

The ribs are a little sweet, the seasoning is simple, and salt will do. Recently, I made beer beef and beer ribs, and finally confirmed that the beer tastes really much better, dear! This soup is great! ! !

Materials:

cut

verdant

energy

garlic clove

beer

carrot

corn

salt

refined sugar

Light soy sauce

Cooking wine

Exercise:

1, preparation materials: knot onions, cut some onions into chopped green onion, peel garlic cloves and slice ginger;

2. Submerge the ribs until they float out;

3, cut the corn into small pieces, cut the carrots, and make the carrots without peeling;

4, put the right amount of oil in the pot, stir-fry the ginger slices and ribs;

5, spray a little cooking wine, stir-fry corn carrots, and beer;

6. After adding beer, stew, add onion and garlic cloves, cover the pot, boil over high fire, turn to low heat and simmer the ribs until cooked, add salt, soy sauce and sugar to taste, and then simmer;

7. Pour the ribs into the pressure cooker, put a little soy sauce, don't Doha, just add flavor, more colors don't look good;

8. Cover the pressure cooker, cook the fire to SAIC, and turn off the fire immediately;

9, open the lid, put the right amount of salt and a little sugar to taste;

10, take out the onion and cover it, but don't buckle the valve, and simmer until the ribs are completely cooked;

1 1, sprinkle chopped green onion before cooking! Chew it.

Tips:

1, ribs should be as small as possible for butchers;

2, you don't need to smoke a lot when you put it, otherwise the color will not look good.