Sweet and Sour Spare Ribs
1. Wash ribs, add wine, cook ginger, take out, drain and cut into small pieces.
2. Heat the pot with low fire, put ginger and garlic in the pot, and then fry the ribs in the pot. When the ribs turn white, add soy sauce, soy sauce, rice vinegar, sugar and cooking wine and continue stirring.
3. Pour water to boil and simmer for about 50 minutes. When the soup thickens, open the lid, stir fry a few times, sprinkle some cooked white sesame seeds, and you can eat.
Papaya and red dates sparerib soup
1. Peel papaya, remove seeds and cut into small pieces; Wash the red dates for later use.
2. Put the cold water into the pot, add the onion and ginger slices, bring to a boil, skim off the floating foam, and remove for later use.
3. Pour warm water into the pot, add ribs, add onions, ginger and cooking wine, and bring to a boil.
4. Simmer on low heat for 1.5 hours, and take out the onion and ginger slices.
5. Add papaya, red dates and salt, bring to a boil with low heat, then turn off the heat and stew 15 minutes.
Bobo sparerib
1. Wash the ribs, add sugar, salt, oyster sauce, cooking wine, soy sauce and starch until they are sticky, and put them in the refrigerator for 30 minutes.
2. Heat oil in the pot, add more ginger slices, garlic cloves and shredded onion, and stir fry slightly.
3. Pour the fried garlic and onion into the casserole.
4. Add the marinated ribs and smooth them, and don't pile them together.
5. Pour half a can of beer, cover the pot and stew for 5 minutes to stimulate the flavor of ribs, and then simmer for 15-20 minutes.
6. Put the onion in the pot.
Rice cake sparerib
1. Blanch the ribs in a cold water pot, take them out and wash them with warm water.
2. Put the ribs in an empty pot and fry them with low fire until they are slightly burnt. Take them out for later use.
Don't wash the pot where the ribs are fried. Pour some water directly and add rock sugar to make syrup.
4. Pour the spareribs into the pot, add shredded ginger, star anise and pepper, stir-fry evenly, then add ribs sauce and soy sauce, stir-fry until the water is dry, and color the spareribs.
5. Pour beer and a little white vinegar, cover and simmer for 2 minutes. Add appropriate amount of boiling water (no ribs), cover the pot and stew.
6. stew until the ribs are cooked, and there is still one third of the soup. Add some sugar or salt according to your taste, and then add rice cakes.
7. Stir-fry over high fire until the rice cake becomes soft, and collect the juice. If the soup is thin, it can be thickened with a little starch water to make the soup completely wrapped in the ingredients.
Ribs with black bean sauce
1. Soak the ribs in cold water for 30 minutes, wash them in warm water and drain. Add shredded ginger, soy sauce, starch, sugar, white pepper, salt, cooking wine and oyster sauce and marinate for 30 minutes.
2. Chop lobster sauce, shred ginger, and mince onion and garlic.
3. The marinated ribs are laid flat on the bottom of the plate, and try not to stack them, so as not to affect the taste.
4. Pour the hot oil on the black lobster sauce, minced garlic and chopped green onion, mix well and pour it on the ribs. (This can stimulate the flavor of fermented soybean, or it can be directly sprinkled on the ribs without splashing oil. )
5. Boil the boiling water in the steamer and steam the ribs for 45 minutes.
Sparerib powder
1. Chop the ribs into small pieces and slice the green onions for later use.
2. Boil the ribs in cold water, add 30ml cooking wine, and take them out after boiling. 3. Heat oil in the pot, saute shallots, ginger, garlic and star anise in the pot, add bean paste and stir well, then add ribs.
4. Stir-fry the ribs for 3 minutes, then pour in cooking wine, soy sauce and soy sauce, add some hot water and stew for 30 minutes.
5. Cook the rice noodles in boiling water until they are soft, and take them out to the sparerib soup bowl.
Dry pot ribs
1. Soak the ribs, wash away the blood and drain, add appropriate amount of salt, starch, cooking wine and soy sauce, mix well and marinate for a while.
2. Wash potatoes, lotus roots, onions, cucumbers, carrots and other vegetables and cut them into pieces for later use.
3. Heat the oil in the pan, add the ribs, fry for about 10 minutes, and take them out until golden brown.
4. Fry the cut carrots and potatoes with the rest until soft, and then take them out.
5. Add onion, ginger and garlic, stir-fry until fragrant, add chafing dish bottom material, 1 teaspoon douban, 1 teaspoon cooking wine, 1 teaspoon white sugar, and stir-fry until fragrant.
6. Pour in the ribs and stir well, then add the lotus root slices, potatoes, carrots, cucumbers and celery and continue to stir fry.
7. After steaming, add onion and stir fry until soft, then add green pepper and onion and stir fry.
Guoxiang sparerib
1. Wash the ribs and drain the blood. Add 2g of salt and 1 tsp of cooking wine, fully grasp, then add soy sauce and garlic, mix well and marinate for a while.
2. Add a little white vinegar to plums, grab them and wash them; Precooking tomatoes with boiling water, peeling, and cutting into pieces; Cut pineapple core and apple into pieces for later use.
3. Heat the oil in the pot, add the ribs to 50% heat, fry for about 2 minutes on medium heat, and pick them up after the surface is browned.
4. Leave a little oil in the pot, add onion, ginger and garlic until fragrant, then add diced tomatoes and pineapple cores and stir-fry to get juice, and add 1 teaspoon of cooking wine and appropriate amount of warm water (the ratio of ribs to water is 1:2). 5. Add 2 tablespoons soy sauce, rice wine, a little salt, plums and apple pieces and stew for a while, then add the fried ribs, cover them and stew for about 30 minutes.
6. When the soup thickens, you can also add a proper amount of tomato sauce. Add some pineapple meat before cooking and mix well.
Gaosheng sparerib
1. Wash the ribs and cut them into small pieces of about 3 cm.
2. After the pan is hot, put the oil, add the ribs and fry until golden brown. (friends who don't like frying can put it directly into the rice cooker, which is the oil-free version, which is delicious and healthier)
3. Put the ribs in the rice cooker, add the garlic, pour the broth, add 300ml of water, and cook according to the cooking method.
Sam sun steamed sparerib
1. Chop the ribs and blanch for 3 minutes. Sprinkle some cooking wine when the water boils, remove it and wash it for later use.
2. Pork ribs are marinated with seasonings other than ginger and water starch 1 hour.
3. Slice winter bamboo shoots, mushrooms and ham and spread them at the bottom of the plate.
4. code the ribs, pour the marinated ribs juice, and steam in cold water for 30 minutes.
5. Filter out the soup of the steamed ribs and pour the soup on the ribs with water starch.
Tea sparerib
1. Wash the ribs and cook them in a pot. Take out and drain for later use.
2. At the same time, make tea with boiling water.
3. Heat oil in the pot, add rock sugar, and stir-fry until the sugar is brown.
4. Add the ribs and stir fry, so that the ribs are evenly coated with sugar.
5. Add ginger slices and onion segments, pour in soy sauce and oyster sauce and mix well.
6. Pour the tea leaves into the ribs, bring them to a boil with high fire, simmer for 20-30 minutes with low fire, add salt to taste, and collect juice with high fire to serve.
7. Heat a little oil in another pot, pour in the brewed tea and stir fry for a while, then pour it on the ribs.
Steamed ribs with egg yolk and pumpkin
1. Wash the ribs, drain the water, add cooking wine, soy sauce, oyster sauce, soy sauce and sugar, grab them evenly with your hands and marinate for 20~30 minutes.
2. Shred ginger and chopped green onion. Peel and seed the pumpkin, wash and cut into pieces for later use.
3. Cut the salted duck egg in half, take out the yolk with a spoon and crush it.
4. Add a little oil to the pot, pour in the egg yolk, stir fry and foam. Add pumpkin and stir-fry until evenly coated with egg yolk.
5. Take a plate and put it in the pumpkin and ribs, and pour the juice of the pickled ribs. Add shredded ginger and sprinkle with a little salt.
6. Add water to the pot and bring to a boil. Steamed in pumpkin tendon 18~20 minutes.
7. Take it out and sprinkle with chopped green onion.
Wu Meixiao school
1. Soak the ribs in water for half an hour, pour off the blood and wash them for later use.
2. Soak ebony in water. 3. Put the ribs in cold water, boil them, take them out and put them in a bowl filled with clear water. 4. Add hot water to the pot, pour in the processed ribs, add fragrant leaves, star anise, cinnamon, onion and ginger slices, boil over high fire, simmer for 20 minutes, remove and drain. 5. Put the ribs in the pot again, add cooking wine, soy sauce, soy sauce, sugar, rock sugar and soaked ebony (add water together), and add some hot water if there is less water. 6. After the soup is boiled, turn to low heat and simmer for 30 minutes. 7. Finally, add vinegar to collect juice.
Lotus root pear fragrant sparerib soup
1. Wash the ribs, put cold water in the pot, add cooking wine and ginger slices, blanch, take out and rinse for later use.
2. Wash the pear, peel and cut into pieces, and wash and peel the lotus root (7 holes should be selected, with more starch and less water, and glutinous rice flour).
3. Put the cooked ribs, pear pieces and lotus root slices into the pot, add water to cook the soup normally, and then season with a little salt.
Grilled ribs with garlic
1. Mix minced ginger and garlic, red pepper rings, steamed fish soy sauce, oyster sauce and sugar into a sauce, and pour it into the washed ribs.
2. Spread evenly, cover with plastic wrap and marinate in the refrigerator for 3 or 4 hours.
3. Pad the baking tray with aluminum foil paper and put the marinated ribs (together with the sauce).
4. Stir-fry a lot of minced garlic in hot oil and pour it into the baking tray.
5. Cover with aluminum foil and bake in the oven at 230℃ for 25 minutes, then remove the aluminum foil and bake for 15 minutes. Are you tired after reading it? There will be no crossword puzzle today! Ha ha! Try it, my family will love it, and it will be swept away ~