Chop the ribs, put oil in the pot and heat them, fry the meat until it is dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, add a little cooking wine, fry until it is dry, add water, submerge the meat, bring it to a boil, and then use a casserole or iron pan to cook it on low heat (keep the water boiling) 1-2 hours.
The practice of braised pork ribs
Raw materials:
Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).
Exercise:
1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, and pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces).
2. Pour the oil into the pot. When the oil is still cold, add sugar (a little more, about one sugar, 2.5 or 3 oil) at the same time, and stir-fry the sugar slowly over low heat. When the sugar water begins to turn reddish brown and start to emit reddish brown foam, immediately pour the ribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry a little cooking wine and soy sauce for coloring, add water, salt and onion.
3. Prepare the fatter ribs first (I don't think the whole thin one is as delicious as this). You can prepare as much as you want, and you can sell the meat master to chop it for you.
4. Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook them in a rice cooker.
5. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. First add yellow wine and stir-fry the bouquet, then add soy sauce and stir-fry the sauce, then pour the soup into the pot, don't pour too much at a time, stir-fry for several times, and stir-fry for the last time until the juice is half dry.
Precautions:
1, yellow rice wine and soy sauce can be put in more colors. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;
2, be sure to stir fry more, so that the color of ribs will be even and beautiful;
This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone.
Raw materials:
Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).
Exercise:
Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, pick them up and wash them for later use. Slice the ginger, wash the onion, remove the head and tie it into a knot (about 3 pieces).
Practice: Pour the oil into the pot, and when the oil is still cold, add white sugar (a little more, about one sugar, 2.5 or 3 oils). Stir-fry sugar slowly over low heat. When the sugar water begins to turn into brown-red and brown-red foam, immediately pour the ribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry a little cooking wine and soy sauce to color, add water, add salt and onion.
It is still possible to use a pressure cooker. It's not beef stew, is it You don't have to stew beef. Just add some tea.
I'm new here. Hello everyone!
First use water to remove blood, then put oil, then stir-fry ribs, then add bean paste, pepper, spices and the like, add whatever you want, stir-fry as much as possible, don't save this time, after a long time, add water to avoid tasteless. I just didn't know how to cook before. .
Stir-fry for 10 minutes, then add water, guess for yourself, add some chicken essence, monosodium glutamate and so on, and don't put vinegar, otherwise it won't taste good.
You ate braised pork, not sweet and sour.
I'm talking about Sichuan style. Ha, it's up to you whether you add pepper or not.
I used watercress from Xie Xian, Sichuan, which is the best!
It turns out that spareribs have always been boiled, stir-fried and stewed. I can't remember which DX taught me at the altar (sorry). I learned another method from others a few days ago: the steps of boiling, stewing and frying. I tried it yesterday. It's not bad, and it smells better.
The practice is as follows:
1, ribs n grams (n size depends on your situation), plunge into the water (old routine, not to mention).
2, take another pot, add water to boil, the amount of water should not exceed the ribs, but more appropriately, because some floating foam should be removed.
3. Put the cooked ribs directly into the pot with boiling water, skim off the foam, add onion, ginger, garlic, pepper, star anise, cinnamon (a little is enough), appropriate amount of old wine, and stew over low heat. The specific stewing time depends on personal preference. Some people like it hard, others like it soft (not too bad, the back is too bad). Don't stew the soup dry, and leave a small bowl of soup at last.
4. Prepare a frying spoon, put less oil (the pigs in the north and south are different, and the south is more than the north), and directly take the ribs out of the pot and fry them. When the soup is dry (ribs must be picked up with some soup), spray some vinegar. Be sure to put vinegar when the soup is basically dry, and let the vinegar fog in the spoon, so that there will be soup, and the vinegar will dissolve in the soup and become sour ribs. Put a small bowl of leftover soup in the pot (according to the usual cooking experience and the amount of salt and soy sauce put in front, decide whether to put some salt), turn it over a few times, cover it and stew for a while, add some chicken essence when there is a little soup left, and the pepper can be cooked.
First of all, utensils: a large iron pot, an aluminum steamer, an aluminum basin, a ceramic shallow-bottomed sea bowl, a big plate, a pair of purses, a wooden chopping board and a rolling pin. (Please note that the listed equipment is irreplaceable.)
Then the material preparation: 2 Jin of thin ribs, 2 Liang of high-quality rice, appropriate amounts of onion, ginger, garlic and pepper, and appropriate amounts of soy sauce, salt, rice wine and pepper. (Ordinary ingredients are enough)
Technological process: Wash rice the day before, wrap it with a lid and dry it for later use; Heat the wok with slow fire (dry pot), pour the aniseed into the wok, stir-fry until the fragrance overflows, and mash it into paste with a rammer (this is homemade spiced powder); Pour the cleaned spareribs, chopped onion, ginger and garlic, and appropriate amount of soy sauce, salt, yellow wine and pepper into an aluminum basin and stir evenly for later use.
On the same day, heat the iron pot (dry pot) with a small fire, crush the dry rice on the chopping board with a rolling pin, pour it into the pot, stir-fry until the rice noodles turn golden brown, and pour it into a sea bowl; Stack the marinated ribs (the seasoning powder on the surface of the ribs is cleaned) above the rice noodles; Pour a little water into the bowl and steam it; Bring the fire to the boil and steam for three hours. After cooking, buckle the bowl on the dish, and the merit is complete.
Features: smooth but not greasy, moist but not dry, fragrant at the entrance and long aftertaste.
Key points: patience and love are needed, and the so-called slow work produces fine work.
Cut the ribs into pieces, heat them in an oil pan and stir-fry. When the color turns white, add salt, yellow wine, soy sauce, sugar, pepper, ginger, onion, aniseed and dried pepper, and stir-fry over low heat to taste. When the soup in the pot is almost dry, add cold water (almost no ribs) to boil, cover it with low fire and add monosodium glutamate. In order to save fuel, I usually use the pressure cooker for half an hour, but I need to drain less water.
Sweet and Sour Spare Ribs
Shanghai food
Shanghai food
25g of ribs, a little tomato sauce, 25g of sugar, 20g of vinegar, 3g of cooking wine10g, 3g of salt and 0g of oil100g.
① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly.
Add two teaspoons of sugar, a little salt (soy sauce is ok) and tomato sauce for coloring, not too much. You should use aged vinegar and add it before cooking, so that it will have a fragrance.
Sweet and Sour Spare Ribs
Zhejiang cuisine
Golden and crisp outside, tender and fresh inside. Sweet and sour slightly salty.
Ingredients: raw gluten 160g, water-borne auricularia 26g, clean bamboo shoots (magnolia tablets) 220g, green and red persimmons 22g. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g.
(1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil.
Sweet and Sour Spare Ribs
Zhejiang cuisine
Red oil is bright in color, shaped like ribs, tender outside and sweet inside, sweet and sour, delicious, fresh and fragrant, often not greasy, healthy and healthy.
Ingredients: raw gluten 160g, water-borne auricularia 26g, clean bamboo shoots (magnolia tablets) 220g, green and red persimmons 22g. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g.
(1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil.
Sichuan sweet and sour sparerib
It is a famous cold dish in Sichuan, and it is cooked by frying. It belongs to sweet and sour taste. Amber is bright, dry and moist, sweet and sour, and it is an excellent appetizer or appetizer.
Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar.
Boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove the floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants generally don't need to cook it, steam it after boiling, so the meat tastes stronger, but it must be steamed in a steamer for a long time).
Then put the pot on the fire, put the oil and heat it to 70% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour the oil, wash the pan, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brown, add water, if it is not possible, add soy sauce (but black) or cola), add the ribs, stir-fry the soup over medium and small fire until the soup is dry, add vinegar until the juice is bright, and pour in a little sesame oil and stir well.
At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate.
Sweet and Sour Spare Ribs
Raw materials:
Chop ribs (frozen in refrigerator 1 hour or so, easy to chop), sugar, vinegar, soy sauce, sesame seeds.
Production method:
Step 1: Drain the wok and bring it to a boil. Pour the ribs in one time to remove blood foam. Cut off the ribs.
Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and seasoning oil, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds Prepare for installation
Just choose a wine by the way.