Recipe for delicious braised pork ribs in summer

Ingredients:

Pork ribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves , bay leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

Method:

1. Cut the ribs into 4 cm segments and put them in Remove the blood from the boiling water, wash it and set aside for later use. Slice the ginger and green onions, remove the heads and tie them into a knot (about 3 pieces)

2. Pour oil into the pot and put it in at the same time when the oil is still cold. Sugar (more, about 1 part sugar, 2.5 or 3 parts oil), slowly fry the sugar over low heat. When the sugar water begins to turn brown and brown foam begins to appear, immediately pour the ribs into the pot Stir well, then add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, add water, add salt and green onions, bring to a boil over high heat, then reduce to low heat and cook until the pork ribs cake is cooked Soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, when the soup thickens, add MSG and serve.

3. First prepare the pork ribs with a little fat (I If you think the lean ones are not as delicious as this), you can prepare as much as you want, and you can ask the meat seller to chop it for you;

4. Add water and appropriate amount of salt to the pork ribs and cook until medium done. If you have enough time, you can use it. Cook the rice burger;

5. Take out the ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the ribs will produce oil) and stir-fry, pour it first Add rice wine and stir-fry until the wine is fragrant, add soy sauce and stir-fry until the sauce is fragrant, then pour the soup into the pot, don't pour too much at one time, stir-fry again, stir-fry a few more times, and stir-fry the last time until the juice is half dry.

Notes:

1. Add more rice wine and soy sauce for coloring. The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added;

2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful;

3. The characteristics of this method are simple steps and delicious taste. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onion. It really serves multiple purposes.

Steamed pork ribs with black bean sauce

Ingredients:

Twelve taels of pork ribs, garlic, black bean, red pepper and a little ginger

Method:

Chop the ribs into fine pieces and wash them. Drain the water and transfer them to a large soup bowl. Chop the garlic, tempeh, red pepper and ginger, add them to the wok and stir-fry until fragrant. Spoon the ribs evenly and add half a tablespoon of oyster sauce. Two teaspoons of soy sauce, one teaspoon each of cornstarch and dark soy sauce, and a little each of ancient moon powder and sesame oil. Mix evenly, turn it out onto a flat plate, and steam over high heat for about ten minutes.

Secret:

For the ribs, you can buy belly steak or meat steak, depending on your personal preference. Chopping the ribs into fine pieces will make them easier to cook and flavorful, but do not marinate them in advance, as this will lose the freshness of the ribs. Stir-fried black bean will not have that astringent taste. Adding half a teaspoon of satay sauce will make it more flavorful.