Ingredients: sparerib (500g), cooking wine (1 spoon), soy sauce (1 spoon), crushed rock sugar (15g), salt (appropriate amount), ginger slices (appropriate amount), dried pepper segments (appropriate amount), Chinese prickly ash granules (appropriate amount), etc.

Practice,

1. Wash ribs.

2. Put it into a boiling pot, add cold water, boil, skim off the floating foam, remove and drain.

3. Heat the wok and pour a small amount of vegetable oil.

4. After the oil is hot, pour in the ribs and fry slowly on low heat.

5. After frying until the surface is slightly yellow, remove it for use.

6. Leave the bottom oil in the pot (or don't put it), add the broken rock sugar and simmer on low heat.

7. Cook the rock sugar until it is light brown, add the ribs and stir well.

8. Add star anise, ginger slices, dried pepper segments, pepper, soy sauce, cooking wine and water, mix well, then turn to low heat and simmer.

9. When the juice is almost dry, taste it and add some salt.

10. After collecting the juice, put it on a plate. It's done.

skill

A don't cover the ribs when they are blanched, so that harmful substances can be distributed as much as possible.

B. ribs can also be fried to golden noodles, which is more authentic.

2. Sweet and sour pork ribs

Ingredients: ribs 200-300g, main ingredients: 2 tablespoons of Zhenjiang balsamic vinegar, 2 tablespoons of soy sauce 1/2, 2 tablespoons of sugar, 4-5 tablespoons of water, 8 teaspoons of pepper 1/2 tablespoons of sesame oil 1/2.

Practice,

1. Put the ribs in a bowl, marinate them with proper amount of salt, wine, sugar and pepper until they are gelatinous, then add 2 teaspoons of water, then add about 65,438+0/2 teaspoons of corn starch, then grab them evenly and let them stand for 20-30 minutes;

Second, put oil in the pot, slow down the fire, let the blood seep out, and fry the ribs until they are broken;

3. Mix the bowl juice into the bowl juice, take out the pot, raise the fire, pour in the bowl juice, stir constantly to prevent starch from caking, and fry until big bubbles appear, so that the juice has an "inflated" feeling and luster;

Fourth, pour in the fried ribs, turn them evenly, then put them on a plate and sprinkle a little white sesame seeds on the surface.

skill

When frying ribs, don't use too much fire, simmer the ribs and let the blood seep naturally.

3. Stewed ribs with potatoes

Ingredients: ribs, potatoes, carrots, mushrooms, green peppers, salt, cooking wine, soy sauce, sugar, onion, ginger, garlic, pepper and star anise.

Practice,

1, potatoes, carrots, green peppers and mushrooms, washed and cut into large pieces.

2. Rinse the cut potatoes with clear water several times, and then soak them in clear water.

3. Wash the ribs, put water in the pot and add the ribs.

4. Remove the blood foam and drain the water for later use.

5. Heat the wok with oil, add ginger slices and garlic slices and stir fry.

6, into the ribs, stir fry a few times.

7, cooking wine, add sugar, soy sauce, onion, garlic, pepper, star anise, stir well.

8. Add water, bring to a boil, turn to low heat, and stew for 30 minutes until the ribs are soft and cooked.

9. Add potatoes, mushrooms and carrots, add salt to taste, and continue to stew until the potatoes are soft and the carrots are soft and cooked.

10. Finally, just add the green pepper slices and stir-fry for a few times before serving. # Gourmet # # Gourmet Ke Mei #