Pork ribs, ginger, dried starch (fresh flour), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar and cooking oil.

Exercise:

1, chop the ribs into 4cm long sections, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal dosage, too much.

Will affect the sweetness and sourness).

2. Wrap the evenly stirred ribs with a layer of dry starch, and then fry them in an oil pan heated to 80% until they are light yellow. You can try salty ribs at this time. If they are too weak, you can add salt later in cooking, so you should put less salt before. )

3. Cut ginger into fine foam, put oil in the pot, add the chopped ginger foam when heating to 60%, stir-fry and add vinegar, sugar and soy sauce. After the sugar melts, add the fried ribs, stir-fry and collect the juice, and then take out the pot and plate.

PS:

1, when adding vinegar and sugar, it is still the same sentence, less is better than more, and the proportion must be balanced. Any one of them will seriously affect the quality of finished products. Inexperienced friends can taste it while adding it. Generally speaking, vinegar is a little spicy. Soy sauce is best used, just a little is enough, mainly for coloring.

Because there is a layer of starch on the ribs, the juice in the pot will thicken immediately when put in the pot. At this time, stir fry constantly to prevent touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, then the ribs will pull apart a sugar thread from each other, and the juice is almost harvested. Otherwise, if the juice is not drained, the gloss and taste of the finished product will be seriously affected.

The practice of adding other flavors:

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 white sugar (a little more, about one sugar, 2.5 or 3 oils) and stir-fry the sugar slowly over low heat. When the sugar water begins to turn brown red and brown foam appears, immediately pour the ribs into the pot and stir well.

3. Then add ginger slices, pepper and spices, stir-fry, add a little cooking wine and soy sauce to color, add water, add salt and onion knots, and turn to low heat to slowly cook the ribs until soft.

4. Then, take the onion and big spices out of the pot, collect the juice with strong fire, and add monosodium glutamate to the soup when it becomes thick.

Luobu sparerib soup

Raw materials:

Pork ribs 1KG, carrots 1KG, a piece of ginger (10 cm long), about 8 red dates, medlar, onion and coriander (these two are not necessary), salt, chicken essence and pepper.

Exercise:

1. Slaughter the ribs into 4cm long pieces, boil them in water until all the blood flows out, then take them out and wash them for later use. Peel the basket and cut into pieces, and beat the ginger into powder. Chop onions and parsley and put them on a plate.

2. Add enough water to the pot, pour in ribs, carrots, ginger, jujube, medlar, salt and chicken essence, cover the pot and boil, then turn to low heat and simmer until carrots can be easily cut off with chopsticks, and then sprinkle some pepper. When drinking, you can add chopped green onion and coriander according to everyone's taste, which has a special taste.

note:

1, ribs must be cooked once in advance to get rid of blood, otherwise the smell of blood is enough to ruin a pot of soup.

2. It is best to adjust enough water at one time. If you want to mix it again halfway, remember to mix it with boiling water. Adding cold water will make the temperature of the soup drop suddenly, so that protein and fat in the soup will solidify and cannot be dissolved in the soup, which will affect the taste of the soup. Similarly, when cooking other dishes or stews, don't add cold water halfway.

Steamed sparerib with flour

Raw materials:

Sparerib, sweet potato, Sichuan spicy bean paste, soy sauce, garlic, fermented wine juice (no cooking wine can replace it), sugar, salt, chicken essence, steamed pork rice noodles, onion, edible oil.

Exercise:

1. Cut the ribs into 3cm long segments, peel the sweet potatoes and cut them into small pieces, and chop the garlic and onion.

2. Add bean paste, a small amount of light soy sauce (mainly for coloring), minced garlic, wine sauce, a small amount of sugar, chicken essence, a small amount of salt and cooking oil (as much as the oil used to burn so many ribs) into the ribs, mix well, and then pour in steamed pork rice flour, so that each rib is evenly wrapped with a layer of rice flour.

3. Take a steamer, put a layer of sliced sweet potato on the bottom, then spread the ribs on it, steam for 45-60 minutes, and finally sprinkle with chopped green onion.

note:

Generally, the bagged steamed pork rice noodles sold outside have been salted, and the bean paste itself also contains a considerable amount of salt, so be careful when adding salt to ribs, just a few times. Sweet potatoes, potatoes, bean sprouts, peas, etc. Not necessarily for the bottom floor. If there is no steamer, you can use a bowl instead and put it directly into the pot mixed with water until it is half as high as the bowl. Don't forget to add water to the pot from time to time when steaming, so as not to.

Barbecued pork ribs

Ingredients: ribs;

Ingredients: marinade, barbecued pork sauce, 3 tbsps, garlic powder and raw powder 1 tbsps, black pepper powder 1/2 tbsps, oyster sauce and cooking oil, salt 1 tbsps, and mixed herbs.

Exercise:

1. Wash the ribs, scrape the surface and dry them for later use.

2. Fully stir the marinade into a thick paste, evenly spread it on the surface of the steak, and let it stand for 2-3 hours.

3. Bake in the oven over medium heat until the surface is golden and cooked.

Fried pork ribs with black beans and peppers.

Exercise:

1, meat 450g-500g (about three pieces), cut into small pieces of about 2-3cm, grab and marinate with a little sugar, wine, pepper and 1 tablespoon oyster sauce for about 20min, add half a teaspoon of dry starch, and fish well again. Cut two green and red peppers into rhombic slices, and cut some onions, ginger and garlic for later use.

2, put a spoonful of oil in the pot, heat, put the steak, stir fry, don't put too much oil when frying, the ribs themselves will be oily, and the starch can't be put more, which will paste the bottom. Stir-fry for about two minutes, the meat of the ribs shrinks a little, and the bones can't see blood. When they are broken, they will come out. If there is no paste in the pot, proceed to the next step. If there is paste, you have to brush the pot first, put it on the stove to dry, then drain the oil and reveal the news ...)

3. Open a big fire. Stir-fry green pepper, onion, ginger and garlic in oil, add ribs, add two spoonfuls of oyster sauce, two spoonfuls of Lee Kum Kee spicy lobster sauce, 1/2 teaspoons of sugar, 1/2 teaspoons of starch+half a bowl of water, pour in, and stir-fry until the juice is thick. Serve. I like to use Lee Kum Kee's cooking spices, light soy sauce, deep soy sauce, oyster sauce, ribs sauce, barbecued pork sauce, chicken sauce with black bean sauce and hot sauce.

4, raw fried ribs are best to pick thin and thin rows, first fry with oil, force out some oil, and then add spicy lobster sauce to fry quickly, it will be thin but not firewood, fat but not greasy. If you make steamed ribs with soy sauce, I think it will be more fragrant to chop them with small packets of Yangjiang lobster sauce and garlic paste, fry them, marinate them and steam them.

Orange juice sparerib

Materials:

600g ribs, 4 oranges (or navel oranges) and 2 slices of lettuce.

Seasoning:

1, 1 tablespoon soy sauce, 1/2 tablespoons cooking wine, 1/2 cups orange juice (squeezed from two navel oranges or concentrated orange juice), 1 tablespoon starch;

2, orange juice 1/2 cups, sugar 1 tablespoon, salt 1 teaspoon, water starch 1/2 tablespoons.

Exercise:

1, small ribs cut into 5cm strips, washed, dried, mixed with seasoning and marinated for half an hour.

2. Heat 3 cups of oil, add small ribs and fry until the skin is crisp and yellow. When it is cooked and softened, take it out and pour the oil.

3. Stir-fry the seasoning with 1 tbsp oil until it is thick, add the small ribs and mix well quickly, then put them in a plate; Oranges and peaches, soaked in water and sprinkled on ribs, can be eaten.