Steamed sparerib with flour

Ingredients: ribs, rice flour, coriander, watercress, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.

Methods: 1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well.

2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.

Winter melon sparerib soup

Ingredients: small ribs of wax gourd (according to the number of ribs), one green onion, one ginger, one pepper, a little aniseed, a little salt monosodium glutamate (chicken essence is better)

Practice: Chop the green onion into 4 to 5 large sections, and cut the ginger into 3 to 4 ribs, which should have been cut in the butcher shop. You don't have to do it yourself. Just wash the cut dd and put it in the pot, then add the pepper, and start to simmer the wax gourd with 1 2 star anise and cut it into pieces. Stew the ribs for half an hour (it should have overflowed with fragrance) before stewing 10 minutes.

Sweet and Sour Spare Ribs

Ingredients: ribs (preferably fat and thin, which tastes refreshing), sugar, vinegar, two aniseed, and salt.

1。 Cook the ribs in a pot, and add aniseed and a little salt at the same time, as long as the soup is salty. Cook the ribs until they are almost cooked. Based on the fact that you can move with chopsticks, take out the ribs and put them aside.

2。 The most crucial step. Heat the wok. Be careful, the fire must be small. Put more sugar in it (about 3 ounces of sugar in a catty of ribs). Then slowly stir the sugar with chopsticks until the sugar melts into golden yellow, and then take small bubbles. Turn up the heat and pour in the ribs. Be careful, move quickly, and then turn the ribs quickly, so that the ribs will turn golden yellow. Very appetizing color.

3。 Then you can pour the vinegar in. Basically, you need to drown more than half of your ribs. Turn down the heat, cover the pot and cook until the vinegar is almost dry. Be careful not to screw it up, so all the previous efforts will be in vain.

4。 Put the ribs and lettuce on the plate, and a 3-star sweet and sour ribs will do. Sweet and sour, it's great, but it's best to eat less if your teeth are bad, and then turn off the heat.

Braised sparerib with plum

Ingredients: ribs 600g, plums 5g, shallots 2g, broccoli 65438+ sugar 0/2 65438+ black plum wine 0 teaspoon soy sauce 5g 20g.

Production: 1, small ribs washed and cut into one inch square, blanched in boiling water and washed; Cut the onion into inches for later use.

2. Add 1/4 cups of oil to the wok. First, fry the sugar until brown, and then stir-fry the onion. Finally, add small ribs and cook for 3 minutes, then add 2 bowls of water to boil.

3. Add plums and seasonings (2)*** and cook for 50 minutes before taking out the pot.

Smoked sparerib

Raw materials: ribs, spiced powder, salt, cooking wine, ginger, onion, mash juice, salt water, tobacco, sesame oil, pepper, cooked vegetable oil.

Methods: 1. Cut three ribs into large pieces, add salt, ginger slices, onion segments, allspice powder, cooking wine and pepper, mix well for 20 minutes, steam them in a cage until they are just cooked, take them out and put them in a brine pan, heat them until the meat can leave the bones, and then fry them in a hot oil pan until the color is golden and the dried meat is fragrant.

2. Put the fried ribs in a smoky stove, light the smoky materials, smoke until the ribs are dark red and smell delicious, take them out, brush them with sesame oil, cut them into small pieces and put them on a plate.

Jiang dou gan dun sparerib

Reference menu: materials: sweet, sparerib, black fungus.

Production: 1, soaked in warm water and washed. Black fungus bubble.

2. Wash the ribs and tie them tightly with boiling water.

3, put hot water in the pot, add onion, ginger, cinnamon, aniseed, after the water is boiled, add ribs, dried fungus, cover the pot and simmer. It takes about 40 minutes to cook on medium and small fire.

Key points: 1, it is best to stew in a crock that is not easy to dissipate heat.

2, all kinds of main ingredients must be rinsed before stewing, so as to remove the odor and make the soup clear.

3, the amount of soup should be added at one time.

4. Without salt and soy sauce in the soup, it can highlight the original flavor. Dip it in the oil dish when eating.