Pork ribs, Pleurotus eryngii, dried peppers, prickly ash, star anise, clove, ginger slices, salt, soy sauce, cooking wine, rock sugar and thirteen spices.

Production process:

1. Chop the ribs, add base oil to the wok base, stir-fry the ribs until they crackle, and remove the meat with clean oil;

2. Put the fried spareribs in a pressure cooker, and add onion, ginger (scattered), light soy sauce, light soy sauce (a little), fresh soy sauce (a little), 4 tablespoons of Shaoxing wine, pepper 10, star anise 1 0, a little thirteen spices (or five-spice powder) and 65438.

3. Stir-frying sugar: This is the key step that affects the color of braised products. Brush a little base oil in the wok without oil heating, directly add 1-3 spoonfuls of white sugar, stir-fry over low heat until the sugar turns brown, and continue to stir-fry, the sugar liquid will turn brown-red foam, and continue to stir-fry. After a while, you will see that the foam increases, the color becomes lighter and becomes attractive golden red. At this time, you think that the sugar is fried. Then you can add water to boil or pour the fried sugar directly on the ribs in the pressure cooker;

4. Add water to the pressure cooker. There is no need to drain more water in the cooker, just one finger deep. Cover the cooker with fire, and the pressure valve "hisses" and turn to low fire, and then time it 10- 12 minutes;

5. After the pressure cooker is turned off, rinse the valve with cold water. When the pressure recedes, take out the onion, ginger, pepper and star anise, add chicken essence, open the lid and collect the juice as a delicious braised pork ribs.

Tips:

1. Stir-fry sugar with low heat and stir constantly, or it will be burnt before it turns red.

2. If you often eat marinated vegetables and find it troublesome to stir-fry sugar, you can also stir-fry more sugar at a time and add water to boil. Just put some at a time, and put rock sugar to make the finished product redder and brighter.

The practice of braising spareribs II

Recipe ingredients:

Pork ribs, vegetables, ginger slices, cooking wine, fennel, sugar, soy sauce, chopped green onion, chicken essence, starch.

Production process:

1. Wash the vegetables first, there are many pesticides, soak them for a while after washing, and wash the ribs you bought;

2. Boil the water, add the ribs and ginger slices, put the cooking wine after the water is boiled again, and drain the water after the ribs change color;

It takes about 20 minutes to soak the vegetables. Stir-fry first, don't put too much salt.

5. Wash the pan, put oil after heating the pan, and put a little more oil. After heating, put ginger slices and fennel (you can also put dried peppers, peppers, etc. );

6. Put the ribs in the pot and fry them thoroughly. This process takes about ten minutes, depending on the heat. Fry them and then burn them, not burn them.

7. Add sugar (need more), salt (can't be put), cooking wine (more, if you don't want to put water, put half a catty of cooking wine down), soy sauce and broth (if there is no water, it is best to use boiled water);

8. Collect juice on a big fire, or burn it slowly on a small fire. If you want to put the starch, don't boil the water too dry, then put the starch (put the starch in a bowl and stir with water in advance, and then pour the water to change the water after precipitation, so it will be clean), dilute it, stir while putting it, and add some chopped green onion and chicken essence (even put a dozen eggs if you like, or the previous step).

9. Put the dish just now in the pot with delicious braised ribs.

The practice of braising spareribs 3

Recipe ingredients:

Pork ribs, ginger, onion (about 3), spices (star anise, fennel, kaempferia kaempferia, cinnamon, Amomum tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Production process:

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove blood, scoop them up and wash them, slice the ginger, wash the onions, remove the heads and tie them into knots;

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 parts of oil) and slowly fry the sugar;

3. When the sugar water starts to turn brownish red and the brownish red foam starts to appear, immediately pour the ribs into the pot and stir them evenly, then add the ginger slices, pepper and spices;

4. Stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, add water, add salt and onion;

5. After the fire boils, turn to low heat and slowly soften the ribs, then clip off the onions and spices in the pot.

6. Collect juice with big fire. When the soup thickens, add monosodium glutamate to the pot and serve a delicious braised pork ribs.

The practice of braising spareribs 4

Recipe ingredients:

Spareribs, carrots (such as potatoes, etc.). ), mushrooms, green onions, ginger, star anise, dried tangerine peel, Shaoxing wine, salt, sugar, soy sauce, chicken essence and starch.

Production process:

1. Boil the water, put the ribs in boiling water 1 min, and pour off the blood;

2. Put a small amount of oil in the pot, heat it until it smokes, add ginger and onion, stir-fry until fragrant, and then add ribs and stir-fry for a while;

3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom;

4. Add Shaoxing wine, salt, sugar and soy sauce and simmer for 20-30 minutes;

5. Add chicken essence and starch water 5 minutes before serving, and serve with a delicious braised pork ribs.

Practice five of braised pork ribs

Recipe ingredients:

Pork ribs, onion 30g, ginger 15g, aniseed 5g, soy sauce 200g, refined salt 10g, cooking wine 8g, water starch 80g and vegetable oil 2kg (the actual dosage is 250g).

Production process:

1. Cut the onion into sections, slice the ginger, chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, then fry over high fire until golden brown, and take out;

2. Put the ribs in the pot, add water (subject to the ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, boil them with high fire, and then simmer them with low fire until the ribs are rotten;

3. A delicious braised pork ribs will do.

Characteristics of dishes:

The taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red.

Tips:

After the ribs are hung with starch, they should be fried with strong fire and cooked more, so that the ribs can be fried well.

The practice of braised pork ribs 6

Recipe ingredients:

Pork ribs, a meat egg, shredded onion, ginger slices, fragrant leaves, cooking wine, soy sauce, sugar, salt, peanut oil, chicken essence.

Production process:

1. Boil a proper amount of water, pour in the ribs, and drain the blood in the ribs;

2. Add peanut oil, heat, add ginger slices, stir fry a few times, and pour in ribs and stir fry;

3. Stir-fry until it changes color, add half a bottle of cooking wine to boil, and add a proper amount of soy sauce and sugar to boil;

4. Add a small amount of water, add fragrant leaves, meat and eggs, and simmer for about 20 minutes (that is, the ribs are soft);

5. Open a big fire, dry the water, add salt (according to personal hobbies), monosodium glutamate, shredded onion, and serve with a delicious braised pork ribs.

Characteristics of dishes:

Fresh and tender in color.

Tips:

Finally, you can add vinegar, that is, sweet and sour pork ribs.