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The specific method of braising sparerib
Braised pork ribs, home cooking, Hunan cuisine, Sichuan cuisine. This dish tastes fragrant and salty, the ribs are crisp and rotten, and the color is golden red. Most people can eat it. Suitable for patients with deficiency of both qi and blood and yin deficiency; Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more.

Exercise 1

Ingredients: ribs or small rows of ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water. Practice: 1. Put a proper amount of vegetable oil in the pot, heat it, add the ginger and onion, and then stir-fry the ribs in the pot.

Braised pork ribs (19 pieces) 2. After the meat turns white, add soy sauce, cooking wine and sugar, and then add the boiled water that just drowned the ribs. 3. After the fire rolls, simmer for about 20 minutes. 4. After seeing that the ribs have been burnt, add a proper amount of salt according to the amount of salt, and then change the fire to collect the juice. 5. The last delicious braised pork ribs is ready. If someone likes sweet and sour pork ribs, they can add vinegar and more sugar.

Exercise 2

Ingredients: ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove, braised ribs.

Leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce). Exercise 1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove blood, and then pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces). 2. Pour oil into the pan. 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. 3. When the sugar water starts to turn reddish brown and bubbles appear reddish brown, immediately pour the ribs into the pot and stir well, then add ginger slices, pepper and spices. Stir-fry until fragrant, pour in a little cooking wine and soy sauce to color, add water, add salt and onion, 5. Turn the heat down and slowly soften the ribs, then pinch off the onions and spices in the pot. Collect juice from the fire.

Exercise 3

Ingredients: ribs, carrots (potatoes can be changed according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel. Practice: 1. Boil the water, put the ribs in boiling water 1 min, and pour out the blood. 2. put a little oil in the pot, burn it until it smokes, add ginger and onion and saute until fragrant, then add ribs and stir fry for a while. 3. Add water. When the water boils, add star anise, dried tangerine peel, carrot and mushroom. 4. Add seasoning (Shaoxing wine, onion, stir fry for a while).

Exercise 4

Accessories: soy sauce 200g, refined salt 10g, cooking wine 8g, onion 30g, ginger 15g, aniseed 5g, water starch 80g, vegetable oil 2kg (the actual dosage is 250g). Methods: 1. Cut onion into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out. 2. Put the ribs in the pot, add water (to the extent of overflowing the ribs), soy sauce, cooking wine, refined salt and big photos.

Seasoning, onion, ginger slices, delicious, boil over high fire, simmer over low fire until ribs are rotten. Features: the taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red. The key to production: after the ribs are hung with starch, they should be fried with strong fire, burned and cooked more, so that the ribs can be fried well.

Exercise 5

Ingredients: ribs, onion, ginger, light soy sauce, light soy sauce (a little), fresh soy sauce (a little), 4 tbsps of Shaoxing wine, more than 10 slices of pepper, 1 star anise, a little thirteen spices or five-spice powder, 0-2 tbsps of 65438+ rock sugar, and appropriate amount of salt. Practice: 1. Cut the ribs into pieces, add the base oil to the wok seat, stir-fry the ribs until they crack, remove the clean oil from the meat and put it in a pressure cooker. Add onion, ginger (mashed), soy sauce (omitted), fresh soy sauce (omitted), 4 tbsps of Shaoxing wine, more than 10 slices of pepper, 1 star anise and 13 spices. 2. stir-fry sugar. This is the key step to affect the color of marinated products. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker. 3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat. 4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, the onion, ginger, pepper and star anise are fished out, and the chicken essence is added to open the lid and collect the juice. If there is no pressure cooker, cook for a while, drain more water and turn on the fire. The only thing in the electric furnace is the pier. Note: Stir the sugar with low fire. Don't stir it inappropriately, or it will be burnt before it turns red. People who often eat pot-stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar and boil it with water at a time, just put some at a time. Rock sugar is also put in to make the finished product redder and brighter.

Exercise 6

Ingredients: green vegetables, ribs, ginger slices, cooking wine, fennel, sugar, soy sauce, chopped green onion, chicken essence and starch. Practice: 1. Wash the vegetables first, use a lot of pesticides, and soak them for a while after washing. 2. Wash the ribs you bought. 3. Boil the water, put the ribs and ginger slices, put the cooking wine after boiling, 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 hot pan, and put more oil. Put ginger slices and fennel (or braised pork ribs) after the hot pot.

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. Just fry them and burn them. Pay attention to the order: put sugar (need more), salt (don't need more), cooking wine (a little more, if you don't want to put water, put half a catty of cooking wine and soy sauce. Put some broth. If it's not clear, boiling water is better than cold water. Usually when I cook chicken at home, I will keep the soup, put it in a coke bottle and put it in the refrigerator when it is cold. In fact, it is ok to collect juice from a big fire and burn it slowly with a small fire. If you want to put starch, don't boil the water too dry, then put the starch (remember to put the starch in the bowl in advance and add water to stir. After precipitation, pour water and change it, and it will be clean. ) make it thinner, stir while putting it, and add some chopped green onion and chicken essence (if you like, you can even put a dozen eggs, or in the previous step, add broth after the ribs are fried, and you can put mushrooms and winter bamboo shoots, as you like).

Exercise 7

Ingredients: cooking wine, sugar, salt, shredded onion, ginger, peanut oil, fragrant leaves, chicken essence, meat and eggs, and ribs. Step: 1. Boil a proper amount of water, pour in the ribs and drain the blood in the ribs. 2. Add peanut oil and heat, add ginger slices and stir-fry a few times, pour ribs and stir-fry until the color changes, add half a bottle of cooking wine and boil, add appropriate amount of soy sauce and sugar to boil. 3. Add a small amount of water, add fragrant leaves, meat and eggs, and simmer for 20 minutes. Taste: fresh and tender in color. Finally, you can add vinegar, that is, sweet and sour pork ribs.

Exercise 8

braised pork ribs

Ingredients: ribs, onions, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc. ), pepper, salt, monosodium glutamate, soy sauce, sugar and cooking wine: 1. Blanch the ribs, slice the ginger and cut the onion. 2. Pour oil into the pan, and add white sugar to the cold oil (sugar: oil = 1).

Exercise 9

Ingredients: ribs 1.5 kg or so ingredients: about 20 dried peppers; Zanthoxylum bungeanum: a small handful, about 30-40 capsules; Ginger: a big piece; Garlic: 6 or 7 petals; Onion:1; Salt and monosodium glutamate; Sugar 1. Blanch the ribs first, then take them out. 2. Heat the pan, add a little oil, wait a moment, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add ribs and green onions and continue to stir-fry. At this time, you can also add a little rice wine (individuals can also add white wine). 3. Wait until the ribs change color (that is, the practice of braised ribs)