Exercise 1

Ingredients: ribs or small ribs Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water.

Exercise:

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)

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 down, simmer for about 20 minutes.

4. After seeing that the ribs have been burnt, add salt appropriately 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 and soy sauce (light soy sauce).

working methods

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, remove them and wash them for later use. Slice the ginger, wash the onion, remove the head and tie it into a knot (about 3 pieces)

2. Pour the oil into the pot. When the oil is still cold, add 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 begins to turn reddish brown and the reddish brown foam begins to appear, immediately pour the ribs into the pot and stir well, 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, the fire juice, when the soup becomes thick, add monosodium glutamate to eat.

Exercise 3

Ingredients: ribs, carrots (potatoes can be changed according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.

Exercise:

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, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while;

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

4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes;

5. Add chicken essence and starch water to thicken for 5 minutes before serving.

Exercise 4

Accessories: 200g of soy sauce, 20g of refined salt10g, 8g of cooking wine, 30g of onion, 5g of ginger15g, 5g of aniseed, 80g of water starch and 2kg of vegetable oil (the actual consumption is 250g).

Method:

1, onion cut 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 (based on the ribs), soy sauce, cooking wine, refined salt, big photo material, onion and ginger slices, which are delicious. Boil them with high fire and simmer them with low fire until the 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.

Exercise:

1. Chop the spareribs, add base oil to the wok base, stir-fry the spareribs until they crack, take out the clean meat oil, put it in the pressure cooker, and add onion, ginger (beaten), light soy sauce (omitted), 4 tablespoons of Shaoxing wine, more than 10 slices of pepper, one star anise, thirteen spices or five-spice powder.

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, boil for a while, drain more water and turn on the fire, and there will be only one pier left in the electric furnace.

note:

Stir the fried sugar with low heat, or the sugar 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.

Exercise:

1, wash the vegetables first, there are many pesticides, and then soak them for a while after washing.

2. Then wash the ribs you bought.

3. Boil the water, add the ribs and ginger slices, and put the cooking wine after the water is boiled. After the ribs change color, drain the water from the pot.

4. Soak the vegetables for 20 minutes, stir-fry them first, and 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, dried peppers, peppers, etc.) after the hot pot. ).

6, ribs in the pot, fried, this process takes about ten minutes, depending on the heat, fried yellow, burnt but not burnt.

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. ) thin, while stirring, add some chopped green onion and chicken essence (you can even put a dozen eggs if you like, or in the previous step, add broth after the ribs are fried, and you can put mushrooms and winter bamboo shoots as you like)

7. Put it on the dish after cooking.

Exercise 7

Ingredients: cooking wine, sugar, salt, shredded onion, ginger, peanut oil, fragrant leaves, chicken essence, meat and eggs, and appropriate amount of ribs.

Steps:

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, pour in ribs and stir-fry, add half a bottle of cooking wine until it changes color, and then add a little soy sauce and sugar to boil;

3, add a small amount of water, add fragrant leaves, meat and eggs, turn to low heat and simmer. After 20 minutes (that is, the ribs are soft), open a big fire, dry the water, add salt (according to personal hobbies), monosodium glutamate and shredded onion, and you can go out of the pot.

Taste: fresh and tender in color.

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

Exercise 8

Braised ribs raw materials: ribs, onions, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc. ), pepper, salt, monosodium glutamate, soy sauce, sugar and cooking wine.

Making:

1, blanched pork ribs, sliced ginger and sliced onion;

2. Pour the oil in a pan, add white sugar (sugar: oil = 1: 3) to the cold oil, stir-fry the sugar slowly, and stir-fry the ribs evenly when the sugar water turns red and bubbles;

3. Add ginger slices, pepper and spices, stir-fry the fragrance, pour in soy sauce, and color the cooking wine;

4. Add water and salt, and simmer until the ribs are rotten and soft. Collect juice on the fire, order monosodium glutamate, and take out the pot.

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, and pick them up.

2. Add a little oil after the pot is hot, 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 (about 2 minutes), add boiling water, the water just doesn't pass the ribs or is a little less, and boil over high fire. After the water is boiled, simmer it until it is cooked (it took me 40 minutes).

4, add the right amount of monosodium glutamate, stir fry, turn off the fire, and simmer for another 5 minutes. The practice of braised pork ribs

Exercise 10 (microwave version)

Ingredients: 400g of ribs, 2 slices of onion and 6 slices of ginger.

Accessories: 2 tablespoons soy sauce 1 tablespoon cooking wine 1/2 tablespoons sugar 1/2 tablespoons.

Salt 1 tablespoon octagonal 2-petal pepper 1 teaspoon.

Production steps:

1. Mix starch with water, add ribs, soak for 20 minutes, and remove blood.

2. Drain the ribs, add light soy sauce, dark soy sauce, sugar, cooking wine, salt, onion and ginger, and fish well.

3. After the ribs are marinated for 30 minutes, take a microwave oven container (with a lid) and put the ribs with juice.

4. Add star anise, pepper, cinnamon and tsaoko, and add a little water, the amount of which is equal to that of ribs.

5. Cover the lid, put it in the microwave oven 10 minute, turn the ribs over, continue to put them in the oven, and change to medium heat for 20 minutes.

Practice 1 1 (roast braised pork ribs in oven and flat-bottomed pot)

Ingredients: 6 ribs

Accessories: 3 tablespoons of honey, 2 tablespoons of seafood sauce (soy sauce, sweet noodle sauce, barbecued pork sauce, barbecue sauce will do, different sauces have different styles! ), 3 tablespoons of wine (instead of cooking wine), 1 tablespoon of soy sauce, 1 tablespoon of soy sauce. One tablespoon of salt and one tablespoon of black pepper. Parents who want to save trouble can buy bacon directly.

Exercise:

1. Wash the ribs with hot water; Put the soy sauce, seafood sauce and wine into a bowl and mix well to make it taste pickled. Put two slices of ginger and a little garlic at the same time.

2. Put the ribs in the crisper.

3. Marinate the ribs in the refrigerator for a day or two.

4. Take it out and wrap it in tin foil. Put it in the baking tray.

5. Put the baking tray in the middle layer and bake at 200 degrees 15 minutes.

What if there is no oven at home?

If there is no oven, you can use a pan. I specially tried the method of baking ribs with tin foil in a pan for my parents. Wipe a little oil to prevent the pot from burning out; Fry on both sides for about 15 minutes. But be careful to choose flat ribs, not bent bones, otherwise it will not be done well. The effect is similar to that of an oven. Is trouble. I'm too old to see the fire. I'm afraid it will burn and I have to turn it over. So I still suggest you buy an oven, a small oven with more than 200 yuan for home use. That will be more convenient, put the ingredients in, set the time, don't look, and do other things during the baking process.

Two keys to production:

1, less liquid seasoning:

If you want a strong sauce flavor, you should put less liquid seasonings such as soy sauce and red wine, otherwise the sauce will not wrap the ribs. There is water everywhere. You can also directly use barbecued pork sauce or barbecue sauce instead. Those finished sauces are thick in texture, and the roasted meat is bright in color and red in sauce, which tastes sweet and fragrant. Good, too.

2, about the use of tin foil:

Cut the tin foil into squares according to the size of your ribs and wrap them tightly. Please be sure to wrap it tightly, otherwise if the soup leaks during baking, it will easily stick to the baking tray. If the packaging technology is not good, use tin foil to wrap it. The size of the tin foil I cut is about 17 cm X 17 cm. Parents should tailor their ribs according to their own size.

Exercise 12

Ingredients: two potatoes, one and a half kilos of ribs, two onions and two slices of ginger.

Seasoning: a little light soy sauce, cooking wine 1 tablespoon, rock sugar 1 tablespoon, bean flour 1 teaspoon, sesame oil 1 teaspoon.

Exercise:

1. Peel potatoes, wash hob blocks and cut into pieces, and cut small ribs into sections for later use.

2. Heat the wok, add 1/3 cups of oil-fried shallots and ginger, stir-fry with rock sugar until golden brown, and then stir-fry in small rows until the skin is brown.

3. Add a proper amount of soy sauce, 1 tablespoon wine, 1 tablespoon rock sugar and raw potatoes to the pot, add water to cover all the materials, cover the pot and stew for 45 minutes, then thicken with bean flour and drop a little sesame oil out of the pot.