Braised pork ribs are bright in color, fragrant and delicious, fragrant but not greasy, and are deeply loved by the public! And this way of eating is very simple, generous and beautiful, and it is never rude to make a family dinner! How to cook braised pork ribs? Share with you this fragrant but not greasy, especially delicious braised pork ribs!

Ingredients: 500 grams of ribs, ginger, garlic, onion, half star anise and a small piece of dried tangerine peel.

Exercise:

1, wash the ribs, chop them and put them in a big bowl.

2, ginger slices, garlic slices, chopped green onion.

3. Add water to the pot, boil the ribs, blanch them, remove them, rinse and drain them, and pour out the water in the pot.

4. Put oil in a hot pot, add a few crystal sugar, add a little water to boil, cook on low heat until it turns red, and stir-fry until it all turns red.

5. Pour in the ribs, stir fry and color. Add water, soy sauce, garlic, ginger, star anise, scallion, dried tangerine peel and pepper, stir-fry evenly, boil and cover with slow fire.

6, stew until the water is almost dry, add the right amount of salt, stir-fry oyster sauce to collect juice, and then turn off the fire and serve. Key points to share: If you find it troublesome to fry sugar, you can fry red oil with soy sauce and color it with a little soy sauce.

Braised pork ribs with potatoes:

Prepare ingredients: 4 ribs, 3 potatoes (small and medium), 1 clove garlic, ginger 1 slice, a few green peppers (our family likes to bring something spicy, so don't add it if it's not so spicy), green onions 1 root, 3 parsley, and a proper amount of Pixian bean paste, dried.

Practice: 1, the middle reinforcement is directly soaked in water, regardless.

2. Peel the potatoes, cut into hob pieces and put them in clean water.

3. Peel off the garlic cloves and put them away. Wash the old ginger, cut it into pieces and shred it. Wash the green pepper and cut it into hob strips. Wash the green onions and cut into sections. Wash coriander and cut it short.

Wash the ribs after cutting the vegetables, so as to avoid lard in every bowl of vegetables. Remove the ribs first, and then wash them with clean water.

5. Add a proper amount of water into the pot, add ribs, a little cooking wine, a few pieces of ginger and dried peppers, boil over high fire, cook the floating objects at the end of blood, remove the floating objects at the end of blood, remove the ribs and drain the water.

6. Add appropriate amount of corn oil to the pot, heat it, and stir-fry the ribs for a while.

7. Add bean paste and soy sauce and stir fry for a while, then add a little tomato sauce and a little vinegar and continue to stir fry for a while.

8. Add appropriate amount of water, add shredded ginger, star anise, galangal, cinnamon and fragrant leaves, bring to a boil, and turn to low heat for 30 minutes.

9. Then take out the potato pieces soaked in clear water and put them in the pot. Add garlic cloves and bring to a boil. Continue to turn the heat down and cook the potatoes (about 8 minutes).

10, add a little tomato sauce and a little vinegar and mix well. Then add green pepper and onion and stir fry a few times.

1 1. Add a proper amount of salt and chicken essence, turn it well, put it in a bowl, and put some coriander leaves.

Ingredients: ribs, 6 slices of ginger, 3 slices of onion, 3 slices of chives 1, fragrant leaves, 3 tablespoons of star anise 1, 3 tablespoons of vegetable oil, 2 soups of cooking wine, 0/0 tablespoons of rock sugar/kloc-0, 2 teaspoons of salt 1 2, sugar1teaspoon.

1. After the ribs are soaked in clear water for 5 minutes, they are rinsed several times to remove blood.

2, cold water into the pot, add cooking wine and cut ginger slices, boil 1 min, cold water into the pot can make blood better leaching, deodorization and sterilization.

3. Take out the ribs, rinse the ribs with cold water, and then control the dry water for later use. Cold water washing can make meat elastic.

4. Heat the pan and pour in the oil.

5, put rock sugar, stir constantly with a small fire, stir-fry sugar color must use a small fire, if the fire is big, it is easy to stir-fry, and the sugar color fried with rock sugar is not only red and bright, but also better than sugar.

6. Just melt the rock sugar into reddish brown. Don't stay long.

7. When all the rock sugar is completely foamed, add the ribs and stir them evenly, which can better color and lock the moisture of the ribs, and the taste is delicate, tender and delicious.

8. Add scallion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.

9. Add boiling water, leaving only the ribs (cold water is easy to make the meat tight and difficult to taste), then add soy sauce and soy sauce.

10, boil with high fire, then simmer for about 30 minutes, open in the middle, and check the juice collection.

1 1. When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.

12. Collect the juice with strong fire, and keep stirring during this period, so that the soup is evenly wrapped on the surface of the ribs.

13. If you want to make the finished product instantly tall, it is recommended to put it on a pure white plate, sprinkle with a little chopped green onion and pepper rings, and you will be done.