Exercise 1:

Raw ribs or small ribs?

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

working methods

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.

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:

Raw ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant 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 the white sugar (a little more, about one sugar, 2.5 or 3 oils) and stir the sugar slowly over low heat.

3. When the sugar water starts to turn brown and red 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

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

working methods

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

prepare

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 overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.

It is characterized by delicious and salty taste, crispy ribs and golden red color.

After starch is hung on the key ribs, it should be fried with high fire, burned several times and boiled several times before the ribs can be fried well.

Exercise 5

Raw ribs, onion, ginger, light soy sauce, light soy sauce (a little), fresh soy sauce (a little), 4 tbsps of Shaoxing wine, more than ten slices of pepper, one star anise, a little thirteen spices or five-spice powder, 0-2 tbsps of 65438+ rock sugar, and a proper amount of salt.

working methods

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.

pay attention to

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

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

working methods

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 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

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

step

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

2. Add peanut oil, heat it, 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.

The taste and color are fresh and tender.

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

Exercise 8

Raw ribs, onion, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc. ), pepper, salt, monosodium glutamate, soy sauce, sugar and cooking wine.

manufacture

1, pork ribs, ginger slices, onion slices.

2. Pour the oil in a pan, add white sugar (soup: 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 until fragrant, then 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

The main ingredient ribs 1.5 kg or so.

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. You can also add a little rice wine (personally, you 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 then simmer for 5 minutes.