1. Two big bones, chopped into 2 and 4 segments.
2. Take half the stew seasoning and wrap it in a paper bag.
3. Slice onion and ginger for later use.
4. After cleaning the big bone, soak it in water one day in advance and change the water several times in the middle.
5. this is no worse than drowning, and the blood can basically be drained.
6. When stewing big bones, you must choose a barrel pot.
7. Spread a stick on the bottom of the pot and code it with onion and ginger; Material packaging
8. Prepare rock sugar; Cooking wine; Sauce fried with sugar
9. Put a little water in the pot, and then add ice.
10. Cook slowly with a small fire, stir-fry with water, and it is not easy for a novice to paste the pot.
1 1. Stir-fry until the crystal sugar bubbles and begins to change color.
12. After the rock sugar changes color, slow down.
13. Pour the cooking wine until it turns red; At this time of soy sauce, the sugar color may form a ball and boil with a small fire.
14. After the fire boils 10 minutes, cover and simmer for about 2 hours.
1. Don't use the cauldron: the cauldron is flat and easy to dissipate heat, and the big bones are not easy to taste; It is not easy to cook.
2. Barrel-shaped pot is not easy to dissipate heat: Barrel-shaped pot is very suitable for holding big sticks, can be placed vertically, occupies a small and compact volume, and is not easy to dissipate heat due to heat concentration.
3. The barrel pot is easy to taste: the barrel pot is thin and high, the hot air can circulate in the pot, and the big bones are easy to taste; Easy to cook.
4. Save seasoning, water and fire: inject a little water and you can pass the stick. Because there is less water, you can save seasoning and fire.
Pork 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).
Chop 1 spareribs into 4cm pieces, put them in boiling water to remove blood, pick them up and wash them for later use. Slice ginger, wash onion and tie it into knots (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 oil) at the same time, and stir-fry the sugar slowly over low heat;
3 When the sugar water turns brown, immediately pour the ribs into the pot and stir well, then add ginger, pepper and spices;
4 stir-fry the fragrance, pour in a little cooking wine, oyster sauce and soy sauce to color, add water, add salt and onion;
5. Turn to low heat and slowly soften the ribs, then clip off the onions and spices in the pot;
6 fire to collect juice. When the soup thickens, add monosodium glutamate and take it out of the pot.
Sparerib, sesame oil, vinegar, sugar, soy sauce, ginger, garlic and onion.
1 Prepare the materials and clean them first.
Boil the water, put the ribs in boiling water 1 min, and pour off the blood.
3 put a small amount of sesame oil in the pot, heat it until it smokes, add ginger and onion and stir-fry until fragrant, then add ribs and stir-fry for a while.
4 Add seasoning wine, salt, sugar and soy sauce, and simmer for 20-30 minutes. Dish and dry with chopped green onion, and it will be delicious.