Ingredients: ribs, green peppers, pickled carrots, tomato sauce, sugar, apple vinegar, eggs, corn flour (apple vinegar can be replaced by white vinegar, and corn flour can be replaced by fried powder).

Steps:

1. Chop the ribs first, marinate them with Jamlom oil, cooking wine, soy sauce, sugar, salt, ginger and garlic for about an hour or two, and cut the ingredients for later use.

2. Beat an egg in the marinated ribs and stir well, then add corn flour, fry at high temperature twice, take out the first fried ribs, air dry the oil, and fry the ribs for the second time until golden brown.

3. Pour in the oil and stir-fry the materials until they are 80% mature.

4. Put the sweet and sour juice in a wok and cook it with high fire until it thickens, then pour in the fried ribs and ingredients and stir fry quickly for a few times so that the sweet and sour juice can stick to the ribs. (Sweet and sour juice: tomato sauce 3/ 1 bowl+two spoonfuls of sugar+apple vinegar 1 spoon +3/ 1 bowl of water)

Drunk ribs

The so-called drunkenness here is to fry garlic and pour sesame sauce on ribs.

Materials:

Sparerib (500g), garlic (5 petals), egg white (2 pieces), curry powder (a little), mustard (45g), pepper (a little), rice wine (45g), sugar (a little), soy sauce (a little), spicy soy sauce (75g) and salt (a little).

Method:

1. Cut the ribs into more than 20 long squares.

2. Mix a little horseshoe powder, wine, salt and egg white in a small bowl; Mix sesame sauce, tomato sauce, spicy soy sauce, curry powder, mustard, sugar, wine, salt, pepper, sesame oil, soy sauce and vinegar in another bowl.

3. Burn a pot of hot lard (500), grab the pork ribs in the water chestnut and egg white paste, then cook them in an oil pan, then take them out, filter out the oil and put them on a plate. The oil in the pot is also poured out.

4. Mash the garlic, stir-fry it in the original hot pot, pour it into a small bowl, add sesame sauce, tomato sauce and other seasonings, and pour it on the ribs together. Golden color, sweet and sour.

Second, steamed ribs

Pork ribs, poke with a knife and cut into 3 ~ 4 cm pieces. Boil the water, cook the ribs, stop the fire after the water is boiled again, skim the floating foam, take out the ribs, add seasonings: pepper, ginger, lobster sauce, soy sauce and salt, and then steam. . .

Third, fried pork chops

Ingredients: 8 pork chops, fresh bread 1 piece, eggs 1 piece, oil 1 pot, a little pepper and salt.

Exercise:

Remove the crust and shred the bread core by hand for later use.

Boned pork chop, pat it loose with the back of a knife, coat it with salt and pepper, and let it stand for ten minutes.

Beat the eggs well.

Take the oil pan, when the heat is 45 minutes, chop the egg liquid and pork, sprinkle with bread crumbs and fry until golden brown.

Take it out of the pot and cut it into strips.

Features: crisp and tender.

Fourth, the original ribs.

Ingredients: cut into small double rows of 2 Jin, half a slice of ginger, onion 1 root, and 20 small tomatoes (it seems to be also called cherry tomatoes? )

Steps:

1. Wash the ribs, put a pot of water and cook for 3 minutes, then take out the ribs and pour out the water in the pot.

2. Put another pot of water, add ginger slices, heat them, and pour in ribs.

3. When the water boils, put in 2 spoonfuls of little confused fairy (from my experience and lessons, white wine is much better than cooking wine, so try to use white wine as much as possible) and scallion, and cover it quickly.

4. Cook on medium fire for about 30 minutes, then add salt, add small tomatoes and continue to cook on high fire 10 minute.

Features: absolutely easy to learn. The seasoning is only salt, which is delicious. Small tomatoes and ribs complement each other. I'll eat this tonight. )

5. Steamed ribs with onion

The characteristic of this dish is that the sweetness of onion fully permeates into the ribs, making the ribs particularly sweet to eat. The function of' steaming' is to prevent ribs from hardening because they are cooked for too long. If you want to taste soft and sweet ribs, help yourself.

Ingredients: ribs and onions (chopped)

Seasoning: rock sugar, salt, a little wine.

Practice: wash the ribs and cut them into pieces, put them in boiling water, remove them from the oil pan, heat them, and add onions to stir fry. When the onion becomes soft, add the ribs and stir fry; Add seasoning such as salt and crystal sugar, stir fry continuously, take the onion chops out of the pot, put them in a big bowl or an electric cooker, and steam them in an electric cooker for about 10 to 15 minutes.

Wash the ribs, add water, a little shredded ginger and a little shredded onion, and simmer in a casserole for one to two hours. Cut the tomatoes into large pieces, add the casserole and continue to stew for five to six minutes.

Delicious and simple, just try it.

Six, sweet and sour pork ribs

Ingredients: ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame.

Method:

1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and taste, steam them in a cage until the meat and bones are separated, and take them out to dry.

2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying.

3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve.

Features: Jin Liang color, sweet and sour, refreshing, and fragrant meat.

Seven, burn a big row.

Slap the row loosely with your hand. Wrapped in the paste made of eggs and starch, fried in oil pan until golden brown, and then fished out.

Stir-fry onion, ginger and garlic with a little oil, and add soy sauce, sugar, vinegar and beer.

Pour the fried meat into boiling water.

Collect juice and bright oil.

In a plate with lettuce.

Eight, stewed ribs

Here is a brief introduction to the practice of stewing ribs that I often eat:

Take 2-3 Jin pork chop, cut into pieces, wash it and pour it into white vinegar. /kloc-After 0/5 minutes, rinse with water. Then put the pig into the pot, add enough cold water (about 2-3 liters) and 10g salt (according to everyone's taste), boil it with high fire, and then stew it with medium fire immediately (it takes about 2 hours, so don't worry).

When cooked, add the mushrooms prepared in advance, turn off the fire after 20-30 minutes, sprinkle with chopped green onion, add appropriate amount of monosodium glutamate, and take off the pot.

Features: light taste, rotten meat, fragrant and delicious.

Nine, steamed ribs with home-cooked powder

Ingredients: ribs 600g, potatoes 300g, rice 100g, 2 grains of aniseed, Shaoxing wine 1 tablespoon, half a tablespoon of sugar, spicy lobster sauce 1 tablespoon, salt and soy sauce.

Exercise:

1. Chop the ribs into 5cm pieces, wash and drain, and add Shaoxing wine, sugar and salt.

2. Peel the potatoes and cut them into hob pieces, fry them in oil pan until they are slightly yellow, drain the water and lay them on a plate for later use.

3. Do not put oil in the wok, add rice and stir-fry it with low fire until it is beige, white and slightly fragrant, take it out, cool it and grind it into coarse particles for later use.

4. Add the rice noodles to the marinated ribs, then stir them evenly, put them on a plate, and pour about three spoonfuls of water evenly to make the rice noodles moist. After adding aniseed, put it in a steamer, which takes about 30 minutes to eat.