Ingredients: ribs1000g, cactus 200g. Salt, soy sauce, cooking wine, pepper, aniseed, fennel, cardamom, cinnamon, onion, ginger, monosodium glutamate and sugar 5g each.

Method: wash the ribs and cut them into pieces, add 3000 grams of water to the pot to boil, and then put the ribs into the pot; After boiling again, skim off the floating foam, add pepper, aniseed, onion ginger and cooking wine, and cover the pot. Simmer until it is 80% cooked, add cactus and proper amount of salt to taste, and pick out onions, ginger, peppers, aniseed, etc. And collect the juice. Sprinkle some cactus slices in the bowl before serving.

Stewed sparerib

Do you cook ribs by cutting the steak into pieces and adding water? Seasoning with seasoning? Add radish? Carrots? Mushrooms? Food eaten after ginkgo stew.

Materials?

600g steak? Four glasses of water? Radish 300g? Carrots 200g? Eight mushrooms? Eggs 1? 10 chestnuts? Ginkgo biloba 10

* Sauce? 6 tablespoons soy sauce? 6 tablespoons of grated pears? 3 tablespoons of sugar? 2 tablespoons chopped onions? 2 tablespoons mashed garlic? 1 tablespoon sesame oil? Sesame 1 tablespoon? A small amount of pepper noodles

Practice?

(1) Cut the steak into 5cm pieces, soak it in cold water, bleed it, and then boil it out in 4 cups of water. Remove ribs or fat? And draw a knife line every 2cm? Remove the oil from the broth.

(2) Peeling pears? Grinding into powder and making into sauce.

(3) Put the cooked ribs into the pot? Add 2/3 seasoning and mix well? Add about 2 cups of broth? Boil the ribs with a small torch.

(4) Radish and carrot are cut into 3cm cubes? Cut off the corners and let it boil in water? Soak mushrooms and cut into ginkgo leaves.

(5) Are the ribs cooked? Boiled radish when there is a little soup left? Carrots? Mushrooms? Add the remaining sauce and broth and simmer over low heat.

(6) After it is wet and tasty, add chestnut and ginkgo. Put it in a bowl and cut the eggs into balls or dominoes on it.

Braised pork The pork belly is cut into small pieces and squares, and each piece has fat meat and lean meat. Boil a small pot of water, put the meat pieces in it and cook for 5 minutes, then boil out blood stains and floating foam, take them out, rinse them off and drain them. In fact, you should fry the meat in a pot, so as to force out the fat inside the meat and fry it until it is golden yellow on all sides. ) Pour a little oil into the non-stick pan, 2 tablespoons sugar and stir fry slowly. When saccharified into syrup and gradually melted and fried into light brown, pour in the meat pieces, so that each meat piece is stained with sugar, and add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, etc. 2 small petals of star anise, cinnamon 1 tablet, 2 onions, soaked in warm water. First, boil it with high fire, cover the pot, and turn to low heat and simmer for about 1 hour. Watch the fire every 20 minutes and turn the meat with chopsticks. 10 minute is over, and about 2/5 of the soup is left.

Sufu sparerib

[Ingredients] Pork ribs.

[Ingredients] Four pieces of Wang Zhihe red fermented bean curd, onion, ginger, pepper, aniseed, soy sauce, cooking wine, sugar, leek and water starch.

1. Chop the ribs into large pieces 3-4 cm square, and drain with water.

2. Enlarge half a pot of water in the pot, add ribs, and then add mashed fermented bean curd, onion, ginger, pepper, aniseed, soy sauce, cooking wine and sugar. After boiling, continue to simmer for an hour, and then use low heat to collect soup.

3. Put the ribs in a dish, filter out the ingredients in the soup, bring to a boil over medium heat, slowly pour in water starch, constantly stir until the concentration is appropriate, pour it on the ribs, and sprinkle with chives.

Laozao sparerib

Wash the ribs, rinse the water and dry them. Heat the oil pan, pour in the ribs and fry them thoroughly on both sides. At this time, add three spoonfuls of mash and sweet wine, onion, ginger and several aniseed peppers, stir fry a few times, then pour in half a bowl of soy sauce and sprinkle with salt. Stir-fry evenly, add a bowl of boiling water, turn to low heat after the fire boils, and collect the juice after one hour.

I think the advantage of using mash is that it replaces yellow wine and sugar, and the wine is more fragrant. It tastes sweet and slightly spicy, a bit like sweet and sour pork ribs, but I didn't put vinegar in it, so it's not sour or as sweet and greasy as sweet and sour pork ribs.

Stir-fried ribs "

Production: (1) Choose fresh ribs, which must be ribs rather than cavities. Wash and cut into sections, boil water in the pot and blanch the ribs. Don't take it out immediately after the water boils. Cook for 3-5 minutes less. Don't be too angry at this time. )

(2) Use soy sauce, salt, sugar, vinegar, chicken essence and yellow wine to make juice.

(3) Heat the oil in the pan, add chopped green onion and ginger stir-fry until fragrant, and add blanched spareribs stir-fry until the whole body is covered with grease.

(4) Pour in the sauce and bring to a boil and stir fry. After boiling, turn to low heat to collect dry juice. It's best to wrap the juice with ribs and leave some soup.

Features: Delicious and ruddy in color, it is an appetizer with unique flavor. There is a lot of room for individuals to play. You can adjust the taste according to your own preferences to make different tastes, or sweet and sour taste, or wine aroma, and you can add more soup to stew.

Drunk ribs

Ingredients: 600g braised steak or steak, 3 tbsp wine (Shao wine is better, if you like hard liquor, you can add more wine as appropriate).

Seasoning: 2 slices of ginger, 2 shallots, 2 teaspoons of crude salt, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of wine and 4 cups of water.

Exercise:

1. Cut the ribs into 2 or 3 large pieces, as long as they can be put into the pot.

2. Boil the spareribs in boiling water for 7 minutes, remove them and wash them.

3. Cook the seasoning in the pot. After the ribs are boiled, simmer for about 40 minutes. Chopsticks can be inserted into ribs. Pick up the ribs, cut them into pieces and put them in a big soup bowl.

4. Remove the ginger and onion from the soup, remove the fat from the noodle soup, add 3 spoonfuls of wine into the soup by the processing factory, immediately pour it into the soup bowl with ribs, cover it and soak it for at least 2 hours and 6 hours. After cooling, put it in the refrigerator, hot or cold.

Laoganma spicy sparerib

Ingredients: small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, pepper and salt.

Exercise:

1. When buying spareribs, try to chop them into small pieces (you can only taste them when frying). Firstly, the ribs are soaked in water to remove the bloody smell;

2. Take out the ribs soaked in water and pour them into hot water for simmering. It is best not to separate the flesh and blood, otherwise it will affect the appearance. This time, put a little pepper, aniseed and ginger in the stew pot to remove the fishy smell of ribs.

3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will explode. If the taste is strong, you can drain the pepper and pepper in front of the wok, then pour in the hot sauce (the hot sauce is spicy and can be adjusted according to your personal taste) and saute the ribs for a while, so that the fragrance of the hot sauce can be added to the ribs. Hot sauce itself is salty, you can add a little salt.

Golden garlic bone

Ingredients: Pork ribs seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.

Practice: 1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.

2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.

3. When the oil is heated to 20%, put the ribs into the pot, fry them slowly from low to high until they are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried Chili to the pot and stir fry, then add ribs and stir fry, add seasoning and put into the pot.

1 orange juice ribs

Materials:

600g ribs, 4 oranges (or navel oranges) and 2 slices of lettuce.

Seasoning:

1, 1 tbsp soy sauce, 1/2 tbsp cooking wine, 1/2 cups orange juice (squeezed from two navel oranges or concentrated orange juice), 1 tbsp starch.

2, orange juice 1/2 cups, sugar 1 tablespoon, salt 1 teaspoon, water starch 1/2 tablespoons.

Exercise:

1, small ribs cut into 3cm strips, washed, dried, mixed with seasoning and marinated for half an hour.

2. Heat 3 cups of oil, add small ribs and fry until the skin is crisp and yellow. When it is cooked and softened, take it out and pour the oil.

3. Stir-fry the seasoning with 1 tbsp oil until it is thick, add the small ribs and mix well quickly, then put them in a plate; Peaches and oranges can be eaten by soaking them in water and sprinkling them on ribs.

2 "Garlic ribs"

Raw materials:

Pork ribs are about 5cm long. On the left, garlic, leek, ginger and eggs are all from custard powder.

Exercise:

1. First, add a proper amount of refined salt, a little monosodium glutamate, a little sugar and cooking wine, which mainly plays the role of removing fishy smell and enhancing fragrance.

2. We can add a proper amount of curry powder to enhance its fragrance, and add a proper amount of seasoning to the marinated main material to make an onion knot. Add a few slices of ginger to remove some fishy smell. Slice ginger and add garlic.

3. Now mix the marinated spareribs well, stir in a wok, and fry the marinated main ingredients with 50% oil temperature. The spareribs should be crispy outside and tender inside. Put the fried ribs in a clean container.

3 "Ten Fragrant Drunken Spareribs"

"Ten fragrant drunken spareribs" has a unique production method, which combines stir-frying with Leng Zui. Its texture is crisp and soft, sweet and sour, and its taste is mellow and rich.

Method:

1. Chop off most of the back bone of pork tenderloin, cut it into pieces, pat it with the knife surface, remake it with the back of the knife for three times, then gently point it on the meat surface with the knife edge, and finally cut it into strips with meat and blood. Cut water chestnut into pieces, put them into a bowl together with tenderloin bone strips, add dry starch and a little water and mix well.

2. Put the onion rice, minced garlic, soy sauce, white sugar, balsamic vinegar, tomato sauce, curry sauce, sesame sauce, monosodium glutamate, soup and orange juice into a small basin, and mix them evenly to make a "drunken juice".

3. When the tenderloin bone strips and water chestnut slices are fried to golden brown in the pot, remove the oil, pour in a small jar of "drunk juice", turn it over a few times and serve.