2. Open a pot of hot lard (500g), fry the ribs for about three minutes, then pour them out and filter off the oil.
3. Mash the garlic with a knife, stir fry in the oil pan, and add sesame oil and onion. Add the ribs and stir-fry them together for a few times. Ingredients: ribs 1000g, soy sauce 30g, sugar 50g, Shaoxing wine 25g, monosodium glutamate 10g, refined salt 10g, star anise 5g, cinnamon 5g, onion ginger 10g each. Practice: put the marinated ribs into the basin and wash them. Put bamboo grates in a pot, arrange the ribs, add Shaoxing wine, star anise, cinnamon, onion ginger and water, bring to a boil with strong fire, then add sugar and soy sauce to cover the pot, and heat over medium heat until the juice is thick. When eating, change the knife into a plate and pour the original juice. Stewed ribs with pineapple (Cantonese cuisine) Ingredients: ribs 500g, pineapple 150g, onion ginger 20g, soy sauce 30g, sugar and cooking wine 20g, tomato sauce 40g, monosodium glutamate 1g and oil 50g. Practice: marinate the ribs with soy sauce and drain them, then fry them in hot oil until the surface changes color; Heat oil, stir-fry shallots and ginger, stir-fry with soy sauce, sugar, cooking wine, tomato sauce, monosodium glutamate and water, then pour in spareribs and cook over low heat. When the meat is crisp, pour in the pineapple pieces and stir-fry until it is rotten. Steamed ribs (Sichuan cuisine) Ingredients: ribs, rice noodles, coriander, douban, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil. Practice: 1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well.
2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve. Kyoto sparerib (Beijing cuisine) raw materials: pork sparerib 325g, egg 1, minced onion and ginger 10g, soy sauce 20g, Shaoxing wine 15g, sugar 50g, vinegar 20g, sesame oil 15g, flour 50g and water starch1. Practice: 1. Chop the ribs into small pieces with a length of 2.8 cm, soak them in 5 g of Shaoxing wine and 5 g of soy sauce, then add 1 egg and mix well, and add flour slurry;
2. After the wok is on fire, scoop in peanut oil and cook until half cooked. Put the ribs in a wok, stir fry with an iron spoon, stir fry thoroughly, and scoop them up with a colander. When the oil is 80% hot, put it in and fry it again until it is crisp, and pour it into a colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken with water starch, add vinegar and sesame oil, pour in ribs and stir well. Serve. Ingredients of smoked ribs (Sichuan cuisine): pork ribs, spiced powder, salt, cooking wine, ginger, onion, fermented glutinous rice juice, salt water, fumigant, sesame oil, pepper and cooked vegetable oil. Practice: 1. Cut three ribs into large pieces, add salt, ginger slices, onion segments, allspice powder, cooking wine and pepper, mix well for 20 minutes, steam them in a cage until they are just cooked, take them out and put them in a brine pan, heat them until the meat can leave the bones, and then fry them in a hot oil pan until the color is golden and the dried meat is fragrant.
2. Put the fried ribs in a smoky stove, light the smoky materials, smoke until the ribs are dark red and smell delicious, take them out, brush them with sesame oil, cut them into small pieces and put them on a plate.