Ingredients: ribs.

Accessories: Orleans barbecue material, half a teaspoon of salt.

Steps:

(1) The choice of ribs will be more important, so that the long strips are more convenient to hold, and the meat is more evenly distributed, so that it will not be cooked and some are not cooked.

(2) According to the seasoning instructions, the powder is mixed with water and mixed well. I like to marinate it to taste a little and add half a teaspoon of salt.

(3) Add the juice and mix well, cover it with plastic wrap and put it in the refrigerator for more than 4 hours. If you are not in a hurry, marinate it the day before and eat it the next day.

(4) Put the left and right oil in the pot, add the marinated ribs and fry them slowly. Of course, frying in a large oil pan is no problem, it is fast and fragrant, and it is better to fry them slowly with less oil at home.

(5) Fry for 2 or 3 minutes, turn over and then fry. Fry the side with more meat for a while, and fry the part with less meat for a while, so turn over for 2 or 3 times.

(6) When the color is fried like this, the meat quality can be miniaturized. This sparerib can also be baked in the oven without oil, but it will take longer, and it needs to be cleaned after baking in the oven, otherwise the toast will leave a taste, so I think it is simpler and more convenient to fry it in a pan.

2, braised pork ribs rice cake.

Ingredients: ribs, handmade rice cakes.

Accessories: onion 1 root, 3 slices of ginger, half a teaspoon of soy sauce, soy sauce, rock sugar, oil and salt.

Steps:

(1) Put the cold water of ribs into the pot, blanch it first and then take it out for later use.

(2) Add oil to the hot pot, add rock sugar, stir-fry until caramel color, and add the blanched spareribs and stir-fry until caramel color.

(3) Add soy sauce and soy sauce, add two bowls of water, boil and simmer for 20 minutes.

(4) Cut the rice cake into small fingers and rinse with clear water for later use.

(5) After 20 minutes, add rice cake strips, add half a teaspoon of salt to taste, and cook on medium and small fire for 10 minute.

(6) 10 minutes later, the rice cake is soft and glutinous, so you can turn on the fire to collect the juice, sprinkle green onion to enhance the fragrance, and then serve with a vegetable soup.

3. Steamed ribs with dried mushrooms.

Ingredients: a handful of 70 grams of dried mushrooms and 350 grams of ribs.

Accessories: 20 ml of light soy sauce, 5 ml of light soy sauce, 0/0g of sugar/kloc-,2g of salt, 2 slices of ginger and 2 tsps of starch.

Steps: (1) Soak a handful of dried mushrooms in advance, at least 30 minutes in advance. Wash and drain the ribs.

(2) Slice the ginger, grab the ribs with soy sauce, soy sauce, sugar, salt and shredded ginger, and marinate for 30 minutes.

(3) Find a deep bowl and arrange the marinated ribs at the bottom of the bowl.

(4) Cover the soaked dried vegetables, and I don't want the water for soaking dried plum vegetables. I just pick out the shredded ginger and pour it into a bowl to taste.

(5) put water in the pot and add the dried vegetables and ribs.

(6) Cover it with a bowl. After the water is boiled, steam it over low heat for 100 minutes. This time is indispensable, otherwise the ribs will not be deboned.

(7) Find another plate and pour the steamed dried vegetables ribs upside down. The ribs are all on it. If you want to keep it simple, you can eat it at home.

(8) Pour the steamed broth into the pot, mix well with 2 teaspoons of starch and half a bowl of water, and tick it.

(9) Boil the sauce and pour it over the ribs.

(10) Sprinkle some green chopped green onion, which not only looks good, but also tastes better.

4, fragrant ribs risotto.

Ingredients: ribs, rice.

Accessories: oil, lobster sauce, 2 shallots, 3 slices of ginger, 3 cloves of garlic, soy sauce, soy sauce, cooking wine and sugar.

Steps:

(1) Ingredients, spare ribs should be selected as far as possible. The taste is better. The lobster sauce is slightly spicy. Those who are not afraid of spicy food can add more to make it more fragrant.

(2) Wash the rice for later use, divide the shallots into white and green, pat the garlic flat and slice the ginger for later use.

(3) Wash the ribs. If you have enough time, you can soak them for a while, soak the blood out, wash them and drain them for later use.

(4) Add a little oil to the hot pot, add lobster sauce, scallion, garlic cloves and ginger slices, and stir-fry until fragrant.

(5) Add the ribs and stir fry, stir fry for a while, and stir fry for about 2 minutes.

(6) After 2 minutes, stir-fry until the meat is slightly dried, so that the braised rice will be more fragrant.

(7) Add soy sauce, soy sauce, cooking wine, and a little sugar to the ribs, add a bowl of water to boil, then simmer on medium heat 15-20 minutes and turn off the heat.

(8) Put the washed rice into the rice cooker, add ribs and soup, and add a little water. The total amount of water used to cook rice in peacetime is almost enough. Then press the cook button.

(9) When the rice is cooked, opening the pot is such a pot of ribs rice!

(10) Dig up the rice and ribs with a spoon and sprinkle with chopped green onion. The ribs are delicious.

5. Roasted ribs with chestnuts.

Ingredients: ribs, chestnuts.

Accessories: scallion 1 segment, shallot 1 root, ginger 1 small piece, star anise 1 piece, 2 pieces of fragrant leaves, 2 tsps of oil and sugar, cooking wine, light soy sauce10ml, light soy sauce 5ml, and appropriate amount of salt.

Steps:

(1) Make a knife on the back of chestnuts, so that the mouth can be longer. Cook in a pot for 5 minutes and take it out.

(2) Blanch the ribs with water. At this time, you can peel chestnuts, blanched ribs and peeled chestnuts, and slice onions and ginger for later use;

(3) Add oil to the hot pot, add 2 teaspoons of white sugar to stir-fry until it is brown, add ribs to stir-fry until it is brown, add spices and onion ginger to stir-fry until it is fragrant, and heat boiled water until it is even with the ingredients.

(4) add chestnuts, boil them together, then turn to low fire for 30 minutes, and turn on high fire to collect juice.

(5) Delicious chestnut ribs, and finally sprinkle with green chopped green onion.

6. Hawthorn roasted ribs.

Ingredients: ribs, 4 hawthorn fruits.

Accessories: oil, 4 pieces of ginger, scallion 1 piece, star anise 1 piece, 1 piece of cinnamon, 3 pieces of fragrant leaves, rock sugar, 2ml of soy sauce, 30ml of soy sauce and 50ml of cooking wine.

Steps:

(1) You can ask the shopkeeper for help when Philip changes his knife. Put cold water into the pot, boil it until it changes color, blanch the ribs and take it out.

(2) Take another pot, add oil, add rock sugar, stir-fry until brown, and stir-fry ribs with sugar.

(3) Add onion, ginger, garlic and various spices, stir-fry, add boiled water and ingredients, add light soy sauce, dark soy sauce and cooking wine.

(4) After boiling, add the washed hawthorn fruit and turn to low heat for 50 minutes.

(5) After the ribs are tender, change the fire to collect the juice until the soup is thick.

7. Steamed ribs with shrimp sauce.

Ingredients: ribs, shrimp sauce. Friends who don't have shrimp sauce can use other lobster sauce and soy sauce, but the ribs steamed with shrimp sauce have a special flavor.

Accessories: light soy sauce 1 5ml, steamed fish soy sauce15ml (oyster sauce can also be changed), 2 tsps of starch, 2 segments of green onion, 3 slices of ginger, 2ml of dark soy sauce.

Steps:

(1) Ingredients can be changed into shallots without scallions. It is best to choose ribs with uniform thickness, which can be marinated and savored, and the steaming time will be balanced.

(2) Chop the ribs into small pieces that are easy to pickle, shred the green onions, put them on the ribs, and take out the shrimp sauce for later use.

(3) Put 2 tablespoons of shrimp paste and 2 tablespoons of starch on the ribs, then add 1 tablespoon of soy sauce and 1 tablespoon of steamed fish and soy sauce, or change it into 1 tablespoon of oyster sauce and add a little soy sauce, which is easy to color.

(4) Fully grasp and knead evenly, so that the ribs and seasonings can be evenly blended. Cover with plastic wrap and put it in the refrigerator for 1-2 hours, preferably for a longer time, such as 4 hours, so that the ribs will be more delicious.

(5) After a few hours, take out the ribs that have been marinated and tasted, and take another empty plate. Clip the ribs into an empty plate and discard the seasonings such as onion and ginger.

(6) Put half a pot of water in the cauldron, cover the ribs with plastic wrap, put them in the cauldron, boil them over medium heat, and steam for 40-60 minutes. Steam until the meat and bones can be easily separated and eaten deboned.

(7) Take out the ribs, remove the plastic wrap and sprinkle a little chopped green onion. If you don't like plastic wrap, you can cover a bowl instead.

8. Steamed ribs.

Ingredients: ribs, mushrooms. Tricholoma, Pleurotus geesteranus, Crab Mushroom.

Accessories: oil, 6 red dates, a short piece of ginger, and appropriate amount of salt.

Steps:

(1) The types of mushroom can be freely matched. If there is no red date, it can be replaced with Lycium barbarum, but it will be put later.

(2) After the ribs are cleaned, stir fry in the oil pan until all sides are brown. Stir-fried meat is stewed in soup, which is fragrant and firm.

(3) Put the fried ribs in a stew pot, add more than two-thirds of boiling water, add ginger slices and clean red dates.

(4) After boiling, there is floating foam, skim it and turn to low heat for 45 minutes.

(5) Wash the mushroom, cut it into large pieces with fleshy meat, first add Tricholoma and Lentinus edodes, stew for 10 minute, then add the crab-flavored mushrooms and Pleurotus geesteranus, add a proper amount of salt, and stew for 20 minutes with low fire.

9, kelp ribs soup.

Ingredients: ribs, 1 dried kelp (after soaking).

Accessories: 4 pieces of ginger, vinegar 1 0ml, star anise1piece, and proper amount of salt.

Practice:

(1) kelp is soaked one night in advance, at least for more than 4 hours. Clean it for later use.

(2) Put the ribs into the pot with cold water and boil for 5 minutes, there will be floating foam.

(3) Take out the ribs and put them in a stew pot, add 1 500ml of hot water and1star anise, and simmer for 60min after boiling. The soup will turn white.

(4) Cut kelp into the shape you like, such as a diamond, or cut it into long strips, tie a sea knot, and wash it thoroughly again.

(5) Add kelp, and after the fire is boiled, cook for another 30 minutes on medium and small fire, and add some vinegar to remove fishy smell, or make kelp soft, and the vinegar will volatilize, and finally there will be no vinegar smell.