10 Method of Pork RibsNo. 1 Kind: Steamed Pork Ribs with Powder
Ingredients: 500g of ribs, 0/00g of rice 1 spoon of fermented milk, 0/spoon of soy sauce, 0/spoon of oyster sauce, 0/spoon of sugar 1 spoon of white wine 1 spoon of onion and ginger, and Xiaohong.
Practice:
1, clean the spareribs, take them out and drain them, put them in a bowl, add the white wine, sprinkle with the sliced ginger and onion and marinate them together 15 minutes.
2. Pick out the onion and ginger slices, then add the fermented milk, soy sauce, oyster sauce, sugar and salt and mix well.
3. Wash and dry the rice in advance, put it in an oil-free and water-free frying pan, put the star anise, pepper and small red pepper together, and stir-fry the rice slowly on low heat until the rice turns slightly yellow.
4. Put the rice, star anise, etc. into a cooking machine and break into pieces. Pour the rice pieces into ribs and mix well. The surface of each rib should be evenly covered with rice pieces.
5. Put the shredded rice ribs in a pressure cooker and cook for about 30 minutes.
Type 2: stewed pork ribs with lotus root
Ingredients: 500g of ribs, lotus root 1 piece, one tablespoon of cooking wine, pepper 1 teaspoon, salt 1 teaspoon, half a teaspoon of monosodium glutamate, and a proper amount of ginger.
Practice:
1, ribs washed, lotus root peeled and washed, cut into pieces.
2. Put a proper amount of water in the pot, add ginger blocks and cooking wine to boil, add ribs, and take them out for later use.
4, put water in the pot, add ribs and ginger pieces, boil with high fire, skim the floating foam, then switch to low fire and stew for about 20 minutes.
5. Pour the lotus root, ribs and soup into the casserole and stew for another 30 minutes. Season with salt, pepper and monosodium glutamate.
Type 3: Braised pork ribs
Ingredients: 500g of ribs, scallion 1 root, a small piece of ginger, cinnamon 1 block, salt 1 spoon, crystal sugar 1 block, a parsley root, soy sauce 1 spoon, fragrant leaves, oil and minced garlic.
Practice:
1 Wash the ribs, put them in cold water and boil them without covering the lid. (Cold water cooking is to boil the blood in the ribs as much as possible, and the cover is not covered to make the odor evaporate.)
2. After boiling, clean the blood foam and remove the ribs for later use.
3. Break the rock sugar for later use, slice the ginger and cut the scallion.
4. Put the oil in the wok, put the rock sugar in, and stir-fry for a while with a small fire (be sure to use a small fire)
5, slowly boil with a small fire, until the burnt fragrance of rock sugar floats out and the color becomes light brown.
6. Stir-fry the blanched ribs together.
7. Pour some soy sauce for coloring, add fragrant leaves, cinnamon, ginger slices, onion segments and minced garlic and stir well.
8, pour boiling water without ribs, cover the lid and simmer for 40 minutes.
9. When only one-third of the soup of ribs is left, sprinkle some salt to taste and collect the juice on medium fire.
Type 4: Braised ribs with potatoes.
Pork ribs and potatoes are cooked together, and the potatoes are soft and glutinous, and the ribs are particularly tasty and fragrant. The ribs are cooked in a dry pot, which is spicy and delicious.
1, prepare ribs, cut potatoes and onions with vegetables into pieces. Seasoning: onion, ginger and garlic are cut into powder, dried pepper and green pepper are cut into segments, onion segments, pepper, cooking wine, bean paste, soy sauce, monosodium glutamate, a little sugar and a little vinegar.
2. Add water to the ribs, add cooking wine, add appropriate amount of salt, add onion and ginger slices and cook for 20~30 minutes.
3. Boil potatoes in water for about 3-5 minutes, drain the water and fry until golden brown.
4. After the potatoes are fried, remove them, and then fry the onions. Fry the boiled and drained ribs for 2 minutes.
5, put the right amount of oil in the pot, open a small fire, put onions, ginger, garlic, dried peppers, green peppers, onion segments, pepper, stir-fry on a small fire. Stir-fry the ribs, add salt, add bean paste, stir-fry with soy sauce, and pay attention to low heat. Add potatoes and onions, stir fry, low heat, about 3~5 minutes, let the potatoes taste. Add a little sugar (less than half a spoonful) and a little vinegar (just a little) and mix well. Add chopped green onion, monosodium glutamate, and evenly remove from the pan.
Type 5: Sweet and sour pork ribs
Ingredients: 500g of ribs, star anise 1 piece, crystal sugar10g, 5 Chinese prickly ash, salt, vinegar, soy sauce, cooking wine, onion, ginger, minced garlic and white sesame seeds.
Practice:
1 Wash the ribs in cold water and put them in the pot. After the water boils, skim off the blood foam, add onion, ginger, minced garlic, star anise, pepper, sprinkle some salt and a few drops of vinegar, and simmer for about 1 hour.
2. Take out the stewed ribs and drain the water.
3. Prepare a bowl and hold the ribs soup for later use.
4, hot pot oil, add the right amount of rock sugar to stir-fry the sugar color.
5. Add the ribs, stir well and add a little cooking wine, soy sauce and vinegar.
6. Finally, pour in the sparerib soup, simmer for about 20 minutes on low heat, and open the fire to collect the juice.
7. You can add some rock sugar in the process of collecting juice. After the juice is dried, pour a little vinegar along the edge of the pot to get out of the pot and sprinkle with white sesame seeds.
Type 6: Garlic-flavored ribs
1, choose ribs and wash them. Add water to the pot, add ginger slices, pepper, cooking wine, onion, salt, etc. and boil for 20 minutes. The ribs are cooked and fished out for use.
2, seasoning: onion, Jiang Mo, two garlic chopped, pepper, pepper, soy sauce, monosodium glutamate, pepper, a little sugar, balsamic vinegar and so on.
3. Put oil in a hot pan, add onion, Jiang Mo, garlic and pepper. Add spareribs and stir-fry for a few times, then stir-fry for 1-2 minutes. Stir-fry the pepper, put a little sugar, a little balsamic vinegar, monosodium glutamate, pepper and mix well before taking out the pot.
Type 7: Coke ribs
Ingredients: 500g of ribs, a can of cola, pepper, minced ginger and onion, one star anise, a small piece of cinnamon, 2 pieces of fragrant leaves, soy sauce, salt and oil.
Practice:
1 Wash the ribs, put them in a cold water pot and bring them to a boil, skim off the floating foam, and rinse them with hot water after taking them out.
2. Heat the oil in a hot pot, add the minced ginger and onion and saute until fragrant.
3. Stir-fry the blanched ribs, and pour in the soy sauce, star anise, pepper, fragrant leaves and cinnamon.
4. Finally, pour in the cola, bring it to a boil, simmer for 30 minutes, and sprinkle some salt to get out of the pot.
No.8: Roasted ribs with wax gourd
1, ribs ribs, soak in clear water for 30~40 minutes to remove blood and fishy smell, and then clean.
Seasoning: onion, garlic, ginger, millet pepper, chopped green onion, pepper, monosodium glutamate, salt, cooking wine and soy sauce.
2, put the right amount of oil in the pot, put ginger, onion and pepper stir-fry incense. If you like spicy food, you can put some dried peppers. Stir-fry the ribs a few times, add cooking wine to remove the fishy smell and stir-fry until the ribs change color. Add salt, release and stir-fry to taste.
3, increase the bowl of water, no ribs, then boil over high heat, and then simmer for 20 minutes. The ribs are obviously cooked, and the juice is not much. Add melon and garlic, stir-fry and stew until cooked. Collect juice over high fire and put monosodium glutamate before taking out the pot. Delicious winter melon and ribs are ready. Sprinkle with millet pepper and chopped green onion, which is delicious.
Type 9: Sour bean ribs
Ingredients: 500g of spareribs, 0/00g of snap beans/kloc-,one spoonful of soy sauce, minced onion and ginger, pepper powder, allspice powder, sesame oil and salt.
Practice:
1, cut the sour beans into small pieces.
2. Wash and drain the ribs, add spiced powder, sesame oil, soy sauce and pepper powder, mix well and marinate 1 hour or so.
3. Heat the oil in a hot pot, add the minced onion and ginger and saute until fragrant, then add the sour beans and stir fry.
4. Put the fried sour beans in half at the bottom of the bowl.
5. Add the marinated ribs, and then pour the remaining sour beans.
6. Boil water in the pot. After the water boils, steam it in a steamer for about 40 minutes.
Type 10: Steamed ribs
1, ribs ribs, cut into small pieces, washed.
2. Seasoning: onion, Jiang Mo, salt, dried starch, pepper, sesame oil, minced shallots and soy sauce.
3. Add Jiang Mo, onion, pepper, salt and soy sauce to the ribs to taste, then add appropriate amount of starch to lock the water in the ribs and put a little sesame oil. Stir well, put it on a plate and put it in a steamer. Steam on high fire for about 30 minutes. After steaming, sprinkle with millet pepper and chopped green onion.
Dry pot ribs is recommended for the practice of home-cooked ribs.
Ingredients: 500g of ribs, 4 dried peppers, 2 tablespoons of cooking wine, 1 coriander, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch, pepper, green pepper block, salt, ginger slices, onion slices, cooking wine, minced garlic, onion segments, chicken essence and appropriate amount of bean paste.
Practice:
1, the spareribs are soaked in water for 10 minutes, the blood is removed, and then washed with water.
2. Put the ribs in a bowl, add a little salt, cooking wine, onion and ginger slices and marinate for 10 minute, then add starch and stir well.
3. Put oil in a hot pan (a little more oil), add the marinated ribs and fry until the surface is golden (if you want the ribs to be crisper, you can fry them again).
4. Pour a little oil into the pot, add minced garlic, ginger slices, onion segments, dried peppers and pepper and saute until fragrant.
5. Add bean paste, stir-fry until fragrant, add ribs and stir-fry a few times, and add onion slices and green peppers.
6. Finally, add a little cooking wine, soy sauce, salt and sugar to taste.
7. When the green pepper pieces and onion pieces are born, add some chicken essence and you can go out of the pot. Add coriander.
Steamed ribs with glutinous rice
1, soak glutinous rice for 3-4 hours in advance and clean it. Prepare seasoning: wine, salt, soy sauce, pepper, starch, Jiang Mo, chopped pepper and chopped green onion.
2. Wash the ribs, cut them into small pieces, add cooking wine, add Jiang Mo, salt, soy sauce, pepper and mix well, then add dry starch and marinate for 20 minutes. This starch is very important. With it, the ribs are tender, and the water in the ribs can be locked, and the taste is better.
3. Peel the sweet potato and cut it into small pieces, and put it in a breathable steaming basin. In addition to sweet potatoes, you can also use taro, potatoes, yam, etc., or you can not use the bottom ingredients. Wrap the ribs in sticky rice piece by piece, and then put them on top of the sweet potatoes. Spread the extra glutinous rice evenly on the ribs. Steam SAIC with fire first, and then turn to low heat for 40-60 minutes. Delicious glutinous rice ribs will be steamed. Sprinkle chopped green onion and pepper to increase the layering. The pepper I put is not spicy. In fact, you can put chopped green onion instead of pepper.
Fried Spare Ribs with Spiced Salt
Ingredients: 500g of ribs, 0/00g of flour/kloc, 2 eggs, 2 tablespoons of salt and pepper, 2 tablespoons of cooking wine, 2 tablespoons of salt and a proper amount of small red pepper.
Practice:
1, ribs washed and diced, marinated with some salt and cooking wine for about 30-40 minutes.
2. Chop the small red pepper, break up the eggs, add flour and cold water, and make a batter.
3. Spread the ribs evenly with batter.
4. Heat the oil in a hot pot, put the ribs in the pot, turn them over when they are fried and formed, and continue to fry on medium and small fires.
5. Just fry the ribs until they are golden brown on both sides. Take them out and sprinkle them with salt and pepper and chopped red pepper (if you want to make the ribs taste better and make them foam bigger, you can add some yeast to the batter).
corn and spareribs soup
material
Corn, pork ribs, onion, ginger, salt.
Practice:
1. Chop the ribs into blocks, with any length.
2. Peel and shred the corn and cut it into small pieces.
3. Cut the onion and slice the ginger.
4. Put water in the casserole, boil the water, and pour out the blood foam in the pot (just boil, time control)!
5. Pour oil into the pot, stir-fry the ribs, pour water (if you want the ribs soup to be fresher, you can drop two drops of vinegar in the water), add corn and ginger (not too much one or two pieces) into the pot, and drop a little white wine, and cook for about 40 minutes.
6. Cook and add a little salt to taste. Yam ribs soup
Materials:
Chinese yam, sparerib, onion, ginger, salt, cooking wine.
Practice:
1, yam washed, peeled and cut.
2. Wash the ribs, fill the pot with water, boil it, and skim off the floating foam;
3. Put ginger slices and onion knots, add yellow wine, and turn to low heat;
4, cook for 20 minutes, pick up the onion knot, put the yam, turn to a small fire after boiling in the middle fire;
5. After half an hour, add a proper amount of salt and simmer for 15 minutes until the yam ribs are crisp and rotten.
Steamed spareribs with black bean and garlic
Ingredients: 500g of ribs, 2g of garlic, 30g of lobster sauce, 3g of millet pepper, spoonful of sesame oil, spoonful of bean powder, spoonful of sugar, spoonful of salt and proper amount of water.
Practice:
1, ribs washed and drained, lobster sauce chopped into pieces, garlic chopped into garlic, millet pepper chopped.
2. Add a little salt, sugar and chopped lobster sauce to the ribs and stir the garlic evenly.
3. Add a little water twice and mix well. Finally, add bean flour and sesame oil and mix well, and marinate for more than 1 hour.
4. Steam in a steamer, and steam for 20 minutes after the water is boiled (it is best to smooth and steam the ribs so that they can be cooked easily).
5. After steaming, sprinkle with chopped millet pepper.
Kelp ribs soup
Materials:
400 grams of pork ribs, kelp 150 grams, onion slices, ginger slices, refined salt and yellow wine.
Practice:
1. Soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. After soaking it thoroughly, wash it, control the water and cut it into cubes.
2. Wash the ribs, cut them along the bone with a knife, cut them horizontally into 4 cm sections, boil them in a boiling water pot, remove them and wash them with warm water.
3. Add clear water into the clean pot, add ribs, onion slices, ginger slices and yellow wine, boil with high fire, skim off floating foam, simmer with medium fire for about 20 minutes, pour in kelp pieces, boil with high fire for 10 minute, remove ginger slices and onion slices, add refined salt to taste and pour in sesame oil.
Potato ribs soup
Materials:
Pork ribs 1 000g, potatoes 500g, scallions1root (5-6 shallots), 5 slices of ginger, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Practice: 1, chop the ribs into small pieces, wash and drain; Peel potatoes and cut them into pieces; Cut the shallots into sections (knot the shallots). 2. Put the ribs in a boiling water pot for 5 minutes, remove them and wash them with water. 3. Bring the ribs, onion ginger, cooking wine and appropriate amount of water to a boil, then simmer on low heat until it is half cooked, add potatoes to stew until it is cooked, and then add salt and monosodium glutamate.
Tomato ribs soup
Ingredients: 500g of ribs, 250g of tomatoes, 40g of tomato sauce, a little ginger slices, a proper amount of salt, cooking wine 1 spoon.
Practice:
1, the spareribs are properly soaked in clear water to soak the excess blood, and then washed;
2, the washed ribs need to be scalded for 2 minutes, picked up and washed away with cold boiled water for blood and blood foam;
3. Take the soup pot, put it on the fire, add appropriate amount of boiling water, add ginger slices, ribs and cooking wine, and stew until the ribs are cooked thoroughly. This process takes about 1- 1.5 hours;
4. When the ribs are cooked, add tomatoes, ketchup and salt, and stew for a while before you can turn off the heat. When stewing meat, if the salt is put in early, the meat is not easy to stew, so the salt should be put later ~ tomatoes can be put in advance according to their own needs. If you want a better taste and a better appearance, it is best to tear off the skin of tomatoes. When making this soup, you don't need to put pepper, aniseed and other seasonings, even cooking wine. Just the natural sour and sweet taste of ginger slices and tomatoes can play the role of removing fishy smell and refreshing. Too much seasoning will cover up the natural fragrance of tomatoes.
Steamed sparerib with sweet potato powder
1, prepare steamed meat powder, add some pepper to rice and crush it with a cooking machine, or add peanuts and soybeans, and add salt, monosodium glutamate, pepper, spiced powder, Chili powder, etc.
2. Prepare the sweet potato at the bottom of steamed meat, peel the sweet potato and cut it into small pieces. Choose ribs, chop them into small pieces and wash them.
3, seasoning: ginger cut into the end, the root of the shallot cut into sections, and the upper part cut into the end. Sesame oil, coriander powder.
4. Add cooking wine, bean paste, onion, Jiang Mo, salt and pepper to the ribs, then add steamed rice flour and sesame oil.
5. Prepare a draining and breathable pot for steaming. First, put the sweet potato in the pot. Put the reconciled ribs on the sweet potato. After steaming SAIC motor in the steamer, put it in the steamer and steam for 30 minutes, sprinkle with chopped chives and parsley.
Radish sparerib soup
Materials:
Pork ribs, white radish, onion, ginger, medlar, salt.
Production steps:
1, radish cut into small pieces, chopped green onion, chopped green onion and sliced ginger.
2, cold water into the ribs, half the amount of ginger, blanch the ribs, remove the ribs and rinse.
3. Put the ribs, corn, remaining ginger slices and scallion into the rice cooker and add water.
4. Cook until the water is gone 1/3, and remove the scallion. 5, put the radish, add the right amount of salt to taste and continue to cook until the radish is cooked. 6, add medlar, sprinkle a little chopped green onion before the pot.
Yam Shihu ribs soup
1, ribs choose small chops or soup bones, and wash them for later use. I washed Dendrobium and cut it into small pieces. It's better to cut it thin to avoid wasting. The soup I made yesterday is too long to bite. Dendrobium is generally10g. Peel and wash the yam and soak it in water.
2. Add a proper amount of water to the casserole, add ribs, onion, pepper, ginger and Dendrobium. First bring the fire to a boil, then turn to a low heat and simmer. Simmer slowly 1 hour, add appropriate amount of salt, add yam and stew again 15~20 minutes. Beat the foam off the surface. After stewing, add pepper, monosodium glutamate or chicken essence to taste, and add chives.
Mushroom ribs soup
Materials:
Ribs, mushrooms, ginger slices, cooking wine, sugar, salt, a little chicken essence.
Practice:
1, take a dozen shiitake mushrooms, adjust them according to the number of ribs, add a little starch to the shiitake mushrooms, stir, stand for a while, take out the shiitake mushrooms after the sediment settles, wash them again, and soak them in warm water.
2. Wash the blood of the ribs with water, put them in a pressure cooker, add ginger slices and water, and after the ribs are boiled over the fire, clean the foam.
3, add cooking wine, mushrooms, add a little salt, and finally season. Although it is better to add salt at last, adding salt at last feels that the meat has no taste, and the soup has a taste. Cover it.
4. After SAIC, turn down the fire, ring 10 minute, and turn off the fire. You can cook other dishes first, let the ribs be stuffy for a while, and then add some salt and chicken essence as needed after opening the lid.
Papaya sparerib soup
Materials:
Papaya, ribs, red dates, scallions, ginger, garlic, salt, cooking wine.
Practice:
1, first clean the ribs and chop them into one-inch sections, scald the blood with hot water, then take them out and put them in water for cleaning, and then take them out for later use after cooling.
2. Take a soup pot, add 8 cups of water, heat it, add ribs and cook for about 30 minutes.
3. Wash papaya, peel and remove seeds, cut into pieces, cook in soup, then add ginger slices and salt to cook until papaya is cooked, then turn off the fire and put it into a soup bowl to eat.