500g of sparerib, 2 slices of chopped green onion with fragrant leaves 1, 4 slices of ginger and garlic 1 piece of anise cinnamon 1, salt 1 teaspoon of rock sugar, soy sauce 1 teaspoon of cooking oil 1 teaspoon, cold water and boiled water 1. Cold water is used to boil the blood in the ribs as much as possible. The purpose of not covering the pot cover is to make the smell fully volatilize.
2. After the pot is boiled, it will slowly boil out bleeding foam. After the blood foam is cleaned up as much as possible, take out the ribs for later use.
3. The rock sugar is broken.
4. put a little oil in the pot, add rock sugar and stir-fry the sugar color on low heat. The fire must be small.
5. Simmer until the burnt flavor of sugar is emitted and the color turns light brown.
6. Pour the blanched ribs and stir fry with sugar.
7. Pour in a little soy sauce to color.
8. Add fennel, geranium and cinnamon. Ginger slices, onion segments, garlic.
9. Pour boiling water into the ribs, cover the pot and simmer for 40 minutes.
10, when there is still one third of the soup, add salt and collect the juice over medium heat.
Sweet and Sour Spare Ribs
500g sparerib, a small piece of onion and ginger, 4 cloves of star anise garlic 1 slice, half a spoonful of salt and pepper, vinegar 1 spoon, 3 spoons of sugar, soy sauce 1 spoon, cooking wine 1 spoon and sesame 1 spoon. Chop the ribs into small pieces, put them in a pot with cold water, boil them and skim off the foam.
2. Take out the ribs and drain.
3. Spare a small bowl of sparerib soup.
4. Heat oil in the pot, add appropriate amount of sugar, and stir-fry until the sugar is brown.
5. Add ribs, stir-fry until the color is the highest, and then add cooking wine, soy sauce and vinegar.
6. Add sparerib soup, simmer on low heat for about 20 minutes, and then turn to high heat to collect juice.
7. Add a little rock sugar in the process of collecting juice. When the juice is dry, pour a little vinegar along the edge of the pot.
8. Take out the pot and sprinkle with white sesame seeds.
Steamed sparerib with flour
500 grams of ribs, rice 1 00g, fermented milk1spoon. Soy sauce 1 spoon oyster sauce 1 spoon, sugar 1 spoon salt, white wine 1 spoon onion, a small star anise of ginger 1, and appropriate amount of pepper 1. Wash ribs with clear water, remove and drain, add white wine, sprinkle with sliced onion and ginger and marinate 65438+.
2. Pick out the onion and ginger, add 1 tsp fermented milk, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1/2 tsp salt, stir well and marinate aside.
3. Pick out the onion and ginger, add 1 tsp fermented milk, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1/2 tsp salt, stir well and marinate aside.
4. Put the pre-washed and dried rice into an oil-free and waterless frying pan, add star anise, pepper and small red pepper, stir fry slowly with low fire until the rice is slightly yellow, and then turn off the fire.
5. Put rice, star anise, etc. Put it into a cooking machine and break it into granular rice noodles. Pour the rice noodles into the ribs and grab them evenly so that the surface of each rib is evenly covered with rice noodles.
6. Pressure cooker for 30 minutes, and take it out after steaming.