Raw materials rib or chops

Instruments ginger, green onion, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate (MSG), boiled water

Practice

1, the pot put the right vegetable oil, heated ginger and green onion into the frying aroma, and then the rib steak into the pot and stir fry,

2, such as the meat color white, add soy sauce, cooking wine, Sugar, and then add just submerged ribs of boiling water,

3, high heat boil, change to low heat simmer for about 20 minutes.

4, see the ribs have been burned, depending on the saltiness of adding the appropriate salt, and then change the fire juice.

5, finally a delicious braised pork ribs are made.

If someone likes to eat sweet and sour pork, you can add vinegar, sugar need to put some more.

Practice 2:

Raw materials ribs, ginger, scallions, spices (anise, fennel, cinnamon, cinnamon, grass nuts, cloves, incense), pepper (a little), salt, monosodium glutamate (MSG), sugar, cooking wine, soy sauce (soy sauce)

Practice

1, pork ribs slaughtered into a 4-centimeter section of the boiling water to remove the blood water, fish and wash up and wait for use. Ginger slices, green onions cleaned head tied into a knot (3 or so)

2, pour oil in the pot, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 parts of the oil), low heat and slowly stir frying the sugar.

3, when the sugar water began to turn brown-red, and began to bubble brown-red, immediately pour the ribs into the pan and stir-fry, and then into the ginger, peppercorns and spices,

4, stir-fry after the smell of pouring a little wine and soy sauce on the color, mixed into the water, add salt and scallion knots,

5, large fire boil and then turn to a small fire and slowly burned to the ribs poi soft, and then clamped away from the pot of green onions and large pieces of spices,

5, the fire boiled to small fire slowly burned to ribs poi soft, and then clamped away the pan! and large chunks of spices,

6, large fire to collect juice, when the soup becomes thick, add monosodium glutamate to start the pot that is complete.

Practice three

Raw materials spare ribs, carrots (can be changed to potatoes, etc., according to personal taste), mushrooms, scallions, ginger, star anise, peel.

Practice

1, boil the water, put the spare ribs into the boiling water to cook for 1 minute, pour off the blood water;

2, put a small amount of oil in the pot, boil until smoking, put ginger, scallions, then put the spare ribs into the stir-fry for a few moments;

3, put water, water boiled into the star anise, chen pericarp, carrots and shiitake mushrooms;

4, put the seasoning (shaojiu) Add in the seasonings (wine, salt, sugar and dark soy sauce) and cook over high heat for 20-30 minutes;

5. 5 minutes before serving, add in the chicken essence and starch water to thicken the sauce.

Practice four

Accessories 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of seasonings, 80 grams of water starch, 2 kilograms of vegetable oil (250 grams of actual consumption)

Method

1, green onions cut into sections; ginger slices; ribs chopped into 4-centimeter-long pieces, washed and drained of moisture, add a little soy sauce, water starch and mix evenly. Fry with hot oil into golden brown fish out.

2, the ribs into the pot, add water (to diffuse over the degree of ribs), soy sauce, cooking wine, refined salt, seasoning, green onion, ginger, taste good, with a large fire boil, turn the heat to simmer until the meat of the ribs rotten is complete.

FeaturesThe flavor is fragrant and salty, the ribs are crispy, and the color is golden red.

The key to the production of spare ribs hanging on the starch, to use a strong fire hot oil frying, to burn down, more than a few times in the pot, so that the ribs are fried well.

Practice five

Raw materials ribs, scallions, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 tablespoons, peppercorns dozens of grains, anise one, thirteen spices or five spice powder a little, rock sugar 1-2 tablespoons, salt.

Practice

1. ribs cut into pieces, frying pan seat on medium heat with oil under the ribs stir-fried to crackling when the meat control oil out of the high-pressure cooker, plus onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 spoons, peppercorns dozens of grains, anise a, thirteen spices or five-spice powder a little bit of crystal sugar 1-2 spoons, salt to the right amount.

2. Stir fry sugar. This is a key step to affect the color of the finished product. Frying pan brush clean under the bottom of a little oil, no need to oil hot, directly put sugar 1-3 spoons, small fire constantly stir frying until the saccharine turn to brown-red, (not finished!) Continue to stir fry, the sugar will turn up brown-red foam (do not worry it is not over!) continue to stir fry, after a few moments you will see the foam increase in color lightened to a very attractive golden red, this time the sugar is considered to be good fried. Then you can add water to boil and then add the ribs, I am directly to the fried sugar "piercing" a pour in the pressure cooker on the ribs.

3. Add water to the pressure cooker, do not need to put more, in the pot there is a knuckle deep can be, close the lid and open fire, to be the pressure valve "bared" sound to turn down the fire timed 10-12 minutes.

4. pressure cooker closed fire after cold water rushing valve pressure back, open the lid and fish out onion joints ginger pieces pepper star anise, add chicken essence open lid on high heat juice can be. No pressure cooker will cook a little more, more water, open high heat, electric stove will only pier.

Note

Frying sugar must use a small fire and do not end stirring, or not wait to turn the end of the red sugar has been paste. often eat braised dishes and too much trouble to fry sugar can also be more than one time to fry some sugar and then add water to boil each time to put some on it. I put rock sugar is also for the finished product color is more red.

How to do six

Raw materials bok choy, pork ribs, ginger, cooking wine, fennel, sugar, soy sauce, green onion, chicken broth, starch.

Practice

1, first of all, wash the green vegetables, pesticides, wash and soak for a period of time.

2, and then buy the ribs cleaned

3, the water boiled, put the ribs, ginger, water boiled after the release of wine, ribs after the discoloration, start the pot, the water Li dry.

4, vegetables soak 20 minutes almost, first fried vegetables, salt do not put too much.

5, the pot clean, hot pot, put the oil, the oil is appropriate a little more, hot, put ginger, fennel (you can also put dry chili, pepper, etc.)

6, the ribs into the pot, frying a little bit of the process, this process is about ten minutes, depending on the fire, frying yellow, burnt but not burnt on the line.

Pay attention to the order: put sugar (need a little more), salt (can not put), cooking wine (a little more, if you do not want to put the water, put half a kilogram of materials