1, dry pot ribs
Ingredients: ribs, onion, ginger, garlic, onion, dried pepper, cooking wine, salt, starch, soy sauce, sugar, pepper and bean paste.
Practice: soak the ribs in water for 10 minute, wash them, add salt, cooking wine, chopped green onion and ginger slices, marinate for 10 minute, add a tablespoon of starch and mix well. Heat the oil in the pan, add the ribs and fry until the surface is golden, and then fry again.
Add a little oil to the pot, add ginger, garlic, dried pepper and pepper and saute until fragrant. Add tablespoons of bean paste, stir-fry until fragrant, and add ribs and stir-fry. Add onion, cooking wine, light soy sauce, a spoonful of salt and half a spoonful of sugar, stir well, add chicken essence to taste and sprinkle sesame seeds.
2, garlic ribs
Ingredients: ribs, soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, onion, ginger, garlic and flour.
Practice: cut the onion, shred the ginger, cut the ribs into inches, and add soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper and chopped onion and ginger. Marinate for 30 minutes. Peel, clean and chop garlic, add oil to a wok, heat it, add minced garlic to low heat, fry until golden brown, smell garlic, remove and control drying.
Put the oil in the pot, continue to heat it, put the ribs in the pot, fry them for 10 minutes with low fire, then fry them for 5 minutes with high fire, and then take them out and control them to dry. Leave the bottom oil in the pot, pour the ribs into the fire and stir fry, then pour the fried minced garlic and stir fry evenly.
3. Stewed ribs with sauerkraut
Ingredients: sauerkraut, ribs, pepper, soy sauce, aniseed, salt, cinnamon, onion, ginger, chicken essence, fragrant leaves and lard.
Practice: cut the sauerkraut for later use, soak the ribs in water 10 minute, and wash them for later use. Add cold water to the pot, add ribs, onion, ginger, cinnamon, fragrant leaves, pepper and aniseed, bring to a boil with light soy sauce and simmer slowly. Add a spoonful of lard to the pot, heat it to 6 minutes, stir-fry the sauerkraut until soft. When the ribs are medium-cooked, add sauerkraut to the ribs, continue to stew until cooked, and season with salt and chicken essence before taking out the pot.
4. Barbecued pork ribs with honey sauce
Ingredients: clean ribs, brandy, honey barbecue sauce, honey, green onions and garlic.
Practice: Chop 8cm long ribs, soak them in clear water for two hours, and drain them for later use. Mix onion, minced garlic, brandy and barbecue sauce to make a marinade. Put the ribs in the marinade, mix well and marinate in cold storage for one night. Put the marinated ribs on the baking net.
Put it in the middle of the oven and bake at 200 degrees for 20 minutes. Take it out, dilute the honey slightly with the juice of pickled ribs and brush it on the surface of ribs. Turn over and bake for 5 minutes. Take out, brush honey again, turn over and bake for 5 minutes until slightly burnt.
5. Roasted ribs with wax gourd
Ingredients: ribs, wax gourd, soy sauce, soy sauce, salt, cooking wine, cinnamon, star anise, rock sugar, onion, ginger and garlic.
Practice: Wash the ribs, blanch them in boiling water to remove blood foam, then clean them, and peel and cut the wax gourd into pieces. Put oil in the pot, add star anise, cinnamon, ginger and garlic slices, saute until fragrant, then add ribs and stir fry a few times.
Add two teaspoons of cooking wine, two teaspoons of soy sauce, one teaspoon of soy sauce, and a proper amount of rock sugar, salt and stir well. Heat the water, bring it to a boil, scoop off the floating foam, and simmer for 40 minutes. Add the wax gourd, and cook for 10 minute until the wax gourd is cooked. Add the onion and stir well.