Method 1, Shaoxing Yam Spare Ribs

Ingredients

2 spare ribs (cut into pieces), 500g yam, 1 beef tomato, 6 cloves of garlic, water 600C .C, 1 onion, 3 tablespoons of soy sauce (marinated sauce), 120C.C Shaoxing wine, 1 tablespoon of soy sauce, 1 teaspoon of sugar

Method

1. Cut the ribs into cubes and wash Drain, then put in the marinade and let it sit for 1 hour.

2. Heat the oil pan, add the ribs, fry over low heat until golden brown, remove from the pan and set aside.

3. Original Add garlic slices, onions, and beef tomatoes into the pot and sauté until fragrant, then add the ribs and yam, mix well, then add the original sauce for marinating the ribs and 3 tablespoons of soy sauce and bring to a boil over low heat. Let the alcohol evaporate before adding 600C .C of water

4. Bring to boil, then reduce to low heat and simmer for 1 hour

Method 2, braised pork ribs

Ingredients

Pork ribs (500g)

Cooking wine (1 tablespoon), soy sauce (1 tablespoon), crushed rock sugar (15g), salt (appropriate amount), ginger slices (appropriate amount), dried chili segments (appropriate amount), Peppercorns (appropriate amount), star anise (appropriate amount), vegetable oil (appropriate amount)

Method

1. Wash the ribs.

2. Put in a pot, add cold water, bring to a boil over high heat, skim off the foam, remove and drain.

3. Heat the wok and pour a small amount of vegetable oil.

4. After the oil is hot, add the pork ribs and fry slowly over low heat.

5. Fry until the surface turns slightly yellow, then remove and set aside.

6. Leave the bottom oil in the wok (or leave it out), add the crushed rock sugar, and simmer over low heat.

7. Boil the rock sugar until light brown, add the pork ribs and stir-fry evenly.

8. Add star anise, ginger slices, dried chili segments, Sichuan peppercorns, soy sauce, cooking wine, and water, mix well, bring to a boil over high heat, then reduce to low heat and simmer.

9. When the juice is almost dry, taste it and add appropriate amount of salt.

10. After collecting the juice, pour it into a plate. Finish.

Tips

a. Do not cover the lid when blanching the ribs, so that harmful substances can be dispersed as much as possible.

b. The pork ribs can also be fried until the surface is golden, which is more authentic. I do it to save fuel...

Recipe 3, sweet and sour pork ribs

Ingredients

Main ingredients:

200-300 grams of pork ribs< /p>

Main sauce seasoning:

2 tablespoons Zhenjiang vinegar

1/2 tablespoon light soy sauce

2 tablespoons sugar

4-5 tablespoons water

1/8 teaspoon pepper

1/2 tablespoon sesame oil

1/4 tsp dark soy sauce (can be omitted for coloring)

Method

1. Put the ribs in a bowl and add appropriate amount of salt Marinate with , wine, sugar and pepper until it becomes gluey, then add 2 teaspoons of water, and then add about 1/2 teaspoon of cornstarch until the meat is absorbed, then mix well and leave it for 20-30 minutes;

2. Put oil in the pot, lower the heat, let the blood seep out, and fry the ribs until they are broken;

3. Mix the ingredients for the bowl of juice into the bowl of juice, heat the pot, raise the heat, and pour in Bowl of juice, stir constantly to prevent the starch from clumping, stir-fry until large bubbles appear, it has the feeling of "air spoon" and the juice is shiny;

4. Pour in the fried pork ribs, stir well, and serve Arrange on a plate and sprinkle a little white sesame seeds on top.

Tips

Don’t use too much heat when frying the ribs. Cook the ribs slowly and let the blood seep out naturally.