Braised pork ribs, home cooking. This dish tastes fragrant and salty, the ribs are crispy, and the color is golden red. The general public can eat. Suitable for Those who have insufficient blood and qi, Yin deficiency and poor nutrition; those who have dampness and heat and phlegm stagnation should be cautious; those who are obese and have high blood fat should not eat more.

Practice 1:

Raw material: ribeye steak or chops Ingredients: ginger, green onion, anise, salt, sugar, soy sauce, cooking wine, chicken essence, boiling water.

Braised Spare Ribs(28pcs)

Practice:

1. Put a proper amount of vegetable oil in the pot, heat it up and add ginger and scallion to stir-fry, then put the spare ribs into the pot and stir-fry.

2. When the meat turns white, add soy sauce, cooking wine, sugar, and then add boiling water just to submerge the ribs.

3. Bring to a boil over high heat, then reduce heat and simmer for about 20 minutes.

4. See the ribs have been burned, depending on the saltiness of adding the appropriate salt, and then change to high heat juice.

5. A delicious braised pork ribs are made.

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

Practice 2:

Raw materials: pork ribs, ginger, green onion, spices (star anise, fennel, sennet, cinnamon, grass nuts, cloves, incense

Making of braised pork ribs

Leaves), peppercorns (a little), salt, monosodium glutamate (MSG), sugar, cooking wine, soy sauce (dark soy sauce).

Practice:

Braised Spare Ribs

1. Spare Ribs slaughtered into a 4 cm section into the boiling water to remove the blood water fished up and cleaned for use. Ginger slices, green onions cleaned to remove the 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 portions of the oil), with a small fire to slowly stir fry the sugar;

3. To be stir-fried sugar water into brownish-red, and then immediately the spare ribs into the pot and stir-fried, and then into the ginger, peppercorns and spices;

4. Stir fry the aroma and pour a little cooking wine and soy sauce color, mixed into the water, add salt and green onions;

5. Large fire boil After turning to a small fire slowly burned until the ribs poi soft, and then clip off the pot of green onions and large chunks of spices;

6. Large fire juice, to be thick soup, add monosodium glutamate after the start of the pot that is complete.