Practice 1:

Raw material rib or chops

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

Practice

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

2, such as meat, white color change, add soy sauce, wine, sugar, then add just submerged boiling water

3, high fire after rolling, change to low fire, lightly stir fry, then add just submerged boiling water. color white, add soy sauce, cooking wine, sugar, and then add just submerged rib ribs of boiling water,

3, large fire boil, change to small fire stew 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 (star anise, fennel, cinnamon, cinnamon, grass nuts, cloves, leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce)

Practice

1, ribs slaughtered into a 4-centimeter section of the boiling water in the removal of blood water, fished out and cleaned up 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 fry 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, then into the ginger, peppercorns and spices,

4, stir fry the aroma of a little wine and soy sauce coloring, mixed with water, add salt and green onion knots,

5, high heat boil and then turn to a small fire 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 boil to a 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 the water, water, put star anise, pericarp, carrots, and 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 seasoning, 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 cm long pieces, wash and dry, add a little soy sauce, water starch and mix evenly. Fry with hot oil into a 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 that is.

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 in affecting 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, 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

Stir 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 washed

3, the water boiled, put ribs, ginger, water boiled after the release of cooking 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 ginger, fennel (you can also put dried chili peppers, peppercorns, etc.)

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

Pay attention to the order: put sugar (need a little more), salt (can not put), wine (a little more, if you do not want to put the water, put half a catty of wine down, soy sauce.

Put some stock, no on water, this point with boiling water than cold water is better, the general home cooking chicken, I'll save the soup, cold after the Coke bottle stored in the refrigerator.

Large fire to collect the juice, small fire to slowly burn actually work, if you want to put the starch, the water do not boil too dry, and then put the starch (remember to put the starch in a bowl beforehand with water to mix, and so on after the precipitation, the water poured and then change the water, so clean.) Thin a little, while putting, while stirring, put some chopped green onion, chicken essence (casual, like to put, you can even put a beaten egg, or the previous step, ribs fried plus soup, you can put mushrooms, asparagus, and so on, their own favorite on the line)

7, after the pot is put on the top of the dish just now.

Practice seven

Prepared ingredients wine, sugar, salt, shredded green onion, ginger, peanut oil, sesame leaves, chicken essence, meat and eggs a, spare ribs moderate.

Steps

1, the right amount of water to boil, pour the ribs, the ribs within the blood drain;

2, into the peanut oil, until hot, into the ginger, stir-fry a few times, pour into the ribs stir-fry, until browned into half a bottle of wine to boil, add soy sauce and sugar to boil over high heat,

3, add a small amount of water, add sesame seeds, meat and eggs, and then turn to a small fire slowly stew! To, 20 minutes (that is, the ribs are soft), open the fire, the water will be dry, add salt (according to personal preference), monosodium glutamate, shredded green onions, you can put out of the pot.

Taste colorful and tender.

You can also add vinegar at the end that is sweet and sour pork.

Practice 8

Raw materials spare ribs, green onion, ginger, spices (star anise, fennel, cinnamon, grass nuts, cloves, etc.), pepper, salt, monosodium glutamate (MSG), soy sauce, sugar, cooking wine

Making

1, spare ribs over water, ginger sliced, green onion cut into pieces

2, sit in the pot on the stove and pour the oil, cold oil into the sugar (soup: oil = 1:3), low heat and slowly sugar Stir frying, to be red and bubbling sugar water under the ribs stir fry

3, under the ginger, peppers and spices, stir fry after the aroma of pouring soy sauce, cooking wine color

4, add water and salt, high heat boil to small fire simmering until the ribs are soft, high heat sauce, point monosodium glutamate, out of the pot.

Practice nine

Main ingredient spare ribs 1 catty and a half or so

Instruments dried chili pepper about 20; pepper: a small handful of about 30-40; ginger: a large piece; garlic: 6, 7 cloves; green onion: 1; salt, monosodium glutamate (MSG); sugar

1, first blanch the spare ribs, fishing up.

2, the pan is hot, put a small amount of oil, wait a little while into the dried chili peppers, peppercorns, ginger, garlic, sugar, stir fry for about 2 minutes can be put into the ribs, shallots continue to stir fry, which can also add a small amount of garnish wine (I think you can also add white wine)

3, wait until the ribs change color (also about 2 minutes), into the boiling water, the amount of water is just full of over the ribs or a little less than a little bit can be opened to a high flame to cook!