Mash Ribs Wash the ribs, quench the water and dry them some. The oil pot is hot, pour the ribs into the frying, both sides are fried through. At this time put in three large spoons of mash and mash sweet wine, green onion, ginger pieces, a few big spices pepper chili, stir fry a few times, then pour in a small bowl of soy sauce, sprinkle salt. Stir-fry evenly, add a bowl of boiling water, boil over high heat and then change to low heat, an hour later, then high heat to collect the juice can be. I think the advantage of using mash is that it replaces the yellow wine and sugar and has a stronger wine flavor. It tastes sweet and slightly spicy, a bit like sweet and sour pork, but I didn't set aside any vinegar, so it's not sour and not as sweet as sweet and sour pork. Taro Spare Ribs Casserole Practice 1. small spare ribs clean, put soy sauce, starch marinade, and then put into the hot oil to fry, fish out and spare. 2. 2. Taro peeled, cut quadrangular pieces, hot oil deep-fried to the outer skin yellow, fish out and spare. 3. After the oil is hot, put the garlic, fried flavor, and then put the fried ribs, add cooking wine, oyster sauce, sugar, salt, water, boil and then change to a low fire until the taro is soft, put the casserole and then burn for a short while. 4. When the soup is boiling again, sprinkle some parsley on the end of the Szechuan braised pork ribs Main Ingredients: pork ribs 1 catty and a half or so Ingredients: dried chili pepper about 20 peppercorns a small handful of peppercorns, about 30-40 Ginger a large piece of garlic 6, 7 petals onion 1 to 1 salt, monosodium glutamate Sugar a little bit 1, the first will be the blanching of the pork ribs, fishing. 2, the pot is hot, put a small amount of oil, wait a little while into the dry chili, pepper, ginger, garlic, sugar, fried for about 2 minutes can be put into the ribs, shallots continue to fry, which can also add a small amount of gahan wine (I think you can also add white wine) 3, wait until the ribs change color (just 2 minutes or so), into the boiling water, the amount of water is just full of over the ribs or a little less than a little bit of it can be, open the fire to cook, the water boiled stewed over a low fire until cooked (I used) (40 minutes) 4, add the appropriate amount of monosodium glutamate, stir fry, turn off the fire, and then simmer for 5 minutes on the pot Green papaya burned row Ingredients: green papaya, baby back ribs, green onions, ginger Practice: green papaya peeled, seeded, washed and cut into chunks of rolling knife, baby back ribs chopped. Frying pan is hot and add oil, stir fry onion, ginger, then add rock sugar and stir fry until golden brown, then put in the chops and stir fry until the outer skin is browned. Add soy sauce, wine, rock sugar (crushed small pieces or dissolved water) and green papaya stir fry, add water, to cover all the ingredients, cover the pot, simmer over low heat for 45 minutes, then thicken with cornstarch, drizzled with a little sesame oil can be. Papaya taste sweet and cold, has the spleen and stomach, summer thirst, liver and other effects. Now the weather is suitable for empty people to drink, but if you have a cold cough, do not eat papaya. Nine system Chen Pi bone Material: ribs (as long as the middle of the section) 1 catty, nine system Chen Pi 5 slices (boiled water soak), pepper anise fennel cinnamon a little bit (add up to not to 2 grams), 3 tablespoons of soy sauce, brown sugar, 1 two Practice: ribs with salt, sugar, soy sauce marinade for a while, put the oil in the pot, under the garlic, red onion minced stir-fried aroma, the next ribs slow-frying through the side of the all spices, Chen Pi 3 pieces of 3 bowls of water boiled for 15 minutes, the Spices removed, leaving the peel, even with the water and soup and fried through the ribs, into the pot, plus a little soy sauce, stewed 45 minutes, collect dry soup, the cooked peel removed, just now the rest of the peel cut into julienne into the, add salt to taste out of the pot, finished Raw Fried Bone It is now the pineapple good season, we love to eat raw fried bone, if you have a good material. Buy a pineapple, can be fried or soaked in salt water to eat, two birds with one stone. The ingredients are not much, ribs, spinach, onions, eggs, are all good ordinary things. Practice: Chop the ribs and drop a little salt and chicken powder marinade, then mix the ribs with egg, then fried on the cornstarch, fried until cooked through and then put up (it is best to put down the ribs when the oil rolls, and then fry over a slow fire until the hard body), filter the oil. The sweet and sour sauce should be pre-cooked and made with ketchup, white vinegar, sugar,, Worcestershire sauce and water. In a frying pan, sauté the chopped onion and pineapple, add the sweet and sour sauce and bring to a boil, then stir-fry the ribs and thicken the sauce. How is it? You should love it! Salt and pepper ribs Ingredients: ribs, green onions, ginger, red pepper, green pepper, onions, eggs Method: 1. ribs cut into small pieces, with green onions, ginger, cornstarch, salt, sugar, soy sauce marinade to taste (the best marinade it for 1 hour, that's to taste). 2. Finely chop the red pepper, green pepper and onion; make an egg batter with egg and flour, mix it well with a small spoon. 3. Coat the ribs evenly with the egg batter and carefully deep-fry them in a wok over a 5-percent heat until crisp, then drain the oil. 4. add chopped red pepper, round onion, green pepper and the appropriate amount of salt slightly stir-fried, the ribs into the stir-fry evenly after it is good black bean ribs frying pan pour oil hot, towards the fragrance of ginger, green onion, garlic, pickled peppers, and then put a small bowl of black beans (black beans before the water bubble, one is soaked loose, and the second is to remove the excess salt), and then into the ribs stir-fry ribs, frying ribs to a little bit longer, and then to the pot to add water (not exceeding the ribs), chicken powder, and so on, then add water (not exceeding the ribs). After adding water to the pot (not over the ribs), chicken powder, cover and cook over medium heat until the water collects dry (time may be a little longer ribs will be burned to the bone) point of sesame oil can be I burned dry a little less is really black bean flavor *_* plum ribs Ingredients: thick meat pork ribs one catty, plum two. Two green onions, one red pepper. Marinade: Shaoxing wine, soy sauce each half tablespoon. Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate Method: Chop the ribs into large pieces, sour plums crushed, coated near the bone side with marinade for one hour, put into the boiling oil and fry for two minutes, and then wait until the oil temperature rises to the ribs will be repeated frying for one minute. Cut red pepper and green onion together. Heat a pan, add two spoons of oil, add seasoning and slow fire until the sugar dissolves, put in the pork ribs, cover and cook for two minutes, mix well and cook until the juice is thick add shredded red pepper and green onion can be Kyoto pork ribs Ingredients: 325g of pork ribs, 1 egg, 10g of minced green onion and ginger, 20g of soy sauce, 15g of wine, 50g of sugar, 25g of vinegar, 15g of sesame oil, 50g of flour, 10g of water starch, 500g of peanut oil. 500 grams. Practice: ① pork ribs chopped into 2.8 cm long small pieces, add 5 grams of wine, soy sauce 5 grams of impregnation, and then knocked into the egg 1 mix well, add the flour paste up; ② frying pan on the fire, scooped into the peanut oil burned to six mature, the pork ribs into the pan, with an iron spoon to set aside, deep-fried through the leaky spoon, and then put into the ribs wet oil burned to eighty percent of the heat, then put the ribs to repeat the frying until crispy, and then poured into the leaky spoon to drain the oil. Put a little oil, chopped green onion and ginger, shaoxing wine, soy sauce, sugar, add a little water and boil, thicken with water starch, add vinegar and sesame oil, pour in the ribs, turn over evenly, and serve. Ingredients: ribs, sesame oil, pork broth, sugar, wet starch, shaoxing wine, soy sauce, vinegar, salt, garlic, green onion, ginger Practice: 1. chop the ribs into long strips, into a bowl, add salt and pinch the pinch, and then add the wet starch to mix well to hang the paste; 2. soy sauce, vinegar, sugar, green onion, ginger, garlic, pork broth, wet starch into a bowl, adjusted to a thick thick thick gravy; 3. frying pan on the high flame, under the sesame oil, burn until 70% hot, then add the sesame oil, and then put it into a pan and serve. Burn to seventy percent heat, will hang the paste of the ribs into the pot, fry for 3 minutes (time depending on the size of the fire flexibility). Will continue to burn the oil in the pot to 70% hot, and then the ribs under the pot a little fried, immediately end of the pot off the fire blanch 3 minutes later, and then move the pot to set on the high fire continued to fry for 1 minute, to be golden brown when fishing; 4. original frying pan after pouring off the remaining oil set on the high fire, put the gravy pouring boil, under the ribs, will be a few pots upside down to all the ribs stick to the gravy, drizzle with shaoxing wine, start the pot plate that is complete. Braised Spare Ribs Ingredients: spare ribs, ginger, scallions, spices (star anise, fennel, cinnamon, cassia bark, grass nuts, cloves, fragrant leaves), peppercorns (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce) Methods: Ribs slaughtered into a 4-centimeter section of the blood into the boiling water to remove the blood water fished out and rinsed to be used. Ginger slices, scallions cleaned head tied into a knot (3 or so) Method: pour oil in the pan, 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), slowly stir fry the sugar over low heat. When the sugar water began to turn brown-red, and began to bubble brown-red, immediately put the ribs into the pan and stir fry, then add ginger, pepper and spices, stir fry the aroma of a little wine and soy sauce for color, mixed with water, add salt and green onion knots, high heat boil and then turn to a low fire slowly burned until the ribs poi soft, and then clip off the pot of green onions and large pieces of spices, high heat to reduce the sauce, and when the soup becomes thick, add monosodium glutamate to the pot. That's it. Raw materials: spare ribs 1KG, 1KG Ribs, ginger a cut (10 cm long), about 8 dates, goji berries a pinch, green onions and cilantro (these two non-essential), salt, chicken essence, pepper. . Practice: 1. Ribs slaughtered into 4 cm long section, under the boiling water to cook until the blood water are out, pull up and wash for use. Peel the skin of the pork chops and cut into cubes, and break the ginger. Chop green onion and cilantro. 2. mix enough water in a pot, pour in the ribs, the rice cake, ginger, dates, Chinese wolfberry, salt, chicken essence, cover the pot with a lid and bring to a boil over high heat, then turn down to low heat and simmer until the rice cake can be easily cut with chopsticks, sprinkle a little pepper and then it's OK. When you drink it, you can add some chopped green onion and cilantro according to your taste. Note: Ribs must be boiled once to remove the blood, otherwise the smell of blood will ruin the soup. It is best to mix enough water at once, if you mix less, remember to mix it with boiling water if you want to mix it again in the middle of the soup. Adding cold water will cause a sudden drop in the temperature of the soup, which will cause the proteins and fats in the soup to coagulate and not melt into the soup, thus affecting the flavor of the soup. Similarly, don't add cold water to other roasted or stewed dishes.