ribs taste very good, which is a very fragrant food, and the ribs taste very good after cooking, but when eating ribs, they need to be accompanied by ribs sauce, so how to make the ribs sauce is a problem that many people will pay attention to when eating ribs. Let's follow it to see how to make the ribs sauce more delicious. How to make a good sauce for ribs

It's not difficult to make a sauce for ribs. First, we cut the ribs into pieces and blanch them for later use. Heat a good pot, pour oil in it, stir-fry Jiang Mo and a little pepper, then we add rock sugar, and after we put sugar in it, we must turn on a small fire. For the pork ribs that have been blanched and put in the pot, it needs to be evenly coated with sugar, and then we have to pour in the sauce, and then stir-fry the ribs several times. Next, pour in hot water. This time, it can make the ribs taste tender. We turn on a big fire, turn it into a small fire after boiling, and then cover the pot. It takes about half an hour to cook, and we cook on a small fire. At this time, we should turn the ribs from time to time. After that, we turn on a big fire to collect the juice. At this time, the juice can't be collected particularly dry, so we need to put a teaspoon of salt before taking it out of the pot. How to make the sauce for sweet and sour pork ribs in Guangdong

The sauce is very important when making sweet and sour pork ribs in Guangdong. We wash the pork ribs with blood, then cut them into pieces directly with a knife. After draining the water, we marinate the pork ribs with salt, soy sauce, ginger, garlic and raw flour for one hour. Before we put the pork ribs in the oil pan, we need to stick a full layer of raw flour on them, leaving the surplus raw flour. After that, turn to a small fire and fry the ribs completely. Finally, we turn on a big fire and fry for about half a minute to force the oil out of the ribs. After that, we fished up the ribs, drained the oil, and let them cool. We put the white sugar, white vinegar and tomato sauce in the pot together, and after adding water, we cooked them into a thick paste. At this time, the sweet and sour sauce was made. The cooled ribs were put in the pot, and the colored peppers were added, and they were stirred evenly, so that each rib was evenly stuck with the sweet and sour sauce, and that was all. How to dip in the sauce of stewed spareribs

When you eat stewed spareribs, you should dip in the sauce. First, you need to prepare half an onion, garlic should be cut into pieces, tomatoes should be washed and cut into small pieces, then turn on a small fire, put some butter in the pan, add chopped onions and garlic after it is melted, and stir-fry slowly. Then, add tomato pieces and stir-fry. When you stir-fry, you should use a shovel to completely break the tomatoes, and stir-fry them into paste. Also, add some herbs and chopped black pepper, continue to stir-fry on low heat to get the fragrance, then add some original tomato sauce to color, and then add some salt to taste, and stir-fry until the sauce thickens. Why are ribs cooked with firewood?

ribs are easy to become firewood after cooking, so we need to pay attention to the adjustment of methods. First, before stewing the ribs, we need to blanch them with water, which can remove the fishy smell and greatly shorten the cooking time. Afterwards, we need to stir-fry them, and then stew them to make them tasty, and they are also easy to stew.

When stewing spareribs, we chop the spareribs into pieces and soak them directly in cold water. We soak the blood water, rinse it with flowing water, add a proper amount of cold water to the pot, and then boil out the excess blood water in the spareribs. At this time, you must never put the ribs in the pot when the water is hot. If the water temperature is too high, the nutrients in the ribs will be destroyed. Moreover, the hot water will cause the outer layer of the ribs to harden, and the internal congestion will not come out. At the same time, the taste of the ribs will be much worse. When the ribs are boiled, they can be fished out three minutes after the water is boiled.

When stewing ribs, don't stew them in a pressure cooker, just use an ordinary wok. The best choice is to stew ribs in a casserole. Although the pressure cooker can greatly shorten the cooking time and stew the bones, there is no way to stew the meat soft and rotten.

In the process of stewing spareribs, the first 2 minutes, the spareribs are stewed with strong fire, and the pot can't be covered. After 2 minutes, the pot can be covered, and it takes two hours to simmer slowly. At this time, the spareribs taste the best, and the spareribs don't burn wood, and it is best to use small chops, and the taste is better.

When eating ribs, the ribs sauce is very important, which can make the ribs taste much better. Therefore, we should know the above-mentioned methods of ribs sauce, which is very important and the key to make the ribs taste and taste better, so we should know the above-mentioned methods of eating ribs sauce.