My friend, here is a detailed introduction to you, very complete: How to make delicious pork ribs [Braised Spare Ribs] Ingredients: Spare ribs, carrots (can be changed into potatoes, etc. according to personal taste), mushrooms, green onions, ginger, star anise, and tangerine peel.

Method: 1. Boil the water, put the ribs into the boiling water and cook for 1 minute, pour out the blood; 2. Put a small amount of oil in the pot, heat until smoking, add ginger and green onions and saute until fragrant, then add the ribs,

Stir-fry for a while; 3. Add water. When the water boils, add star anise, tangerine peel, carrots and mushrooms; 4. Add seasonings (Shaoxing wine, salt, sugar and dark soy sauce) and cook over high heat for 20-30 minutes; 5. Serve

5 minutes before dishing, add chicken essence and starch water to thicken the sauce.

Note: If you want to make sweet and sour pork ribs, first add some sugar to the oil pan, fry some sugar color, and then add the pork ribs.

When it comes to "pork ribs", whether it is the crispy fried pork ribs, the finger-licking aftertaste of the grilled ribs, or the rich flavor of the medicinal braised pork ribs, you can't help but swallow your saliva, as if you are chewing the meat of the ribs.

The feeling still lingers in my mouth.

Not only are there various types of pork ribs, but the cooking methods are also ever-changing. Whether they are pan-fried, boiled, stir-fried, or deep-fried, the delicious taste of pork ribs can be expressed. Because of this, pork ribs can be found in various Chinese and Western cuisines.

There are so many kinds of platoon warriors, Yongwei Jia? Parrot Wu Kong gourd choking 芏 ai Si Suo Yun beat inlaid thistle Sheng weapons? reaction.

Don’t worry, we won’t teach you all the dishes in one go. Instead, we will classify them by cooking methods. Whether cooking or making soup, you can choose whichever one you want; as long as you follow Teacher Hui Xue’s cooking tips

, you can wait for delicious dishes to be served one after another, and the craftsmanship is definitely recognized.

Tips for deep-frying and pan-frying cooking tips 1-Select the tenderloins for fried or pan-fried spareribs. Most of the ribs are tenderloin steaks, regardless of whether they are large, medium or small ribs with bones; the main reason is the meat quality of the tenderloin.

It is soft and easy to cook, so it is suitable for high-temperature and short-time cooking methods such as frying and pan-frying.

Tip 2 - Remove the fascia from the meat and loosen it with a hammer. Whether it is a whole piece or sliced ??inner muscle, after buying it, you should carefully cut off the white fascia with a knife, then tap it lightly with both sides of the meat mallet a few times, and shape it.

The edges of the meat are lumpy. At this time, the meat slices will become slightly thinner due to stretching, which makes it easier to taste and cook faster when cooking; and the meat tendons are broken by hammer, so the meat will not shrink after cooking, making it easier to eat.

Tip 3 - Prepare marinade and marinate until it is delicious. Except for Japanese-style fried pork ribs, which are fried and then dipped in sauce, generally fried or pan-fried pork ribs can be marinated first and then fried in a pan without adding seasonings.

, it tastes very delicious.

The marinade includes basic marinade bases such as soy sauce, wine, sugar, onions, ginger, and garlic. Special seasonings such as pepper or five-spice powder can also be added to add flavor.

Tip 4 - Dip in fried powder to increase the taste. The ribs fried with different fried powder will have different textures.

By being wrapped in these powdery substances, the nutritious gravy is not easily lost; in addition, after these powders are fried, they will taste crisper and have the visual effect of increasing the weight and beautifying the appearance.

Common fried flours include bread flour, sweet potato flour, low-gluten flour, and starch.

Granular bread flour and sweet potato flour can make the ribs taste crisper and thicker, and the skin will not weaken easily after being left for a long time.

Low-gluten flour can coat the gravy and make it crispier.

Taibai powder must be mixed with flour or other powders in a 1:1 ratio. It can also coat the gravy and add a crispy taste.

Tip 5 - It is not advisable to fry or fry for too long, and the fat must be drained. No matter whether it is fried or fried for too long, the meat must be removed as soon as it is cooked.

If you want to know whether the tenderloin steak is cooked, you can first check whether both sides have changed color (if it is coated with fried flour, both sides must be golden brown), and then poke it with a bamboo skewer. If it can be poked easily, it means the meat is cooked.

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When taking it out, you can hold the ribs upright to allow the oil to drain out more easily to avoid a greasy taste.

How to make pork ribs delicious and healthy?

Answer: Salt and pepper pork ribs Ingredients: 750 grams of pork ribs, green onions, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, Huadiao wine, salt and pepper.

Method: 1. Cut the pork ribs into long pieces (5 cm), wash them, and use a cloth to absorb the moisture from the ribs for later use; 2. Then marinate, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger to marinate.

15 minutes; 3. While the oil is cooking, make an egg batter with the main ingredients, and stir it evenly with a small spoon; 4. Coat the marinated ribs evenly with the egg batter, put it into the boiling oil, and fry until golden brown

After crisping, remove and serve on a plate; 5. Add chopped red pepper, green onion, green pepper and an appropriate amount of salt and pepper, stir-fry until fragrant, and sprinkle evenly on the ribs, then the dish is ready.

It’s sweet and sour pork ribs!

1. Prepare the pork ribs with a little fat (I think the lean ones are not as delicious). You can prepare as much as you want. You can ask the meat seller to chop them for you.

2. Add water and appropriate amount of salt to the pork ribs and cook until cooked. If you have enough time, you can cook it in a rice cooker.

3. Take out the pork ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because frying the pork ribs will produce oil) and stir-fry. First pour in the rice wine and stir-fry until the wine is fragrant, then add soy sauce and stir-fry until the pork ribs are fragrant.

When the sauce is fragrant, pour the soup into the pot. Don't pour too much at one time. Stir-fry again. Stir-fry a few more times. When the sauce is half dry, add sugar water and vinegar that suit your taste. Stir-fry until the sauce is almost dry and serve.

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Notes: 1. Add more rice wine and soy sauce for coloring.

The soy sauce must be added later, and don't fry for too long, because it will easily burn the pot, so MSG must not be added.

2. Be sure to stir-fry more so that the color of the ribs will be even and beautiful.