Ingredients: ribs or small ribs

Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water.

Practice: put the appropriate vegetable oil in the pot, add ginger and onion and stir-fry, then put the ribs in the pot and stir-fry. After the meat turns white, add soy sauce, cooking wine and sugar, and then add the boiled water that just drowned the ribs. When the fire boils, simmer for about 20 minutes. After the ribs are cooked, add appropriate salt according to the amount of salt, and then change to high fire to collect juice.

The last delicious braised pork ribs are ready.

If someone likes sweet and sour pork ribs, they can add vinegar and need more sugar.

Braised pork ribs method 2:

Raw materials of braised pork ribs:

Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Braised ribs practice:

Slaughter the ribs into 4 cm pieces, put them in boiling water to remove the blood, then pick them up and wash them for later use. Slice ginger, wash onion, remove head and tie it into a knot (about 3 slices)

Pour the oil into the pot. When the oil is still cold, add sugar (more, about one sugar, 2.5 or 3 oils) and stir-fry the sugar slowly with low heat. When the sugar water starts to turn brownish red and the brownish red foam begins to appear, immediately pour the spareribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry until fragrant, then pour a little cooking wine and soy sauce for coloring, add clear water, add salt and onion knots, turn to low heat and slowly burn until the spareribs become soft, then pinch off the onions and spices in the pot and collect juice with high fire. When the soup thickens, add monosodium glutamate and serve.

The practice of braised pork ribs

Raw materials:

Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Exercise:

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, and take them out and wash them for later use. Slice ginger, wash onion and tie into knots (about 3 slices).

2. Pour the oil into the pot. When the oil is still cold, add sugar (more, about one sugar, 2.5 or 3 oils) at the same time, and stir-fry the sugar slowly with low heat. When the sugar water begins to turn reddish brown and start to emit reddish brown foam, immediately pour the ribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry a little cooking wine and soy sauce to color, add water, add salt and onion.

3, first prepare a little fatter ribs (I think the whole thin one is not as delicious as this), how much to prepare, you can sell the meat master to you;

4. Add water and proper amount of salt to the ribs and cook until it is 80% cooked. If you have enough time, you can cook them with a rice cooker.

5. Take out the ribs (soup for later use), drain the water, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. First, add yellow wine and stir-fry the wine, then add soy sauce and stir-fry the sauce, then pour the soup into the pot, don't pour too much at a time, then stir-fry for several times, and finally stir-fry until the juice is half dry.

Precautions:

1, rice wine and soy sauce can be put more and colored. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2, be sure to stir fry more, so that the color of ribs will be even and beautiful;

This method is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes. Sprinkle with chopped green onion and you can drink it directly. It's killing two birds with one stone.

braised pork ribs

1. Chop the spareribs, add base oil to the wok base, stir-fry the spareribs until they crackle, take out the clean meat oil, put it in the pressure cooker, and add onion, ginger (beaten), soy sauce, soy sauce (omitted), 4 tablespoons Shaoxing wine, more than a dozen slices of pepper, one star anise, thirteen spices or five spices powder.

2. stir-fry sugar. This is a key step to affect the color of marinated products. Brush a little base oil in the wok, add 1-3 tablespoons of sugar directly without oil heating, and stir-fry over low heat until it becomes saccharified and discolored. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry, after a while, you will see that the foam increases, the color becomes lighter, becomes attractive golden red, and then stir fry the sugar. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker.

3. Add water to the pressure cooker. No more water is needed. Just put one knuckle into the cooker, cover it and fire it. After 10- 12 minutes, the pressure valve "hisses" and turns down the fire.

4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes. Take out the onion, ginger, pepper and star anise, add chicken essence, open the lid and collect the juice. If you don't have a pressure cooker, cook for a while, drain more water and turn on the fire, and the electric stove will only have one pier.

note:

Stir the sugar color with low fire, or it will be burnt before it turns into red powder. People who often eat stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar at a time, add water to boil, and put some at a time. Putting rock sugar is also to make the finished product redder and brighter.

The easiest way to stew ribs:

Chop the ribs, heat the pork in oil, fry the meat dry, add a little Haitian soy sauce to color, add Haitian soy sauce without salt, then add a little cooking wine, fry until dry, add water, submerge the meat, boil it, and then burn it in a casserole or iron pot with low fire (keep the water boiling) 1-2 hours.

It turns out that ribs have always been boiled, stir-fried and stewed. I can't remember which DX taught me at the altar (sorry). I learned another method from others the other day: the steps of boiling, stewing and frying. I tasted it yesterday, and it tastes good and smells better.

The practice is as follows:

1, ribs n grams (n size depends on your situation), plunge into the water (old routine, not to mention).

2, take another pot, put water to boil, the amount of water should not exceed the ribs, but more appropriately, because some floating foam should be removed.

3. Put the cooked ribs directly into the boiling water pot, skim off the floating foam, add onion, ginger, garlic, pepper, star anise, cinnamon (just a little), appropriate amount of old wine, and stew over low heat. The specific stewing time depends on personal preference. Some people like it hard, others like it soft (not too bad, the back is too bad). Don't stew the soup dry, and leave a small bowl of soup at last.

4. Prepare a frying spoon, put less oil (the pigs in the south and the north are different, the south is more than the north), and directly take the ribs out of the pot and fry them. When the soup is dry (be sure to bring some soup when picking up the ribs), spray some vinegar. Be sure to put vinegar when the soup is basically dry, so that the vinegar can fog in the spoon, so that there will be soup, and the vinegar will dissolve in the soup and become sour ribs. Put a small bowl of leftover soup in the pot (according to the usual cooking experience and the amount of salt and soy sauce put in front, decide whether to put some salt), turn it over a few times, cover it and stew for a while, add some chicken essence when there is a small amount of soup left, and the pepper can be cooked.

First of all, utensils: a large iron pot, an aluminum steamer, an aluminum basin, a ceramic flat-bottomed sea bowl, a big plate, a pair of purses, a wooden chopping board and a rolling pin. (Please note that the listed devices are not replaceable.)

Then the materials are prepared: two kilograms of first-class ribs, two ounces of high-quality rice, appropriate amounts of onion, ginger, garlic and pepper, and appropriate amounts of soy sauce, salt, rice wine and pepper. (Ordinary ingredients are enough)

Technological process: wash the rice the day before, wrap it with a lid and dry it for later use; Heat the wok with slow fire (dry pot), pour the aniseed into the wok, stir-fry until the fragrance overflows, and mash it in a rammer (this is homemade spiced powder); Pour the cleaned spareribs, chopped onion, ginger and garlic, and appropriate amount of soy sauce, salt, yellow wine and pepper into an aluminum basin and stir well for later use.

On the same day, heat the iron pot (dry pot) with slow fire, crush the dry rice on the chopping board with a rolling pin, pour it into the pot, stir fry until the rice noodles turn golden brown, and pour it into a sea bowl; Stack the marinated ribs (the seasoning powder on the surface of the ribs is cleaned) above the rice noodles; Pour a little water into the bowl and steam it; Bring the fire to a boil and steam for three hours. After cooking, buckle the bowl on the dish, and the merit is complete.

Features: smooth but not greasy, moist but not dry, fragrant at the entrance and long aftertaste.

The key point: patience and love are needed, and the so-called slow work makes fine work.

Cut the ribs into pieces, put them in an oil pan, heat them, and stir-fry them. When the color turns white, add salt, yellow wine, soy sauce, sugar, pepper, ginger, onion, star anise and dried pepper, and stir-fry them with low fire to taste. When the soup in the pot is almost dry, add cold water (there are almost no ribs) to boil, cover the lid with low fire and add monosodium glutamate. In order to save gas, I usually use the pressure cooker for half an hour, but I have to put less water.