1. Prepare a bone, which can be a stick bone, a cavity bone or a spine. The stick bone sucks bone marrow and the cavity bone spine chews meat. But remember, it should weigh at least 2 kg, and there is not enough food without what is not worth the trouble.

2. Blanch it in boiling water to remove blood, and then remove it with warm water.

3. Heat the oil in a cool pan, stir-fry the ribs, a little cooking wine, soy sauce and white sugar, and stir-fry until the color is brown.

4. Prepare seasoning package: 2 aniseed, 1 teaspoon of pepper, 1 piece of cinnamon, 4 pieces of ginger, 2 pieces of fragrant leaves, 1 teaspoon of fennel (about 3g), 2 petals of sugar, garlic, onion and 3-4g； of northeast bean paste; 1 tbsp soy sauce, 1 tbsp soy sauce.

5. If you have this kind of stainless steel seasoning bag, put all the seasonings in it, so that when the dish is ready, the seasonings will not be everywhere. Take out the seasoning bag, open it, pour it out and wash it, and then use it next time, which is convenient and convenient.

6. put the meat and seasoning into the electric pressure cooker and add 2 small bowls of hot water. Set the time for 25 minutes. If there is no pressure cooker, stew it slowly, it will taste better, and of course it will take longer, and it will take at least an hour to stew the meat.

after 7 or 25 minutes, turn on the electric pressure cooker, and the flesh and blood will be separated. Pour everything back into the iron pan and collect the juice over high fire.

8. It's tempting when it's out of the pot, with a faint sauce flavor, and it's ready to eat ~~

1. Braised ribs

Material: half a catty of ribs, two teaspoons of ginger drum, ginger, garlic, soy sauce, peanut oil and salt

Practice:

1. Cut the ribs into small pieces.

2. Wash the ginger drum and crush it with the back of a kitchen knife, so that the ribs are easier to taste;

3. Chop a little ginger, ginger and garlic separately, and marinate with ribs, ginger drum, a little soy sauce, a little peanut oil and a little salt for 15 minutes;

4. put it in a steamer and steam for 2 minutes.

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2. Braised pork ribs with soybeans

Materials: half a catty of ribs, two or two soybeans, a little ginger.

2. Cut the spareribs into 3cm long pieces and splash;

3. Add a little peanut oil and saute shredded ginger, stir-fry the ribs for 2 minutes, add the soybeans and juice in the pressure cooker to the pot and stew them with the ribs;

4. Cover the pot and stew for 2 minutes. Add a little salt to taste.

spareribs blend with the faint bean flavor of soybeans, which makes them feel refreshing.

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3. Small spareribs with dried tangerine peel

Materials: half a catty of ribs, small half-baked tangerine peel, and raw flour.

2. Cut the ribs into small pieces and splash;

3. Add spareribs, soy sauce, a little salt and cornflour to the old skin water and marinate for 1 hour;

4. fry in medium heat until golden brown, then drain the oil and eat.

the sweet and fragrant smell of dried tangerine peel permeates into the meat, leaving a fragrance on the teeth and cheeks after eating ~ ~ ~

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2. Wash the ginger drum and crush it with the back of a kitchen knife, so that the ribs are easier to taste;

3. Chop a little ginger, ginger and garlic separately, and marinate with ribs, ginger drum, a little soy sauce and a little peanut oil for 15 minutes;

4. Cut the pumpkin at 1/5, dig out the melon sac and seeds inside, dig down the meat with a spoon, and dig the pumpkin into a hollow shape;

5. After the water boils, steam the pumpkin and the dug pumpkin meat for 2 minutes;

6. Put the marinated ribs and sauce into the pumpkin, stir slightly with the pumpkin meat inside, and steam for 2 minutes.

the pumpkin meat and ribs have been completely blended together, with a strong pumpkin flavor, and the appetite is wide ~ ~ ~

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2. Chop garlic seeds, add a little salt and marinate with ribs for 2 minutes;

3. Two teaspoons of raw flour, take egg white, add 4 teaspoons of water and mix well with ribs;

4. Heat the oil pan and add the ribs;

5. When you see the meat of the ribs shrink and the bones obviously protrude, the ribs are cooked. If you want to be crisp and yellow, you can fry them for a while and take them out of the pot.

it's better not to fry the garlic bones too much. Although the fried bones look good, they are not very healthy. Secondly, if they are fried for too long, the meat will become hard and burnt. There is no gravy with garlic flavor in the meat, and the taste will be far from good.

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2. Shred ginger and chopped garlic, add 1 tbsp bean paste, 1 small piece of fermented bean curd, a little soy sauce, salt, steamed meat powder and spareribs, mix well and marinate for 15 minutes;

3. After pickling, put it in an autoclave for 15 minutes, or steam it for 3 ~ 4 minutes.

If it can be steamed in a bamboo tube or wrapped in fresh lotus leaves, it will be better. The fragrance of bamboo or lotus leaves can add more taste to steamed bones.

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7. Peasant stir-fried bones

Materials: half a catty of ribs, galangal, ginger and garlic.

2. Put a little peanut oil in the pot, add garlic and shredded ginger to saute until fragrant, and add ribs to saute for 5 minutes;

3. Add 3 teaspoons of soy sauce, 3 teaspoons of water and green pepper and stir-fry for 1 minutes on medium heat;

4. Add chopped Alpinia officinarum, stir-fry with a little salt for 5 minutes, and then take off the pan.

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8. Fragrant-roasted ribs

Material: about eight taels of ribs, galangal, tsaoko, and rice.

2. Chop the ginger, garlic and ginger, pat the tsaoko, add soy sauce and ribs and marinate for 2 minutes;

3. Preheat the oven to 2 degrees, so that the fleshy side of the ribs is submerged in the seasoning and baked for 1 minutes;

4. Turn over the ribs and roast the side with meat. Adjust the oven temperature to 18 degrees and bake for 1 minutes.

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9. Sweet and sour pineapple bone

Material: half a catty of ribs, 1 tbsp of cooking wine, 1 soy sauce.

2. Add a little salt, soy sauce, dried raw flour and cooking wine, mix well and marinate for 3 minutes;

3. Heat the oil pan, add the ribs and fry them until they are crisp and yellow.

4. Leave a little oil in the pan, add shredded ginger, salt, soy sauce, soy sauce, brown sugar, rice vinegar, 3 tablespoons of water and ribs, stir-fry for 3 minutes, and simmer for 15 minutes;

5. Then stir-fry for 1 minute on medium heat until the juice is just thick.

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1. Shredded pork ribs with fragrant peppers

Material: half a catty of ribs, green peppers, red peppers.

2. Shred green and red peppers respectively;

3. Chop a little galangal, ginger and garlic separately, put them in an oil pan and fry until fragrant. Add spareribs and shredded green and red peppers and fry for 5 minutes.

4. Add 1 teaspoon of soy sauce and 2 teaspoons of water, fry for 5 minutes, and simmer for 5 minutes.

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11. Braised ribs with radish

Materials: half a catty of ribs, one white radish, ginger, etc.

2. After peeling the white radish, dig it into a hemisphere with an iron spoon;

3. Put the white radish balls into an oil pan, add 1 tablespoon of soy sauce and 2 tablespoons of water and boil for 1 minutes.

4. Put a little peanut oil in the pot, add garlic and shredded ginger to saute until fragrant, and add ribs to saute for 5 minutes;

5. Add the pre-fried white radish balls and simmer for 1 minutes with a little salt to taste.

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12. Radish ribs

Material: half a catty of ribs and one white radish.

2. After peeling the white radish, cut it into 4cm pieces and hollowed it out into small cups with an iron spoon;

3. Marinate the ribs with shredded ginger, garlic and soy sauce for 15 minutes;

4. put the ribs in the radish and steam for 3 minutes.

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13. Steamed taro ribs

Materials: half a catty of ribs, 1 taro, soy sauce.

2. Marinate the ribs with a little soy sauce and salt for 15 minutes;

3. After peeling taro, hollow it into a cup and steam it for 1 minutes;

4. Add the marinated ribs and steam for 2 minutes.

if you want to buy that kind of powder, taro tastes like sand when cooked, and it has a strong taro flavor. I love it so much ~ ~

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2, straw mushroom cut in half;

3. Take a little ginger, ginger and garlic, chop them up separately, put them in an oil pan and stir-fry until fragrant, then add ribs and stir-fry for 5 minutes;

4. Add 1 teaspoon of soy sauce and 2 teaspoons of water from Volvariella volvacea, stir-fry for 5 minutes, and simmer for 5 minutes.

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15. Paper-wrapped bone

Material: half a catty of ribs, soy sauce, oyster sauce and cooking materials.

2. Mix the ribs, soy sauce, oyster sauce, cooking wine, salt, fermented bean curd and spiced powder together and marinate for 3 minutes;

3. Cut the tin foil into squares and make it into bowls, and pour the ribs and marinade into the tin foil bowls and seal them tightly;

4. Bake in the oven at 22 degrees for 2 minutes, carefully take out the dish, cut the tin foil and serve (be careful of the steam).

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16. Braised pork ribs with sour bamboo shoots

Materials: half a catty of ribs, 2 ounces of sour bamboo shoots, and ginger.

2. Wash the sour bamboo shoots and cut them into pieces with a width of 1cm;

3. Chop a little ginger and garlic separately, put them in an oil pan and stir-fry for 5 minutes.

4. Add sour bamboo shoots and soy sauce, stir-fry for 3 minutes, then put in a small earthenware pot and simmer for 15 minutes.

I ate this dish in a Hunan restaurant for the first time. At first, I couldn't imagine what it would taste like. My friends who ate together solemnly recommended it, so I held the psychology of tasting it and fell in love with it as soon as I ate it. It's not very authentic to go home and imitate it. If you add Chili, the spicy taste and the sour taste of sour bamboo shoots are combined into a hot and sour one, it should be perfect.

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17. Braised ribs in red wine

Materials: half a catty of ribs, half a bowl of red wine, 2 tablespoons of cooking wine.

2. Stir-fry ginger and garlic in an oil pan, add ribs and stir-fry for 5 minutes;

3. Add 1 tbsp of soy sauce, 2 tbsp of cooking wine and 2 tbsp of water, and simmer for 5 minutes;

4. Add half a bowl of red wine, simmer for 1 minutes on low heat, and season with salt.

when cooking, the smell of red wine is so fragrant that I almost can't help waiting until the photo is taken, hee hee. This is an imitation of stewed beef with red wine. It tastes rich in grape fruit, sour and sweet, and has a very special sweet flavor.

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18. Fragrant lemon bone

Material: half a catty of ribs, half a lemon, ginger and lemon. ;

2. Stir-fry ginger and garlic in an oil pan, add ribs and stir-fry for 5 minutes;

3. Add soy sauce and 2 tablespoons of water to stew for 1 minutes, and evenly add the squeezed lemon juice before taking out the pot.

It looks a bit like sweet and sour pork ribs, but the difference is that sweet and sour pork ribs have pineapple flavor, and this one is lemon.