Speaking of pork ribs, I believe everyone is familiar with them. Spare ribs are alternately fat and thin, and have a crispy texture. They are very delicious after cooking. There are many ways to eat pork ribs. You can steam, cook, braise, fry, and stew, as long as you think of it.

, it can become the protagonist on the dinner table!

The ribs are delicious and not too greasy.

In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

NO.1 The ingredients for steaming pork ribs with black bean sauce are as follows: 300 grams of pork ribs, 10 grams of light soy sauce, 5 grams of black bean sauce, 5 grams of cooking wine, 2 grams of white sugar, 1 gram of salt, 8 grams of dark soy sauce, and 10 grams of starch. The specific method is as follows: Spare ribs

Put 300 grams into a bowl, then add light soy sauce, tempeh, cooking wine, white sugar, salt, dark soy sauce, and starch, mix well and marinate for 20 minutes, put it into a pot over water, steam over medium heat for 30 minutes, and sprinkle it after taking it out of the pot

Add chopped green onion, you can leave it out if you don’t like it!

NO.2 The ingredients for steamed pork ribs are as follows: 600 grams of pork ribs, 1 section of green onion, 3 slices of ginger, 3 cloves of garlic, 3 grams of salt, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of sugar, an appropriate amount of rice, 2 dried chili peppers, and Sichuan peppercorns

A little, the specific method of making half an star anise is as follows: put all the auxiliary ingredients, rice, dried chili peppers, Sichuan peppercorns, and star anise into a food processor and grind them. You don’t need to grind the rice into powder, just break it into pieces. Keep the beaten rice steaming ingredients aside for later use. Chop the onions, ginger, and garlic.

Soak the ribs in water for half an hour. Rinse the blood after soaking it. Add the chopped green onions, ginger, garlic, salt, sugar, steamed fish and soy sauce to mix well. Refrigerate and marinate for an hour.

Put the good pork ribs into the flour steaming ingredients and grasp them evenly with your hands. Soak the lotus leaves in water in advance, soak them in warm water for half an hour, wash them, spread them on the steamer, cut off the excess, put the mixed pork ribs on the steamer, and put three in the pot.

2/3 of the water (due to the long steaming time, the water must be enough, otherwise it will be easy to burn). Wrap a gauze strip around the edge of the pot, put the steamer on and cover it. After simmering on high heat, turn on medium heat for an hour.

Take it out and serve! NO.3 Prepare the following ingredients for dry pot spareribs: 500g spareribs, 1 chive, 150g starch, 10g ginger slices, 2g garlic slices, 150g onion, 5g dried chili, 2 salt

The specific method is as follows: ginger and garlic, slice onions, millet peppers, and cut peppers into rings, put the ribs into the pot with cold water, add chives, cooking wine, blanch to remove fishy smell and blood foam, pour in the ribs, add light soy sauce, starch, and stir evenly

, pour oil into the pot, heat the oil until it is cooked, pour in the ribs, fry over low heat until golden brown, pour oil into the pot, add onion, sauté over high heat, pour oil into the pot, add garlic slices, ginger slices, dried chili pepper,

Millet pepper, line pepper, thirteen spices, spicy sauce, sauté over high heat, add pork ribs, salt, stir-fry evenly! NO.4 The ingredients for sweet and sour pork ribs are as follows: 1000 grams of pork ribs, 15 ml of soy sauce, 50 ml of vinegar, green onions.

1 root, half piece of ginger, 2 star anise, 20 Sichuan peppercorns, 2 dried chili peppers, 15 ml of cooking wine, 20 grams of sugar. The specific method is as follows: put the ribs, green onions and ginger slices into the pot, add water and boil, then skim.

Remove the foam, add the dried peppercorns and aniseed, and cook until chopsticks can be pierced through. Take out the ribs. When cooking the ribs, mix vinegar, soy sauce, cooking wine, and sugar into a sauce. Heat the wok and pour in the seasoning.

When the sauce boils, pour in the ribs and stir-fry evenly. Pour in half a bowl of soup for cooking the ribs so that the soup completely covers the ribs. Bring to a boil over high heat, then reduce to low heat and simmer until the soup in the pot thickens.

That’s it! NO.5 The ingredients for braised pork ribs are as follows: 500 grams of pork ribs, 3 tablespoons of vegetable oil, 2 tablespoons of cooking wine, 6 slices of ginger, 3 white scallions, 1 chive, 3 bay leaves, 1 star anise, rock sugar

10 grains, 1/2 tsp salt, 1 tsp white sugar, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 chili peppers. The specific method is as follows: Prepare the required ingredients, soak the ribs in water for 5 minutes, rinse several times and remove.

Put the blood water and ribs into the pot with cold water. Add cooking wine and ginger slices at the same time. After the water boils, blanch for 1 minute. Adding cold water to the pot can make the blood water better leached, remove the fishy smell and sterilize. Take out the ribs, rinse them with cold water, and then

Drain the water and set aside. Rinse with cold water will make the meat firmer and more elastic. Heat a wok, add vegetable oil, add rock sugar, heat over low heat and stir constantly. Be sure to use low heat when frying the color of the sugar. High heat will make it easy to burn. Use

Rock sugar fried sugar is not only red in color but tastes better than granulated sugar. After the rock sugar melts, small bubbles will emerge and turn reddish brown. Do not boil it for too long or it will produce a burnt bitter taste, which will affect the taste of the dishes.

When the rock sugar is completely foaming, put the ribs into the pot and stir-fry evenly. This can better color and lock the moisture of the ribs. It will taste delicate, tender and delicious, unlike dry firewood.