Good pork ribs, cut into chunks, oil in a pot to heat up, under the meat to fry dry water, add Haitian soy sauce a little coloring, and then add Haitian daytime pumping, no salt, and then add a good bit of wine, fry dry water, add water, submerge the meat, boiled, and then use a casserole dish or an iron pot with a very small fire (to keep the water seemingly open non-open state), burn 1-2 hours, you feel rotten, high heat to collect dry water, not too dry, add pepper, a little MSG, put a little sugar, add a little scallion pieces

Braised pork ribs

Ingredients:

Pork ribs, ginger, scallions, spices (star anise, fennel, sennel, cinnamon, cao guo, cloves, sesame seeds), peppercorns (a few), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce) )

Practice:

1, pork ribs slaughtered into 4 cm section into the boiling water to remove blood and wash up to use. Ginger slices, scallions cleaned head tied into a knot (3 or so)

2, pour oil in the pot, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 parts of the oil), slowly stir-frying sugar over low heat. When the sugar water began to turn brown-red, and began to bubble brown-red, immediately the ribs into the pan and stir-fry, and then into the ginger, pepper and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed with water, add salt and green onion knots, high-fire boil and then turn to a small fire and slowly burned to the pork ribs poi soft, and then clip off the pot of green onions and large pieces of spices, high-fire sauce, and then the broth thickens, add monosodium glutamate from the pot. That's it.

3, the first to prepare with a little fat ribs (I think all the skinny did not taste good), how much you want to eat on the preparation of how much, you can ask the meat master for you to chop well;

4, ribs plus water with the right amount of salt to cook to eight mature, enough time if you can use the rice burger cooking;

5, fish out of the ribs (soup standby), drained and put into the frying pan (do not have too much oil, because the ribs will also be fried) stir-fry, first of all, the ribs will be fried, then the ribs will be fried. (not too much oil, because the fried ribs will also be out of oil) stir fry, first pour into the yellow wine fried wine, and then add soy sauce fried soy sauce, and then pour soup into the pot, do not pour too much at a time, and then fry, more pouring fried a few times, and then fry the last time until the juice is half-dry,

Note:

1, the yellow wine and soy sauce can be put more, on the color. Soy sauce must be put a little later, and do not fry for too long, because it is easy to paste the pot, must not put MSG;

2, must be more stir-frying, so that the color of the ribs will be uniform and nice;

3, this practice is characterized by simple steps, and flavorful. Also, the extra soup can be used to cook small dishes, and with a sprinkling of scallions you can drink it straight away, so it's really a one-two punch.

Ingredients:

Ribs, ginger, scallions, spices (anise, fennel, cinnamon, cinnamon, grass jelly, cloves, fragrant leaves), pepper (a little), salt, monosodium glutamate (MSG), sugar, wine, soy sauce (soy sauce)

Practice:

Ribs slaughtered into a 4-cm section into the boiling water to remove the blood water and rinse to be used. Ginger slices, scallions cleaned head tied into a knot (3 or so)

Practice: pour oil in the pan, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 portions of the oil), slowly stir frying sugar over a low flame. When the sugar water began to turn brown-red, and began to bubble brown-red, immediately the ribs into the pan and stir-fry, and then into the ginger, pepper and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed with water, add salt and green onion knots, high-fire boil and then turn to a small fire and slowly burned to the pork ribs poi soft, and then clip off the pot of green onions and large pieces of spices, high-fire sauce, when the soup thickens, add monosodium glutamate to the pot. The first thing you need to do is to add some flavorings to the pot.

Using a pressure cooker can still be done, and is not a beef stew, right, beef stew can not be used, add a bit of tea is done.

I'm new to this site, and I'm glad to see you're here!

The first water to remove the blood, in the oil, and then the first ribs fried, and then into the bean paste, pepper, spices and other ingredients, you want to add what can be, and more fried, do not save the time, time longer, added water, will not be tasteless. I just don't know how to stir-fry before.

Fried for 10 minutes, then add water, you estimate the addition, and then add some chicken ah, monosodium glutamate ah what stew, do not put vinegar ha, otherwise not good

You are eating braised, but not sweet and sour ah.

I'm talking about the Sichuan flavor ha,, add or not to add chili, you look at yourself to do ha/

Douban I used the Sichuan Pi County, the most delicious!

Originally do spare ribs has been blanching, frying, with a pot of low-fire stewing method, is to eat the altar which DX teach do not remember (sorry sorry). A few days ago from from others to learn another way: blanch, stew, fried steps, yesterday tried a good, more fragrant.

Practice is as follows:

1, ribs N grams (N size depends on your situation), blanch a little water (the old ways, not to mention).

2, another get a pot, put the water boiling, the amount of water to be able to not over the ribs, can be appropriate more, because to skim off some foam.

3, blanch the ribs directly into the pot of boiling water, skimming the foam, put onion, ginger, garlic, pepper, anise, cinnamon (less, a little enough), the right amount of old wine, stew it over low heat, how long to braise by personal preference to master, some people like a little hard, some people like a little soft (don't be too rotten, too rotten behind a stir-fried into a minced meat), I usually stew for an hour or so, in the middle! Add a little salt. Soup do not stew dry, the last to stay a small bowl of soup.

4, ready to frying spoon, put a little oil (north and south of the pig is different, the south can put a little more, the north can put a little less), directly from the pot out of the ribs fried, fried to soup dry (ribs up certainly with a little soup), spray a little vinegar, must be basically dry soup and then put the vinegar, vinegar in the spoon into a mist, so that there is a soup, the vinegar is dissolved in the soup, into the sour pork, cover the lid for a few seconds, open the lid to let the vinegar evaporate, add the vinegar, and the vinegar, the vinegar, the vinegar, the vinegar, and then the vinegar, the vinegar. Cover for a few seconds, open the lid to let the vinegar evaporate, add some soy sauce, sugar (do not like can not be put), stir fry a few times, put the pot of the remaining bowl of soup into the (according to the usual cooking experience and the front of the amount of salt and soy sauce to decide whether to put a little salt), turn a few times to cover the lid to simmer for a while, a small amount of soup left to add a bit of chicken broth, pepper out of the pot can be.

First of all, the utensils: a large iron pot, an aluminum steamer, an aluminum pot, a ceramic bowl, a large shallow bowl, a large plate, a pounding jar, a wooden board and a set of rolling pin. (Note that the listed utensils can not be replaced)

Then is the preparation of materials: the top two pounds of pork ribs, high-quality rice two, onion, ginger, garlic, pepper and seasonings in appropriate quantities, soy sauce, salt, yellow wine, pepper to the point. (Ingredients can be ordinary)

Process: the first day the rice washed and wrapped with a cover cloth to cool and dry standby; with the fire will be hot iron pot (dry pot), will be peppercorns spices poured into the stir-fry until the fragrance overflowing into the pounding pot pounding (this is the homemade five spice powder); will be cleaned pork ribs, chopped finely onion, ginger and garlic, the right amount of soy sauce, salt, soy sauce, yellow wine and pepper poured into the aluminum pot stirring evenly standby.

On the same day, the iron pot over moderate heat (dry pot), the dry rice on the board with a rolling pin crushed into the pot and stir-fried until the rice flour into a golden brown until, poured into a large sea bowl; will be marinated pork ribs (pick the surface of the pork ribs of the crushed ingredients) in the rice flour above the yard; in the bowl filled with a little water on the steamer; the martial arts fire to the pot boil, the flame steam for three hours. After the pot out of the bowl buckle on the plate, the merit is complete.

Features: smooth but not greasy, moist but not dry, fragrant in the mouth, long aftertaste.

Key point: need patience and love, the so-called slow and careful work.

First, the ribs cut into pieces, the frying pan is hot, into the ribs stir fry, and so the color becomes white, add salt, wine, soy sauce, sugar, pepper, ginger, scallion, dashi, dry chili pepper (two) small fire stir fry to taste, to be the pot into the soup is almost dry, add cold water (almost never over the ribs) boiled, cover the lid of the simmering small fire for an hour to add monosodium glutamate can be.

①wash the ribs, with cooking wine, salt marinade. ② pot on the fire, put the oil boiled to 60% hot, into the ribs deep-fried until golden brown fish out; ③ another sitting pot of oil, put sugar, ketchup, vinegar, salt, stirred into the sweet and sour sauce, and then put the fried ribs into the stir-frying until evenly hung on the soup can be.

Add two tsp of sugar, add a little salt (soy sauce can also be), ketchup color with, not too much, to use the vinegar, and add before the pot, there will be flavor.

Sweet and Sour Spare Ribs

Zhejiang cuisine

Outside the golden crispy, tender and fresh. Sweet and sour, slightly salty.

The main ingredients 160 grams of raw gluten, 26 grams of water fungus, 220 grams of net bamboo shoots (yulan slices), 22 grams of green and red persimmons. Seasonings 600 grams of sesame oil (consumed 110 grams) 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar oil, 30 grams of vinegar, 1 gram of ginger.

(1) Press the gluten into 0.5-cm-thick slices, then cut into 3-cm-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom without letting it loose. Let it stand for 5 to 6 minutes after wrapping, so that it can fully stick firmly, and then put it into a pot of boiling water with chopsticks together and cook it over moderate heat for about 30 minutes, then fish it out and put it in cool water, and slowly pull out the chopsticks. (2) Cut the gluten into 1.3 cm wide pieces again, put them in a bowl and add soy sauce and mix well, then squeeze them slightly and dip them in the dry starch. (3) cook the asparagus in boiling water, cut into small strips 3 cm long, 1 centimeter wide, 0.5 cm thick, trimmed into the shape of pork ribs, one by one, embedded in the gluten segments, so that the two ends are exposed a little bit, shaped like ribs. (4) green and red persimmon peppers to remove seeds and tendons, washed; wooden ears cleaned, cut into thin strips together. (5) put the wooden ear shredded in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. into a gravy. (6) frying spoon into the fragrant oil, burned on high heat to 7 ~ 8 into the heat, into the "pork ribs", fried into a sauce yellow, poured into a leaky spoon to drain the oil. (7) frying spoon and then back to the fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir-fry a few times, cook the gravy and stir evenly, then put in the fried "pork ribs", turning a few times, dripping down the right amount of sesame oil that is completed.

Sweet and Sour Spare Ribs

Zhejiang

Red and yellow oil, shaped like spare ribs, burnt on the outside and tender on the inside, sweet, sour and fresh, often eaten without getting tired, health care.

The main ingredients 160 grams of raw gluten, 26 grams of water-whipped fungus, 220 grams of net bamboo shoots (yulan slices), 22 grams of green and red persimmons. Seasonings 600 grams of sesame oil (consumed 110 grams) 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar oil, 30 grams of vinegar, 1 gram of ginger.

(1) Press the gluten into 0.5 cm thick slices, then cut into 3 cm wide long strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom without letting it loose. Let it stand for 5 to 6 minutes after wrapping, so that it can fully stick firmly, and then put it into a pot of boiling water with chopsticks together and cook it over moderate heat for about 30 minutes, then fish it out and put it in cool water, and slowly pull out the chopsticks. (2) Cut the gluten into 1.3 cm wide pieces again, put them in a bowl and mix well with the soy sauce, then squeeze them slightly and dip them in the dry starch. (3) Cook the asparagus in boiling water, cut into small strips 3 cm long, 1 cm wide and 0.5 cm thick, trimmed to the shape of pork ribs, and embedded in the gluten segments one by one so that the ends are exposed a little bit, shaped like ribs. (4) green and red persimmon peppers to remove seeds and tendons, washed; wood ears clean, cut into fine julienne. (5) put the fungus in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. into the gravy. (6) frying spoon into the fragrant oil, burned on high heat to 7 ~ 8 into the heat, into the "pork ribs", fried into a sauce yellow, poured into a leaky spoon to drain the oil. (7) frying spoon and then back to the fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir-fry a few times, cook the gravy and stir evenly, then put in the fried "pork ribs", turning a few times, dripping down the right amount of sesame oil that is completed.

-Sichuan Sweet and Sour Spare Ribs

It is a very famous Sichuan cold dish, using the cooking method of deep-frying, belonging to the sweet and sour flavor, amber and oil, dry and moist, sweet and sour and mellow, it is a very good wine dish or appetizer.

First go to the market to buy the right amount of pork ribs, (we do sweet and sour pork ribs when we do a lot at a time, one is like to eat, the second is to do more to save time, the third is that this dish belongs to the quality of the quantity of better varieties.) Let the boss help you chop it into small pieces, so that you don't have to go home and bother yourself, and it hurts your knife. Then prepare some ginger and green onion, pepper, salt, sugar, vinegar and other seasonings.

boil water in the pot, put the ribs under the pot to cook, add ginger and green onions, pepper, cooking wine, boil and beat the foam, continue to switch to medium-low heat cooking until the meat on the ribs can be off the bone can be fished out and drained (restaurants generally do not have to cook, but the water after steaming, so that the meat flavor is more intense, but there are conditions - a long time with a steamer basket steam)

and then the pot on the fire, put the oil burned to seventy percent of the heat (the oil surface began to (the oil surface began to smoke), under the ribs fried until brown-red fish out. Pour out the oil, clean the pot, and then add soup and salt, sugar seasoning (slightly salty and sweet), sugar coloring (with sugar and oil to fry until brownish-red made of water, if you do not know, you can add soy sauce (but blackened) or cola), into the spare ribs, with a small and medium fire until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, drizzle a little sesame oil and turn it can be its pot.

This time must hold back, not yet cool all sweep clean, then cool more delicious sweet and sour pork will not exist. In addition, you can also sprinkle a little white sesame seeds on the plate after rising.

-Sweet and Sour Spare Ribs

Raw Material:

Chopped spare ribs (put into the freezer for about 1 hour, easy to chop), sugar, vinegar, soy sauce, sesame seeds in moderation

Making Methods:

First step: frying pan with water, boil, pour in the spare ribs to blanch again, the purpose is to get rid of the blood foam. Clip out the ribs.

The second step: re in the frying pan into two small bowls of water, pour the ribs, add sugar, vinegar, soy sauce, with medium heat, boiling state, between the need to stir fry, has been the water dry, now oil. Pour in sesame seeds and stir fry. Can be loaded

By the way to choose a wine can be