General steps of stewing spareribs: \x0d\ 1. Cut the spareribs, blanch them in boiling water, and remove the blood from them. \x0d\2. After taking it out, boil the boiled water, put the cooked ribs in, and cook a little onion, ginger, pepper and aniseed on low heat. Put a little salt in the meantime to make the ribs taste good. The pork ribs are basically cooked until they can be pricked with chopsticks. \x0d\3. At this time, you can put some vegetables in and stew them with ribs. After stewing the vegetables, collect the soup with fire, and add appropriate salt and monosodium glutamate to serve. \x0d\ Tips for stewing ribs easily rotted: \x0d\ Put some vinegar in stewing ribs to make them easy to cook. It can dissolve calcium, phosphorus, iron and other minerals in ribs, which is beneficial to absorption and has higher nutritional value. \x0d\\x0d\ Braised pork ribs soup is fresher Tips: \x0d\ When stewing pork ribs, add a few pieces of washed orange peel to the pot to remove the peculiar smell and greasy feeling, and at the same time, make your soup more delicious. \x0d\ It is best to stew the ribs until the bones of the ribs can be chewed. \x0d\A, if you want to supplement calcium by eating bones, you should stew for about 2 hours, and chew the bones when you eat them, because calcium in bones is difficult to blend into water, so I hope the soup will be nutritious and delicious for a long time. \x0d\B, if you just want to eat ribs, it won't take long, but you can eat them in about 30~50 minutes. \x0d\ In fact, there are many ways to make ribs. We recommend one method: it's stewed in the northeast ~ ~ You can try it ~ \x0d\ x0d \ ingredients \ x0d \ ribs 500g\x0d\ old corn 1 root \ x0d \ oil. X0d\ Northeast Soy Sauce 100g\x0d\ Pumpkin 200g\x0d\ Long eggplant 1 root \x0d\ 2 tablespoons of cooking wine (30ml)\x0d\ 2 pieces of star anise \x0d\ Zanthoxylum bungeanum 1/2 teaspoons. 3 slices of ginger \x0d\ 2 tbsps of oil (30ml)\x0d\ salt 1 teaspoon (5g)\x0d\ Specific method: \x0d\ 1. Rinse the ribs with running water, chop them into 5cm long pieces, and then put them in boiling water. \x0d\ 2. Wash potatoes and carrots, peel them off and cut them into 3cm hob blocks. Wash the long eggplant, cut it into 3cm diamond-shaped pieces with skin. \x0d\ 3. Cut the old corn into round segments with a thickness of 1cm. Pumpkin is seeded, peeled and cut into 3cm hob blocks. Wash the oil beans, pinch off both ends and break them in half. \x0d\ 4. Heat the oil in a wok over medium heat. When the oil is heated to 50% (you can feel the hot air rising when you put your palm above the wok), add star anise, pepper, ginger slices, scallion and cinnamon to saute until fragrant, and then add northeast soy sauce and salt to stir fry until fragrant. \x0d\ 5. Put the ribs, carrots, potatoes, pumpkins, oil beans and old corn into a pot, stir-fry them evenly, then add a proper amount of water (about 1200ml), bring them to a boil on a high fire, then turn to a low fire, cover them and stew for about 40 minutes. \x0d\ 6. Finally, put the eggplant pieces into the continuous stew 15 minutes. \x0d\\x0d\ Tips \x0d\ If it is not easy to buy authentic northeast soy sauce, you can also mix it with a little water in Beijing dried yellow sauce and use it instead. \x0d\ Comments | 6 3 \x0d\ x0d \ Report | 2010-/2-0916: 2842285694 | Grade II \ x0d \ stewed pork ribs with white radish \ x0d. \x0d\ x0d \ Ingredients: \ x0d \ pork chop1000g, 500g of white radish, onion, ginger slices, cooking wine, pepper, pepper noodles and salt. \ x0d \ x0d \ Production: \x0d\ 1, chop pork chops into small pieces, blanch them in a boiling pot, remove them, rinse them with cold water, put them in a boiling pot again, add onions, ginger, cooking wine and pepper noodles, cook them for 90 minutes with medium fire, and remove them to remove the bones; Peel the white radish, cut it into strips, and blanch it with boiling water to taste it. \x0d\2. Continue to boil the sparerib soup cooked in the pot, add the sparerib and radish strips and stew for 15 minutes until the meat is rotten and the radish is soft. \x0d\ Note: Put the salt after turning off the fire. If the salt is put in early, the white radish will turn black and have bitter taste. \x0d\ x0d \ Features: \ x0d \ has the fragrance of radish, the pork ribs are delicious, and the soup is delicious. \x0d\\x0d\ Pumpkin ribs soup \x0d\ Material: pumpkin 1 kg, ribs 1 2, 5 pieces of garlic, seasoning amount, salt 1 teaspoon \x0d\ Practice \x0d\ pumpkin peeled and washed. \x0d\ Drain bone, remove blood, and wash it for use. \x0d\ Pour a proper amount of clear water into the pot, add all the ingredients, bring the pot to a boil, turn to slow fire, bring the pot to a soft state until the soup becomes thick, and add salt to adjust the taste, so that it can be drunk. \x0d\\x0d\ Braised hairtail with ribs \x0d\ Main ingredients: hairtail \x0d\ Accessories: ribs, rape kernels, mushrooms, winter bamboo shoots \x0d\ Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper onion, ginger, garlic and starch \x0d\ cooking. \x0d\2. Wash and drain the hairtail, fry it in oil until it turns yellow on both sides, take it out, leave the bottom oil in the pot, stir-fry garlic and star anise to make it fragrant, then add the chopped mushrooms and winter bamboo shoots, pour the ribs with soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rapeseed heart and cook it slightly, and thin it. \x0d\ Features: It is fragrant and thick, and has a special flavor, which combines the fragrance of ribs and hairtail. \x0d\x0d\ Steamed pork ribs with rice flour \ x0d \ Sichuan cuisine \ x0d \ features salty, spicy, delicious and soft ribs. \x0d\ Raw ribs, rice flour, coriander, watercress, bean curd milk, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil. \x0d\ Production process \x0d\ 1. Chop the ribs into sections, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd milk, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, put in ribs, steam in the steamer for 40 minutes until cooked, take out, add minced garlic and coriander leaves, and serve. \x0d\\x0d\ clear soup of white gourd ribs \x0d\ Ingredients: half a catty of ribs, white gourd 1 catty, salt and coriander. \x0d\ Method: ① Peel the wax gourd, remove the seeds and cut into pieces. \x0d\② Pork ribs were scalded to remove blood. \x0d\③ Boil the ribs with water until they are 70% cooked, add wax gourd and salt until cooked, and sprinkle with coriander \ x0d \ x0d \ Features: This soup is light in taste and conducive to clearing heat. \x0d\\x0d\ Gaosheng big ribs \x0d\ Material: * small ribs 1 kg * a little lettuce and sesame \x0d\ Seasoning: * wine 1 tablespoon * 2 tablespoons sugar * 3 tablespoons black vinegar * 4 tablespoons soy sauce * 5 tablespoons water \ \x0d\2. Take out the ribs, put them in a dish with lettuce around it, and sprinkle some sesame seeds, which is more delicious. \x0d\ Cooking Guide: \x0d\ 1, this dish of Gaosheng sparerib is also called 1.2.3.4.5 sparerib, also known as "Step by Step Gaosheng", which is named after the order of its seasoning consumption. \x0d\2. Pork ribs should be cooked slowly, so that the meat quality will be soft, smooth, fragrant and tender and tasty \x0d\x0d\ crystal ribs \x0d\ Ingredients: pork ribs are about 5cm long \x0d\ Ingredients: chives, ginger and proper amount of raw flour \ x0d \ Nutritional components of pork ribs: \ x0d \ Every100g of ribs contains heat energy 1000 kj, protein17.4g, fat18.8g, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus \x0d\ Practice: \x0d\ 2. When the pork ribs are cooked to 50% maturity, you can take them out, evenly coat them with starch, and then put them in a boiling water pot for 4 to 5 times to make their surfaces crystal clear \x0d\3. Then, take them out again and put them in a percolator to continue to roll the starch evenly, and repeat for 4 to 5 times, so that their surfaces are bright and evenly wrapped. Put it on the steamer again for steaming. The steaming time is about 15 minutes, and the dishes are steamed. \x0d\\x0d\ Sweet orange and sesame spareribs \x0d\ Material: half a catty of small spareribs (pork chop), a proper amount of sweet orange 1 piece, stir-fried white sesame seeds \x0d\ Take half a sweet orange to squeeze out orange juice, and the other half take a proper amount of orange meat and cut it into pieces for later use. First, add a little salt, monosodium glutamate, soy sauce, and 2 tablespoons of cornflour to taste the ribs for a while, then fry them in oil until the surface is golden, and then remove them and drain them. Saute garlic and stir-fry small ribs until cooked. Thicken with sweet orange juice, finally add the orange meat and mix well. Sprinkle sesame seeds on the dish to make the sweet orange thicken: salt, soy sauce, sugar, cornstarch, freshly squeezed orange juice \x0d\ x0d \ ribs with bitter gourd and soybean \ x0d \ The high temperature continues and the heat wave bursts. At this time, people are often susceptible to summer heat, dry mouth and bitter taste. This paper introduces a clear soup for relieving summer heat. \x0d\ Ingredients: 500g of fresh bitter gourd, 200g of soybeans, 250g of pork ribs and 3-4 slices of ginger. \x0d\ Cooking: firstly, wash the bitter gourd, soybeans, ribs and ginger with clear water, remove the core of bitter gourd and cut into pieces, and soak the soybeans for a while; Chop the spareribs into pieces, put them together in a earthenware pot, add water, first boil them with strong fire, then use slow fire pot 1 hour, add a little salt, and drink soup to eat bitter gourd and pork spareribs. \x0d\ Efficacy: Bitter gourd and soybean ribs soup smells bitter and sweet, is moist, has the functions of clearing away summer heat, improving eyesight and detoxifying, and is suitable for drinking many times during summer heat. \x0d\\x0d\ cold melon ribs \x0d\ Ingredients: pork chops 280g, 2 onions, 580g bitter gourd, 2 slices of ginger, garlic 1 petal, 35g fermented soya beans, half a spoonful of white powder, salt 1 spoon, half a spoonful of monosodium glutamate and soy sauce/kloc. \x0d\ Practice: \x0d\ Cut pork chops into pieces, mix well with white powder, shred bitter gourd, add salt and water, marinate for 30 minutes, then put them in clear water and wash off the salt; Cut onion into sections, and chop ginger, garlic and fermented soya beans; Heat the oil, stir-fry ginger, fermented soya beans and garlic, then stir-fry spareribs, bitter gourd and medium fire for 4-5 minutes, add half a cup of water and salt, monosodium glutamate, soy sauce, sugar and oyster sauce pepper, then simmer for about 20 minutes, then add white powder, water, thicken and onion, and serve. \x0d\\x0d\ Potato ribs soup \x0d\ Ingredients: twelve fresh pork chops (about 400g), four potatoes, two tomatoes, one teaspoon of salt, twelve bowls of clear water \x0d\ Practice: \x0d\( 1) Wash the original ribs, peel the potatoes and wash them. Peel the tomatoes, cut four portions each \x0d\(2) Boil the water with a straight earthenware pot, add the ribs and potatoes, boil over high heat for about two hours, add the tomatoes and boil for a few times. Note: \x0d\ (1) Put the tomatoes in boiling water, then put them in cold water. \x0d\ Ingredients: pork ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, crystal sugar, soy sauce, vinegar \x0d\ Practice: \x0d\ 1. Pork ribs are boiled in water, and then drained. 2. Put the oil in the wok, not too little, but it doesn't matter if it is more. After heating, add Pixian bean paste, cut dried pepper, appropriate amount of pepper, one or two aniseed, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Lower the fire and don't stir fry. 3. After the seasoning is stir-fried, put the spareribs into the fire and stir-fry until the oil of the spareribs is forced out. 4. put the flooded ribs and cover the pot for stew. 5. stew until there is little soup left. 6. Pour some sesame oil in, then stir-fry carrots and potatoes. 7. Add water again without materials and cover the pot for stew. 8. Stew until the soup is dry and turn off the heat. \x0d\\x0d\ Plum ribs \x0d\ Ingredients: one catty of thick pork ribs and two plums. Two onions and one red pepper. \x0d\ Marinade: half a tablespoon of Shaoxing wine and half a tablespoon of soy sauce. \x0d\ Seasoning: Shao wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate \x0d\ Practice: \x0d\ Chop the ribs into large pieces, crush the sour plums, apply them on the side near the bone and marinate them for one hour, then fry them in boiling oil for two minutes, and then re-fry them for one minute when the oil temperature rises. Shred red pepper and onion together. Heat a wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add shredded red pepper and onion. \x0d\ x0d \ mandarin fish ribs \ x0d \ 1. Raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc. \x0d\ 2. Production: leave the head and tail of mandarin fish, chop the fish into mud, and add ingredients and seasonings to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and tails, pat dry powder, fry in an oil pan until they are slightly yellow, scoop up and drain oil, put them at both ends of the basin, then wrap fish stuffing on lotus root strips, dip bread crumbs in the oil pan, fry until they are slightly yellow, take out and drain oil, and serve with tomato juice with pepper and salt. \x0d\ x0d \ Ziyin Buxue Zhushou ribs soup \ x0d \ This soup has the effects of nourishing yin, nourishing lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter. \x0d\ Ingredients: pork ribs or pork hands 1 kg-5kg. Ingredients: 20 g of Codonopsis pilosula, 20 g of Adenophora adenophora, 5 g of ginger, 25 g of Polygonatum odoratum, 0/0 g of yam/kloc, 0/0 g of lily/kloc, 0/0 g of coix seed/kloc, 0/0 g of euryales seed/kloc, and 0/0 g of lentils. \x0d\ Edible method: First soak all ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high heat; Then use a small fire until the meat is rotten and add a little salt. \x0d\\x0d\ stewed pork ribs with houttuynia cordata Thunb for relieving fever and cough \x0d\ 200 grams of fresh houttuynia cordata Thunb and 500 grams of pork ribs. Filter the decoction of Houttuynia cordata Thunb., put the pork ribs into a boiling pot, pour the decoction of Houttuynia cordata Thunb., and start stewing. When the meat is cooked, add a proper amount of salt and monosodium glutamate, and eat the soup to eat meat. Eat it twice a week. It can not only clear away heat and toxic materials, but also expel pus, and is suitable for cough due to lung heat, yellow and thick phlegm, cough due to lung abscess and pus and blood. \x0d\x0d\ Kyoto sparerib \ x0d \ Ingredients: \ x0d \ pork sparerib 325g, egg 1 piece, minced onion and ginger10g, soy sauce 20g, Shaoxing wine15g, sugar 50g and vinegar 20g. \x0d\ Practice: \x0d\① Chop pork ribs into small pieces with a length of 2.8 cm, add 5g of Shaoxing wine and 5g of soy sauce to soak them, then add eggs 1 and mix well, then add flour slurry; \x0d\② Set fire to the wok, scoop in peanut oil and burn it until it is half done. Put the spareribs into the wok, spread them with an iron spoon, fry them thoroughly, and scoop them up with a colander. When the oil is wet and burned to 80% heat, add the spareribs and fry them until they are crisp, and pour them into the colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken it with water starch, add vinegar and sesame oil, pour in the ribs, stir well, and serve. \x0d\ Features: This dish belongs to Beijing's home-cooked dishes. The dishes are bright red in appearance, sweet and crisp in taste, and can be seated. \x0d\\x0d\ Lilac sparerib \x0d\ Main ingredient: inch row (about 1.5 inch long and about 2 cm wide) \x0d\ Accessories: white sugar, monosodium glutamate, salt, cooking wine, red rice and clove \x0d\ Practice:/kloc-0. \x0d\2. Add sugar, monosodium glutamate, salt, cooking wine, red rice and cloves (a few grains) into a proper amount of water, cook until the juice is thick, thicken it, and then pour it on the ribs. Just do it. \x0d\ Food Tips:1,the ribs are broken, that is, the bloodshot on the ribs is removed; \x0d\2. Monascus rice is for coloring, is natural to eat, and can be purchased in supermarkets. \x0d\ Xiaobian with wine: A refreshing beer can make people who don't like big meat feel greasy, and it is best to have a refreshing beer that has been chilled. \x0d\\x0d\ ribs and lotus root soup \x0d\ Ingredients: 500g of ribs, 0/000g of lotus root 1 tablespoon of ginger, Shaoxing wine/kloc-0, and proper amount of salt and pepper. \x0d\ Method: \x0d\ 1, chop the ribs into small pieces, wash and drain; Peel off the skin of lotus root, break it with a knife, cut it into pieces, and soak it in clear water for later use. \x0d\2. When the wok is on fire, burn the oil to 50% heat, put the pieces of meat into the wok one by one, fry them until the meat is cooked and set, and pick them up. Re-heat the oil in the pot to 70% heat, put the meat into the pot and fry it again. When the skin of the meat is golden yellow, take it out and filter the oil for later use. \x0d\3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and mashed garlic to stir-fry, add Shaoxing wine, white sugar, soy sauce, water and chicken powder to boil, thicken it with water starch, pour in the tenderloin, stir well, and pour in sesame oil and vinegar to serve. \x0d\ Attachment: Starch and flour can be used instead of rice flour; Pay attention to the uniform paste when frying meat pieces and control the oil temperature; After the initial frying, it is necessary to sort out and remove the paste beard to make the meat pieces fresh; The meat pieces should not be fried for too long, and they should be crispy outside and tender inside. You can add some Chili oil when adding chopped green onion. \x0d\x0d\ taro sparerib pot \x0d\ Ingredients: small sparerib 400g, taro 500g, a little garlic \ x0d \ Seasoning: 1, wine 1 tablespoon, soy sauce 1/2 tablespoons \ x0d. 2. Soy sauce 1/2 tablespoons, salt 1/2 teaspoons, sugar 1 teaspoon, and appropriate amount of pepper \x0d\ Practice: \x0d\ 1, wash the spareribs, and add seasoning 1 pickled/kl. \x0d\2. Peel taro, cut it into small pieces, fry it in hot oil and take it out. \x0d\3. Stir-fry garlic cloves with 2 tablespoons of oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes. \x0d\4. Cook the taro in the pan for about 20 minutes. When it is tender and the soup is slightly dry, it can be served. \x0d\ Remarks: \x0d\ 1, clay pot refers to a small casserole with heat preservation function; \x0d\2. Small ribs should use pork belly ribs, which are tender in texture. \x0d\\x0d\ Fried pork ribs \x0d\ Fujian cuisine \x0d\ has a red color and a bad smell \x0d\ Raw pork ribs (500g), red fermented grains (75g), egg white (2), chopped green onion (a little) and garlic head (5 petals). Mix the sugar, salt and red distiller's grains in a small bowl, put the ribs in and mix them, and then put them in the paste mixed with egg white and water chestnut. 2. Open a pot of hot lard (500g), fry the ribs for about three minutes, then pour out and filter out the oil. 3. Smash the garlic head with a knife, stir-fry it in an oil pan and add sesame oil and onion. Add the ribs and stir-fry them together for a few times. \x0d\\x0d\ Stewed cabbage with ribs \x0d\ Ingredients: 250g pork ribs and 250g cabbage head. \x0d\ Accessories: coriander stalk10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil. \x0d\ Production process \x0d\ 1, chop the ribs into one-inch and five-minute long sections, cut the cabbage head into cubes, cut the coriander stalks into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife. \x0d\2. Put water into the spoon, boil the water, put the ribs in it, scald them and take them out, then rinse the blood foam with water. \x0d\3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl. \x0d\ Special soup is white, delicious and rotten. \x0d\x0d\ stewed cactus ribs \x0d\ Ingredients: cactus \x0d\ Accessories: ribs, mushrooms \ x0d \ Seasoning: salt, onion, ginger, cooking wine, broth \ x0d \ Practice: \x0d\ 1. \x0d\2. Peel the cactus and cut it into pieces, wash the mushrooms, wash the onions and ginger and cut them into sections and slices respectively; \x0d\3. Put the broth, shallots, ginger slices, spareribs, salt, cooking wine and mushrooms in a pan, and after boiling for 30 minutes, pour in cactus pieces, and then take out the pan when the juice is thick. \x0d\ Features: fragrant and refreshing. \x0d\ Tip: Generally, those with ribs are called square meat, and those without bones are called pork belly with five ribs, which are divided into hard ribs and soft ribs, also called hard ribs and soft ribs. \x0d\\x0d\ Spiced pork ribs \x0d\ This dish is rich in iron, which is a good source of iron supplementation for pregnant women and can prevent and treat iron-deficient pelvic blood. \x0d\ Ingredients: pork ribs 250g, cooking wine 2g, starch 30g, monosodium glutamate 0.5g, sugar 25g, vinegar15g, salt with pepper 3g, cooked lard1000g (consumption 75g) and soy sauce 25g. \x0d\ Production: \x0d\ 1, wash the ribs, cut them into strips of 6 cm and 2 cm, mix well with a little soy sauce, cooking wine, monosodium glutamate and some fixed powder, mix well, and soak for one hour to make them tasty. \x0d\2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice, and add 2 times of water to the remaining starch to make wet starch. \x0d\3. Put the pot on fire, fry the ribs first, take them out, cool them slightly, fry them again, and fry them thoroughly and evenly, then take them out and put them on a plate. \x0d\4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in wet starch to make sweet and sour juice, pour in cooked lard, and put it in a bowl. \x0d\5. Put the pepper and salt in a small dish and dip it in sweet and sour juice and pepper and salt when eating. \x0d\ Features: fragrant meat, unique flavor. \x0d\ x0d \ stewed ribs with white gourd \ x0d \ x0d \ Ingredients: \ x0d \ ribs 500g, white gourd 500g, ginger 1 piece, aniseed 1 piece, salt, pepper and monosodium glutamate. \x0d\ \x0d\ Features: \x0d\ Melon is tender and smooth, fresh and salty. \x0d\ Operation: \x0d\ 1, chop the ribs into small pieces, wash and drain; Peel the wax gourd and cut it into pieces; Ginger chops are broken \x0d\2. Boil the ribs in a boiling water pot for 5 minutes, remove them and wash them with clear water. \x0d\3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil, then simmer for about 60 minutes on low heat, add the wax gourd and stew for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.