Seasoning: 2 tablespoons of rice wine (30ml), 3 tablespoons of soy sauce (45ml), 2 tablespoons of soy sauce (30ml), 5 tablespoons of white vinegar (75ml), 3 tablespoons of sugar (45g), and 3 tablespoons of salt 1/2 (3g).
Practice: 1) Cut pork chops into small pieces with a length of 4cm, put them in a small bowl, add rice wine and 1 tablespoon soy sauce, stir well, cover them tightly, or marinate them in a fresh-keeping bag for 20 minutes, peel and cut ginger into pieces, and cut shallots into sections for later use;
2) Pour the oil (twice as much as the usual cooking) into a thick-bottomed non-stick pan, heat it when the oil is 70% hot, turn to low heat, pour in the spareribs, and fry them with chopsticks while rolling until the spareribs are cooked and light brown in color, and pick them up;
3) Pour a small amount of oil into the pot, saute ginger slices and shallots, add spareribs, add the remaining 2 tablespoons of soy sauce and soy sauce, add boiled water to the surface of spareribs, then pour white vinegar and white sugar, stir, cover tightly and simmer for 30 minutes;
4) After 30 minutes, there is less and less juice in the pot. At this time, taste the salinity. If it is not salty enough, add salt and stir. Later, it was changed to popular soup, and ribs can be wrapped when the juice is thick. After setting the plate, sprinkle some cooked sesame seeds with decorative patterns.
2. Braised pork raw materials: 500g pork belly, star anise 1, 3 pieces of galangal, 3 pieces of star anise, 5 pieces of ginger and onion 1 piece.
Seasoning: 2 tbsps of soy sauce (30ml), 65438+ 0 tbsps of salt (5g), and 6 old rock candy.
Practice: 1) Pork belly is cut into 2CM pieces, onion is cut into small pieces, and ginger is peeled and sliced. Put star anise, star anise and ginger into a cooking bin;
2) Do not oil the pan, and heat it with low fire. Pour pork belly, fry for 2 minutes gradually, until a part of the fat is gradually oily and slightly yellow, then turn over and fry over low heat;
3) fry until both sides of the pork belly turn into Yellowstone, add soy sauce and stir fry evenly;
4) When the color of pork belly becomes more and more black, white and red, add onion, ginger and old rock sugar, and pour in boiling water until it reaches the surface of raw materials;
5) Put it into a boiling bag, simmer the juice, then cover the lid and simmer for 40 minutes. Finally, add salt, turn red and wet the juice.
3. Sauce-flavored roast trotters raw materials: 3 trotters, 8 straw mushrooms, carrots 1 root, 1 shallots, 3 pieces of ginger, 1 seasoning, about 40 pieces of pepper, 1 star anise, and 2 pieces of galangal.
Seasoning: 3 tbsps (45g) of Pixian bean paste, 3 tbsps (45ml) of light soy sauce, 2 tbsps (30ml) of light soy sauce and 6 old rock candy.
Practice: 1) Wash pig's feet and chop them into small pieces about 4cm wide, wash straw mushrooms and cut them in half, and cut carrots into pieces of 4cm size;
2) Pour cold water into the pot, add the pig's feet to boil, cook for another 2 minutes, remove and wash, and wash off the foam on the surface of the pig's feet. The water for boiling pig's trotters need not be poured out;
3) After cleaning the pot, boil a little boiling water, put the straw mushroom into the pot 1min, and then take it out;
4) After boiling, pour in the oil and heat it with low heat. When the oil is 40% hot, add seasoning, pepper, star anise, galangal, onion, ginger and garlic, and then add Pixian bean paste, stir-fry with low fire for fragrance;
5) Add cooked pig's trotters, straw mushrooms and carrot slices, add light soy sauce, dark soy sauce and old crystal sugar, and pour in water that hardly touches pig's trotters;
6) After boiling, turn to low heat and stew for 2 hours. Finally, open the outer cover and concentrate the juice with high fire.