Common methods for braised beef ribs: Cut the purchased ribs into sections, rinse them repeatedly with water, then pour the water into the pot and cook the ribs until they are white hot. While the water is boiling, skim off the scum in time, cook the ribs for 8 minutes, take them out, drain and set aside. Then heat the pot over high heat, pour in an appropriate amount of cooking oil, and when it heats to 50°C, use a spatula to lower the heat to a low heat under the prepared rock sugar cubes and stir continuously until the rock sugar dissolves and turns from white to golden brown.

Then we will put the drained ribs in the pot, we will cook them, and we will coat the ribs in sugar, which is the soul of this dish. Add boiling water to the pot. It’s best to soak the water into the ribs. Then add mature vinegar, light soy sauce, dark soy sauce, and cooking wine. cover. After the fire comes to a boil, switch to low heat and simmer for 40 minutes. Uncover, reduce broth to 1/4 volume, and season with salt. Sprinkle chopped green onion and sesame seeds into the sauce and serve. Delicious home-cooked braised pork ribs.

Pour in the steak and stir-fry. Do not add water in the middle. Do not add water. Stir-fry the lamb chops with cooking wine, light soy sauce, and dark soy sauce. Stir-fry the lamb chops and pour in the beer. If you want the lamb chops to be grilled red and shiny, you can grill the lamb chops with soy sauce. Cut the lamb chops into small pieces and soak them in water for 4 hours. Put it into a pot of cold water and bring to a boil, add cooking wine to remove blood bubbles, remove with a filter and set aside. Heat the oil in a pan, add two tablespoons of sugar and stir in the lamb chops. Then add soy sauce, cooking oil, and Pixian bean paste, and drain the sheep for 8 hours to remove the blood and wake up the smell. Then use a juicer to fry the onion and ginger juice, pour out the small pieces of mutton, add the mutton holes, and then add the lamb eyes and mutton holes to make the most delicious lamb chops. Marinate with salt, wine and pepper for 8 hours.

Add 25 grams of ginger slices, or increase the amount according to the age of the sheep, 1 green onion, 1 Sichuan peppercorn, 50 Sichuan peppercorns, a little sugar, ignite high heat and cook over medium heat for 50 minutes; the mutton has the characteristics of dissipating cold and warming. It has the functions of warming and nourishing qi and blood, nourishing the kidneys and strengthening yang, appetizing and strengthening the spleen. Therefore, when eating mutton in winter, you must wash the purchased lamb chops (ask the director to cut the lamb chops into small pieces, wash them, wash the purchased lamb chops, and then add a lot of water, lamb chops, cold water, ginger , green onions, add a tablespoon of cooking wine, bring to a boil, remove the floating powder, and cook for two minutes.

Wash the lamb chops, cut them into small pieces, put them in a cold water pot, and take them out after boiling. The meat needs to be whitened in water, which is a risk! It can remove the residue in the blood vessels! It can warm the kidneys, strengthen the body, protect the body from the wind and cold. Mutton should not be eaten with pumpkin, watermelon, and catfish, as it can easily make people sick. Stagnation and illness; it is not advisable to drink tea immediately after eating mutton, or drink tea while eating mutton.