Look at what you like the taste, I found a few for you to see: braised pork ribs Practice 1: Raw materials: ribs or chops Ingredients: ginger, green onions, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiled water Practice: pot to put the right vegetable oil, heated ginger and green onions into the sautéed, and then put the ribs into the pot and stir-fried, and so the meat turned white, add soy sauce, cooking wine, sugar, and then add just flooded with After the meat turns white, add soy sauce, cooking wine, sugar, and then add boiling water just to submerge the ribs, boil over high heat, and then change to low heat and simmer for about 20 minutes. Look at the ribs have been burned, depending on the salinity of adding the appropriate salt, and then change the fire juice. Finally a delicious braised pork ribs are made. If someone likes to eat sweet and sour pork, you can add vinegar, sugar need to put some more. Braised spare ribs practice two: braised spare ribs of raw materials: ribs, ginger, scallions, spices (anise, fennel, cinnamon, cinnamon, grass jelly, cloves, leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce) braised spare ribs practice: ribs slaughtered into a 4-centimeter section into the boiling water to remove the blood fished out and washed to be used. Ginger slices, green onions cleaned head tied into a knot (3 or so) 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 the sugar over low heat. When the sugar water began to turn brown-red, and began to bubble brown-red foam, immediately pour the ribs into the pan and stir-fry, and then into the ginger, peppercorns and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed into the water, add salt and green onion knots, high heat 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, large fire sauce, to be thick soup, add monosodium glutamate to start the pot that is! The sauce will be thickened, add monosodium glutamate and start the pot. Szechuan braised pork ribs Szechuan braised pork ribs Main Ingredients: pork ribs 1 catty and a half or so 配料:干辣椒, about 20 peppercorns a small handful of about 30-40 grains Ginger a large piece of garlic 6, 7 petals onion 1 to 1 salt, MSG sugar a little practice: 1, first blanch the ribs, fish up. 2, pot hot, add a small amount of onion and spices, and then add MSG to the pot. 2, the pan is hot, put a small amount of oil, wait a little while into the dry chili, pepper, ginger, garlic, sugar, fried for about 2 minutes can be put into the ribs, shallots continue to stir fry, which can also be added to a small amount of rice wine (I think you can also add white wine) 3, wait until the ribs change color (also about 2 minutes), into the boiling water, the amount of water is just full of ribs or a little less than a little bit of can be, open the fire to cook, the water boiled stewed over a small fire until cooked (I used) (40 minutes) 4, add the appropriate amount of monosodium glutamate, stir fry, turn off the heat, and then simmer for 5 minutes on the pot Burning sweet and sour pork chop is best to use barbecue ribs. When you buy it, let the meat seller chop the ribs into small pieces of about 2 centimeters (your own home knife is too blunt to chop well). 1: Wash the chops in warm water and drain. 2, in the chops add wine, scallions, ginger, salt, starch, and well, and then add an egg green, accompanied by well for use; 3, put the right amount of oil in the pot, burned to eighty percent of the heat, under the chops fried, stirring constantly, frying until the chops were golden brown, waterlogged out of the oil, to be used; 4, the pot to leave a little oil, add a sugar (preferably maltose), two vinegar, two dry chili peppers, stirring constantly to blistering viscous, pouring into the chops constantly Stir-fry, until the juice all rolled to the chops, sprinkle a small handful of white sesame seeds, a little taste, start the pot to plate, remove the green onions, ginger and chili peppers. Lettuce can be used as a base. This dish is golden in color, sweet and sour, and is an appetizer that can be served as a cold dish. Contrary to some of you upstairs, I made this dish without blanching the chops, but fried them directly in a frying pan until golden brown and cooked through. Batter them and keep stirring until the juices run dry. Cuisine Name Sweet and Sour Spare Ribs Cuisine Shanghai Cuisine Characteristics Shanghai Cuisine Ingredients 25O grams of pork spare ribs, tomato sauce, 25 grams of sugar, 2O grams of vinegar, 1O grams of cooking wine, 3 grams of salt, 1OOO grams of oil. Production process ① the ribs cleaned, with cooking wine, salt marinade. ② pot on the fire, put the oil boiled to 60% hot, into the ribs fried to a golden brown fish out; ③ sit in another pot of oil, put sugar, tomato sauce, 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 sugar, a little salt (soy sauce can also be used), ketchup to hang color, not too much, use aged vinegar, and add it before cooking, so that there will be flavor. Dish name Sweet and sour spare ribs Zhejiang cuisine Characteristics Golden and crispy outside, tender and fresh inside. Sweet and sour, slightly salty. Ingredients 160g of gluten, 26g of fungus, 220g of bamboo shoots, 22g 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. Production process (1) Press the gluten into 0.5 cm thick slices, and 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 add soy sauce and mix well, then squeeze them slightly and dip them into 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 mix well, then put into the fried "pork ribs", upside down a few times, dripping down the right amount of sesame oil that is completed. Salt and pepper ribs Ingredients: supermarkets to buy a catty and a half of pork chops, three green bell peppers, a red bell pepper, a few pieces of garlic. Practice: the ribs with salt, cornstarch, chicken powder, a little sugar and soy sauce marinated for half an hour, the bell peppers and garlic minced for use. Heat oil in a pot and deep fry the marinated ribs. Stir fry the chopped peppers and garlic, add salt, pepper, a little chicken powder and try to dry it out a bit. It is best to pour in the fried ribs, stir fry a few more times, start the dish