Practice:
1, boil the water, put the ribs into the boiling water to cook for 1 minute, pour off the blood;
2, put a small amount of oil in the pot, burn until smoking, put ginger, scallions, and then put the ribs into the stir-fry for a few moments;
3, into the water, water boiled into the star anise, chen pericarpi, carrots, and mushrooms;
4, put the seasonings ( Shaoxing wine, salt, sugar and old soy sauce), high heat 20-30 minutes;
5, 5 minutes before serving on the plate into the chicken essence, starch water thickening. Second, braised pork ribs Accessories: 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of spices, 80 grams of water starch, 2 kg of vegetable oil (250 grams of actual consumption)
Method: 1, green onions cut into segments; ginger slices; pork ribs chopped into 4 cm long block, cleaned and dry, add a little soy sauce, water starch mix evenly, with hot oil deep-fried into a golden brown fish out.
2, the ribs into the pot, add water (to diffuse over the degree of ribs), soy sauce, cooking wine, refined salt, dashi, green onion, ginger, taste good, with a large fire boil, turn the heat to simmer until the meat of the ribs rotten that is.
Features: flavorful and salty, crispy ribs, golden red color.
The key to making: after the ribs hang on the starch, to use a strong fire hot oil frying, to burn down, more than a few times in the pot, so that the ribs are fried well. Third, braised pork ribs 1. ribs cut into pieces, frying pan seat on medium heat with oil under the ribs stir-fry to crackling when the meat control oil out of the pressure cooker, plus onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 spoons, peppercorns dozens of grains of anise, thirteen spice or five spice powder a little bit of rock sugar 1-2 spoons, salt.
2. Stir fry sugar. This is a key step in affecting the color of the finished product. Frying pan brush clean under the bottom of a little oil, no need to oil hot, directly put sugar 1-3 spoons, small fire constantly stir frying until the saccharine turn to brown-red, (not finished!) Continue to stir fry, the sugar will turn up brown-red foam (do not worry it is not over!) continue to stir fry, after a few moments you will see the foam increase in color lightened to a very attractive golden red, this time the sugar is considered to be good fried. Then you can add water to boil and then add the ribs, I am directly to the fried sugar "piercing" a pour in the pressure cooker on the ribs.
3. Add water to the pressure cooker, do not need to put more, in the pot there is a knuckle deep can be, close the lid and open fire, to be the pressure valve "bared" sound to turn down the fire timed 10-12 minutes.
4. Pressure cooker closed fire after the cold water rushing valve pressure back, open the lid and fish out onion joints ginger pieces pepper anise, add chicken essence open the lid on high heat juice can be. No pressure cooker will cook a little more, more water, open high heat, electric stove will only pier.
Note: Sugar must be fried with a small fire and do not end stirring, or not wait to turn the end of the red sugar has been paste. Often eat red cabbage and too much trouble to fry sugar can also be more than once fried some sugar and then add water to boil each time to put some on it. Put rock sugar is also for the finished product color is more red. Fourth, braised pork ribs first clean vegetables, pesticides, wash and soak for a period of time. Then buy the ribs clean Water boiling, put ribs, ginger, water boiling put wine, ribs after color, start the pot, the water Li dry. Vegetables soak 20 minutes almost, first fried vegetables, do not put too much salt. Need to be a little more beautiful, after the start of the pot with chopsticks arranged a little. Wash the pot, hot pot and put oil, oil properly more, hot, put ginger, fennel (you can also put dry chili, pepper, etc.) Spare ribs into the pot, fry through a little, this process is about ten minutes, depending on the fire Hou decided to fry yellow, burnt but not burnt on the line. Note the order: put sugar (need more), salt (can not put), cooking wine (more, if you do not want to put water, put half a catty of cooking wine down, soy sauce. Put some stock, no on the water, this point with boiling water than cold water is better, the general home cooking chicken, I'll leave the soup, cold after the Coke bottle stored in the refrigerator. Large fire to collect the juice, small fire slowly boil actually also can, if you want to put starch, water do not boil too dry, and then put starch (remember to put starch pre-positioned in a bowl with water to mix, and so precipitation, pour the water and then change the water, so clean.) Thin a little, while putting, while stirring, put some chopped green onion, chicken essence (casual, like to put, you can even put a beaten egg, or the previous step, ribs fried plus soup, you can put mushrooms, asparagus, and so on, they like on the line) pot and put just above the dish. Five, braised pork ribs 1, preparation: wine, sugar, salt, shredded green onions, ginger, peanut oil, sesame leaves, chicken essence, meat and eggs a, pork ribs moderate.
2, steps: appropriate amount of water to boil, pour the ribs, the ribs within the blood drainage; into the peanut oil, until hot, put ginger, stir fry a few times, pour the ribs stir fry, until brown into half a bottle of wine to boil after adding soy sauce and sugar to boil over high heat, add a small amount of water, put the leaves, meat and eggs, turn to a small fire slowly simmering to, 20 minutes (i.e., the ribs are fluffy), after the opening of the large fire, the water will be dry!
Taste: colorful and tender.
You can also add vinegar at the end that is sweet and sour pork. Six, braised spare ribs Ingredients: spare ribs, green onions, ginger, spices (star anise, fennel, cinnamon, grass nuts, cloves, etc.), pepper, salt, monosodium glutamate (MSG), soy sauce, sugar, cooking wine production: spare ribs over water, ginger slices, green onions cut into segments sit in a pot on the fire and pour the oil, cold oil into the sugar (soup: oil = 1:3), low heat and slowly stir frying sugar, to be sugar and bubbling under the ribs when the sugar water becomes red and stir fry well under the ginger slices, peppercorns and spices, stir frying out the fragrance of pouring into the soy sauce, cooking wine coloring Add the soy sauce, cooking wine. Soy sauce, cooking wine coloring Add water and salt, high heat boil to small fire slowly simmer until the ribs rotten soft, high heat juice, point monosodium glutamate, out of the pot. Seven, braised pork ribs Main ingredients: pork ribs 1 ? pounds or so Ingredients: dried chili peppers about 20 peppercorns: a small handful, about 30-40 grains Ginger: a large piece Garlic: 6, 7 petals onion: 1; salt, monosodium glutamate; Sugar 1, first blanch the pork ribs, fished up. 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 gahan wine (I think you can also add white wine) 3, wait until the ribs change color (just 2 minutes or so), into the boiling water, the amount of water is just full of over the ribs or a little less than a little bit of it 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