Seasoning: 5 grams of ginger, 3 grams of green onion, 4 grams of cinnamon, 2 anise, 1 tbsp of straw mushroom soy sauce, 1 tbsp of Huadiao wine

Practice:

1, the pot of boiling water, put chopped pieces of pork ribs blanch until the bleeding water, pick up the wash and drain the water and set aside.

Step 1

Step 1

2, the pot of oil, burned to 60% of the heat, burst incense ginger, into the ribs stir-fried until golden brown slightly charred.

Step 02

Step 02

3, put in 1 tablespoon of Huadiao wine, 2 tablespoons of mushroom soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir fry, add star anise, cinnamon, and then pour in boiling water that can not cover the spare ribs, adjust the heat to medium to simmer for 15 minutes, put in the salt and stir fry well.

Step 03

Step 03

4, open the fire to collect juice, received soup will be dry, out of the pot on the plate sprinkled with chopped green onions can be.

Practice 2:

Braised Spare Ribs

Braised Spare Ribs

Raw materials: spare ribs, ginger, green onion, spices (star anise, fennel, shennai, cinnamon, grass fruits, cloves, sesame seeds), peppercorns (a little), salt, monosodium glutamate (MSG), sugar, cooking wine, soy sauce (soya sauce).

Practice:

Braised Spare Ribs

Braised Spare Ribs

1. Spare Ribs chopped into a 4 cm section into the boiling water to remove the blood fished up and washed for use. Ginger slices, green onions cleaned to remove the head tied into a knot (3 or so);

2. Pour oil in the pot, 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), with a small fire slowly sugar frying;

3. To the sugar water frying became brownish red, and then immediately the spare ribs into the pot and stir-fried, and then into the ginger, peppercorns and spices;

4. Stir fry the aroma after pouring a little cooking wine, oyster sauce and soy sauce color, mixed with water, add salt and green onions;

5. large fire boil After turning to a small fire slowly burned until the ribs poi soft, and then clip off the pot of green onions and large pieces of spices;

6. large fire to collect the juice, to be when the soup thickens, add monosodium glutamate and then start the pot that is complete.

Practice three

Materials: spare ribs, flaming oil, vinegar, sugar, soy sauce, ginger, garlic, scallions

Method:

1, the first material is ready, cleaned

2, boil the water, the spare ribs into the boiling water to cook for 1 minute, pour off the blood water

3, a small amount of flaming oil in the pot, burn until smoking, add ginger, large Onion, then put the ribs into the pot, stir fry for a few minutes.

4. Add seasoning wine, salt, sugar and soy sauce, and cook over high heat for 20-30 minutes. On the plate and then sunshine on the green onion on the color and flavor.

Practice 4

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 seasonings, 80 grams of water starch, 2 kilograms of vegetable oil (250 grams of actual consumption)

Photo

Photo

Method:

1. Wash and dry the water, add a little soy sauce, water starch and mix evenly, fry with hot oil into a golden brown fish out;

2. The spare ribs into the pot, add water (to the extent that over the spare ribs), soy sauce, cooking wine, salt, dashi, scallion segments, ginger slices, taste, with a large fire boil, turn the fire simmering to the spare ribs meat rotten that is;

Characteristics: flavorful and salty, the spare ribs crispy rotten, the color of the golden red;

The key to the production: ribs hanging on the starch powder, to use the fire hot oil frying, to burn down, more than a few times in the pot, so that the ribs are fried well.

Practice five

Raw materials: spare ribs, green onions, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), 4 spoons of wine, peppercorns dozens of grains, anise one, thirteen spices or five spice powder a little, 1-2 spoons of rock sugar, salt to the right amount.

Practice:

1, pork ribs cut into pieces, open medium heat on the frying pan, pot with oil under the pork ribs stir-fry to crackling when the meat out of the oil control into the pressure cooker, plus green onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaojiu 4 tablespoons, peppercorns ten grains, anise a, thirteen spices or five-spice powder, a little bit of rock sugar, 1-2 tablespoons of salt, appropriate amount.

2, fried sugar. This is a key step that affects the color of the finished product. Frying pan brush into the bottom of a little oil, no oil heat, directly put sugar 1-3 spoons, small fire constantly stirring until the sugar melted to brown-red, sugar liquid turned brown-red foam, continue to stir-fry, a few moments after the foam increased color becomes lighter turned golden red, this time the sugar is considered to be a good stir-fry. Then you can add water to boil and then add the ribs, but also directly to the fried sugar "Prickly" a pour in the pressure cooker on the ribs;

3, pressure cooker into the appropriate amount of water (in the pot with a knuckle deep can be), close the lid and open fire, to be the pressure valve "bared! If there is no pressure cooker will need to cook a little more, more water to open high heat, electric stove will only stew.

Note:

Stir frying sugar must be used with a small fire and constantly stirring, otherwise the sugar solution has not been foaming on the first paste. If you want to eat a lot of braised dishes and want to fry the sugar trouble, you can also fry more sugar at a time and then add water to boil, every time you do some of the dishes can be put. Put rock sugar is also to make the color more red.