Stewing requires clearing, so soaking and blanching the ribs is very important. Cut the ribs into pieces and soak them in running water overnight, blanch them in cold water, wash them with warm water, add ginger, green onion, cooking wine, and stew them. Salt, remove from the pot

Lotus root stewed pork ribs

Ingredients: 500 grams of pork ribs, 1 lotus root, 2 chives, 1 piece of ginger, 1 tablespoon of cooking wine, 1 hour of pepper spoon, 2 tsp refined salt, 1 tsp MSG.

Method:

1. Wash the ribs and cut them into 3 cm long sections.

2. Scrape off the rough skin on the surface of the lotus root, cut into pieces, and wash.

3. Wash the ginger and cut it in half. Put an appropriate amount of water in the pot, add half a piece of ginger, chives, and cooking wine. After boiling, add the ribs, drain the water, and take it out for later use.

4. Put the wok on the fire, add water, add the ribs, half a piece of ginger, and chives, bring to a boil over high heat, remove all the foam, then simmer over low heat for about 20 minutes.

5. Pour the lotus root, ribs and soup into the casserole and simmer for another 30 minutes. Remove the ginger and chives and add refined salt, pepper and MSG. Coca-Cola Spare Ribs

Ingredients: 500 grams of pork ribs, a can of Coca-Cola, half a green onion, an appropriate amount of Sichuan peppercorns, a small piece of ginger, one star anise, a small piece of cinnamon, 2 bay leaves, 1 tablespoon of dark soy sauce, A spoonful of cooking oil.

Method:

1. Wash the ribs, put them into a pot of water, bring to a boil over high heat, skim off the foam, take them out, and rinse them with hot water.

2. Put the wok on the fire, add oil, heat until 50% hot, add ginger slices and green onions and saute until fragrant.

3. Pour in the blanched ribs, stir-fry, add dark soy sauce, star anise, peppercorns, bay leaves and cinnamon.

4. Finally, pour a bottle of Coca-Cola, foam over the ribs, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.

Braised pork ribs

Ingredients: 500 grams of pork ribs, 1 scallion, 2 bay leaves, a small piece of ginger, 4 cloves of garlic, 1 piece of cinnamon, 1 piece of aniseed, 1 teaspoon of salt, appropriate amount of rock sugar, 1 tablespoon of soy sauce, 1 tablespoon of cooking oil, appropriate amount of cold water, appropriate amount of boiling water.

Method:

1. Place the ribs in a pot under cold water and bring to a boil without covering the lid. The purpose of using cold water is to boil out the blood in the ribs as much as possible, and to leave the pot lid uncovered is to allow the odor to fully evaporate.

2. After the pot is opened, the blood foam will slowly cook. After skimming off the blood foam as much as possible, take out the ribs and set aside.

3. Crush the rock sugar.

4. Put a little oil in the pot, add rock sugar, and fry the sugar color over low heat. The fire must be low.

5. Simmer over low heat until the caramel aroma of the sugar comes out and the color turns light brown.

6. Pour in the blanched pork ribs and stir-fry with sugar.

7. Pour in a little soy sauce for color.

8. Add aniseed, bay leaves, cinnamon, ginger slices, green onion segments, and beaten garlic.

9. Pour boiling water to cover the ribs, cover the pot and simmer over low heat for 40 minutes.

10. When one-third of the soup is reduced, add salt and reduce the juice over medium heat. Serve abroad.