Materials:

10 pounds of pork ribs, 200 grams of garlic, 100 grams of green onions, 100 grams of ginger, 10 grams of dried chili peppers, 5 grams of peppercorns, 30 grams of cooking wine, water starch, 100 grams of soy sauce, 50 grams of sesame oil, 150 grams of Xiamen Premium soy sauce, salt 30 grams of monosodium glutamate (MSG) 50 grams of MSG, 30 grams of chicken broth, 30 grams of sugar, half a bottle of pork ribs sauce, barbecued pork sauce 1 / 3 bottle, 150 grams of rice wine, 200 grams of braising sauce, 20 grams of spice powder

√Practice:

1, the ribs cut into small pieces, with soy sauce, water starch, cooking wine marinade for about 10 minutes.

2, in a frying pan, fry the ribs in oil at 180 degrees, until the ribs are 8 mature and the surface becomes charred yellow; fry the garlic seeds and green onions until golden brown.

3, a little oil in the pan, burst ginger and scallions, dried chili peppers, peppercorns, into the ribs sauce half a bottle, barbecue sauce 1/3 bottle, spice powder 20 grams, stir fry.

4, down into the ribs stir fry for a few moments, into the iron pot braising sauce 200 grams, cooking wine, oyster sauce, the U.S. and the appropriate amount of fresh broth, and then switch to a small fire stew for 20 minutes.

5, ribs cooked, seasoned sugar, monosodium glutamate, chicken essence, collect the water, pour into the prepared iron pot, sprinkle parsley, can be served.

▲ iron pot braised sauce production:

1, 60 grams of cooking wine, salt, monosodium glutamate 5 grams each, 8 grams of soy sauce, 3 grams of dried chili, garlic rice, maltose 10 grams each, 30 grams of sugar, 20 grams of honey, fermented bean curd, red currant 4 grams of rice.

2, the key to a good braising sauce is to stir-fry sugar, frying pan brush, into the bottom 10 grams of oil, burned to 20% hot, put 30 grams of sugar, stir-frying with a small fire constantly, until the sugar melted and turned brown-red, continue to stir-fry, this time the sugar solution will turn up brown-red bubbles, and then continue to stir-fry, to be more bubbles, lighter in color, and then into the remaining seasoning can be simmered together.

Fish stew in an iron pot

Materials

1 small piece of fat meat

1 carp, 3.5 pounds

1 green onion

6 large slices of ginger

12 cloves of garlic

6 anise star anise

4 dried chili peppers

2 tablespoons of doubanjiang (Chinese traditional soy sauce)

1 tablespoon of sugar

Soy sauce, 2 tablespoons of soy sauce, 1 tablespoon

1 tablespoon of sugar.

Soy sauce 2 tbsp

Maintaining wine 1 tbsp

Vinegar 1 tbsp

Salt

How to make fish stew in an iron pot

Heat the wok and cool the oil, add the chopped fat meat and stir-fry it over low heat

After the fat meat is fried, add star anise and stir-fry it

After stir-frying star anise's flavor, add garlic, ginger, and green onion

The seasonings will be fragrant.

Stir-fry the seasonings to bring out the flavor, add cooking wine and soy sauce, then pour in water

Add dried chili peppers, sugar, vinegar and bean paste

Use a knife to make several cuts in the fish, so that it is easy to get the flavor when stewing

Put in the fish

High heat to boil, medium heat to simmer for 30 minutes, then add salt, and then simmer on high heat for 10 minutes to get to the bottom

The fish is also very popular in the market, but it is not a good choice.