Exercise 1:
Raw ribs or small ribs?
Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water.
working methods
1, put a proper amount of vegetable oil in the pot, heat it, add the ginger and onion, and then stir-fry the ribs in the pot.
2. After the meat turns white, add soy sauce, cooking wine and sugar, and then add the boiled water that just drowned the ribs.
3. After the fire rolls down, simmer for about 20 minutes.
4. After seeing that the ribs have been burnt, add salt appropriately according to the amount of salt, and then change the fire to collect the juice.
5. The last delicious braised pork ribs is ready.
If someone likes sweet and sour pork ribs, they can add vinegar and more sugar.
Exercise 2:
Raw ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).
working methods
1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, remove them and wash them for later use. Slice the ginger, wash the onion, remove the head and tie it into a knot (about 3 pieces)
2. Pour the oil into the pot. When the oil is still cold, add the white sugar (a little more, about one sugar, 2.5 or 3 oils) and stir the sugar slowly over low heat.
3. When the sugar water starts to turn brown and red foam begins to appear, immediately pour the ribs into the pot and stir well, then add the ginger slices, pepper and spices.
4. Stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, add water, add salt and onion,
5. After the fire boils, turn to low heat and slowly soften the ribs, then clip off the onions and spices in the pot.
6, the fire juice, when the soup becomes thick, add monosodium glutamate to eat.
Exercise 3
Raw ribs, carrots (can be changed into potatoes according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.
working methods
1, boil the water, put the ribs in boiling water 1 min, and pour off the blood;
2, put a small amount of oil in the pot, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while;
3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom;
4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes;
5. Add chicken essence and starch water to thicken for 5 minutes before serving.
Exercise 4
Accessories: soy sauce 200g, refined salt 10g, cooking wine 8g, onion 30g, ginger 5g, aniseed 5g, water starch 80g, vegetable oil 2kg (the actual dosage is 250g).
prepare
1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out.
2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.
It is characterized by delicious and salty taste, crispy ribs and golden red color.
After starch is hung on the key ribs, it should be fried with high fire, burned several times and boiled several times before the ribs can be fried well.
Exercise 5
Raw ribs, onion, ginger, light soy sauce, light soy sauce (a little), fresh soy sauce (a little), 4 tbsps of Shaoxing wine, more than ten slices of pepper, one star anise, a little thirteen spices or five-spice powder, 0-2 tbsps of 65438+ rock sugar, and a proper amount of salt.
working methods
1. Chop the ribs, add the base oil to the wok base, stir-fry the ribs until they crack, take out the clean meat oil and put it in the pressure cooker, add the minced onion and ginger (beaten), light soy sauce, light soy sauce (omitted), 4 spoons of Shaoxing wine, more than ten slices of pepper, one star anise, thirteen spices or five-spice powder.
2. stir-fry sugar. This is the key step to affect the color of marinated products. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker.
3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.
Turn off the pressure cooker