Spicy dry pot ribs Ingredients: 500 grams of ribs, more than half of shallots. Accessories: a small piece of ginger, 6 cloves of garlic, onion 1 root, 4 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of cassava starch, soy sauce 1 spoon, sugar 1 spoon, appropriate amount of pepper, and Pixian bean paste 1 spoon.
Practice: soak the spareribs in small blisters 10min in advance to remove blood. After washing, put a teaspoon of salt in the dish. Add two teaspoons of cooking wine, onion and ginger slices, marinate for 10 minute, add one tablespoon of cassava starch and stir.
Boil the oil in the pot, add a little more oil, and fry it in the ribs until the surface is golden ~ ~ It is better to fry it again, so that the ribs will be more brittle. Add some oil to the pot, add onion ginger, dried pepper and pepper and stir-fry until fragrant. Add a frying spoon to Pixian bean paste, stir-fry until fragrant, and add ribs to stir-fry. Add shallots and stir fry. Add cooking wine, soy sauce, a spoonful of salt and a spoonful of sugar, stir-fry until the pepper stops growing, and add monosodium glutamate to serve. Finally, you can decorate it with white sesame seeds, which tastes delicious.
Braised ribs with carrots: 2 ribs, carrots, chopped green onion, ginger foam, garlic paste and leek moss; Seasoning: salt, sugar, pepper, oil, soy sauce, soy sauce. Practice: Chop the ribs, soak them in running water, drain the water and pour them into a bowl.
Add chopped green onion, ginger foam and garlic paste, add salt, white sugar, soy sauce, soy sauce king, cooking wine and pepper, crush and marinate (2 hours, put in freezer); Heat the wok, add a little oil, when the temperature rises, add the marinated ribs, fry until both sides are crisp and golden brown, then take out the wok to control the oil and replenish water for later use; Peel and slice carrots, add a spoonful of salt and marinate for 10- 15 minutes;
Wash the pickled bamboo with running water and drain the water; Add a little oil to the pot when it is hot, saute the leek moss (garlic white) and stir-fry it in a basket; Pour the ribs into 2, stir well, add soy sauce and soy sauce, then add bone soup (or cold water) until the food surface is slightly flat, cover and stew; After stewing the garlic thoroughly, taste it, then consider adding salt as appropriate, turn red and collect the juice, stir-fry the leek moss (garlic leaves) and serve immediately.
3, apple sugar cool ribs materials: ribs, onion, ginger, star anise, apple company, green pepper, one cooking wine, two soy sauces, three fruit juices, four vinegar, and five ways of water: boil boiling water, put the ribs in, skim the white foam, cook for 30 minutes, peel and slice the apples, put oil in the pot, add star anise ginger and garlic, stir fry, and put the ribs in the pot.
Boil until the juice is thick, put the green pepper pieces into the pot and stir-fry them slightly. Then you can cook winter melon ribs in a pot. Raw materials: ribs 500g, wax gourd 200g, auxiliary materials: 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, 2 tablespoons of cooking wine, cinnamon 1 piece, star anise 1 piece, appropriate amount of old rock sugar and appropriate amount of onion and garlic.