1. Braised pork ribs

Ingredients: Spare ribs (500g) cooking wine (1 tablespoon), soy sauce (1 tablespoon), crushed rock sugar (15g), salt (appropriate amount), ginger slices (appropriate amount), dried chili segments (appropriate amount), peppercorns (appropriate amount), star anise (appropriate amount), vegetable oil (appropriate amount)

Method,

1. Wash the ribs.

2. Put in a pot, add cold water, bring to a boil over high heat, skim off the foam, remove and drain.

3. Heat the wok and pour a small amount of vegetable oil.

4. After the oil is hot, add the pork ribs and fry slowly over low heat.

5. Fry until the surface turns slightly yellow, then remove and set aside.

6. Leave the bottom oil in the wok (or leave it out), add the crushed rock sugar, and simmer over low heat.

7. Boil rock sugar until light brown, add pork ribs and stir-fry evenly.

8. Add star anise, ginger slices, dried chili segments, Sichuan peppercorns, soy sauce, cooking wine, and water, mix evenly, bring to a boil over high heat, then reduce to low heat and simmer.

9. When the juice is almost dry, taste it and add appropriate amount of salt.

10. After collecting the juice, pour it into a plate. Finish.

Tips

a. Do not cover the ribs when blanching so that harmful substances can be dispersed as much as possible.

b. The pork ribs can also be fried until the surface is golden brown, which is more authentic.

2. Sweet and Sour Pork Ribs

Main ingredients: 200-300 grams of pork ribs, main sauce and seasoning: 2 tablespoons of Zhenjiang vinegar, 1/2 tablespoon of light soy sauce, 2 tablespoons of sugar, corn 1/2 tbsp starch, 4-5 tbsp water, 1/8 tsp pepper, 1/2 tbsp sesame oil, 1 tsp brandy, 1/4 tsp dark soy sauce (coloring can be omitted)

Method ,

1. Put the ribs in a bowl, marinate with appropriate amount of salt, wine, sugar and pepper until it becomes gluey, then add 2 teaspoons of water, and then marinate until the meat is absorbed, then add about 1/ Add 2 teaspoons of corn starch, mix well, and leave it for 20-30 minutes;

2. Put oil in the pot, simmer, let the blood seep out, and fry the ribs until they are broken;

3. . Mix the bowl juice ingredients into bowl juice, heat up the pot, raise the heat, pour in the bowl juice, stir constantly to prevent the starch from clumping, and stir-fry until big bubbles come out, there is a "gas-topped spoon" feeling and the juice is shiny; < /p>

4. Pour in the fried pork ribs, stir evenly, and serve on a plate. Sprinkle a little white sesame seeds on top.

Tips

When frying the ribs, you don’t need to use too much heat. Cook the ribs slowly and let the blood seep out naturally.

3. Stewed Pork Ribs with Potatoes

Ingredients: Pork ribs, potatoes, carrots, mushrooms, green peppers, salt, cooking wine, soy sauce, sugar, onions, ginger, garlic, pepper, star anise

Method:

1. Wash potatoes, carrots, green peppers, and mushrooms and cut into large pieces.

2. Rinse the cut potatoes several times with water, then soak them in water.

3. Wash the ribs, put water in the pot, and add the ribs.

4. Boil water to remove blood foam, drain and set aside.

5. Heat the oil in the wok, add the ginger slices and garlic slices and stir-fry.

6. Add the pork ribs and stir-fry a few times.

7. Add cooking wine, sugar, soy sauce, green onions, garlic, peppercorns and star anise, stir-fry evenly

8. Add water, bring to a boil over high heat and then reduce to low heat. Simmer for 30 minutes until the ribs are tender.

9. Add potatoes, mushrooms and carrot pieces, add salt to taste, and continue to simmer until the potatoes become soft and the carrots are soft and cooked.

10. Finally, add green pepper slices and stir-fry a few times before serving.

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