Steamed pork ribs and rapeseed

Ingredients: 500g ribs, 50g peas, steamed pork rice noodles, 50g rapeseed

Ingredients: ginger, green onion, soy sauce (dark soy sauce) ), cooking wine, salt

Method:

Wash the ribs and peas separately, drain as much water as possible, drain the rapeseed, slice the ginger, and cut the green onion into small pieces

Put the ginger, green onion, soy sauce, cooking wine and salt into the plate containing the ribs, mix well and marinate for 20-40 minutes

After marinating, pour in the rice noodles and mix evenly to ensure Each rib is wrapped in rice flour

Take another clean bowl, spread the peas evenly on the bottom of the bowl, place the ribs on top of the peas

Fill the steamer with water, and put the bowl in , bring the water to a boil over high heat, turn to low heat and steam for about 45 minutes. When the ribs are crispy, turn off the heat and add the prepared rapeseed

★Peas can be replaced by quick-frozen ones from the supermarket. If you don’t have peas, you can use potatoes or potatoes. Sweet potatoes are just as delicious as a substitute

★If you don’t like ginger and green onions, you can take them out before adding rice noodles. Rice noodles are available in five-spice and spicy varieties

★The longer the marinating time, the better. If you have elderly people at home, the steaming time can be extended appropriately

Recipe for Braised Pork Ribs

Ingredients:

Pork ribs, ginger, green onions, spices (star anise, fennel , kaempferol, cinnamon, grass fruit, cloves, bay leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

Method:

1. Cut the ribs into 4 cm sections, put them in boiling water to remove the blood, pick up and wash them for later use. Slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 pieces)

2. Pour oil into the pot. When the oil is still cold, add sugar at the same time (more, about one part sugar to 2.5 or 3 parts oil), slowly stir-fry the sugar over low heat. When the sugar water begins to turn brown-red, and brown-red foam begins to appear When the time comes, immediately pour the ribs into the pot and stir-fry evenly, then add the ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, add water, add salt and green onions, bring to a boil over high heat. Slowly cook over low heat until the pork rib cake is soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, and when the soup thickens, add MSG and serve.

3. First prepare the pork ribs with a little fat (I think the lean ones are not as delicious). You can prepare as much as you want. You can ask the meat seller to chop them for you;

4. Boil the ribs with water and an appropriate amount of salt. When cooked, if you have enough time, you can use a rice cooker to cook it;

5. Take out the ribs (reserve the soup), drain and put into the oil pan (don’t use too much oil, because the fried ribs will still Oily) stir-fry, first add rice wine and stir-fry until the wine is fragrant, then add soy sauce and stir-fry until the sauce is fragrant, then pour the soup into the pot, do not pour too much at one time, stir-fry again, stir-fry a few more times, and stir-fry for the last time until it is fragrant. When the juice is half dry,

Notes:

1. Add more rice wine and soy sauce for coloring. The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added;

2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful;

3. The characteristics of this method are simple steps and delicious taste. In addition, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onion. It really serves multiple purposes.

Steamed pork ribs with black bean sauce

Materials:

Twelve taels of pork ribs, garlic, black bean, red pepper and a little ginger

Method:

Chop the ribs into fine pieces and wash them. Drain the water and transfer them to a large soup bowl. Chop the garlic, tempeh, red pepper and ginger, add them to the wok and stir-fry until fragrant. Spoon the ribs evenly and add half a tablespoon of oyster sauce. Two teaspoons of soy sauce, one teaspoon each of cornstarch and dark soy sauce, and a little each of ancient moon powder and sesame oil. Mix evenly, turn it out onto a flat plate, and steam over high heat for about ten minutes.

Secret:

For the ribs, you can buy belly steak or meat steak, depending on your personal preference. Chopping the ribs into fine pieces will make them easier to cook and flavorful, but do not marinate them in advance, as this will lose the flavor of the ribs. Stir-fried black bean will not have that astringent taste. Adding half a teaspoon of satay sauce will make it more flavorful.

Fried garlic pork ribs

Ingredients:

1000g clean pork chops. Ingredients: garlic, ginger, and green onion slices, 6 star anise, a few peppercorns, 10 grams of five-spice powder, appropriate amount of cooking wine, salt, and MSG, 10 grams of custard powder (a Cantonese seasoning, available at the farmer's market, if this powder is not available, you can use Milk powder instead)

Method:

1. Chop the pork chops into pieces, mix the ingredients and seasonings evenly, sprinkle on the chops, marinate for 30 minutes, marinate with the oil at 50% heat. When the pork ribs are 80% hot (subject to the oil covering the pork ribs), turn down the heat for 3 minutes.

2. Increase the temperature of the oil and fry the ribs until they turn maroon red. Take them out and put them on a plate. The plate can be garnished with some colorful shrimp slices and green vegetable leaves, and it is ready to serve.

Stewed pork ribs

Ingredients:

Pork ribs, a piece of green onion, two or three garlic, a whole piece of ginger, and a few peppercorns.

Preparation method:

1. Cut the ribs into moderate pieces and soak them in cold water to soak the blood in the ribs to avoid being cold when making soup;< /p>

2. Cut the green onions diagonally into segments; pat the garlic with a knife; divide the whole piece of ginger into two or three pieces, and then pat the ginger using the same method as the garlic;

3. Take the pot you want to make soup with and add a pot of cold water. Put the soaked ribs and prepared ingredients together over high heat and cook. Remember: use cold water to make the soup, and because it will take a long time to make the soup, Put more water.

4. After the soup boils, reduce to low heat and simmer for about an hour and a half. Add salt when the heat is about to turn off.

5. You can add lotus root segments, potato segments, radish chunks, kelp, etc. to the soup according to your personal taste. It is also delicious and nutritious.

Sweet and sour spareribs

Ingredients: chopped spareribs (put in the refrigerator for about 1 hour, easy to chop)

Ingredients: sugar, vinegar , soy sauce, appropriate amount of sesame seeds

Step one: Put water in the wok, bring to a boil, pour in the pork ribs and simmer them again to remove the blood foam.

Take out the ribs.

Step 2: Put two small bowls of water into the wok again, pour in the ribs, add sugar, vinegar and soy sauce, bring to a boil over medium heat, stir-fry in between. Boil the water to remove the oil. Add sesame seeds and stir-fry until fragrant. Ready to plate.

Braised Hairtail with Pork Ribs

Main Ingredients: Hairtail

Accessories: Spare Ribs, Rapeseed Hearts, Mushrooms, Winter Bamboo Shoots

Seasoning: Star Anise, Soy Sauce , vinegar, salt, sugar, pepper, onions, ginger, garlic, starch

Cooking method:

1. Cut the ribs into sections and blanch them in boiling water, then add them to the pressure cooker. Season and press cooked mushrooms and winter bamboo shoots into small pieces respectively;

2. Wash and drain the hairtail fish and fry until both sides turn yellow, take it out, leave the bottom oil in the pot, add garlic and star anise and stir-fry until fragrant. Then add the chopped mushrooms and winter bamboo shoots, pour the pork ribs with the soup, add salt, soy sauce, sugar and vinegar to taste, add the hairtail, simmer for 3-5 minutes, add the rapeseed hearts and cook for a while, thicken the gravy. Pour sesame oil and serve.

Features: Rich and rich flavor, with a special flavor that combines the aroma of pork ribs and hairtail fish.

Paper-wrapped pork ribs

Ingredients: 500 grams of pork ribs, 12 sheets (20cm) of edible cellophane.

Seasoning: 1 tbsp soy sauce, 1 tsp MSG, 0.5 tsp pepper, 0.5 tbsp sugar, 2 tsp minced green onion, 2 tsp minced ginger, 3 tsp cooking wine, 0.5 tsp allspice powder, 1000 g peanut oil, 2.5 tsp refined salt teaspoon.

Preparation:

Chop the ribs into long cubes about 2cm long and 1cm wide, add soy sauce, refined salt, MSG, pepper

pepper powder, sugar, Minced green onions, minced ginger, cooking wine, and five-spice powder are marinated for flavor.

Wrap the marinated ribs into 12 packages, fry them in a hot oil pan first, and then fry them over a warm fire.

Turn them over repeatedly during frying. Fried and plated.

Winter Melon and Pork Ribs Clear Soup

Ingredients: half a catty of pork ribs, 1 catty of winter melon, salt and coriander.

Preparation method: ①Peel the winter melon, remove the seeds and cut into pieces. ??

② Blanch the pork ribs to remove the blood.

③ Boil the ribs with water until they are seven-mature, add winter melon and salt until cooked, and sprinkle with coriander

Features: This soup has a light taste and is good for clearing away heat.

Gaosheng large ribs

Ingredients: *1 pound of small ribs*a little each of lettuce and sesame seeds

Seasoning: *1 tablespoon of wine*2 tablespoons of sugar *3 tablespoons of black vinegar*4 tablespoons of soy sauce*5 tablespoons of water

Method:

1. Put the short ribs in the pot, add seasonings and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until the juice becomes thick (stirring once in the middle to avoid sticking to the pot and burning).

2. Take the ribs out, put them on a plate surrounded by lettuce, and sprinkle some sesame seeds to make them more delicious.

Cooking Guide:

1. This Gaosheng Spare Ribs is also called 1.2.3.4.5 Spare Ribs, also known as "Bubu Gaosheng", which is based on the order of the amount of seasonings. name.

2. The pork ribs should be cooked slowly and slowly, so that the meat will be soft, tender and tasty

Salt Crispy Spare Ribs [

Pick the ribs, the bones are very small The pork ribs don’t need to be very thick (too thick will make it difficult to fry thoroughly). When you buy them, you can ask someone to cut them into three centimeter-long pieces.

Wash clean, drain the water, then add cooking wine, light soy sauce, sugar, and five-spice powder, mix evenly, and marinate for 20-30 minutes to infuse it with flavor. Yesterday I bought 450 grams of pork ribs. I used 1 tablespoon + 1 teaspoon each of cooking wine and light soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of five-spice powder.

Add sweet potato powder to the marinated pork ribs, mix and pat until each rib is evenly coated with flour, grab and pinch, wait until the juice moistens the flour slightly, then when fried It’s not easy to lose powder.

Put two cups of oil in the pot and heat it to 50% heat. Insert bamboo chopsticks into the middle of the oil. When more fine bubbles appear, put the ribs in one by one (you can divide it into two or three batches) Fry), use medium-low heat, fry slowly until the surface turns golden brown and the shell becomes a little hard, take it out, drain the oil and put it on a plate.

Braised Pork Ribs in Tomato Sauce

Ingredients: 300 grams of belly steak or pork chop cut into pieces, 300 grams of potatoes, 1 small onion cut into pieces, 1 teaspoon of minced garlic. Half a teaspoon of salt, 3/2 teaspoon of sugar, 2 tablespoons of tomato juice, 1 teaspoon of quick juice, half a tablespoon of light soy sauce, 7/4 cup of water. Gorgon: 1 teaspoon of cornstarch, 2 tablespoons of water, 2 tablespoons of water.

Preparation method: 1. Peel and wash the potatoes, cut them into squares, soak them in water for half an hour, take them out and drain them.

2. Wash the ribs and pat dry, add 1 teaspoon dark soy sauce and mix well.

3. Heat the pot, add 2 tablespoons of oil and spread evenly, put in the potatoes and fry until slightly yellow, then scoop up.

4. Put the onions, minced garlic and ribs into the pot and fry until the ribs are slightly yellow. Add half a tablespoon of wine, add seasoning and bring to a boil, then simmer for 15 minutes. Add the potatoes and mix well with chopsticks, simmer for another 15 minutes until the ribs and potatoes are cooked, bury them in the gravy and put them on a plate.

Roasted pork ribs with radish

Ingredients: 500g pork ribs, 500g radish, 20g soy sauce, 5g cooking wine, 4g salt, 3g MSG, 5g sugar, 8 green onions grams, 5 grams of ginger, 5 grams of starch, 50 grams of oil.

Preparation method: Cut the radish into pieces, cut the green onions into sections, and slice the ginger. Heat the wok, add oil, add the onion, ginger and radish, stir-fry until colored, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add the spareribs base, bring the pot to a boil, then switch to low heat and simmer for 25 minutes. When the juice is thickened and the taste is fragrant, add water starch and let all the juice hang on the surface of the raw materials.

Features: The finished dish is bright red in color, the meat is tender and delicious.

Crystal Spare Ribs

Ingredients: Pig ribs about 5 cm long

Ingredients: chives, ginger and appropriate amount of cornstarch

Nutritional composition of spareribs:

Each 100g of spareribs contains 1000 kilojoules of energy, 17.4g of protein, 18.8g of fat, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus< /p>

Method:

1. Add the main ingredients into water and beat into a green onion knot, add an appropriate amount of ginger to remove its fishy smell,

2. Spare ribs When it is cooked for 5 minutes, you can take it out, evenly coat it with starch, and then put it into a boiling water pot and repeatedly thread it 4 to 5 times to make the surface crystal clear

3. Then pick it up again and put it back into the percolator to continue rolling the starch evenly, reciprocating 4 to 5 times so that its surface will appear bright and evenly wrapped. Place it on the steamer again for steaming. This steaming time will be about 15 minutes, and the dish will be steamed.

Sweet Orange and Sesame Short Ribs

Ingredients: Half a pound of short ribs (belly ribs), 1 sweet orange, appropriate amount of fried white sesame seeds

Take half Squeeze the orange juice from the sweet orange, and cut the other half of the orange into cubes. Season the short ribs with a little salt, monosodium glutamate, light soy sauce, and 2 tsp cornstarch for a while, then deep-fry until the surface is golden brown, remove and drain. Sauté the short ribs under minced garlic until fragrant. Thicken the gravy with sweet orange juice, and finally add the orange flesh and mix well. Sprinkle the sesame seeds on the plate and serve. Sweet orange gravy: salt, light soy sauce, sugar, cornstarch, freshly squeezed orange juice

Bitter Melon Soybean Braised Pork Ribs

The high temperature continues and there are bursts of heat waves. At this time, people are often susceptible to unbearable heat, dry mouth and bitter taste. Here is a clear soup to relieve heat.

Ingredients: 500 grams of fresh bitter melon, 200 grams of soybeans, 250 grams of pork ribs, 3 to 4 slices of ginger.

Cooking: First wash the bitter melon, soybeans, ribs and ginger with water, remove the core of the bitter melon and cut into pieces, soak the soybeans for a while; cut the ribs into sections, put them into a clay pot together, add water, and cook first. After boiling over high heat, switch to simmering for 1 hour, add a little salt, drink the soup and eat bitter melon and pork ribs.

Efficacy: Bitter melon, soybean and pork ribs soup has a bitter, sweet, clear and moist smell. It can clear away heat, improve eyesight and detoxify. It should be drunk many times during summer heat.

Lianggua Pork Ribs

Ingredients: 280g pork chop, 2 green onions, 580g bitter melon, 2 slices ginger, 1 clove garlic, 35g bean curd, half a spoonful of Taibai powder, 1 tsp salt, 1/2 tsp MSG, 1 tsp soy sauce, 1 tsp sugar, 1 tsp oyster sauce, a little pepper, 7 tbsp oil.

Method:

Cut the pork chop into pieces, mix well with cornstarch, cut the bitter melon into shreds, add salt and water to mix well, marinate for 30 minutes, then put it in clean water , wash off the salt; cut the green onion into sections, chop the ginger, garlic, and bean curd; heat the oil, add the ginger, bean curd, and garlic and stir-fry together, then add the ribs and bitter gourd, stir-fry over medium heat for 4-5 minutes, and add Stir-fry half a cup of water with salt, MSG, soy sauce, sugar, oyster sauce and pepper, then simmer over low heat for about 20 minutes, then thicken with corn starch, water, and green onions, and serve.

Potato pork ribs soup

Ingredients: 10 taels of fresh pork chops (about 400 grams), 4 potatoes, 2 tomatoes, 1 teaspoon of salt, 12 bowls of water< /p>

Method:

(1) Wash the spareribs, peel and wash the potatoes; peel the tomatoes and cut each into four parts

(2 ) Boil water in a straight clay pot, add the ribs and potatoes, bring to a boil over high heat, then simmer over low heat for about two hours, add tomatoes and bring to a boil

Note:

(1) Slightly scald the tomatoes in boiling water, then soak them in cold water for a while, then they will be easy to peel

(2) Wash the potatoes, boil them in boiling water for a while, then take them out and use cold water Easy to peel even if washed

Sichuan style potato-roasted pork ribs!

Ingredients: spareribs, potatoes, carrots, Pixian bean paste, dried chili peppers, Sichuan peppercorns, aniseed, salt, rock sugar, Soy sauce, vinegar

Method:

1. Pour the ribs into boiling water, then remove and filter. 2. Put oil in the wok, not too little, it doesn’t matter if it’s more. After it’s hot, add Pixian bean paste, cut dried chilies, an appropriate amount of Sichuan peppercorns, one or two aniseed, an appropriate amount of rock sugar, an appropriate amount of soy sauce and vinegar and stir. Fry, lower the heat, don't burn it. 3. After the seasonings are stir-fried, turn up the heat and stir-fry the pork ribs thoroughly until the oil in the pork ribs is forced out. 4. Pour water to cover the ribs, cover the pot and stew. 5. Simmer until there is not much soup left. 6. Pour some sesame oil in, then add carrots and potatoes and stir-fry thoroughly. 7. Add water again to cover the ingredients, cover the pot and simmer. 8. Simmer until the soup is dry and turn off the heat.

Plum ribs

Ingredients: One pound of thick meat and large ribs, two plums. Two green onions and one red pepper.

Marinage: half a tablespoon each of Shaoxing wine and soy sauce.

Seasoning: Shaoxing wine, light soy sauce, Zhejiang vinegar, rock sugar, salt, MSG

Method:

Chop the ribs into large pieces and press the sour plums When the pork ribs are tender, apply it on the side near the bone and marinate with marinade for an hour. Put it in boiling oil and fry for two minutes. Then wait for the oil temperature to rise again and fry the ribs again for one minute. Shred the red pepper and onion together. Heat a pot, add two tablespoons of oil, add seasonings and simmer until the sugar dissolves, add the ribs, cover and cook for two minutes, mix well and cook until the juice thickens, add shredded red peppers and green onions.

Mandarin Fish Spare Ribs

1. Ingredients: Mandarin fish, floral lotus root, salt, cooking wine, etc.

2. Preparation: Leave the head and tail of the mandarin fish, chop the fish meat into puree, add ingredients and seasonings to make fish filling. Cut lotus root into thick strips, pat dry and set aside for later use. Wash the fish head and tail and marinate them, pat them dry and fry them in a pan until the color turns slightly yellow. Drain the oil and place them on both sides of the basin. Wrap the fish stuffing on the lotus root strips, dip it in bread crumbs and put it into the pan. Fry until cooked, slightly yellow in color, remove and drain, put on a plate, and serve with pepper, salt and tomato juice.

Nourishing Yin and Nourishing Blood Pork Knuckles and Pork Ribs Soup

This soup has the effect of nourishing Yin and nourishing the lungs, nourishing blood and nourishing the stomach. Suitable for all types of people to supplement in autumn and winter.

Ingredients: 1kg-5kg of pork ribs or pork knuckles. Ingredients: 20 grams of Codonopsis pilosula, 20 grams of Adenophora adenophora, 5 grams of ginger slices, 25 grams of Polygonatum odoratum, 10 grams of Chinese yam, 10 grams of lily, 10 grams of Yiren, 10 grams of Gorgon fruit, and 10 grams of lentils.

How to eat: First soak all the ingredients in water for half an hour, then wash the ribs or pork knuckles and bring to a boil with the ingredients over high heat; then cook over low heat until the meat is tender and add a little salt.

Stewed pork ribs with Houttuynia cordata to relieve heat and cough

200 grams of fresh Houttuynia cordata and 500 grams of pork ribs. Decoction the Houttuynia cordata first, filter it, put the pork ribs into the pot, pour in the Houttuynia cordata liquid, and start stewing. After the meat is cooked, add an appropriate amount of salt and MSG, drink the soup and eat the meat, and finish it in 2 to 3 times. Stew and eat 2 times a week. It can not only clear away heat and detoxify, but also drain pus. It is suitable for cough caused by lung heat, yellow and thick phlegm, and cough with lung abscess and vomiting pus and blood.

Kyoto Spare Ribs

Ingredients:

325g pork ribs, 1 egg, 10g minced onion and ginger, 20g soy sauce, 15g Shaoxing wine, 50g sugar grams, 25 grams of vinegar, 15 grams of sesame oil, 50 grams of flour, 10 grams of water starch, and 500 grams of peanut oil.

Method:

① Chop the pork ribs into 2.8 cm long pieces, add 5 grams of Shaoxing wine and 5 grams of soy sauce to soak, then crack in 1 egg, mix well, and add Flour slurry rises;

② Heat up the wok, ladle in peanut oil and cook until it is six-cooked, put the ribs into the pot, spread them with an iron spoon, fry them thoroughly, pick them up with a slotted spoon, and wait until the oil is wet and cooked When it is 80% hot, add the pork ribs and fry again until crispy. Pour into a colander to drain the oil. Return the heat to the wok, add a little oil, minced onions and ginger, Shaoxing wine, soy sauce, and sugar, then add a little water and bring to a boil, thicken with starch, add vinegar and sesame oil, pour in the ribs, toss evenly, remove from the pot and serve on a plate. .

Features: This dish is a home-cooked dish in Beijing. The dishes are red and bright in appearance, sweet and crispy in taste, and are ready to be seated.

Clove spareribs

Ingredients: inch ribs (about 1.5 inches long, about 2 cm wide)

Accessories: sugar, monosodium glutamate, salt, cooking wine, red wine Koji rice and cloves

Method: 1. Boil the ribs in boiling water, remove, wash and serve on a plate;

2. Add sugar, monosodium glutamate, salt, Cook cooking wine, red yeast rice, and cloves (a few grains), cook until the juice is thick, then thicken, then pour on the ribs. That’s it.

Food Shang Tips: 1. The purpose of braised pork ribs is to remove the blood streaks on the ribs;

2. The red yeast rice is for coloring. It is natural to eat and can be purchased in supermarkets. Purchased.

The editor’s wine pairing: Refreshing beer can make people who don’t like big meat feel greasy. It is best to use chilled refreshing beer.

Pork Ribs and Lotus Root Soup

Ingredients: 500 grams of pork ribs, 1000 grams of lotus root, a piece of ginger, 1 tablespoon of Shaoxing wine, appropriate amount of salt and pepper.

Preparation method:

1. Chop the ribs into small pieces, wash and drain the water; peel off the skin of the lotus root, break it with a knife, cut it into appropriate pieces, and put it into clean water. Soak and set aside.

2. Heat the wok, heat the oil until it is 50% hot, put the meat pieces into the pan one by one and fry until the meat is cooked and set, then remove it. Heat the oil in the pot to 70% heat again, put the meat pieces into the pot and fry again. When the skin of the meat pieces is crispy and golden brown, remove and drain the oil and set aside.

3. Heat the wok again, add an appropriate amount of oil to heat, add minced onion, ginger, and garlic and stir-fry until fragrant. Add Shaoxing wine, sugar, soy sauce, water, and chicken powder and bring to a boil. Thicken with starch and pour in Add the tenderloin pieces and mix well, pour in sesame oil and vinegar and serve.

Attachment: You can use starch, flour, etc. instead of rice noodles; when frying the meat, pay attention to the batter evenly and control the oil temperature; after the initial frying, clean up and remove the paste whiskers to make the meat fresh; The fried pieces should not be fried for too long and should be crispy on the outside and tender on the inside. You can add some chili oil when adding chopped green onions.

Steamed taro ribs

Ingredients: 400g short ribs, 500g taro, a little garlic

Seasoning: 1. 1 tablespoon wine, soy sauce 1/2 tablespoon

2. 1/2 tablespoon soy sauce, 1/2 teaspoon salt, 1 teaspoon sugar, appropriate amount of pepper

Method:

1. Wash the short ribs, mix in seasoning 1 and marinate for 10 minutes, then fry in hot oil until it turns color and take out.

2. Peel the taro, cut into small pieces, fry in hot oil and remove.

3. Use 2 tablespoons of oil to sauté the garlic cloves until fragrant, then add the short ribs, add 2 seasonings and 2 cups of water and bring to a boil, then reduce to low heat and simmer for 20 minutes.

4. Put the taro into the pot and cook for about 20 minutes. When it is soft and the soup is slightly dry, you can serve it out.

Remarks:

1. Claypot refers to a small casserole, which has a heat preservation effect;

2. For short ribs, use the chop above the pork belly. The texture is Tender.

Pork ribs

Cuisine of Fujian cuisine

Characteristic red color and bad smell

Ingredients: pork ribs (500g), Red glutinous rice (75g), egg whites (2), minced green onion (a little), garlic (5 cloves), white sugar (30g),

Production process

1 . Cut the ribs into strips; mix sugar, salt and red glutinous rice in a small bowl. Add the ribs and mix. Then add in the egg white and water chestnut powder and mix. 2. Heat the lard (500g) pan, fry the ribs for about three minutes, pour out and filter out the oil. 3. Crush the garlic with a knife, fry it in a pan until fragrant, then add sesame oil and green onions. Then add the pork ribs and stir-fry them together for a few times.

Pork ribs stewed with cabbage

Ingredients: 250 grams of pork ribs and 250 grams of cabbage heads.

Accessories: 10 grams of coriander stems, refined salt, monosodium glutamate, pepper water, onion and ginger, broth, clear oil.

Production process

1. Chop the ribs into one-inch and five-inch long sections, cut the cabbage head into long cubes, cut the coriander stems into small sections, cut the green onion and ginger into pieces, and cut the ginger into cubes. Clap it with a knife.

2. Put water in a spoon. After the water boils, add the ribs and scald them. Take them out, then rinse them with water to remove any blood foam.

3. Put a small amount of clear oil in a spoon. When the oil is hot, add onions and ginger cubes to the fryer, then add cabbage and stir-fry until half cooked. Add broth, ribs, refined salt, and pepper water. After boiling, simmer over low heat, take out the onion and ginger pieces, add MSG and coriander stalks, take out a spoon and put it in a bowl.

Characteristics: The soup is white, fresh and fragrant, and the meat is rotten and tender.

Stewed cactus ribs

Ingredients: cactus

Accessories: ribs, mushrooms

Seasoning: salt, onion, ginger, cooking wine, Stock soup

Method:

1. Wash the ribs, cut them into pieces, blanch them in boiling water, take them out and wash them with cold water to remove the blood foam;

2. Peel the cactus and cut it into pieces, wash the mushrooms, wash the green onions and ginger and cut them into sections and slices respectively;

3. Set the pot on fire and add the stock, green onion segments, ginger slices, ribs, salt, cooking wine, and mushrooms , after boiling the pot for 30 minutes, pour in the cactus pieces and take it out of the pot when the juice is thick.

Features: Fragrant and refreshing.

Tip: Generally, the meat with ribs is called square meat, and the meat without bones is called pork ribs. It is divided into hard ribs and soft ribs, also known as hard pork belly and soft pork belly.

Salt and pepper pork ribs

This dish is rich in iron and is a good source of iron supplement for pregnant women. It can prevent and treat iron deficiency pelvic hemorrhage during pregnancy.

Ingredients: 250g pork ribs, 2g cooking wine, 30g starch, 0.5g MSG, 25g sugar, 15g vinegar, 3g pepper salt, 1000g cooked lard (75g consumed) , 25 grams of soy sauce.

Preparation:

1. Wash the ribs, cut into meat strips of about 6 cm and 2 cm, mix well with a small amount of soy sauce, cooking wine, monosodium glutamate and some baking powder, and mix well , soak for one hour to let it taste.

2. Mix sugar, vinegar, soy sauce and a little water to make sweet and sour sauce. Add the remaining starch to 2 times the water to make wet starch.

3. Put the pot on the fire, fry the ribs once, take them out, cool them slightly, and fry them again to make the ribs fried thoroughly and evenly. Take them out and put them on a plate.

4. Heat the oil pan again, pour the prepared sweet and sour sauce, and after it boils, pour in the wet starch to make a thick sweet and sour sauce, top with cooked lard, and put it in a bowl. Inside.

5. Put the peppercorns and salt in a small plate. You can dip it in sweet and sour sauce and peppercorns and salt when eating.

Features: Meaty, unique flavor