Raw materials: pork ribs, carrots (can be changed to potatoes, etc. according to personal taste), mushrooms, scallions, ginger, star anise, peel.

Practice: 1, boil the water, put the ribs into the boiling water to cook for 1 minute, pour off the blood water;

2, put a small amount of oil in the pot, burn until smoking, put ginger, scallions, and then put the ribs into the stir-fry for a few moments;

3, put the water, water boiled into the star anise, chen pericarp, carrots, and shiitake mushrooms;

4, put the seasoning (shaojiu, salt, sugar and old soya sauce), cook on high heat for 20-30 minutes;

5. 5 minutes before serving, put in chicken essence and starch water to thicken the sauce.

Two, braised pork ribs

Accessories: 200 grams of soy sauce, 10 grams of salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of seasoning, 80 grams of water starch, 2 kilograms of vegetable oil (250 grams of consumption)

Methods: 1, green onions cut into segments; ginger slices; pork ribs chopped into 4-centimeter-long pieces, wash and dry, add a little soy sauce, water starch and mix evenly

2, the ribs into the pot, add water (to diffuse over the degree of ribs), soy sauce, cooking wine, refined salt, seasoning, green onion, ginger, taste good, with a large fire boil, turn the heat to simmer until the meat of the ribs rotten that is.

Features: flavorful and salty, crispy ribs, golden red color.

The key to making: after the ribs are hung on the starch, they should be fried with hot oil on a high fire, to be burned down, and more than a few times in the pot, so that the ribs are fried well.

Three, the practice of braised pork ribs

1. ribs cut into pieces, frying pan seat on medium heat with oil under the ribs stir-fried to crackling when the meat control oil out of the pressure cooker, plus onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 spoons, peppercorns dozen grains, an anise, thirteen spices or five spice powder a little bit of rock sugar 1-2 spoons, salt.

2. Stir fry sugar. This is a key step to affect the color of the finished product. Frying pan brush clean under the bottom of a little oil, no need to oil hot, directly put sugar 1-3 spoons, small fire constantly stir frying until the saccharine turn to brown-red, (not finished!) Continue to stir fry, the sugar will turn up brown-red foam (do not worry it is not over!) continue to stir fry, after a few moments you will see the foam increase in color lightened to a very attractive golden red, this time the sugar is considered to be good fried. Then you can add water to boil and then add the ribs, I am directly to the fried sugar "piercing" a pour in the pressure cooker on the ribs.

3. Add water to the pressure cooker, do not need to put more, in the pot there is a knuckle deep can, close the lid and open fire, to be the pressure valve "bared" sound to turn down the fire timed 10-12 minutes.

4. Pressure cooker closed fire after the cold water rushing valve pressure back, open the lid and fish out onion joints ginger pieces pepper anise, add chicken essence open the lid on high heat juice can be. No pressure cooker will cook a little more, more water, open high heat, electric stove will only pier.

Note:

Frying sugar must use a small fire and do not end stirring, or not wait to turn the end of the red sugar has been paste. Often eat braised dishes and too much trouble to fry sugar can also be more than once fried some sugar and then add water to boil each time to put some on it. Put rock sugar is also for the finished product color is more red.

Four, the practice of braised pork ribs

First of all, wash the green vegetables, pesticides, wash and soak for a period of time.

Then buy the ribs cleaned

Water boiling, put ribs, ginger, water boiled after the release of wine, ribs after the color, start the pot, the water Li dry.

Dish soak 20 minutes almost, first fried vegetables, salt do not put too much.

Need to be a little more beautiful, after starting the pot, use chopsticks to arrange a little.

Pot washed, hot pot, put the oil, oil appropriate a little more, hot, put ginger, fennel (you can also put dry chili, pepper, etc.)

Ribs under the pot, frying a little bit, this process is about ten minutes, depending on the fire, frying yellow, burnt but not burnt on the line.

Pay attention to the order: put sugar (need a little more), salt (can not put), wine (a little more, if you do not want to put the water, put half a kilogram of wine down, soy sauce.

Put some stock, no on water, this point with boiling water than cold water is better, the general home cooking chicken, I'll save the soup, cold after the Coke bottle stored in the refrigerator.

Large fire to collect the juice, small fire to slowly burn actually work, if you want to put the starch, the water do not boil too dry, and then put the starch (remember to put the starch in a bowl beforehand with water to mix, and so on after the precipitation, the water poured and then change the water, so clean.) Thin a little, while putting, while stirring, put some chopped green onion, chicken essence (feel free, like it, you can even put a beaten egg, or the previous step, ribs fried plus soup, you can put mushrooms, asparagus, and so on, they like on the line)

Starting the pot and put the top of the dish just now.

Five, braised pork ribs

1, preparation: wine, sugar, salt, shredded green onion, ginger, peanut oil, sesame seeds, chicken essence, meat and eggs, pork ribs, an appropriate amount.

2, steps: appropriate amount of water to boil, pour the ribs, the ribs within the blood drain; into the peanut oil, until hot, put ginger, stir fry a few times, pour the ribs stir fry, until brown into half a bottle of wine to boil after adding soy sauce moderate and sugar to boil, add a small amount of water, put the leaves, meat and eggs, turn to a small fire slowly simmering to, 20 minutes (i.e., the ribs are flaccid), after the opening of the large fire, the water will be dry!

Taste: colorful and tender.

You can also add vinegar at the end that is sweet and sour pork.

Six, braised pork ribs

Raw materials: pork ribs, green onions, ginger, spices (star anise, fennel, cinnamon, grass nuts, cloves, etc.), pepper, salt, monosodium glutamate (MSG), soy sauce, sugar, cooking wine

Production: pork ribs, ginger slices, green onions cut into pieces

Sitting in a pot on the stove and pouring oil, cold oil into the sugar (soup: oil = 1:3), low heat and slowly stir frying the sugar. When the sugar water becomes red and bubbling under the ribs stir-fried

under the ginger, pepper and spices, stir-fry flavor into the soy sauce, cooking wine color

add water and salt, high-fire boil into a small fire slowly simmering until the ribs soft, high-fire collection of juice, point of monosodium glutamate, out of the pot.

Seven, the practice of braised pork ribs

Main ingredient: pork ribs 1 and a half pounds or so

Instruments: dried chili pepper about 20

Pepper: a small handful, about 30-40 grains

Ginger: a large

Garlic: 6, 7 cloves

Scallion: 1; salt , monosodium glutamate (MSG); sugar

1. Spare ribs blanch, fish up.

2, the pan is hot, put a small amount of oil, wait a little while into the dried chili peppers, peppercorns, ginger, garlic, sugar, fried for about 2 minutes can be put into the spare ribs, scallions continue to stir-fry, which can also add a small amount of garnish wine (I think you can also add white wine)

3, wait until the spare ribs change color (also about 2 minutes), into the boiling water, the water volume is just full of over the spare ribs or a little less than a little bit can be opened to a high flame to cook!