Practice 1:
Raw materials rib or chops
Applications ginger, green onions, anise one, salt, sugar, soy sauce, cooking wine, monosodium glutamate (MSG), boiling water
Practice
1, the pot to put the right vegetable oil, heating ginger and green onions into the frying aroma, and then put the rib rows into the pot stir fry,
2, such as the meat color change white, add soy sauce, cooking wine, sugar, and then add just submerged rib ribs of boiling water,
3, large fire boil, change to small fire stew for about 20 minutes.
4, see the ribs have been burned, depending on the salinity of the appropriate salt, and then change the fire juice.
5, finally a delicious braised pork ribs are made.
If someone likes to eat sweet and sour pork, you can add vinegar, sugar need to put some more.
Practice two
Raw materials spare ribs, carrots (can be changed to potatoes and so on according to personal taste), mushrooms, scallions, ginger, star anise, peel.
Practice
1, boil the water, put the spare 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 spare ribs into the stir-fry for a few moments;
3, put the water, water, put star anise, pericarp, carrots, and mushrooms;
4, put the seasoning (shaojiu)
5, 5 minutes before serving, add chicken essence, starch water thickening.
Practice four
Raw materials spare ribs, green onions, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 tablespoons, peppercorns dozens of grains, anise one, thirteen spices or five spice powder a little, rock sugar 1-2 tablespoons, salt to taste.
Practice
1. ribs cut into pieces, frying pan seat on medium heat with the bottom oil under the ribs stir-fried to crackling when the meat control oil fish out of the high-pressure cooker, plus onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 spoons, peppercorns dozens of grains, anise a thirteen spices or five spice powder a little bit of crystal sugar 1-2 spoons, salt to the right amount.
2. Fried sugar. This is a key step to affect the color of the finished product braised. 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 fry until the saccharine 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" ringing to turn the fire timed 10-12 minutes.
4. Pressure cooker closed fire after cold water rushing valve pressure back, open the lid and fish out onion joints ginger pieces pepper anise, add chicken essence open 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
Sugar must be fried with a small fire and not end stirring, or not wait to turn the end of the red sugar has been paste. Often eat red cabbage 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. I put rock sugar is also for the finished product color is more red.
Practice 5
Raw materials: bok choy, pork ribs, ginger, cooking wine, fennel, sugar, soy sauce, green onion, chicken broth, starch.
Practice
1, first wash the green vegetables, pesticides, wash and soak for a period of time.
2, and then wash the bought ribs
3, the water boiled, put the ribs, ginger, water boiled after the release of cooking wine, ribs after the discoloration, start the pot, the water Li dry.
4, vegetables bubble 20 minutes almost, first fried vegetables, salt do not put too much.
5, the pot clean, hot pot after the oil, oil properly more, hot ginger, fennel (you can also put dry chili, peppercorns, etc.)
6, the ribs under the pot, fried through a little, this process is about ten minutes, depending on the fire, fried yellow, burnt but not burnt on the line.
Pay attention to the order: put sugar (need more), salt (can not put), cooking wine (more, if you do not want to put the water, put half a catty of cooking 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 (casual, like to put, you can even put a beaten egg, or the previous step, ribs fried plus soup, you can put mushrooms, asparagus, and so on, their own favorite on the line)
7, start the pot and put just above the dish.
Practice six
Prepared ingredients wine, sugar, salt, shredded green onion, ginger, peanut oil, sesame leaves, chicken essence, meat and eggs a, spare ribs moderate.
Steps
1, the right amount of water to boil, pour the ribs, the ribs within the blood drain;
2, into the peanut oil, until hot, into the ginger, stir-fry a few times, pour into the ribs stir-fry, until browned into half a bottle of wine to boil, add soy sauce appropriate amount and sugar to boil over high heat,
3, add a small amount of water, add sesame seeds, meat and eggs, turn to low heat and slowly simmer! To, 20 minutes (that is, the ribs are soft), open the fire, the water will be dry, add salt (according to personal preference), monosodium glutamate, shredded green onions, you can put out of the pot.
Taste colorful and tender.
You can also add vinegar at the end that is sweet and sour pork.
Practice 7
Raw materials spare ribs, green onion, ginger, spices (star anise, fennel, cinnamon, grass nuts, cloves, etc.), peppercorns, salt, monosodium glutamate (MSG), soy sauce, sugar, cooking wine
Production
1, spare ribs over water, ginger slices, green onion cut into pieces
2, sit in the pot on the stove and pour the oil, cold oil into the sugar (soup: oil = 1:3), low heat and slowly sugar Stir frying, when the sugar water becomes red and bubbling under the ribs stir fry
3, under the ginger, peppercorns and spices, stir fry after the aroma poured into the soy sauce, cooking wine color
4, add water and salt, large fire boil to small fire simmering until the ribs are soft, large fire sauce, point monosodium glutamate, out of the pot.
Practice eight
Main ingredient spare ribs 1 catty and a half or so
Instruments dried chili pepper about 20; pepper: a small handful, about 30-40; ginger: a large piece; garlic: 6, 7 cloves; green onion: 1; salt, monosodium glutamate (MSG); sugar
1, the first will be blanch the spare ribs, fishing.
2, the pan is hot, put a small amount of oil, wait a little while into the dried chili peppers, peppercorns, ginger, garlic, sugar, stir fry 2 minutes or so 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 (just 2 minutes or so), into the boiling water, the amount of water just over the spare ribs or a little less than a little bit can be opened to a high flame to cook! The water boils and then stews over low heat until cooked (I used 40 minutes)
4, add the right amount of monosodium glutamate (MSG), stir-fry, turn off the heat, and then simmer for another 5 minutes on the pot