Stewed Spare Ribs Noodles sijimeishi/siji/guacailei/50 Braised Spare Ribs, home cooking, Hunan cuisine, Sichuan cuisine. This dish is aromatic and salty, with crispy ribs and golden red color. General people can eat. It is suitable for those who have insufficient qi and blood, Yin deficiency and poor nativity; those who have damp-heat and phlegm stagnation within the body should be cautious; those who are obese and have high blood fat should not eat more. Nutritional value of pork ribs to provide human physiological activities necessary for high quality protein, fat, vitamins, but also contains Braised pork ribs a large number of calcium phosphate, collagen, bone mucin, etc., especially rich in calcium can maintain bone health, with nourishing yin moistening dryness, benefit the efficacy of the essence of blood. Edit this section of the applicable population is suitable for the deficiency of qi and blood, yin deficiency and poor; dampness and heat, phlegm stagnation within the person with caution; obesity, high blood fat should not be eaten more. Edit this section of the dosage 1. Pork before cooking, do not use hot water to clean, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if the hot water soak will lose a lot of nutrients, at the same time the taste is also poor; braised pork ribs (19) Pork should be cooked, because there are sometimes parasites in the pork, if you eat it raw or seasoning is incomplete, it may be in the liver or brain parasites have hooks. Tapeworm. Sauerkraut stewed pork ribs where the dish Kangshifu sauerkraut stewed pork ribs noodles sijimeishi/siji/guacailei/50

Problem five: sauerkraut stewed pork ribs belong to what dishes should be the Northeast, only the Northeast only have sauerkraut, the South is pickled

Problem six: sauerkraut stewed pork ribs practice? Sauerkraut washed, sliced into several layers of thin slices, and then cut into shredded spare, take 1/2 sauerkraut shredded yards in a casserole

Spare ribs blanched in boiling water, remove blood and surface dirt, yards in the sauerkraut on the shredded

And then the rest of the 1/2 sauerkraut yards in the spare ribs, laying on the frozen tofu cut into pieces

Finally yards in the meat, casserole with enough water

Add ginger on a high fire Boil, boil and add cooking wine and salt; turn the fire, continue to boil for 1 hour, cook until the ribs are crispy

Finally add coriander, pepper seasoning can be

Question 7: Northeast sauerkraut stewed pork ribs of the four secrets of the sauerkraut how to braise pork ribs tasty Ingredients

Sauerkraut, pork ribs, vermicelli, ginger, green onions, cooking wine, lard, salt, chicken essence

Method

1. Vermicelli cut short in advance, soaked in warm water in advance to soften

2. Spare ribs cleaned of blood, pot of cold water boiled, put the spare ribs into the boil for three minutes

3. Fish out the spare ribs, clean and drained

4. Clean the pot of cold water, blanch the spare ribs into the pot of cold water, open the big fire to cook

5. Pot boiled to turn to a small fire, skimming off the froth, add wine, slices of ginger and green onion knots, and then add a little bit of wine, then add a lot of wine. Ginger slices and onion knots, simmer for 1 hour

6. Sauerkraut with water to wash and drain water, frying pan put lard, the sauerkraut shredded poured into the stir-fried through the ribs into the soup stewed together, 10 minutes after the put vermicelli, cook for a few minutes to see the vermicelli become transparent, add the right amount of salt and chicken seasoning to taste, you can

Problem 8: how to do the braised pork ribs with pickles Sauerkraut braised pork ribs practice Sauerkraut washed, sliced into Several layers of thin slices, and then cut into shredded spare, take 1/2 sauerkraut shredded yards in the casserole Ribs with boiling water blanch, remove blood and surface dirt, yards in the sauerkraut shredded and then the rest of the 1/2 sauerkraut yards in the ribs, laying on the frozen tofu cut into pieces Finally yards on the five-flake meat, casserole with enough water Add ginger slices and boil on high heat, boil and add wine and salt; turn the heat to the civilian world, continue to boil for 1 hour, cook until the ribs crispy finally add cilantro, pepper seasoning on it