Sauce Spare Ribs

Raw materials: pork spare ribs 1 kg, soy sauce, dashi, green onion, ginger, garlic cloves, refined salt, rock sugar, each appropriate amount.

Method: (1) raw pork ribs chopped into 5-centimeter-long segments, washed. (2) sit in a soup pot, put the ribs, soy sauce, dashi, green onion, ginger, garlic cloves, refined salt, rock sugar (can also be used instead of sugar) boiled, skimmed off the froth, moved to simmer on the micro-fire, cook until the meat away from the bone when the fish out of the control of the soup, plate to the table can be.

Characteristics: beautiful and delicious, the most suitable with wine.

Sugar Cool Ribs

Raw materials: 400 grams of pork ribs, 5 grams of cooking wine, 20 grams of soy sauce, 80 grams of sugar, 10 grams of caramelized sugar, 40 grams of vinegar, 3 grams of nitric acid, 100 grams of pork broth, 20 grams of wet starch, 100 grams of cooked lard.

Method: (1) ribs washed, chopped into about 4 centimeters long, 2 centimeters wide block, into the bowl, mixed with nitrate water, marinated for 4 hours (winter about 1 day). (2) Fry the pork ribs in a warm frying pan until broken, then pour into a colander to drain off the oil. The original pot and then on medium heat, still the ribs into the scoop into the pork broth, add wine, sugar, soy sauce, caramel boil, move to a small fire on the boil for 5 minutes, and then move to a high fire on the thickening of wet starch, add vinegar and stir frying well from the pot into the dish.

Features: color red and shiny, tender ribs, sweet and sour taste.

Crispy sesame ribs

Raw materials: 700 grams of pork ribs, green onion, ginger (pat loose), salt, soy sauce, five-spice powder, monosodium glutamate, sesame, sesame, sesame oil, on the soup, 1000 grams of oil (80 grams of consumption).

Method: (1) pork ribs chopped into segments, cooked over low heat to the extent that the meat shrinks out of the degree of bone out of the drainage, and ginger, green onions, soy sauce, refined salt and mixing code flavor for 30 minutes. Sesame frying. (2) frying pan on the fire, under the oil boiled to 70% hot, put the ribs fried surface water removed. The pot to stay a small amount of oil, add ribs, salt, soy sauce, soup, five-spice powder, monosodium glutamate, with medium heat juice until the water will be dry, pot to cool, and then add cooked sesame seeds, sesame oil and mix well that is complete.

Raw materials: 300 grams of homemade dried radish, pork ribs, bean curd, patty cake sea pepper, ginger, garlic, scallions, fresh soup, salt, cooking wine, pepper, sugar, refined oil, monosodium glutamate, chicken essence, sesame oil, water starch, each appropriate amount.

Method: (1) dried radish softened and cut into chunks, pork ribs cleaned and cut into segments, ginger, garlic peeled and cleaned, cut into ginger and garlic slices. (2) pot on a high flame, burn refined oil to four mature, into the bean curd, patty-cake pepper color, add ginger, garlic, onion slightly fried, mixed into the soup, simmering out the flavor, fish out the residue, into the pork ribs, salt, cooking wine, pepper, sugar, burned to the pork ribs micro poi, pouring into the dried radish burned to taste poi soft, thickening with water starch, cooking MSG, chicken essence, sesame oil, turn and even, start the pot and into the pan that is complete.

Features: bright red color, into a fresh slightly spicy, dried radish aroma thick.