Common practice for braised beef ribs:Cut the bought ribs into sections and rinse them repeatedly with water, then pour the water into a pot and boil the ribs until white hot. In the process of boiling water, skim off the floating foam in time, and remove the ribs after boiling for 8 minutes, drain and set aside. Then heat the pot over high heat, pour in the appropriate amount of cooking oil, heat to 50 ℃, under the prepared rock sugar cubes, use a spatula to reduce the heat to a low flame, stirring constantly until the rock sugar is dissolved, from white to golden brown.

Then we will put the drained ribs in a pot, we will cook them, we will coat them with sugar, sugar is the soul of this dish. Add boiling water to the pot. It's best to submerge the water into the ribs. Add the vinegar, soy sauce, dark soy sauce, and cooking wine. Cover. Bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes. Uncover, reduce the broth to 1/4 volume and season with salt. Sprinkle chopped scallions and sesame seeds in the sauce and remove from the pot. Delicious homemade stewed pork ribs.

Pour in the steak, stir fry, do not add water in the middle, do not add water, lamb chops stir fry with cooking wine, soy sauce, old soy sauce. Stir fry lamb chops, pour in beer. If you want to grill the lamb chops red and shiny, you can use soy sauce to grill the lamb chops. Cut lamb chops into small pieces and soak in water for 4 hours. Place in a pan of cold water and bring to the boil, add the cooking wine to remove the blood bubbles, remove through a strainer and set aside. Heat the oil in a pan, add two tablespoons of sugar and stir the lamb chops. Then add soy sauce, cooking oil and Pixian bean paste and drain the lamb for 8 hours to remove blood and wake up the flavor. Then sauté the onion and ginger juice in a juicer, pour out small pieces of lamb and serve with lamb eyes and lamb holes for the best lamb chops. Marinate with salt, wine and pepper for 8 hours.

Add 25 grams of ginger, or increase the amount according to the age of the sheep, 1 green onion, 1 pepper, 50 peppercorns, a little sugar, light a large fire, medium heat and cook for 50 minutes; lamb has the function of dispersing cold, warming the qi and blood, replenishing the kidney and strengthening the yang, and opening the appetite and strengthening the spleen as a warm tonic. Therefore, to eat mutton in winter, wash the lamb chops you bought (have the director cut the lamb chops into small pieces, wash them, wash the lamb chops you bought, then add a lot of water, lamb chops, cool water, ginger, green onions, add a tablespoon of cooking wine, boil, remove the floating powder, and cook for two minutes.

Lamb chops washed, cut into small pieces, put into a pot of cold water, boil and remove. All the meat needs to be whitened in the water, that's the risk! You can remove the residue in the blood vessels! It is medium-hot and warm, tonifying the kidneys, strengthening the body and protecting it from wind and cold. Lamb should not be eaten with pumpkin, watermelon, catfish, easy to make people stagnant and sick; should not drink tea immediately after eating lamb, or drink tea while eating lamb.