Raw materials: 500g of ribs, 50g of peas, steamed rice noodles

Ingredients: ginger, green onion, soy sauce (soy sauce), cooking wine, salt

Practice:

Wash the ribs, peas, respectively, as much as possible to drain, sliced ginger, green onion cut into small segments

Put ginger, green onion, soy sauce, cooking wine, salt in the plate containing ribs, mix well, and then marinate for 20-40 minutes

After marinating, pour in the mixture to ensure that each rib is covered with rice noodles.

Ribs, ginger, scallions, spices (star anise, fennel, cinnamon, cinnamon, grass jelly, cloves, sesame seeds), pepper (a little), salt, monosodium glutamate, sugar, wine, soy sauce (soy sauce)

Practice:

1, pork ribs slaughtered into a 4-centimeter section of the boiling water to remove the blood water fished out of the wash and wait for use. Ginger slices, scallions cleaned head tied into a knot (3 or so)

2, pour oil in the pan, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 parts of the oil), slowly stir fry the sugar over a small fire. When the sugar water began to turn brown-red, and began to bubble brown-red, immediately the ribs into the pan and stir-fry, and then into the ginger, pepper and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed with water, add salt and green onion knots, high-fire boil and then turn to a small fire and slowly burned to the pork ribs poi soft, and then clip off the pot of green onions and large pieces of spices, high-fire sauce, when the soup thickens, add monosodium glutamate from the pot. That's it.

3, the first to prepare with a little fat ribs (I think all the skinny did not taste good), how much you want to eat on the preparation of how much, you can ask the meat master for you to chop well;

4, ribs plus water with the right amount of salt to cook to eight mature, enough time if you can use the rice burger cooking;

5, fish out of the ribs (soup standby), drained and put into the frying pan (do not have too much oil, because the ribs will also be fried) stir-fry, first of all, the ribs will be fried, then the ribs will be fried. (not too much oil, because the fried ribs will also be out of oil) stir fry, first pour into the yellow wine fried wine, then add soy sauce fried soy sauce, and then pour soup into the pot, do not pour too much at a time, and then fry, more pouring fried a few times, and then fry the last time until the juice is half-dry,

Note:

1, the yellow wine and soy sauce can be put more, on the color. Soy sauce must be put a little later, and do not fry for too long, because it is easy to paste the pot, must not put MSG;

2, be sure to stir-fry more, so that the color of the ribs will be even and nice;

3, this practice is characterized by simple steps, and flavorful. Also, the extra soup can be used to cook small dishes, and with a sprinkling of scallions you can drink it straight away.

Steamed pork ribs in black bean sauce

Materials:

Pork ribs, garlic, black beans, red pepper and ginger

Practice:

Pork ribs chopped into thin pieces and washed, dripping dry, transferred to a large bowl of soup, garlic, black beans, red pepper and ginger chopped in a wok and stir frying and spatula and pork ribs, with a half-tablespoon of oyster sauce, two teaspoons of soy sauce, soybean paste, and old soy sauce, each teaspoon of powdered pork and a teaspoon of soybean paste, A little bit of sesame oil, and then transfer to a flat plate and steam over high heat for about ten minutes.

Tips:

Ribs can be bought as pork ribs or pork chops, depending on personal preference. The ribs can be finely chopped to make them easier to cook and more flavorful, but don't pre-marinate them, as they will lose their freshness. Stir-fry the black beans to avoid the astringent flavor. Add half a teaspoon of sriracha sauce for extra flavor.

Fried Garlic Spare Ribs

Raw materials:

1000g net pork ribs. Ingredients: garlic, ginger, onion slices, anise 6, pepper grains a little, 10 grams of five-spice powder, cooking wine, salt, monosodium glutamate, 10 grams of custard powder (a Cantonese cuisine seasoning, farmers' markets can be purchased, such as the absence of this powder, can be used in place of powdered milk)

How to do it:

1, will be chopped into chunks of pork chops, the ingredients and seasoning mix well, sprinkle on the pork ribs, marinade for 30 minutes, the oil temperature of 5 into the heat under the marinated pork ribs ( to the oil is not covered by the pork ribs shall prevail). The oil temperature 5 into the hot under the marinated ribs ( to oil did not over the ribs shall prevail ), to 8 into the heat, the fire will be turned off small 3 minutes.

2, and then raise the oil temperature, ribs deep-fried into date red when the fish out of the plate, the plate can be decorated with some colorful shrimp slices and green leaves, you can serve.

Stewed spare ribs

Materials:

Spare ribs, a section of green onion, garlic two or three, ginger a whole piece, a few peppercorns.

Method:

1, ribs cut into moderate pieces, soak in cool water, soak out the blood in the ribs, so as to avoid indifference in the simmering of the soup;

2, cut the green onion diagonally into green onion segments; garlic with the side of the knife and patted; the whole piece of ginger is divided into two or three pieces, and then shoot the ginger in the same way as you would shoot the garlic;

3, with the pot that you want to simmer the soup to receive a pot of cool water, soak the good ribs and processed ingredients together on high heat to simmer, remember: use cool water to simmer the soup, as well as because it will take a long time to simmer the soup, so the water should be more.

4, soup boiling into a small fire to simmer for about an hour and a half, and then turn off the fire when adding salt.

5, according to personal taste in the soup with lotus root section, taro section, turnip pieces, kelp and so on, also very tasty and nutritious.

Sweet and sour pork

Main ingredient: chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop)

Accessories: sugar, vinegar, soy sauce, sesame seeds in moderation

The first step: frying pan into the water, boiling, pouring pork ribs blanch again, the purpose is to go to the blood foam.

Pinch out the ribs.

The second step: re in the frying pan into two small bowls of water, pour ribs, add sugar, vinegar, soy sauce, with medium heat, boiling state, between the need to stir, has been the water dry, now oil. Pour in sesame seeds and stir fry. You can plate.

Steamed scallop with ribs

Main ingredient: scallop

Accessories: ribs, cabbage hearts, mushrooms, asparagus

Seasonings: anise, soy sauce, vinegar, salt, sugar, pepper onion, ginger, garlic, starch

Cooking method:

1, cut the ribs section blanch in boiling water, and put into a pressure cooker with seasoning pressure cook mushrooms, asparagus Cut into small pieces;

2, scallops cleaned and drained with oil to fry into two sides of the yellow removed, the pot to stay in the bottom oil, add garlic, star anise sauteed flavor, and then put into the chopped mushrooms, asparagus, the spare ribs with soup poured together, add salt, soy sauce, sugar, vinegar seasoning into the scallop, simmer for 3-5 minutes, put in the heart of the vegetables to cook for a little bit, a thin thickening, drizzle of sesame oil to the pot.

Features: thick flavor, there is a special flavor poly ribs scallop scallop flavor in one.

Paper wrapped ribs

Inputs: 500 grams of ribs, edible cellophane 12 (20cm) square.

Seasoning: 1 tablespoon soy sauce, 1 teaspoon monosodium glutamate (MSG), 0.5 teaspoon pepper, 0.5 tablespoon sugar, 2 teaspoons finely chopped green onion, 2 teaspoons finely chopped ginger, 3 teaspoons cooking wine, 0.5 teaspoon five-spice powder, 1,000 grams of peanut oil, 2.5 teaspoons refined salt.

Making:

Cut the pork ribs into rectangles about 2cm long and 1cm wide, put in soy sauce, refined salt, monosodium glutamate (MSG), pepper, sugar, minced green onion, minced ginger, cooking wine, and five-spice powder, and marinate to taste.

Pack the marinated ribs into 12 packages, first into a pot of oil frying, and then change to a warm fire to fry,

frying need to be repeatedly turned. The first thing you need to do is to put them in a pot of oil and then turn them over and over again when you fry them.

Winter melon spare ribs soup

Raw materials: spare ribs half a catty, winter melon 1 catty, salt, parsley.

Method: ① winter melon peeled and cut into pieces.

② ribs scalded blood.

3 water ribs cooked to seven mature, add winter melon and salt, until cooked, sprinkled with parsley

Features: this soup taste light, conducive to clear heat.

Gao Sheng Da Ribs

Ingredients: *1 catty baby ribs *lettuce, sesame seeds, a little each

Seasoning: *1 tbsp wine *2 tbsp sugar *3 tbsp black vinegar *4 tbsp soy sauce *5 tbsp water

How to make it:

1. Add baby ribs to the pot, then add seasoning to bring to a boil, then simmer on low heat for 25 minutes or so. The sauce should be thickened (turn once in the middle to avoid burning).

2. Serve the ribs on a plate surrounded by lettuce and sprinkle with sesame seeds for extra flavor.

Cooking guide:

1. This recipe is also known as 1.2.3.4.5 ribs, or "Step by Step", after the order in which the seasonings are used.

2, the ribs should be fine fire slowly burned, the meat will be soft and tender and taste

Salt crispy ribs [

pick ribs, bones are very small, the kind of ribs, the meat does not need to be very thick (too thick is not easy to fry through the deep frying cooked), buy when the people to help cut, chopped into three centimeters long small section.

Wash, drain, then add wine, soy sauce, sugar, five-spice powder, mix well, marinate for 20-30 minutes, so that it is flavored. Yesterday, I bought 450g of pork ribs, and used 1 tablespoon + 1 teaspoon each of cooking wine and soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of five-spice powder.

Marinate the ribs, add the groundnut flour, mix and pat, so that each piece of ribs are evenly coated with flour, scratch and pinch, and wait for the juice to slightly moisten the flour, so that the flour does not easily fall off when frying.

Put two cups of oil in the pot and heat it to 50 percent, insert the bamboo chopsticks into the middle of the oil, and more fine bubbles will rise, one by one, put the pork ribs into it (can be divided into two to three batches of deep-fried), and use medium-low fire to slowly fry until the surface becomes golden brown, and the shell is a little bit hardened, and drain the oil, and then load the plate.

Stewed Spare Ribs in Tomato Sauce

Information: 300g chopped brisket or pork chop, 300g potato, 1 small onion chopped, 1 tsp garlic. Salt ? teaspoon, sugar 3/2 teaspoon, eggplant juice 2 tablespoons, 1 teaspoon of rush juice, ? tablespoon of soy sauce, 7/4 cup of water Thickening: 1 teaspoon of cornstarch...

Method: 1. Peel and wash potatoes, cut into angle shapes, soak in water for half an hour, pick up and drain.

2. Wash and dry the ribs, add 1 teaspoon of dark soy sauce and mix well.

3. Heat a wok, add 2 tablespoons of oil and stir well, put down the potatoes and stir until light brown, then remove.

4, onion, garlic, ribs into the pot until ribs light brown, save wine half tablespoon, seasoning to boil, simmer 15 minutes. The next potato with chopsticks, stir well, and simmer for another 15 minutes to the ribs and potatoes, buried gravy on the plate.

Radish burn ribs

Raw materials: 500 grams of pork ribs, 500 grams of radish, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of monosodium glutamate, 5 grams of sugar, 8 grams of green onion, 5 grams of ginger, 5 grams of cornstarch, 50 grams of oil.

Method: radish cut into twisted pieces, scallion cut into pieces, ginger slices. Frying pan on the fire, put the oil will be onions, ginger and radish into, stir-fry to the top color to add wine, soy sauce, salt, monosodium glutamate, sugar and water, into the spare ribs billet, with the fire after the pot, turn to a small fire for 25 minutes, to be the juice collection thick and flavorful, when the water starch, all the juice hanging on the surface of the raw materials can be.

Features: the color of the dish is bright red, the meat is tender and the taste is delicious.

Crystal Spare Ribs

Main ingredient: pork ribs about 5 centimeters long

Applications: scallions, ginger and an appropriate amount of cornstarch

Nutritional composition of spare ribs:

Each 100 grams of spare ribs contains 1000 kilojoules of caloric energy, 17.4 grams of protein, 18.8 grams of fat, 272 milligrams of potassium, 39 milligrams of sodium, 4 milligrams of calcium, Phosphorus 79 mg

Practice:

1, the main ingredients into the water into an onion knot, put the right amount of ginger to remove its fishy flavor,

2, ribs cooked to 5 mature when you can fish it out, and it will be evenly coated with starch and then down to the pot of boiling water to repeatedly wear 4 to 5 times to make the surface of the effect of crystal clear

3, then Fish up again and put back into the seeper continue to roll evenly starch, repeated 4 to 5 times so that its surface appears to be very high brightness, wrapped very evenly. Put it back into the steamer for steaming, the steaming time is about 15 minutes, the dish is steamed.

Sweet orange sesame small ribs

Materials: small ribs (brisket) half a catty, sweet orange 1, fried sesame seeds moderate

Take half of the sweet orange pressure out of the orange juice, and the other half of the appropriate amount of orange meat cut into pieces spare. Stir fry the baby back ribs with garlic until cooked. Thicken the sauce with sweet orange juice, and finally into the orange meat, mix well, on the plate sprinkled with sesame seeds can be sweet orange gravy: salt, soy sauce, sugar, cornstarch, freshly squeezed orange juice

Bitter gourd and soybean pot spare ribs

The high temperature continues, the heat wave bursts. At this time, people are often susceptible to summer heat, dry mouth and bitter, the introduction of a summer soup.

Raw materials: 500 grams of fresh bitter melon, 200 grams of soybeans, 250 grams of pork ribs, 3 to 4 slices of ginger.

Cooking: first with water to the bitter melon, soybeans, pork ribs, ginger, wash, bitter melon core cut pieces, soybeans soaked for a moment; pork ribs cut into pieces, together into the pot, add water, first with the fire boil, change to the fire boil for 1 hour, adjusted to the salt a little, drink soup, bitter melon and pork ribs.

Effects: bitter melon soybean pork ribs soup smell bitter sweet, clear and moist, with summer heat, bright eyes and detoxification, it is appropriate to drink many times during the summer heat.

Cool Gourd Spare Ribs

Ingredients: 280g pork chop, 2 green onions, 580g bitter gourd, 2 slices of ginger, 1 clove of garlic, 35g bean curd, ? tsp cornstarch, 1 tsp salt, ? tsp monosodium glutamate (MSG), 1 tsp soya sauce, 1 tsp sugar, 1 tsp oyster sauce, a pinch of ground pepper, 7 tbsp oil.

How to make:

Cut pork chop into cubes, mix well with cornstarch, cut bitter gourd into julienne strips, add salt and water, marinate for 30 minutes, put in water, wash off salt; cut green onion into segments, chop ginger, garlic and bean curd; heat the oil, stir-fry ginger, bean curd and garlic, then put in the pork chop, bitter gourd and stir-fry for 4-5 minutes in medium heat, add ? cup of water, salt, monosodium glutamate (MSG), soy sauce, sugar, oyster sauce, pepper and mix again in slow heat. Stir-fry, and then simmer for about 20 minutes, and then use tai bai powder, water, thickening, put green onions, can be served.

Potato Ribs Soup

Ingredients: 10 taels of fresh pork ribs (about 400 grams), four potatoes, two tomatoes, one teaspoon of salt, twelve bowls of water

How to make it:

(1) Wash the ribs, peel and wash the potatoes, and cut the tomatoes into four portions

(2) Boil water in a pot with a high flame, and then boil the ribs, potatoes and tomatoes.

Materials: ribs, potatoes, carrots, Pixian bean paste, dried chili peppers, peppercorns, dashi, salt, rock sugar, soy sauce, vinegar

Practice:

1. Ribs over the boiling water, and then fished out of the filtered water.2. Frying pan with oil, not too little, more does not matter, after the heat into the Pixian soybean paste, cut the dry chili peppers, the right amount of peppercorns, one to two large, the right amount of Sugar, soy sauce and vinegar, stir fry, fire a little, do not fry the paste. 3. seasoning fried, open high heat into the ribs fully stir fry to the ribs of the oil forced out. 4. put the water flooded over the ribs, cover the pot to stew. 5. stew to the soup left little time. 6. pour some sesame oil into the carrots and potatoes, and then fully stir fry. 7. once again, add the water did not exceed the material, cover the pot to stew. 8. stew to the soup is dry, off the fire.

Plum ribs

Raw materials: thick meat pork ribs a catty, plum two. Two green onions, one red pepper.

Marinade: half a tablespoon each of shaoxing wine and soy sauce.

Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate

Practice:

Pork ribs chopped into chunks, sour plums crushed, coated in the near side of the bone with marinade for an hour, put into the boiling oil and fry for two minutes, then wait for the temperature of the oil to rise will be the pork ribs back to the deep frying for a minute. Cut red pepper and green onion into julienne strips. Heat a pan, add two tablespoons of oil, add seasonings and slow fire until the sugar dissolves, put in the ribs, cover and cook for two minutes, mix well and cook until the juice is thick add red pepper, green onion can be shredded.

Guillow fish ribs

One, raw materials: guillow fish, flowery lotus root, salt, cooking wine and so on.

Second, the production: the osmanthus fish to stay head, tail, fish meat chopped into mud, add ingredients, seasonings, made of fish stuffing. Lotus root cut into thick strips, pat dry starch to be used. Fish head and tail washed and marinated to taste, pat dry powder into the frying pan to mature color yellowish, pick up and drain the oil, placed on the ends of the basin, and then wrapped in the fish stuffing on the lotus root strips, dipped in breadcrumbs, into the frying pan to cook, color yellowish, take out and drain the oil, plate, with peppercorns and salt and tomato sauce to accompany the food.

Nourishing yin and blood, pork knuckle soup

This soup has the effect of nourishing yin and lungs, nourishing blood and stomach. It is suitable for all kinds of people in the fall and winter tonic.

Main ingredient: 1 kilogram - 5 kilograms of pork ribs or pork knuckles. Ingredients: 20 grams of Radix Codonopsis, 20 grams of Radix Salviae Praeparata, 5 grams of Ginger, 25 grams of Bamboo, 10 grams of Yam, 10 grams of Lily, 10 grams of Coix Seed, 10 grams of Gorgonzola, 10 grams of Lentil.

Eating method: soak all the ingredients in water for half an hour, then wash the pork ribs or pork knuckles with the ingredients together with a strong fire; then use a small fire until the meat is rotten, add a little salt can be.

Fish grass stewed pork ribs to stop heat cough

Fresh fish grass 200 grams, 500 grams of pork ribs. Fishweed first decoction, filtered, pork ribs into the cooking pot, pour the fishweed liquid, began to stew, after the meat is cooked with the right amount of salt and monosodium glutamate, drink soup and eat meat, eaten in 2-3 times, stewed 2 times a week to eat. Not only can clear heat and detoxification, but also pus discharge, applicable to lung heat cough, sputum yellow thick, as well as lung carbuncle coughing up pus and blood and so on.

Kyoto Spare Ribs

Raw materials:

325 grams of pork spare ribs, 1 egg, 10 grams of green onion and ginger, 20 grams of soy sauce, 15 grams of shaoxing wine, 50 grams of sugar, 25 grams of vinegar, 15 grams of sesame oil, 50 grams of flour, 10 grams of water starch, 500 grams of peanut oil.

Practice:

①pork ribs chopped into 2.8 cm long small pieces, add 5 grams of wine, soy sauce 5 grams of impregnation, and then knocked into the egg 1 mix well, add the flour slurry;

② frying pan on the fire, scooped into the peanut oil burned to six mature, will be thrown into the pot, with an iron spoon to set aside the scattered, deep-fried through the leaky spoon fished out, to be the oil wet burned to eighty percent of the heat, and then put into the ribs! Fry until crispy, pour into a leaky spoon to drain the oil. Frying pan back on the fire, put a little oil, onion and ginger, wine, soy sauce, sugar, and then add a little water to boil, thickening with water starch, add vinegar, sesame oil, pouring into the spare ribs, turn over evenly, start the pot to plate that is complete.

Features: The dish belongs to Beijing home cooking. The appearance of the dish is bright red color, sweet and crispy taste, can be served.

Clove Spare Ribs

Main Ingredients: inch row (about 1.5 inches long, about 2 cm wide)

Accessories: sugar, monosodium glutamate (MSG), salt, cooking wine, red currant rice, cloves

How to do: 1, blanch the spare ribs in boiling water, fish out and wash the plate;

2, the right amount of water, down the sugar, MSG, salt, cooking wine, red currant rice, cloves (a few), cook until the sauce is thick and hooked. Can be.

Food Tips: 1, blanch ribs is to break the raw, that is, to remove the blood on the ribs;

2, red yeast rice is for color, edible natural, can be purchased in the supermarket.

Small with wine: refreshing beer, you can make people who do not like big meat do not feel greasy, preferably chilled refreshing beer.

Ribs and Lotus Root Soup

Raw materials: 500 grams of ribs, 1,000 grams of lotus root, a piece of ginger, 1 tablespoon of Shaoxing wine, salt and pepper.

Methods:

1, chop the ribs into small pieces, wash and drain the water; lotus root peeled off the outer skin, with a knife to shoot through the appropriate cut block, soaked in water to be used.

2, frying pan on the fire, the oil burned to fifty percent hot, will be one by one into the meat into the pan fried until the meat is cooked stereotypes. Re-oil the pot to seventy percent of the heat, the meat into the pot and then fried once more, until the meat was golden brown skin, fish out of the dry oil to be used.

3, frying pan and then on the fire, add the right amount of oil to heat, put the onion and ginger, garlic stir-fry, add wine, sugar, soy sauce, water, chicken powder boiling, thickening with water starch, pouring into the loin block turn, drizzle with sesame oil, vinegar can be up to the pan on the plate.

Attachment: you can use starch, flour, etc. instead of rice flour; fried meat to pay attention to hanging paste to be uniform, control the oil temperature; after the initial frying, to organize the removal of paste beard, so that the meat refreshing; meat frying time can not be too long to achieve the outside of the crispy and tender. The next onion can be dotted with some chili oil.

Spicy Taro Spare Ribs in Casserole

Ingredients: 400g spare ribs, 500g taro, garlic

Seasoning: 1) 1 tbsp wine, 1/2 tbsp soy sauce

2) 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, pepper

Preparation:

1) Wash the spare ribs, mix with seasoning 1) 1 tbsp soy sauce, 2 tbsp salt, 2 tbs sugar, 2 tbs pepper and 2) 1 tbsp water, 3) 1 tbsp water. Marinate for 10 minutes, then deep-fry in hot oil until colorful.

2. Peel taro, cut into small pieces, and fry in hot oil.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook taro for 20 minutes or until tender and sauce is reduced to a simmer.

Remarks:

1, pot refers to a small casserole, with insulation;

2, baby back ribs to use pork above the sub-row, the texture is more tender.

Bursting bad ribs

Cuisine Fujian

Specialties Color red, with bad flavor

Raw materials Pork big ribs (500 grams), red糟(75g), egg white (2), minced green onion (a little), garlic (5 cloves), sugar (30 grams),

Making process

One, the ribs are cut into strips of cubes; sugar, Salt and red bad mix in a small bowl, the ribs into a mix, and then placed in the paste with egg white, diamond powder and mix a mix. Second, open the warm fire hot lard (500 grams) pot, the ribs into the deep-fried for about three minutes, pour out the filtered oil. Third, the garlic head with a knife, put in a frying pan fried flavor, add sesame oil and green onions. Then put the ribs into, together with a few times upside down fried that is good.

Stewed cabbage with pork ribs

Main ingredient: 250 grams of pork ribs, 250 grams of cabbage.

Accessories: 10 grams of coriander stalks, refined salt, monosodium glutamate, pepper water, onion and ginger, broth, oil.

Making process

1, the ribs chopped into one inch and a half long section, cabbage head cut into long squares, cilantro stalks cut into small segments, green onion, ginger cut into pieces, ginger pieces with a knife pat.

2, the spoon in the water, water boiling into the ribs scalded out, and then rinse with water to clean blood foam.

3, spoon into a small amount of oil, oil is hot when the onion, ginger pieces of frying pan, and then into the cabbage stir-fry until half-cooked, add broth, add ribs, salt, pepper water. After boiling, moved to a small fire stew, remove the onion, ginger pieces, plus monosodium glutamate, coriander stalks, out of the spoon in the bowl that is completed.

Features soup white, flavorful, meat rotten off the same.

Stewed cactus ribs

Main ingredient: cactus

Accessories: spare ribs, mushrooms

Seasoning: salt, green onions, ginger, cooking wine, broth

Practice:

1.will be washed and cut into chunks of spare ribs blanch in boiling water and fished out of the cool boiled water washed off the blood foam;

2.will be cactus skinned and cut into chunks of mushrooms washed, onion, ginger, respectively. Onion, ginger washed and cut into segments and slices;

3. Sit in a pot on the fire into the soup, onion segments, ginger, pork ribs, salt, cooking wine, mushrooms, open the pot for 30 minutes, pour the cactus blocks, to be thick juice when the pot can be.

Features: fragrant and refreshing.

Tips: Generally, those with ribs are called square meat, and those without bones are called five-flower rib meat, which is also divided into hard ribs and soft ribs, and is also called hard five-flower and soft five-flower.

Pepper and salt pork ribs

This dish is rich in iron, is a good source of iron supplementation for pregnant women, can prevent and control the pregnancy of its iron deficiency pelvic blood.

Raw materials: 250 grams of pork ribs, 2 grams of cooking wine, 30 grams of starch, 0.5 grams of monosodium glutamate (MSG), 25 grams of sugar, 15 grams of vinegar, 3 grams of peppercorn salt, 1,000 grams of cooked lard (consumed 75 grams), 25 grams of soy sauce.

Making:

1, the ribs cleaned, cut into 6 cm, 2 cm or so of meat strips, with a small amount of soy sauce, cooking wine, monosodium glutamate and part of the fixed powder mix, mix well, soak for an hour, so that it is flavored.

2, and then sugar, vinegar, soy sauce and a little water into a sweet and sour sauce, the remaining starch with 2 times the water into wet starch.

3, the pot on the fire, the first time to fry ribs, fish out, a little cold, and then fry again, so that the ribs fried through and uniform, fish out, put on a plate.

4, and then hot frying pan, will be adjusted to the sweet and sour sauce poured into the boil, pour into the wet starch hook into sweet and sour sauce, dripping cooked lard, put in plus a bowl.

5, put the pepper salt in a small plate, when eating can be dipped in sweet and sour sauce, pepper salt to eat.

Features: meat aroma, unique flavor.