First, braised pork ribs
Ingredients: ribs, carrots (potatoes can be changed according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.
Exercise:
1, boil the water, put the ribs in boiling water 1 min, and pour off the blood;
2, put a small amount of oil in the pot, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while;
3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom;
4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes;
5. Add chicken essence and starch water to thicken for 5 minutes before serving.
Second, braised pork ribs
Accessories: 200g of soy sauce, 20g of refined salt10g, 8g of cooking wine, 30g of onion, 5g of ginger15g, 5g of aniseed, 80g of water starch and 2kg of vegetable oil (the actual consumption is 250g).
Method: 1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out.
2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.
Features: the taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red.
The key to production: after the ribs are hung with starch, they should be fried with strong fire, burned and cooked more, so that the ribs can be fried well.
Third, braised pork ribs
1. Chop the spareribs, add base oil to the wok base, stir-fry the spareribs until they crack, take out the clean meat oil, put it in the pressure cooker, and add onion, ginger (beaten), light soy sauce (omitted), 4 tablespoons of Shaoxing wine, more than 10 slices of pepper, one star anise, thirteen spices or five-spice powder.
2. stir-fry sugar. This is the key step to affect the color of marinated products. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker.
3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.
4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, the onion, ginger, pepper and star anise are fished out, and the chicken essence is added to open the lid and collect the juice. If there is no pressure cooker, boil for a while, drain more water and turn on the fire, and there will be only one pier left in the electric furnace.