What ingredients do you need for braised pork ribs and how to make them?

Preparation of braised pork ribs.

Ingredients: Pork ribs, ginger, green onion, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce).

Method: 1. Cut the pork ribs into 4 cm segments and put them in boiling water to remove the blood, remove the water, wash and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks).

2. Pour oil into the pot, and when the oil is still cold, add sugar (more, about one part sugar, or 3 parts oil), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red, and begins to bubble brownish-red, immediately pour the pork ribs into the pot and stir well, then add ginger slices, peppercorns and spices, stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots, turn to low heat and slowly burn until the pork ribs are soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, and when the soup becomes thicker, add monosodium glutamate and start the pot.

3. Prepare pork ribs with a little fat first (I don't think the whole thin ones are as delicious as this), and you can prepare as many as you want, but ask the meat seller to chop them for you;

4. Add water and an appropriate amount of salt to cook the pork ribs until they are eight mature, and if the time is sufficient, they can be cooked in a rice burger;

5. Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry a few more times, and fry until the juice is half dry for the last time, precautions:

1. You can put more rice wine soy sauce and color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG;

2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking;

3. The characteristics of this method are that the steps are simple and flavorful. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

There is a group of gluttonous insects living in the human body, always looking for something delicious, or a day without meat, or a dozen tooth sacrifices every once in a while. In order to satisfy the cravings in the belly, braised pork ribs are the best choice.

How to make braised pork ribs delicious and simple? My approach is simple, and there will be zero failures for newbies. Let's follow me to see how to make it.

Ingredients recipe calories: kcal).

Ingredients. Pork ribs 500g

Wash the 10g pork ribs with sugar and soak them in blood water.

Heat the oil from the pan, heat the oil at 6 levels, put the pork ribs, and start frying over low heat.

Fry all the ribs.

In the process of frying the pork ribs, prepare the braised seasoning, light soy sauce, sugar, and rock sugar. Light soy sauce has the function of improving freshness and color, white sugar has the function of removing smell and color, rock sugar is not so sweet, add a little to enhance the flavor.

Pour the teriyaki sauce into the pan.

Stir-fry evenly and add to taste.

Add an appropriate amount of water, cover the ribs, and simmer the ribs.

The pork ribs are stewed in color, the soup is drained, and salt is added to taste, and it is ready to be cooked.

The braised pork ribs are simple and delicious, and you can enjoy them beautifully.

Precautions. 1. Soak the pork ribs several times to soak the blood water.

2. Patiently fry all the ribs and control the heat in the process.

3. The production of braised seasoning is added according to the number of pork ribs and the individual's taste.

Ingredients: 500g pork ribs, 1 carrot, 1 potato, a little green onion, ginger and garlic.

Excipients: sugar, light soy sauce, dark soy sauce, vinegar, cooking wine, chicken essence, white pepper, 3 sharp peppers, 2 star anise, peanut oil.

Method: 1 Wash the pork ribs, blanch them in boiling water for a minute, remove them and set aside.

2 Start a clean wok, pour in peanut oil, add star anise and sugar, and fry the sugar first.

After that, add the green onion, ginger and garlic, stir-fry until fragrant, pour in the pork ribs, and stir-fry the pork ribs until even.

Wrapped in sugar. Add the remaining trimmings, stir-fry together for a while, and pour in the ribs.

Cover the pot with cold water, turn to low heat and simmer when the pot is boiling.

3 Cut the carrots and potatoes into hob pieces and add to the pan while the ribs have simmered for about 50 minutes.

Medium, turn to high heat and bring to a boil, then turn to low heat and simmer until the potatoes are soft and the soup is concentrated.

Can be cooked.

Braised pork ribs production materials: main ingredients: pork ribs kilograms, 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of ingredients, 80 grams of water starch, 2 kilograms of vegetable oil (actual consumption of 250 grams) Features:

The taste is fragrant and salty, the pork ribs are crispy, and the color is golden red. Method: 1. Cut the green onion into sections; Ginger slices; Chop the pork ribs into 4 cm 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 remove them.

2. Put the pork ribs into the pot, add water (to the degree of overflowing the ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten. The key to making After the ribs are hung with starch, they should be fried over a hot heat, and they should be burned and put into the pot several times, so that the ribs can be fried well. If the oil is cold and the fire is slight, the pork ribs are not fried well, the starch is easy to get rid of the paste, and the burned pork ribs are messy soup, which is not good for the finished dish.

Braised pork ribs taste good, and the ingredients you need are simple.

Ingredients: 500g small pork ribs, 3 green onions, 20g ginger.

Seasoning: 1 teaspoon salt for Ingredient A, 2 tablespoons soy sauce; Ingredient b: 1 cup flour; Ingredient C: 1 tsp sugar, 1 tsp starch, 1 tbsp white vinegar, 5 tbsp tomato paste.

Method: 1. Wash the green onion and cut it into sections; Ginger wash and slice.

2. Wash the small ribs, put them in a bowl, add Ingredient A, green onions, and ginger slices, mix well and marinate for 15 minutes.

3. Evenly coat the covered small ribs with material B.

4. Heat 1 cup of oil in a pot, add small ribs and fry over low heat, remove and drain.

5. Leave 1 tablespoon of oil in the pot and continue to heat, add Ingredient C and stir well.

500 grams of pork ribs, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic.

Extended information: Braised pork ribs are a dish on the table that every family makes. The recipe is about the same, and the taste is about the same, mainly because the cooking heat is mastered well.

Cooking steps: 1.Chop the pork ribs into about 5 cm segments, add water to the pot, boil the lower ribs, skim off the foam, blanch the blood water, and remove the water for later use.

2.Wash and slice green onions, ginger and garlic.

3.Put 30 grams of salad oil in the pot, heat the oil to 5 hot over low heat (that is, there is a slight green smoke on the oil surface, and the oil is 5 hot when turned from all sides to the middle), add 20 grams of sugar, and start to fry the sugar color (the key to frying sugar color: less oil, low heat and slow frying).

4.Stir-fry the sugar until the jujube is red, turn on high heat, blanch the pork ribs, add 15 grams of dark soy sauce, let the color evenly distribute to the surface of the ribs, and then put the ribs out for later use.

5.Start frying the ingredients, before preparing to fry the ingredients, prepare a large bowl of hot water, put 20 grams of salad oil in the pot, burn the oil to 7 hot (that is, 7 into the heat when the oil surface has a large amount of green smoke), put in 2 star anise, 4 bay leaves, 10 grams of green onions, ginger and garlic, and fragrant on high heat.

6.At this time, blanch the pork ribs, turn the heat to low, add 10 grams of oyster sauce, continue to stir-fry, stir-fry the seasoning evenly, and finally add a little salt to taste. It's ready to be plated.

Good braised pork ribs, full of color and flavor, are the favorite of adults and children. It is also the most nutritious and easy to absorb delicacy.

Braised pork ribs, home cooking. The taste of this dish is fragrant and salty, the pork ribs are crispy, and the color is golden red. It can be eaten by men, women and children. It is suitable for those who are deficient in qi and blood, and have poor yin deficiency; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

Suitable for. It is suitable for those who are deficient in qi and blood, and have poor yin deficiency; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

Taboo. Pork ribs: Pork should not be eaten with plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Nutritive value. Pork ribs provide high-quality protein, fat and vitamins necessary for human physiological activities, and also contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., especially rich in calcium can maintain bone health, and have the effect of nourishing yin and moisturizing dryness, nourishing essence and blood.

Pork ribs have the effect of nourishing yin and moisturizing dryness, nourishing essence and replenishing blood; It is suitable for those who are deficient in qi and blood, and have poor yin deficiency;

Since I was a child, my favorite food is braised pork ribs, but at that time, I could only eat a meal during the Chinese New Year, and I basically wouldn't buy it, because there was no spare money at all, and it was not easy for my parents to support a few of us to study, so I wouldn't say anything, I remember that the children at that time were very sensible, and they never let their parents worry about writing homework after school, which is like today's children, my son does homework every day after school and has become my biggest headache, I feel like I'm almost depressed, and I like to procrastinate in doing anything, Write some homework, people can ink with you for hours, and sometimes you really want to beat it with a stick. <>

I remember that when I was pregnant, I often made braised pork ribs to eat, even if I had grown very fat, but I didn't control my diet, because after all, I can only eat and drink when I am pregnant, and I want to wait for the birth to be good, after all, there is only one chance in this life, first blanch the purchased pork ribs, put in green onions and ginger, take them out, boil oil in the pot, put in a little rock sugar to melt, pour the ribs in, and then put ginger, bean paste, cinnamon, star anise, etc. After a little coloring, pour in water, simmer for 15 minutes on high heat, and a delicious braised pork ribs is ready, in fact, it is very simple, and the meat is very tender, I can eat a big bowl alone. <>

So when I was pregnant, I gained more than 40 pounds, and I didn't choose to give birth naturally, because I couldn't give birth at all, so I could only have a caesarean section, I remember when my son was taken out of my belly, the doctor told me that the boy and girl couldn't remember it at all, because the pain was already unconscious, and the first thing after giving birth was to go to the scale, and the result was only five pounds, I don't know what's going on, the same as not giving birth, or a big belly, sad all day long, after the confinement began ** Fortunately, I regained my pre-pregnancy weight after half a year. <>

To prepare peppercorns, pork ribs, green onions, ginger, garlic, sugar, potatoes, cinnamon, star anise, these ingredients are needed.

When making noodles at home, you need to prepare pork ribs, teriyaki soy sauce, ginger, green onions, garlic, star anise, fennel, cinnamon, light soy sauce, salt, sugar, and so on.