How to burn a large row to the specific process The more burning methods, the better

30-60 minutes. Under normal circumstances, if the ribs are cooked in cold water, it only takes about an hour to cook the ribs completely, but everyone's pursuit of the taste of fish ribs is different, if you want to eat soft ribs, you need to cook at least 2 or 3 hours to be able to cook all the bones of the ribs to the extent that they are soft, but if you want to eat more chewy ribs, then generally about an hour is enough, and cooking too long will affect the taste.

Precautions for eating pork ribs.

People with high blood lipids should not eat: it should be noted that if the blood lipids are relatively high, then they must have a light diet at ordinary times, and they are not suitable for eating ribs, because ribs contain a certain amount of fat and purines, for people with high blood lipids, if you eat ribs, similar to elevated blood lipids, it is very bad for your own health, and people with high blood lipids must pay attention to it, try not to eat ribs at ordinary times, and should eat more fresh fruits and vegetables.

The steaks should be simmered on high heat for 10 minutes, and the method of braising the steaks is as follows:

Ingredients: 3 pork chops, a little green onion, 5 slices of ginger, appropriate amount of salt, 3 star anise, 10 ml of cooking wine, 15 ml of light soy sauce, 5 ml of dark soy sauce, appropriate amount of starch, 3 grams of sugar, 10 ml of rice wine, appropriate amount of peanut oil, appropriate amount of water.

Steps: 1. Prepare three pieces of pork chops, it is best to choose to buy one with fatty meat, wash and drain it for later use.

2. Use the back of the knife to loosen the large row of hammers.

3. Put the large rows in a bowl, add a small amount of salt, green onion and ginger to marinate for half an hour.

4. Pat the dry starch on both sides of the row.

5. Put an appropriate amount of oil in the oil pan, heat until it is 8 hot, put down the large chops, fry until both sides are slightly yellow, and remove them.

6. Put the oil up, leave a small amount of oil in the pot, and add the green onion and ginger that have just marinated the large ribs to stir-fry until fragrant.

7. Add a few star anise, put in a large chop, add light soy sauce and stir well, add an appropriate amount of boiling water, cover and simmer over high heat for 10 minutes.

8. Add sugar to taste.

9. Add a small amount of dark soy sauce to color, a little is enough, otherwise it will be black.

10. Reduce the juice over high heat.

11. a finished product.

An hour or so.

It is generally boiled for more than an hour. The pork ribs must be scalded with boiling water for 5-10 minutes before boiling, or boiled directly with boiling water for a few minutes, and then cold water to rinse off the dirt on the bones, and then add enough cold water to boil the soup at a time, then cover the lid and cook on medium heat until the soup boils, and then change to low heat and simmer for about 1 and a half hours.

Pork ribs are rich in high-quality protein, vitamin B group, minerals, iron, zinc and other nutrients, and pork rib soup also contains a lot of free amino acids, which is nutritious and conducive to absorption and utilization.

Precautions for eating pork ribs.

It should be noted that pork ribs belong to high-protein, high-cholesterol and high-fat foods, and should not be eaten more for the elderly and those with weak digestion, so as not to cause indigestion, otherwise the burden on our stomach and intestines is very large, and the impact on physical health is relatively large.

Pork ribs should not be eaten with leeks, because both are heat-generated, and mixed consumption can easily lead to life, and insomnia, dreams, night sweats and other situations will occur.

Before burning, you should hit the large chops with a knife a few times, pour oil into the pot and heat them, and fry the large chops in them, keep the medium heat, and the fire should not be too small, so that the water can be locked, and the large drainage will not lose too much taste and turn into firewood. The color of the large chops on both sides is fried until yellow, and then it can be removed from the pan for later use. Leave a little base oil in the pot and add green onion and ginger to stir until fragrant.

Put in the large chops, cook the ingredients, add hot water to overflow the large chops, cover the high heat and bring to a boil, then turn to low heat, and after about half an hour, the high heat will slightly thicken the juice.

See how you burn it for forty minutes.

Ingredients for braised pork ribs:

Ingredients: 400 grams of pork ribs (large ribs).

Excipients: 50 grams of lettuce (group leaves), seasoning: 60 grams of soybean oil, 20 grams of sugar, 10 grams of soy sauce, 5 grams of vinegar, 5 grams of green onion juice, 5 grams of ginger juice, 5 grams of Sichuan pepper.

Preparation of braised pork ribs:

1.Wash the ribs and chop them into 3 cm pieces; Cut the lettuce into sections, the green onion into sections, and the ginger into chunks.

2.Heat oil in a spoon, add the pork ribs and fry them, then remove them.

3.Put the bottom oil on the spoon on the fire, fry the pot with green onion segments and ginger pieces, add 400 grams of soup, add sugar, soy sauce, refined salt, vinegar, Sichuan pepper, and then put the pork ribs in, simmer the ribs over low heat, and when the soup becomes a thick juice, take out the green onion and ginger pieces.

4.Place the lettuce on one side of the plate and the ribs on the other.

Tips for making braised pork ribs:

Due to the frying process, about 1000 grams of soybean oil need to be prepared.

The cumin sizzling steak is delicious.

Large row of 3 pieces.

Starch to taste (wrap a large row).

5 slices of ginger 2 cloves of garlic.

2 green onions, 2 scoops of light soy sauce 30ml

1/2 scoop of dark soy sauce

1 scoop of cooking wine 15ml

1 tablespoon of ground white pepper.

Rock candy 1 large 4g

1/2 tablespoon of aged vinegar

Remove the large row and thaw it.

2.Sprinkle a pinch of salt and black pepper on top of the chops to taste (just like pan-frying steak, but with a little less).

3.Let it sit for 10mins to allow the meat to absorb the flavor.

4.Cut the green onion into small pieces and cut the ginger into 5 slices.

Tips: It is best to choose those that are slightly fatter, otherwise the braised steaks will be more dry. You can use the back of the knife to tap the surface of the large row, which will be relatively soft.

The preparation of braised large ribs.

Step 11Heat the pan over medium heat and add the oil that has not passed the bottom, and wait until the oil temperature rises by 2Wrap the large ribs in starch and gently pat off the excess starch3

Fry the large steaks in the pan for 2 minutes and 30s on each side until golden brown Tips: Wrap a thin layer of starch on the surface of the steaks, which will form a thin film on the surface of the steaks, which will prevent the loss of gravy. The exact frying time varies from person to person, as long as the surface is golden.

Step 21Turn over and fry for 2mins for 30s until the surface is golden brownTake it out and put it aside tips: I actually didn't shoot it well here, you can poke this large row with chopsticks, and feel that the surface is crispy!

Step 31Take a hot pan and add a little base oil 2Add 10 peppercorns, 1 star anise and 4 dried chili peppers

Add ginger and green onion garlic 4Add 1 piece of 3cm*3cm*3cm rock candy (4g)Tips: It's very simple!

Basic Stir-Pot Three-Piece Set*2 (Green onion, ginger, garlic + Sichuan pepper, star anise and dried chili). I'm not afraid to put less rock sugar, but I'm afraid to put too much, and when I do it, it will be better to taste it when I cook it later, and then adjust it.

Step 41Add 2 scoops (30ml) of light soy sauce, 1 2 scoops (2 dark soy sauces.)Add half a scoop (vinegar) and 1 scoop (15ml) of cooking wine tips:

It would be better to adjust the sauce directly, so it would be more convenient when the time came. The vinegar is added because the taste will be more fragrant, and the acetic acid will evaporate over time, so only the fragrance in it will be left, and it can make the large row less dry.

Step 51Add three pieces of fried steaks2Evenly pour the sauce on top of the steak tips: Brother, the bigger pot, this face-sized steak is really a little bit in it.

Step 61Add an appropriate amount of water to cover the large row 2If you taste the taste, it should be just salty and sweetBoil for 30mins to taste tips: cooking, taste the most important thing, it should be relatively light here.

Step 71High heat to reduce the juice 2Add 1 tablespoon of ground white pepper Tip: Start bubbling around the sauce and you're good to go. Because we use starch when we fry the ribs, the starch dissolves into the sauce and omits the water starch.

Step 8: Sprinkle with chopped green onions and serve!