How to make raw fried pork ribs, how to make cooked pork ribs delicious

One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove the blood foam, then wash and drain the water, and marinate with cooking wine, fine salt, corn starch, pepper and monosodium glutamate. After the oil pan is boiled over medium heat, use bamboo chopsticks to hold the marinated short ribs, roll them in the flour batter, wrap the batter, quickly put them in the hot oil and fry them until golden brown, and use a colander to remove and drain the oil. After the pot is washed, add a small amount of oil, put in two cloves of garlic slices and two cloves of ginger slices to stir slightly, add a small half bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about two to one), and add a small spoon of white sugar, after boiling well, add the fried small ribs to collect the juice (a small amount of aquatic starch can be added to thicken the juice), and sprinkle chopped green onions when filling the pot.

Ingredients: 500 grams of pork chops.

Ingredients: ginger, green onion, minced garlic, pork rib sauce, garlic chili paste, dry starch, peanut oil, loose pork powder.

Preparation method: 1. Chop the pork chops into 8 cm pieces, rinse off the blood with water, then add loose meat powder, ginger and onion juice, pork rib sauce, garlic chili sauce, and dry starch and marinate for 1 hour.

2. Put the garlic chili sauce in the pot, add ginger and minced garlic, put a little oil and boil to make chili oil and set aside.

3. Wash the frying pan, put the oil and boil until it is hot, put the marinated pork ribs neatly into the pan, fry until both sides are golden brown and cooked thoroughly, put it on a plate, and bring a small dish of chili oil to eat.

Features: The outside is charred and the meat is tender, spicy and delicious.

Takeaway: The pork ribs should be marinated.

Process: Raw frying.

Taste: Sweet and salty.

Category: Private Cuisine, Spleen and Appetizer Conditioning, Malnutrition Conditioning, Anemia Conditioning.

Ingredients: 500 grams of pork ribs (large ribs).

Ingredients: 100 grams of onions, 200 grams of potatoes.

Seasoning: 75 grams of white sugar, 15 grams of cooking wine, 100 grams of lard (refined), 10 grams of soy sauce, each appropriate amount.

Crafting process. 1.Loosen the ribs with a knife; Cut the onion into cubes. Then put the large ribs and onions into a basin, add an appropriate amount of wine and soy sauce and marinate for an hour or two.

2.Put the pot on the fire, heat the lard, put in the large chops and fry until both sides are yellow, take out, pour out the oil (leave some base oil).

3.Then take out the onion and put it in the pot and fry it slightly, put in the ribs and marinade marinade and an appropriate amount of water, cover and burn for seven, turn to low heat, and the ribs can be poked with bamboo chopsticks, add white sugar and continue to burn until the green onion is fragrant and the meat is crispy, the marinade will be dried up, put on a plate, and serve with some fried potatoes (fried potatoes) on the side of the plate, that is, fried pork ribs.

Cut the ribs into small pieces, put cold water in a pot and bring to a boil to blanch the ribs.

1.Pour oil into the pot, add sugar at the same time when the oil is still cold, and slowly fry the sugar over low heat.

2.When the sugar water starts to turn brown-red and starts to bubble brownish-red, immediately pour the pork ribs into the pan and stir well

3.Then add ginger slices, peppercorns and spices, stir-fry until fragrant, and pour in a little cooking wine.

Color with soy sauce and a little vinegar (to remove the smell and enhance the flavor).

4-1.Mix in water (with hot water), add salt and green onion knots, bring to a boil over high heat, turn to low heat and slowly cook until the pork ribs are soft, then remove the green onions and large spices in the pot, reduce the juice on high heat, and add monosodium glutamate when the soup becomes thicker.

Ready to serve. 4-2.Alternatively, add water (with hot water), add salt and green onion knots, bring to a boil over high heat, then turn to low heat and cook slowly. Cook until the flavor is almost inhaled, turn off the heat. Put the pork ribs + soup + shiitake mushrooms + carrot slices together in the pressure cooker.

Inside, simmer for 15 minutes. It comes out softer and more tender.

1. The sugar color is too heavy, and the frying method is relatively authentic. If you use rock sugar brighter.

2. Put dark soy sauce and fermented bean curd without salt.

3. If I make it, I will probably put a lot of shiitake mushrooms, shiitake mushrooms and carrots on the bottom of the pressure cooker.

4. Don't mention MSG to me, don't use it if you can, it has nothing to do with whether it's good for your body or not. Cooking wine is rich in amino substances, and after combining with salt, it produces amino substances, which are the freshness we eat, which is the component of monosodium glutamate.

5. Don't ask why you don't put other spices, so if you like spices, grab a handful of spices and eat it directly. Like big ingredients, cinnamon.

Such spice seasonings should also be put less when cooking meat, and if the human body consumes too much of this medicinal seasoning, it will also lead to cancer.

of occurrences. 6. Garlic, be sure to put garlic. My takeaway, meat with garlic, fish with ginger.

7. It is better to pat ginger and garlic before putting them in the pot than to slice them. The cell sap of ginger contains cholesterol prevention.

Accumulates and inhibits the body's absorption of cholesterol by a special substance - volatile oil.

Amino acids in patted garlic.

And enzymes fully combine with air to produce allicin that helps the body to resist aging and prevent tumors.

8. Hot water meat, cold water fish. An exception is made when stewing broth. Cold water, cold pot, cold meat.

Wash the ribs, marinate them with salt for 1 hour, and roast them on a charcoal fire, brush a layer of sesame oil card on the surface first, and then add cumin powder and chili powder, so that the grilled ribs taste particularly burnt.

Spicy pork ribs at home during the Chinese New Year are super delicious.

The ribs are fragrant and delicious.

The step of making pan-fried pork ribs is very important, and the pork ribs made are charred on the outside and tender on the inside, which are better than those in the hotel

Ingredients: pork ribs, a whole garlic, ginger, starch, light soy sauce, pepper, sugar and salt.

Step 1: Wash and chop a whole piece of garlic into minced garlic for later use. The ribs are also washed and cut into evenly sized pieces.

Step 2: After the ribs are washed, be sure to drain the water, you can use kitchen paper, which will be faster, and then prepare a larger bowl, pour in the ribs, as well as chopped garlic, as well as an appropriate amount of sugar, salt, light soy sauce, and finally put some pepper and ginger slices, grasp evenly and start marinating, the time is half an hour.

Step 3: After marinating, add an appropriate amount of starch, continue to grasp well, and you can see that the ribs at this time are in the state shown in the figure below.

Step 4: Start to heat the pan, pour more oil into the pot, and then put the prepared ribs into the pot to start frying, be sure to wait for the oil temperature to rise before putting the ribs, at this time turn to medium heat, see the ribs set and then turn the ribs properly, avoid sticking to the pan, first fry until golden.

Step 5: Drain the pork ribs, then turn to the high heat, and then put the ribs in for re-frying after the oil temperature rises, at this time we need to turn quickly, otherwise the minced garlic inside is easy to paste. This step is the key step to keep the ribs charred on the outside and tender on the inside, and the heat and time must be well controlled.

Step 6: The re-frying time is controlled between 40 seconds and 50 seconds, and after frying, you can take out the ribs, control the oil again, and then put them on a plate! Garnish with some green vegetables.

1.Wash the ribs and soak them in water for 3-4 hours, changing the water several times in between, until the water becomes clear. 2.

Add salt, pepper, ginger and soy sauce to the refrigerator and marinate for 2 hours. 3.Heat the oil in a pan and start frying the ribs.

4.After frying for 5 minutes, add soy sauce and continue frying, keeping the heat on medium-low heat for 20 minutes.

Ingredients: The pork ribs are about 5 cm long, and the garlic, chives, ginger, and eggs are each appropriately treated with custard powder.

Preparation: 1First of all, put an appropriate amount of refined salt, a little monosodium glutamate, a small amount of sugar and cooking wine, which mainly plays a role in removing the smell and increasing the flavor.

2.We can add an appropriate amount of curry powder to increase its aroma, and put the marinated main ingredient into the appropriate amount of seasoning, which can tie a green onion knot. Add a few more slices of ginger, which can remove some of its fishy smell, and the ginger should be cut into thin slices, and then add an appropriate amount of minced garlic.

3.Now mix the marinated ribs well, beat the wok, and fry the marinated main ingredients into 5 percent oil temperature, the ribs should achieve the effect of crispy outside and tender inside, and put the fried ribs into a clean container.

Ingredients: 500g pork ribs

Excipients: Appropriate amount of Sichuan peppercorns, appropriate amount of salt, appropriate amount of green onions, appropriate amount of ginger Step 1: Chop the pork ribs into small pieces and soak them in water for about ten minutes.

Step 2: Cut the green onion into sections and slice the ginger.

Step 3: Cook the pork ribs in a pot under cold water, add the peppercorns, and bring to a boil to remove the blood foam.

Step 4: Skim off the foam.

Step 5: Remove the blanched pork ribs.

Step 6: Put an appropriate amount of water in the casserole, add the blanched pork ribs, and bring to a boil over high heat.

Step 7: Add the green onion and ginger slices, turn to low heat and simmer.

Step 8: Simmer until the ribs are soft and rotten, add a small amount of salt to taste.

Step 9: Serve.

Summary. Pro, raw materials: pork ribs, fruit cucumber, salt, light soy sauce, millet spicy, pickled pepper, Sichuan pepper, tender ginger, chicken essence, garlic, ginger, vinegar, two wattle strips.

Pro, raw materials: pork ribs, fruit cucumber, salt, light soy sauce, millet spicy, pickled pepper, Sichuan pepper, tender ginger, chicken essence, garlic, ginger, vinegar, two wattle strips.

Preparation steps: Step 1: Wash the pork ribs and cut them into small pieces. Put cold water in the boiling pot, put in the pork ribs and ginger (to remove the fishy smell) together, and boil the bones until the blood foam is removed.

Step 2: After the pork ribs are broken, add salt, light soy sauce and millet spicy (millet spicy cut rings) and marinate for 1-2 hours.

Step 3: Prepare ingredient 1: chopped pickled pepper, sliced ginger, sliced garlic, and spices in a bowl (Sichuan pepper).

Step 4: Prepare ingredient 2: cut two wattle strips, cut millet spicy pieces, and shred tender ginger.

Step 5: Prepare the side dishes: peel the fruit cucumber, wash it and cut it with a hob.

Step 6: Heat oil in a wok, add Sichuan peppercorns, ginger slices, garlic slices, pickled pepper pieces, and stir-fry the ingredients until fragrant.

Step 7: After the ingredients are stir-fried, pour in the pork ribs and fry until the pork ribs are golden brown.

Step 8: After the pork ribs are fried until golden brown, add the shredded ginger, light soy sauce, and a little vinegar (vinegar can make the shredded ginger more flavorful).

Step 9: Stir-fry the ingredients and pork ribs, then add water and cucumber to simmer. Because cucumbers will come out of the water during the simmering process, add a little less water.

Step 10, when the fragrance comes out and simmers until the water is almost dry, add chicken essence and acorn hidden salt to the ear residue, pour in the prepared Erjing strip section and millet spicy section Liangtang and simmer for 2-3 minutes, pay attention not to be too long, and keep the fresh pepper bright color.

Step 11: Take out of the pot and serve on the plate, and if the conditions at home allow, you can add celery leaves to decorate.