The practice of dry ribs, how to make dry ribs

Pork ribs practice (Daquan).

Stewed pork chops. Prepare salt, ginger, red dates, carrots, winter melon and pork ribs.

First chop the pork chops into blocks, and then clean them, although the color is not so good-looking, but the taste is very good, and then wash the winter melon, remove the skin and cut it into blocks, prepare some ginger, carrots, red dates wash and cut into blocks or slices, add an appropriate amount of water to the pot, cook for a few minutes over high heat, let the impurities be removed, and then pour it out and clean it, put it back into the casserole, add an appropriate amount of water, put the ginger slices in it and slowly simmer over medium heat for about 45 minutes, After the soup turns white, you can put the carrot and winter melon in and continue to simmer for 20 minutes, and 10 minutes before it comes out of the pot, put the red dates in and continue to simmer, and then you can pour it out and eat.

Stir-fried pork chops with onions and celery.

Prepare garlic, ginger, celery, chops, ginger, red peppers, green peppers and onions, wash and cut the celery, green and red peppers and onions into pieces, and then wash and chop the chops into blocks, add an appropriate amount of oil to the pot and heat it, put the chops in and stir-fry it, then add garlic and ginger to continue to stir-fry, wait until the color of the chops changes, and other ingredients are also put in to stir-fry and break the raw, add an appropriate amount of water to simmer slowly, and then add an appropriate amount of light soy sauce to taste and eat.

Stewed lotus root with pork ribs.

Prepare green onions, ginger, edible alkali, chopped green onions, pepper, monosodium glutamate, salt, lard, lotus root and pork ribs, first chop the pork chops into blocks, then clean and cut the lotus root into chunks and scald it, put the lotus root into the pot, add an appropriate amount of lard, green onion knots, ginger pieces, put it into the casserole, slowly simmer for half an hour over medium heat, until the lotus root fragrance comes out, take out the green onion and ginger, and then add some pepper, monosodium glutamate, salt, sprinkle some green onions, drizzle some oil and you can eat.

Ingredients: 700g pork ribs

Excipients: 2 green onions, 1 ginger, 1 tablespoon tomato paste, 1 tablespoon oyster sauce, 1 tablespoon Korean hot sauce, appropriate amount of lettuce, appropriate amount of white wine, 2 tablespoons of cooking wine.

Specific steps: 1. 700g of ingredients and pork ribs.

2. First of all, chop the pork ribs into pieces, cut the green onion into sections, and cut the ginger into shredded ginger.

3. Put hot water in the pot, after the water boils, add a few drops of white wine, put the pork ribs in the pot, blanch until they change color, and then remove them for later use.

4. Put oil in the pot, add shredded ginger and green onions, stir-fry for a few seconds, then pour the pork ribs into the pot and stir-fry, when the surface of the pork ribs is slightly yellow, add an appropriate amount of tomato sauce and an appropriate amount of oyster brother Qiao oil and stir-fry evenly.

5. Then add Xiansui and type in Korean-style hot sauce, stir-fry until the fragrance overflows, pour in an appropriate amount of cooking wine to taste, pour in water, cover half of the ribs, simmer for 30 minutes, wait for the ribs to be soft and rotten, and the soup can be gradually dried out of the pot.

6. Put the lettuce at the bottom, pour the pork ribs into the plate, and you can enjoy a delicious and nutritious three-sauce pork ribs.

Exercise 1: Ingredients: 500 grams of pork ribs, 1 cucumber, 10 small red peppers.

Excipients: 1 slice of ginger, 2 slices of garlic, 15g of red oil and black bean sauce, 15 slices of Sichuan pepper, 20ml of soy sauce, 30ml of cooking wine, 5g of sugar, 3g of salt.

Steps:1Chop the pork ribs into small chops of about two centimeters, wash them, drain the water, add 3g of salt and 15ml of cooking wine, grasp half of the ginger and garlic slices with your hands, and set aside to marinate for more than 1 hour. When the atmosphere is hot, it is best to store it in the refrigerator.

2.Wash the cucumber and cut it into strips of about 3cm, cut the small red pepper into shreds, and fry the two ingredients slightly in oil.

3.Pour oil into the pot, stir-fry the ribs when it is hot, and remove them when the surface is golden and slightly charred.

4.Pour out the fried ribs. After the pan is washed, pour in the oil. When it's 70% hot, stir in the red oil tempeh, pepper and remaining ginger and garlic slices to taste.

5.Stir-fry the pork ribs until the coating is evenly coated, then pour in 15ml of cooking wine, soy sauce and sugar until the soup is basically dry.

6.Add the cucumber strips and shredded red pepper. At this time, add the remaining salt and stir well. Finish with a sprinkle of sesame seeds to taste.

Exercise 2: Raw Materials:

A box of pork ribs, one or two dried chili peppers, one spoonful of dried chili peppers, two taels of green peppers, a small piece of ginger, two garlic, one spoonful of Pixian bean paste, two spoons of chili noodles, three spoons of soy sauce, three spoons of cooking wine, one spoon of salt, and half a spoon of chicken essence.

Steps:1Put the above amount of seasoning, ginger (use half, leave half), garlic (use half, leave half), soy sauce into the seed chops, and marinate for about 20 minutes;

2.After the oil in the pot is heated, add the dried chili peppers (with half of them) and dried chili peppers, stir-fry until fragrant, remove them, add the watercress and chili noodles, stir-fry well and add ginger and garlic;

3.Sauté pork chops and sauté dry. Wait for the pork chops to dry slightly, add double peppers, add salt and chicken essence to serve.

1.First, put the seasoning, ginger, garlic, and soy sauce into the pork ribs to marinate;

2.After the oil in the pot is heated, add the dried chili pepper and dried Sichuan pepper, stir-fry until fragrant, then drain, then add the bean paste and Sichuan pepper noodles, stir-fry well, and then add ginger and garlic;

3.Sauté the ribs and sauté dry. When the ribs are slightly dry, add the double pepper and add the salt and chicken essence. Then, the dry ribs are done.

The steps to make the dry stir-fried pork ribs are as follows:

Method 1

1. Defrost the pork ribs, soak them in blood water, drain and set aside. Blanch and cook, remove and set aside.

2. Add chicken essence (add at the end) salt, hot pot base, cavity collapse Lao Gan Ma, Sichuan pepper powder, chili powder, cooking wine, mix well and set aside to taste. Slice the ginger, cut the garlic in half, and cut the green onion into sections; Break the dried chili peppers into pieces and set aside.

3. Put more oil, first fry ginger and garlic until fragrant, put in the marinated ribs and continue to fry, after frying for a period of time, add dried chili peppers and peppercorns to continue frying, and finally add green peppers to fry, add some old godmother to add fragrant, observe the changes of the ribs during the stir-frying, when the meat around the ribs begins to shrink and expose the ribs, turn down the medium and low heat and stir-fry for a while, and get out of the pot.

Method two

1. Wash the pork ribs with water, remove from the pot, put the pork ribs in cold water, put two slices of ginger, and pour a little cooking wine. Boil the water, remove the water after boiling, and wash the ribs. Drain and set aside.

2. Slice the ginger and garlic, cut the green pepper into sections, and cut the soaked sea pepper into sections for later use.

3. Remove from the pot, pour the oil, add the pork ribs and stir-fry. At this time, cooking wine can be cooked to remove the smell of meat. Then add star anise, sand ginger Kaiyuan guess crushed, stir-fry, until the ribs change color, showing a golden color.

4. After the pork ribs turn golden, add the ginger and garlic, then put a small spoon of sugar and fry for a while. After that, add two tablespoons of light soy sauce and stir-fry to taste.

5. Add bean paste and pickled sea pepper and stir-fry (if you don't eat spicy, you can skip it, and it will be more delicious if you add a little), and you can drop two drops of vinegar to taste.

6. Put in the green pepper segments, then stir-fry, at this time you can taste the taste is appropriate, and then add some chicken essence. Stir-fry and you're ready to go.

1. Ingredients: about 3 to 4 pork ribs (you can ask the salesperson to help cut them into 3 cm long pieces).

2. Ingredients: ginger cubes, garlic cloves, Beijing green onion segments, minced chives, white vinegar, balsamic vinegar, braised soy sauce, sugar, salt, chicken essence, and edible oil.

3. Wash and drain the pork ribs, put them slightly on the tuyere to let the surface of the ribs air dry, and place the iron pot on the stove.

4. Pour in an appropriate amount of oil, fry the ginger pieces slightly, then put the air-dried ribs into the oil pan, fry for about 3 minutes, then turn the other side with chopsticks, and fry for about 3 minutes, so that when the surface of the ribs is golden brown, the moisture in the ribs has been fried.

5. Take out the pork ribs, then pour out the oil in the pot, leave only a little oil, add the Beijing onion section and garlic cloves to stir-fry, and then put the braised soy sauce and fried ribs into the pot to stir-fry together, so that the surface of the ribs is evenly colored, then add an appropriate amount of warm boiled water, subject to the ribs, after boiling over high heat, change to low heat and simmer for about 30 minutes, when the ribs are fragrant and soft, and then add white sugar and white rice vinegar (a little) chicken essence to it.

6. After stir-frying evenly, cover the pot and simmer over low heat for about 2 minutes, then add a tablespoon of balsamic vinegar, collect the thick juice over high heat, and when the soup is thick and shiny, turn off the heat and serve the plate, sprinkle with a little chopped chives, and it is done.

Preparation of garlic pork ribs:Ingredients; Pork ribs 400 grams. Accessories; Appropriate amount of ginger, 8 grams of oyster sauce, a little salt, 8 grams of cooking wine, 10 grams of light soy sauce, 30 grams of garlic, 8 grams of white sugar, 15 grams of corn starch, and an appropriate amount of white pepper.

1. Pour the pork ribs into a large bowl, add minced garlic and ginger, then pour in cooking wine, light soy sauce, oyster sauce, sugar, salt, and white pepper.

2. Stir well, cover with a layer of plastic wrap and marinate for two hours.

3. Put starch in the marinated pork ribs and stir well.

4. The oil temperature is hot, put the pork ribs into the pot, the oil temperature should not be too high, otherwise it will be scorched on the outside and raw on the inside, turn over more halfway, fry for about 12 minutes, and remove it when the surface is slightly yellow.

5. When the oil temperature rises again, quickly pour in the pork ribs, fry for about 30 seconds, and then quickly remove them.

A delicious way to make pork ribsPork ribs with orange juice. Ingredients: pork ribs, orange, ginger, cooking wine, light soy sauce, rock sugar, salt, star anise.

Steps: Blanch the pork ribs, wash them and set aside, and pat the ginger for later use;

Juice the oranges and set aside; Heat the oil, add the ginger and rock sugar, and add the ribs to color; Pour in the orange juice and stir-fry, add salt, light soy sauce, cooking wine, star anise, add water to cover just right;

Pour all the way into the rice cooker and start the corresponding mode, which is usually the standard mode twice.

Pork ribs are an indispensable ingredient on the New Year's table, and there are too many ways to make it. In fact, pork ribs also have a practice from Cantonese cuisine, which is also a traditional snack in Guangdong, orange juice pork ribs, with the juice squeezed from fresh fruits to burn pork ribs, the taste adds a fruity sweetness, the pork ribs are crispy and sweet in the mouth, sweet and not greasy, in addition to enriching the taste, the nutrition is also more. The main thing is that it's super easy and doesn't cost too many miles.

The nutritional value of pork ribs is very high, pork ribs are rich in protein, fat, vitamins and collagen, which has the effect of replenishing and benefiting qi, which can help the body recover to a healthy state as soon as possible, and the iron contained in pork ribs is also very much, and patients with anemia can eat more pork ribs.

The preparation of braised pork ribs is as follows:Ingredients for braised pork ribs:

1000g pork ribs, 10g ginger, 10g star anise, 50g rock sugar.

Step 1: Prepare the ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar.

Step 2: Blanch. Add an appropriate amount of water to the pot, put it in a pot under cold water, and pour in the pork ribs and an appropriate amount of cooking wine. When boiling over high heat, skim off the foam and remove for later use.

Step 3: Stir-fry the sugar. Heat a wok slightly, pour in an appropriate amount of cooking oil and add rock sugar. Sauté over low heat.

Step 4: Stir-fry until all the rock sugar is melted, and the yellow bubbles start from the bottom of the pan and rise upwards.

Step 5: Pour the ribs into the pan and reduce the heat to medium. Stir-fry quickly. Let each rib be coated in sugar. Add the ginger slices and continue to stir-fry.

Step 6: Add an appropriate amount of soy sauce and stir-fry evenly. Pour in hot water. Next, start seasoning, add the right amount of salt, star anise. Bring to a boil and simmer for about an hour.

Step 7: Collect the juice.

Step 8: Serve on a plate.

Preparation of pork ribs

Chestnut radish pork rib soup method:

Raw materials: 300g of chestnuts, 500g of pork ribs

Auxiliary materials: carrots, appropriate ginger, appropriate green onions, appropriate amount of refined salt.

Steps: After the chestnuts are washed, the surface layer is cut open. In a pot of boiling water, simmer for three to five minutes on Chinese heat, take one bag and take another. If it's not cold, it's not easy to peel.

Chestnut bag, carrot cut hob cubes. Soak the pork ribs and wash away the blood. Pork ribs in a pot of warm boiling water. Rinse with lukewarm water.

After blanching the pork ribs, remove from the pot and put boiling water into the pot. Add ginger and green onions, bring to a boil over high heat and simmer for 5 minutes. After simmering for about 20 minutes, add chestnuts and carrots, bring to a boil, and then turn to a simmer until cooked.

Carrots are nutritious and colorful, containing a variety of vitamin D, which has the ability to promote the normal growth and development of the body, and maintain the on-skin tissue'Avoid respiratory infections and maintain normal vision and xerophthalmia. The fragrant taste of carrots is caused by volatile oils, which can improve digestion and absorption, and have an antibacterial effect.

Chestnut, another name for chestnut, is a nourishing skin care product with a rich variety of nutrients, including glycogen, protein, body fat, a variety of nutrients and carbonates. Traditional Chinese medicine believes that chestnut poria has the effect of pungent and warm, and has the functions of strengthening the spleen, nourishing the stomach, strengthening the spleen and stomach, tonifying the kidney, strengthening the yang and strengthening the waist, and invigorating blood and reducing swelling.