How to make barbecued pork ribs, the classic practice of barbecued pork ribs?

The home-cooked recipe for barbecued pork ribs is as follows:

Step 1: Prepare 3 pork ribs, it is recommended to use the front row, the meat is relatively tender, the taste is good, cut the ribs into small long sections or long sections, everyone feels convenient to eat, the ribs should be soaked in water in advance, because our ribs do not need to be blanched.

Step 2: After the blood of the ribs is soaked out, you have to wash it several times with your hands, wash the ribs until they are white, then grab the dry water and put it in a large bowl, add a pack of barbecued pork sauce, about 80 grams, everyone's taste is different, everyone adds the ingredients according to their favorite taste, plus a small spoon of honey, and grab the ribs and mix them evenly with your hands.

Step 3: After adding barbecued pork sauce to the pork ribs, you can grab them for a while, so that it is easier to absorb the flavor, after grabbing and mixing evenly, spread them flat, then cover a lid, put aside to marinate for 1 to 2 hours, if time does not allow, you can also not marinate, but it is not so flavorful.

Step 4: When the ribs are almost marinated, prepare a piece of ginger and peel the 3 cloves of garlic, clean them, then cut them into thin slices and set aside for later use.

Step 5: After the ribs are marinated, prepare a pot, any pot will do, you can also do it with a rice cooker, pour the marinated ribs into it, then pour 3 bowls of water into the large bowl of marinated ribs, wash the bowl, then pour the dishwashing water into the ribs, add the prepared ginger and garlic slices to it, and spread the ribs flat.

Step 6: Cover the pot, simmer over medium heat for about 15 minutes after boiling, if you use a rice cooker, you can add less water, cover the lid and press the rice button on the line, the characteristics of each pot are different, so this time and water consumption are also different, if you like to eat a little softer, you can add a little more water to simmer for a longer time.

Step 7: The simmering time of the pork ribs is almost OK, open the lid, pick out the ginger and garlic slices, then turn up the heat to collect the juice, turn it with chopsticks while collecting, no matter what pot is used, this step of collecting the juice can not be saved, you must dry the juice, and the ribs must be dried to dry the juice to get colored.

Step 8: The pork ribs can be drained and then turned off the heat and put on a plate.

The classic practice of barbecued pork ribs can be clicked on the Internet**uh, in terms of air conditioning, he will uh have**Give you the classic practice of barbecued pork ribs, and in the case of clickable on the Internet, uh, in terms of air conditioning, he will uh have** to come out for you, and this kind of pit barbecued pork ribs is particularly delicious and classic.

Material. 1 Lee Kam Ji 1/2 bottle of barbecued pork sauce.

2 small rows and one fast.

3 Honey. Method.

1 Half of the barbecued pork sauce on both sides of the chops and leave in the refrigerator for 2 hours or overnight.

2 Secure the baking sheet. Li Jinji's barbecued pork sauce is difficult to wash off the baking tray and grill after it is baked. I'm a lazy person, and I have my own way of being lazy.

3 Small chops in the oven and brush with char siu sauce.

4 Bake in a 300F oven for 2-3 hours. The original recipe said to bake for 2 hours, but maybe I'm on the plateau here, and I always have to bake it for 3 hours before the meat is very soft.

5 Bake for 1 hour and brush the rest of the char siu sauce. The char siu sauce flows a lot onto the baking tray during the roasting process. Brush a few more layers of barbecued pork sauce to make it taste better.

6 Last 10 minutes, pour some honey over the ribs.

Barbecued pork ribs are a kind of hot behavior in pork ribs, for people who love the taste of barbecued pork, in fact, it is very delicious to make barbecued pork ribs, and the method is not complicated, let's learn how to make barbecued pork ribs.

Ingredients: pork ribs, garlic, barbecued pork sauce, light soy sauce, black pepper, rice wine, pure honey, oil, salt. 1. Chop the pork ribs into small pieces, blanch them quickly in a pot of boiling water, and skim off the white foam.

Remove the reserve. 2. Add barbecued pork sauce, light soy sauce, pure honey, scattered garlic and freshly squeezed black pepper to the pork ribs. 3. Stir well.

Then cover the bag tightly and marinate for more than 2 hours, the longer the longer the more flavorful.

4. Add some oil after cooling the pot, quickly put the blanched pork ribs into the pot until the moisture is reduced, and the sauce color of the pork ribs gradually rises to the ground. 5. Put the pork ribs into the inner liner of the pressure cooker and pour in a small amount of boiling water. 6. Cover the pot, check whether the high-pressure valve is turned off, plug in, press and hold the cooking button, and wait for 30 minutes for the gas in the pressure cooker to be discharged.

It's ready to be served.

Generally speaking, it is best to use small short ribs and ribs to make barbecued pork ribs. If you can't tell the difference between these kinds of pork ribs, you can tell you if you ask the pork seller directly. Small chops refer to the pork ribs in the abdomen close to the belly fat, which are ribs and sub-ribs, and the meat layer of the small chops is very thick and contains milky white cartilage tissue.

Suitable for stewing, steaming, frying, and baking. Ribs are block-shaped ribs with a sternum, with a thinner layer of meat, a lean texture, and a more tender taste, but because one side is connected to the back, the bones will be thicker.

The basic theory of traditional Chinese medicine believes that pork ribs are spicy and salty, warm in nature, and enter the spleen, stomach, and spleen meridians; It has the effect of tonifying the kidney and strengthening the essence, benefiting the kidney and replenishing the blood. In addition to containing protein, body fat, vitamins, pork ribs also contain a lot of calcium carbonate, bone collagen, bone mucin, etc., calcium, magnesium is easy to be analyzed under the weak acidity standard, glacial acetic acid can make the pork ribs calcium, magnesium after the calcium acetate caused, can be absorbed by the human body faster, so sugar cool pork ribs can improve the digestibility of nutrients in boiled pork ribs, can give calcium for children and the elderly. Pork ribs contain raw pork, and the necessary oleic acid in lamb is given hemoglobin (organic chemical iron) and cystine to promote iron absorption, which can promote anemia.

(1) Compared with vegetables and fruits, pork ribs belong to high-fat and high-calorie foods, so people with obesity and more blood sugar are not suitable for eating more. (2) People with cold and damp phlegm stagnation should try not to eat pork ribs. (3) During the period of cold and fever, patients with subacute enteritis virus infection are not suitable to eat pork ribs.

4) Pork ribs contain raw pork, and raw pork is not suitable for eating with dried plum, prunella, grass carp, shrimp, pigeon meat, stone snails, sweet almonds, spiced donkey meat, mutton liver, Xianglai, wild soft-shelled turtle, edged corners, black wheat, quail meat, beef and mutton.

Cooking barbecued pork ribs, it is best to choose small ribs and ribs, these two parts of the ribs, the meat is particularly firm, the taste is also very good, it is easy to lock the soup, and the barbecued pork ribs made taste particularly good.

I think it's better to use lamb ribs, because lamb ribs are more obvious, although the meat is less, but the amount of cumin is very fragrant.

Pork ribs can be used, which will taste better and be easier to manipulate, and can be soaked directly in water.

The home-cooked recipe for barbecued pork is as follows:Ingredients: 750 grams of plum meat.

Excipients: 100 grams of barbecued pork sauce, 2 teaspoons of rice wine, 10 grams of honey, 2 teaspoons of oyster sauce, appropriate amount of green onion, appropriate amount of ginger.

Steps: 1. Prepare the ingredients: 800 grams of plum meat, 100 grams of barbecued pork sauce, 2 teaspoons of rice wine, 2 teaspoons of oyster sauce, 10 grams of honey, 10 slices of ginger, 15 grams of green onions.

2. Cut the plum meat into large pieces, soak the blood and water, and add all the seasonings in (1).

3. Add all the seasonings and marinate for more than 6 hours. (Marinate overnight for better flavor).

4. Spread the bottom of the rice cooker with chives and ginger slices. Add the marinated plum meat, try to touch the bottom of the pan as much as possible, and do not stack it.

5. Press the rice cooker button.

6. After jumping to keep warm for the first time, turn over the meat and press the cooking button again.

7. The second jump to keep warm can be taken out and eaten!

8. Cut into pieces and eat.

Here's how to make Chinese-style barbecued pork:

The products of Guangdong barbecued pork are characterized by their bright color, each strip is 40 cm long and 4 cm wide, which is fragrant and delicious.

The processing process is as follows:

The ingredients are trimmed, marinated, grilled, and maltose.

1. Trim the raw materials and remove the skin and bones of the pork leg meat, cut it into strips of meat with a length of 40 cm, a width of 4 cm, a thickness of centimeters, and a weight of about 350 grams.

2. The marinated ingredients are 50 kg of lean pork, add kg of sugar, 2 kg of special light soy sauce, 1 kg of refined salt, 1 kg of 50-degree liquor, kg of maltose, and kg of corn oil.

First, mix the meat strips with soy sauce, sugar, refined salt, etc., soak for about 1 hour, stir every 20 minutes, so that the meat can evenly absorb the seasoning, then add wine and corn oil, and then mix fully, and then use a steel rod to penetrate into the middle of the inner blank to reduce the deformation of the meat strips due to firing.

3. The barbecue is generally made of wooden materials for barbecue, put the meat strips that have been worn into the oven, bake for 15 minutes, turn the row ring, so that the other side of the meat continues to be grilled, and then barbecue for about 30 minutes, and then it can be baked.

4. After the barbecued pork is taken out of the oven, cool, soak the barbecued pork in the aqueous maltose solution, take it out, and then put it in the oven for about 3 minutes.

Here's how to make it.

Ingredients: 1 kg of plum meat.

Excipients: 10 garlic cloves (crushed), 5 green onions (cut into sections).

Seasoning Marinade: 3 star anise, 3 tbsp salad oil, 1 2 bowls of soy sauce paste, 1 bowl of soy sauce, 1 tsp five-spice powder.

Production Process 1Cut the plum blossom meat into long strips and marinate in 1 tablespoon of soy sauce and five-spice powder for 20 minutes.

2.The marinated meat is tied tightly with a cotton rope, the meat is roasted in oil in the pot, and the plum blossom meat is fried until browned on both sides.

3.Add garlic and green onion and fry until fragrant, add the water that has submerged the meat and all the star anise, bring to a boil over high heat, then change to low heat and cook for 30 minutes.

4.After the barbecued pork is cooled, remove the rope, slice it, drizzle it with marinade and enjoy.

Q: What is the difference between Japanese and Chinese barbecued pork?

A: From the above, it can be seen that the Chinese barbecued pork adopts the barbecue method, which is generally grilled with wooden materials, and the marinated meat strips that have been threaded with steel strips are put into the oven and grilled on both sides; In Japanese style barbecued pork, the meat is first tightened with a cotton rope, fried until browned on both sides, and then boiled over high heat with water and seasonings.

In terms of sauce, the Japanese barbecued pork is marinated in the final process, while the Chinese barbecued pork is made with an aqueous maltose solution (so it is sweeter to eat than the Japanese barbecued pork), and it is only officially finished after soaking in maltose water and then roasting for a few minutes. (In terms of color, Chinese-style barbecued pork is also more red and wild than Japanese-style barbecued pork, and it is believed that it is supplemented by processing and dyeing). , Reference:

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Ingredients: Pork ribs.

Excipients: barbecued pork sauce, white wine, honey, garlic.

1.Cut the pork ribs into small pieces, wash and soak to remove the blood and water, and control the moisture. Add half a bottle of char siu sauce, a spoonful of white wine, honey and minced garlic and marinate for at least four hours.

2.Line a baking tray with tin foil and add the marinated ribs. After the oven is preheated, bake at 200 degrees for 20 minutes until the surface is slightly charred, bury the pie and turn it over and bake it for 20 minutes. Blind ants.

Haven't heard of barbecued pork ribs.

But it should be similar to the barbecued pork.

Ingredients: Plum meat (foreleg meat).

Ingredients: sugar (a little), tangerine peel, soy sauce, five-spice powder, barbecued pork sauce, corn starch (a little), oil, star anise (large ingredients), green onion, garlic, cooking wine.

Cooking method: 1. Cut the pork (preferably plum meat (front leg meat)) into many large slices about thick, and then use the back of the knife to thin on both sides of the pork.

Chop each one and chop the pork until soft to absorb the flavor; 2. Spread a little corn starch and sugar on both sides of each slice of pork and marinate for a while; 3, then use the tune.

Scoop out the char siu sauce (tangerine peel, five-spice powder), you may wish to try to put a little wine, so that it will taste good, but remember not to.

Greedily put too much, otherwise the fried char siu will have a bitter taste, affecting the original taste*, spread thickly on both sides of the pork slices, remember, to be thick.

The amount of pork is about 1lb with about 5 tablespoons of char siu sauce, anyway, to achieve the effect of filling the bottom of the pork with char siu sauce; 4. Cover with freshness.

paper, put it in the refrigerator and pickle the state type overnight (usually I season it in the afternoon, and it is not taken out until nearly noon the next day) You can also marinate it for two or three hours.

Drain the water. Divide. This way, the oil won't splash everywhere when frying. Heat the oil pan, put down the pork pieces and fry them in oil when the heat is high, and wait until the side where the meat is in contact with the pan turns white.

Immediately after the color, flip and fry the other side, see the color change, turn back to Xiaopei this fire, slowly fry, pay attention to the heat, do not turn too often and try not to burn.

When the chopsticks can pierce through the pork pieces, the delicious simple char siu is ready.

Experience: 1. Select the part of the pork called "sandwich meat", this part of the meat is mainly lean meat, with some fatty fat layer slightly sandwiched in the middle, and the meat quality is particularly good (but such as.

There is a stiff tendon and wants it.

Remove it), and the fat layer melts during the burning process, making the barbecued pork slightly greasy and more fragrant;

2. Do not follow the amount and marinating time indicated in the instructions on the Lee Kum Kee barbecued pork sauce bottle, and make the barbecued pork flavor according to their instructions.

The road is not good for speed, and.

and light; The amount of char siu sauce should be sufficient, and the marinating time should be long enough! And although the manual says that it is grilled, it is healthier to change from grilling to frying, and it is not easy to get hot.

It tastes just as good!

3. Fry the marinated meat on both sides of the pan on high heat, so that the surface of the meat can be cooked in a thin layer in a short time, and seal the juice of the uncooked meat inside.

After that, turn to low heat and fry slowly, so that the barbecued pork is very fresh inside, and it is soft, not too dry and hard.

4. Pat loose with the back of the knife, which is conducive to flavor; But sugar and cornstarch should never be too much.

Add a small amount of water directly to the non-stick pan used for castration, burn over high heat, stir constantly halfway, flip the meat pieces, add water when the juice is almost dry, and repeat 3 times before the juice thickens.

Pour a little out for later use, then completely dry the juice, and the surface of the meat is slightly mushy to get out of the pot.