What is the super easy way to make braised pork ribs?

A few simple steps to teach you how to make delicious braised pork ribs.

How do you cook braised pork ribs? Clean and cut off the pork ribs, add green onion and ginger cooking wine to remove the smell, add minced green onion, ginger and garlic to the pot, bean paste, and stir-fry the pork ribs evenly.

Blanch the pork ribs, stir-fry the sugar-colored pork ribs, pour water and boil for half an hour, and add eggs.

Blanch the pork ribs and stir-fry until fragrant, add water and simmer for 40 minutes.

Pork ribs, often referred to as pork ribs and vertebrae in China, are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. For example, braised pork ribs is a Chinese national cooking.

Cut the ribs into pieces of the right size.

Today's braised pork ribs, pay attention to what you like.

Braised pork ribs, delicious and delicious.

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.

Ingredients: 500g pork ribs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, ginger and garlic, appropriate amount of cooking wine, appropriate amount of braised soy sauce, appropriate amount of star anise, appropriate amount of Sichuan pepper.

Preparation of braised pork ribs.

1. Prepare the ingredients, wash the pork ribs and cut them into pieces.

2. Blanch the pork ribs in cold water to remove the blood, and remove them for later use.

3. Stir-fry the shallots, ginger, garlic, peppercorns and star anise in the oil.

4. Add the blanched pork ribs and fry until golden brown on both sides, add an appropriate amount of cooking wine to remove the smell.

5. Add an appropriate amount of water and braised soy sauce and simmer for 30 minutes, and finally add an appropriate amount of salt to turn off the heat.

6. Remove from the pot and pour into a plate.

Braised pork ribs (easy way).

Braised pork ribs, home cooking, this dish has a fragrant and salty taste, and the pork ribs are golden red in color. The color and flavor are complete, the method is simple, and it can be eaten by ordinary people. Pork ribs are rich in high-quality protein, fat, vitamins, but also contain a large amount of calcium phosphate, collagen, bone mucin, etc., especially rich in calcium can maintain bone health, with the effect of nourishing yin and moisturizing dryness, nourishing essence and replenishing blood. People who are obese and have high blood lipids should not eat more.

Braised pork ribs, the meat is tender and delicious, and it is a favorite delicacy of people. ”

Ingredient breakdown. Ingredients: 500g pork ribs.

Excipients ginger 10g

20g of green onion and 10g of garlic

Ingredients: 60g of simmering sauce

25g of rock sugar (white sugar).

Sauce flavor. The firing process takes three quarters of an hour.

Easy difficulty. The steps to prepare braised pork ribs.

1. Put the cut pork ribs in a pot under cold water, boil without a lid, use cold water to boil out the blood water in the ribs as much as possible, and do not cover the pot to let the odor fully volatilize and remove the plate.

2. Cut the green onion into strips, shred the ginger, slice the garlic, and set aside.

3. Boil a bottle of sauce.

4. Put salad oil in a hot pan, add rock sugar or white sugar, and boil slowly over low heat until the burnt aroma of the sugar comes out and the color becomes light brown.

5. Turn off the heat, let the pot cool for a while, then put in the ribs, turn on low heat, and stir-fry until the ribs are sticky with sugar.

6. Add ginger, green onion and garlic and stir-fry until fragrant.

7. Add the simmering sauce and stir-fry evenly.

8. Add boiling water to cover the ribs. After boiling (the fragrance begins to bubble), cover the pot and simmer over low heat for about 40 minutes, reduce the juice on high heat, at this time the soup should be small and viscous, you can stop the fire and remove from the pot, fragrant.

Tip: When using rock sugar, you can first wrap the rock sugar cubes in a cloth and smash them, it is best to use rock sugar, rock sugar will make the finished pork ribs red and bright.

1.Pour water, cooking wine and pork ribs into the pot, remove the blood foam, remove the ribs and set aside.

2.Heat the oil, add ginger and garlic, pour in the pork ribs and stir-fry, pour in the soy sauce and water, cover the pot and simmer for 5 minutes.

3.Pour in the red wine, cover the pot and cook, remove it, sprinkle with coriander.

You can also choose lettuce, blanched mushrooms, onions, etc., depending on your preference.

Braised pork ribs Step 1

Prepare the required ingredients, soak the ribs in water for 5 minutes, and rinse several times to remove the blood.

Step 2 Put the pork ribs into the pot with cold water, add cooking wine and ginger slices at the same time, blanch the water for 1 minute after boiling, and the cold water into the pot can make the blood water better leached, remove the fishy smell and sterilize.

Step 3: Braised pork ribs.

Remove the ribs, rinse them with cool water, and then dry them for later use, which will make the meat firmer and more elastic.

Step 4: A simple way to braise pork ribs.

Heat a wok and fill with vegetable oil.

Step 5: How to eat braised pork ribs.

Put in rock sugar, heat over low heat and keep stirring, fry the sugar color must use low heat, the fire is easy to fry paste, and the color of the sugar fried with rock sugar is not only red and bright, but the taste is better than the sugar.

Step 6: How to make braised pork ribs.

After the rock sugar is dissolved, small bubbles can emerge and turn reddish-brown, don't boil it for too long, otherwise it will produce a burnt bitter taste and affect the taste of the dish.

Step 7: How to fry braised pork ribs.

When all the rock sugar is completely foamed, put the ribs into the pot in an instant, stir-fry evenly, which can better color and lock in the moisture of the ribs, and taste delicate, tender and delicious, unlike dry firewood.

Step 8: How to cook braised pork ribs.

Add green onions, star anise, bay leaves, Chaotian peppers, and ginger slices to continue stir-frying.

Step 9: How to stew braised pork ribs.

Add boiling water, not over the pork ribs (cold water is easy to cause meat tightness and not easy to taste), and then add light soy sauce and dark soy sauce.

Step 10: How to stir-fry braised pork ribs.

After the heat is boiled, turn to low heat and simmer for about 30 minutes, open and stir twice in the middle, and observe the juice collection to prevent the pot from sticking.

Step 11: How to stir-fry braised pork ribs.

When 1 3 soup is left in the pot, add white sugar and stir well, then add salt to taste.

Step 12: How to make braised pork ribs.

Reduce the juice on high heat and stir-fry constantly so that the soup evenly coats the surface of the ribs.

Step 13: How to fry braised pork ribs.

If you want the finished product to be instantly tall, it is recommended to serve it on a pure white plate, sprinkle with a little chopped chives and pepper rings to decorate, and you're done.

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 control 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 (tips: Tips for 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 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 hot 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 6 fragrant on high heat

At this time, blanch the pork ribs, turn the heat to low, add 10 grams of oyster sauce, and continue to stir-fry, 7

Stir-fry the oyster sauce until fragrant, turn to medium heat, add 20 grams of cooking wine, add a large bowl of hot water prepared, and the amount of water should not exceed the pork ribs 8

Finally, add 3 grams of chicken broth mix, 5 grams of salt, 10 grams of light soy sauce, and 10 grams of dark soy sauce to continue stir-frying the pork ribs. 9

Cover the pot and simmer over medium heat for 20 minutes 10

Reduce the juice on high heat and turn off the heat when the soup is thick.

Clean the ribs, prepare a pot under cold water, then boil the ribs over high heat, skim off the foam, and remove the water.

Heat the oil, add ginger slices, garlic slices, low heat to fragrant, then put a little rock sugar on low heat to boil, at this time start to lower the pork ribs, stir-fry evenly over high heat, the next small spoon of cooking wine boiling pot, a small spoon of light soy sauce to taste, a spoonful of oyster sauce to enhance freshness, a small spoon of 13 fragrant fragrance, add a large bowl of water, cover the pot, boil over high heat, simmer for 20 minutes.

After 20 minutes, remove the lid of the pot and add an appropriate amount of salt to taste, then boil the juice over high heat, and the soup can be cooked until it is thick, and the very simple braised pork ribs are ready.

The simplest way to braised pork ribs is to marinate the ribs with salt, braised soy sauce, and five-spice powder after washing them, and then put an appropriate amount of oil in the pot. Add a little light soy sauce and MSG and you're ready to cook.

The simple method of braised pork ribs, in fact, is really simple, braised pork ribs directly put the braised ingredients, green onions, ginger and garlic can be cooked, braised pork ribs are very delicious.

Ingredients: Edible oil: sugar = 3:1, dark soy sauce, cooking wine, vinegar, green onions, ginger slices, ingredients, bay leaves, salt, main ingredients: pork ribs, side dishes: shiitake mushrooms, carrots.

Method 0Cut 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, pour in a little cooking wine and soy sauce to color, 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, 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 over high heat, and when the soup becomes thicker, add monosodium glutamate and start the pot.

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 a pressure cooker and simmer for 15 minutes. It comes out softer and more tender.

Put oil in the boiler pot. Rock candy. Rely on sugar, rely on sugar! Then add the tomato paste. Then add the tomato paste. I put seasoning in normal. Simmer. Plastic steel windows, plastic steel windows are good.

1. Pour water, cooking wine and pork ribs into the pot, remove the blood foam, remove the pork ribs and set aside.

2. Heat the oil, add ginger and garlic, pour in the pork ribs and stir-fry, pour in the soy sauce and water, cover the pot and simmer for 5 minutes.

3. Pour in the red wine, cover the pot with a lid, cook and remove, sprinkle with coriander.

Is it the easiest way to cook pork ribs? I think it's really idle.,You're going to go back to China in red.,Write first of all.,If you use that oil.,If you stir-fry.,And then you can add some of that.,If you sit in it, it's particularly delicious.。

1.Blanch the pork ribs and wash them with blood foamPour an appropriate amount of oil into a pot and heat 3

Add the pork ribs and fry for 1 minute4Add 5Put in spice 6

Add Huadiao wine, light soy sauce, rock sugar, and braised soy sauce 7Add the water that has not covered the ribs, bring to a boil over high heat, turn to medium-low heat and simmer until the soup is thick, add an appropriate amount of salt, and reduce the juice over high heat.

Is braised pork ribs the easiest way to prepare? Personally, I think it's very simple to make braised pork ribs like this, I think first we clean the ribs, and then go to the braised ribs, which I think tastes particularly delicious.

The braised pork ribs are delicious and simple, and the method is as follows:Ingredients: pork ribs, green onion, ginger, garlic, spices, cinnamon, cooking wine, soy sauce, sugar 1, pork ribs blanch in boiling water to remove blood.

2. Put oil and sugar in the pot and fry the sugar color.

3. Stir-fry the blanched pork ribs to color.

4. Add boiling water to the pot, put green onions, ginger and garlic, spices, cinnamon, cooking wine, soy sauce, bring to a boil over high heat, and simmer over low heat for half an hour.

5. Collect the juice, add chicken essence and sesame oil to enhance the flavor.

6. Finished product drawing.

The easiest way to make braised pork ribs is as follows:Ingredients: Ribs or chops.

Ingredients: raw ground lead ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

1. Put suitable vegetable oil in the pot, heat the ginger and green onions and stir-fry until fragrant, and then drain the ribs into the pot and stir-fry.

2. After the meat turns white and discolored, add soy sauce, cooking wine, sugar, and then add boiling water that has just submerged the ribs.

3. After the heat is boiling, change to low heat and simmer for about 20 minutes.

4. After seeing that the ribs have been burned, add appropriate salt depending on the saltiness, and then change to high heat to reduce the juice.

5. The last delicious braised pork ribs is ready.

Homemade recipe for braised pork ribs:Ingredients: pork chops.

Excipients: vegetable oil, cooking wine, ginger, green onion, chives, bay leaves, star anise, rock sugar, salt, white sugar, light soy sauce, dark soy sauce, Chaotian pepper.

Steps: 1. First of all, prepare the required ingredients and soak the ribs in water.

2. Then, put the pork ribs into the pot with cold water, add cooking wine and ginger slices at the same time, blanch the water for 1 minute after boiling.

3. Then, take out the ribs, rinse them with cold water, and then control the moisture for later use.

4. Then, heat up the wok.

5. Then, add rock sugar, heat over low heat and stir constantly.

6. Then, after the rock sugar is dissolved, small bubbles emerge and turn reddish-brown.

7. Then, when all the rock sugar is completely bubbly, put the pork ribs into the pan and stir-fry evenly.

8. Then, add the green onion, star anise, bay leaves, Chaotian pepper and ginger slices and continue to stir-fry.

9. Then, add boiling water and cover the ribs.

10. Then, after the fire boils, turn to low heat and simmer for about 30 minutes.

11. Then, when there is 1 3 soup left in the pot.

12. Then, reduce the juice over high heat, and keep stir-frying during the period.

13. Done.