Braised pork. The pork ribs are red and bright in color and delicious

If you want to do braised pork well, there must be two aspects, 1. The color should be red and bright, so you should fry the sugar color (the method of sugar color, dissolve the sugar with a little water or oil, and heat it into syrup over low heat, and it will change color if you continue to heat it, turning it into crimson red, which can be used to make the color of braised dishes) 2. To make the meat cooked and rotten, fat but not greasy, it needs to be stewed (if you use rice wine and cooking wine instead of water, submerge the meat pieces, boil over high heat, turn to low heat, cover the lid and simmer slowly for about 20 minutes, and finally use high fire to thicken the water, In this way, the braised pork is beautiful and delicious. Pork ribs method.

1. Cut the pork ribs into 4 cm segments, put them in boiling water to remove the blood, remove the water, wash and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks).

2. Pour oil into the pot, add sugar (more, about one part sugar, or 3 parts of oil) when the oil is still cold, and slowly fry the sugar over low heat.

3. When the sugar water begins to turn brown-red and begins to bubble brownish-red, immediately pour the pork ribs into the pot and fry well, then put in ginger slices, peppercorns and spices, 4. After stir-frying the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots, 5. After boiling over high heat, turn to low heat and slowly burn until the pork ribs are soft, and then remove the green onions and large spices in the pot, 6. Collect the juice over high heat, and when the soup becomes thicker, add monosodium glutamate to start the pot.

Ingredients: 500 grams of pork belly, 30 grams of green onions, 20 grams of ginger, 20 grams of garlic, 5 cloves of ingredients, 5 grams of Sichuan pepper, 5 grams of cinnamon, 4 grams of salt, 15 grams of sugar, 20 grams of soy sauce, 20 grams of cooking wine, appropriate amount of water, a little cooking oil.

Preparation: 1. Wash the pork belly and cut it into 4 cm square pieces for later use.

2. Cut the green onion into large sections, slice the ginger and peel the garlic for later use.

3. Wrap the ingredients, peppercorns and cinnamon with gauze and seal the mouth for later use.

4. Make a little oil in the pot, add the sugar and fry slowly with a shovel when the oil is cold.

5. When the sugar in the pan turns dark red, add the soy sauce and the sliced pork belly.

6. Stir-fry the pork belly until the sugar is evenly wrapped and slightly oily.

7. Put in warm water at about 60 degrees until the meat is just over the meat.

8. Put the cooking wine and spice packets into the high heat.

9. Cover and simmer slowly until the pork belly is 9 mature.

10. Add salt and a little sugar to taste and continue to simmer until the pork belly is soft and flavorful.

11. Pick up the spice packets, and the soup will be bright and thick over high heat before it can be eaten.

Tips: 1. Step 6: The stir-fry of pork belly is to make the finished product more mellow and delicious, and cannot be omitted.

2. Step 7 stew the meat in warm water to keep the meat from tightening, so pay attention to it.

Ripening and re-seasoning is also to make the finished product more fluffy and fragrant.

How to do it depends on what flavor you eat, different flavors have different methods, but when you do it, just add some red sago noodles The color is absolutely good.

Braised pork ribs is a home-cooked dish that many people love to envy the stove, the authentic braised pork ribs are fragrant and crispy, and the color is attractive, both men and women can eat it. In fact, the method of braised pork ribs is very simple, and today I will introduce you to a home-cooked method. First of all, we need to prepare the corresponding ingredients, prepare 600 grams of pork ribs, 40 grams of rock sugar, 15 ml of soy sauce, 15 ml of cooking wine, 1 gram of Sichuan pepper, 4 slices of ginger, and an appropriate amount of edible pie such as salt, cooking oil, and green onions.

Once you have prepared these ingredients, you need to process the ingredients, for example, you need to wash all the ingredients. Prepare a pot, put half a pot of water in the pot, then add some ginger slices, green onions and peppercorns, heat over high heat, and after seeing the celery at the bottom of the pot begin to bubble, put the cleaned pork ribs into the pot and blanch, the blanching time is about 3 5 minutes, and after the blanching is over, take it out to control the moisture inside. <>

Re-start the pot to heat the oil, the amount of oil does not need to be too much, put an appropriate amount of rock sugar in the wok, slowly fry it over low heat until the rock sugar melts, when the sugar color becomes light yellow-brown, we can quickly put the ribs into the pot, at this time we need to quickly stir-fry to ensure that all the ribs can be evenly colored. After stir-frying a few times, add an appropriate amount of soy sauce and cooking wine to the pot, then continue to stir-fry, then inject an appropriate amount of hot water into the pot, the hot water must not pass the ribs, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for about 50 minutes. <>

After 50 minutes, we add condiments to the pot, for example, we need to add an appropriate amount of edible salt and chicken essence, etc., and then continue to cover the pot and simmer over low heat for about 5 10 minutes. The next thing to do is to put it on the plate directly, and if the conditions allow, you can sprinkle some white sesame seeds on top, which will not only look better, but also stimulate the aroma of the ribs.

To chop the ribs into pieces and blanch them in advance, then start the pot bucket to resist the attack and burn the mu high oil, put in star anise, bay leaves, dried chili peppers, peppercorns, put the ribs in, pour in cooking wine, pour in seasonings, add an appropriate amount of water, after cooking, you can eat.

The pork ribs are suitable for the amount of cracking, wash them, put an appropriate amount of water in the pot, put the meat in a pot under cold water, add an appropriate amount of cooking wine, blanch the bleeding and remove it. Ingredients: pork ribs, shiitake mushrooms, dried chili peppers, peppercorns, pickled ginger, rock sugar, garlic, garlic, star anise, fennel, soy sauce, salt, orange cinnamon, cardamom, bay leaves, Pixian watercress.

First of all, we need to adjust the sauce, then cook the ribs half-cooked, remove them and put them in the sauce and continue to simmer until the sauce is boiled out.

Food: pork ribs, green onion and ginger, rice wine, star anise, cinnamon, bay leaf seasoning: light soy sauce, edible salt, rock sugar, dark soy sauce, oil consumption, white rice vinegar 1, prepare two catties of pork ribs in advance, let the store help cut it into a small piece, boil the water out of the pot, the key link needs to be noted, the pork ribs should be put in the pot with cold water, the boiling water will make the meat firm, and the blood and dirt can not be discharged, add a spoonful of steamed fish soy sauce, two pieces of green onion and ginger to remove the fishy smell.

2. Boil boiling water for 3-5min, skim off unnecessary white foam, scoop up the ribs, rinse them with warm boiled water, wash them with water flow as much as possible, the neater the wash, the better, there are many floating debris, which is the origin of the fishy smell and will harm the final taste. 3. Many people are not easy to sugar, in fact, it is not so complicated, boil the oil, put in more than a dozen pieces of rock sugar, due to the heating of the ambient temperature, gently beat the rock sugar with a small spoon, rotate clockwise, and fry the sesame oil color.

4. Pour the drained pork ribs into the pot, stir-fry for a while, evenly color the ribs, and then put green onions, star anise, cinnamon, bay leaves, and stir-fry over low heat to create a fragrance. 5. After the tone, add a spoonful of white rice vinegar, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of rice wine, a small spoon of oil, a small amount of edible salt, stir evenly, and then you can put water.

6. The water level should be similar to the pork ribs, the water needs to be boiled or boiled, as far as possible without cold water, cover the pot, turn it to low heat after boiling, boil it for 50min, if it is a pressure cooker, only 20min is enough, and when the time comes, it will become popular and collect the dry juice, and you can start eating. 7. Put it on the plate, you can sprinkle some sesame seeds (fried) to decorate, and the braised pork ribs made in accordance with this method are bright in color, the ribs are soft and rotten, and the bones can be easily loosened with a bite, and can be eaten by men, women and children.

1. In the case of pork ribs, be sure to put cold water in the pot, boil for 3-5min, skim off the white foam, use warm boiled water in the case of cleaning, and add boiling water in the case of boiling soup, these key links should be remembered. 2. In the case of bursting pork ribs, add a spoonful of white rice vinegar to increase the fire point, which can cook the vinegar aroma, and the finished product has a sour and sweet taste, which is how it comes. 3. If you don't want the juice, you can use rock sugar to avoid white sugar as much as possible, and the purpose of rock sugar is to make the product more vigorous.

Learned ha. It's very simple, first cut the green onion into sections, slice the ginger, chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry with hot oil until golden brown and remove it. Then, put the pork ribs into the pot, add water (to overflow the pork ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.

I learned. Wash the pork ribs, fry the water with ginger and garlic in the pot, add some oil, add soy sauce and oil to fry the color, then pour in a bottle of wheat beer, and then simmer in the juice.

Learned, the method of braised pork ribs is so suitable for lazy people like me that I must try it once.

1. Braised pork ribs coloring: one is colored with fried sugar, and the other is colored with light soy sauce and dark soy sauce.

2. Ingredients. Ingredients.

Pork ribs to taste. Accessories.

Sugar, salt, MSG to taste.

Spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), to taste.

Cooking wine, soy sauce (dark soy sauce) to taste.

Ginger, shallots to taste.

3. The production and coloring steps of braised pork ribs:

1. First prepare a little fat chop punch chain bone (I don't think the whole thin one is as delicious as this), prepare as much as you want, and ask the meat seller to chop it for you; Cut the pork ribs into 4 cm pieces, slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 sticks).

2. Add water and an appropriate amount of salt to the pork ribs and cook until they are eight mature, and if the time is sufficient, they can be cooked in a rice burger;

3. Take out the pork ribs (soup for later use), drain them and put them in the oil pan, and when the oil is still cold, add sugar (more, about one part sugar, or 3 parts oil), and slowly fry the sugar over low heat.

4. When the sugar water begins to turn brown-red and begins to bubble brown-red, immediately pour the pork ribs into the pot and stir-fry well, (not too much oil, because the fried pork ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, and fry several times.

5. Then put in ginger slices, peppercorns and spices, stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, mix in water, add salt and green onion knots, turn to low heat and slowly burn 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 to start the pot.

Braised pork ribs for coloring: one is colored with fried sugar, and the other is colored with soy sauce.

Stir-fried sugar coloring process:

Blanch the pork ribs and drain in cold water for later use. Put oil in the pan, put the pork ribs in the yard, fry the golden brown, turn over and fry again. Set aside the fried ribs, tear the mushrooms into strips and blanch.

Drain and set aside. Pour out all the oil in the pot, put the peppercorns, chili peppers, star anise with the cloves and bake them over low heat to bring out the fragrance. Put the pork ribs and ginger slices in, put two tablespoons of cooking wine, one tablespoon of light soy sauce and half a tablespoon of dark soy sauce, a piece of rock sugar, and half a teaspoon of thirteen spices, and stir-fry evenly.

Mix the mushrooms with water, bring to a boil over high heat, and turn to a rice cooker. Simmer with open salt and simmer until dry. Soy sauce coloring process:

Pork ribs in a cold underwater pot, bring to a boil without a lid. After boiling, the blood foam will be slowly boiled, the blood foam will be skimmed off, and the ribs will be removed for later use. Crush the rock sugar.

Put a little oil in the pan, add rock sugar, and fry the sugar over low heat. Slowly boil over low heat until the burnt aroma of the sugar comes out and the color turns light brown. Stir-fry the blanched pork ribs with the sugar.

Pour a little soy sauce into the stove to color. Add the ingredients, bay leaves, cinnamon, ginger slices, green onions, and patted garlic. Pour in half a bowl of rice wine.

Pour boiling water over the ribs. Cover and simmer for 40 minutes. When there is still a third of the soup, add salt and reduce the juice over medium heat.

Blanch the ribs in water before braising them, so that the meat of the ribs will be more tender. Here's how:

Ingredients: 500 grams of pork chops, a little vegetable oil, a little cooking wine, a little ginger, a little green onion, a little chives, a little bay leaf, a little star anise, a little rock sugar, a little salt, a little white sugar, a little light soy sauce, a little dark soy sauce, 2 peppers.

1. First cut the soaked pork ribs into pieces and set them aside for later use.

2. Then put pork ribs, cooking wine, ginger slices and an appropriate amount of water in the pot, and bring to a boil over high heat.

3. After boiling, remove the ribs and wash them with water.

4. Heat the pot with oil.

5. Add the prepared rock sugar and stir-fry until melted.

6. After the rock sugar melts, put the pork ribs into the pot and stir-fry evenly.

7. Then put green onions, star anise, bay leaves, peppers and ginger slices in the pot, and stir-fry quickly.

8. Pour the prepared boiling water, light soy sauce and dark soy sauce into the pot and stir it.

9. Cover with a lid, bring to a boil and turn to low heat and simmer for half an hour.

10. After half an hour, add some sugar and salt and mix well.

11. Mix well, put it out, sprinkle with chopped green onion and chopped pepper, and then it is ready.

You can hang the pork ribs with water starch first, and then fry them in the pan, so that after high temperature processing, the gravy will be firmly locked, and the braised pork ribs will be soft and delicious. Here's how to do it in detail:

Ingredients: kilograms of pork ribs.

Excipients: 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of ingredients, 80 grams of water starch, 2 kg of vegetable oil (actual consumption of 250 grams).

Steps: 1. Cut the green onion into sections; Ginger slices; Chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and remove them.

2. Put the pork ribs into the pot, add water, take the pork ribs as the degree, as well as soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.