How many ways to make ribs, and how many ways to make ribs

The soup is rich, soft and flavorful, and the casserole pork ribs go well with rice

Pork ribs can be stewed, fried or steamed, and of course, they can also be eaten, and there are still many ways to do it.

A dish of stewed pork ribs

Cordyceps flower Huai yam stewed pork rib soup method:

Steps: 1. Prepare cordyceps flowers, Chinese yam, pork ribs, and a few wolfberries.

2. Put the pork ribs into the pot with cold water, put in the ginger slices, green onion knots, and a spoonful of cooking wine to boil and skim off the floating plume and remove it.

3. Put the blanched pork ribs into a casserole, put the ginger slices and green onion knots and the rest of the cooking wine to boil, and then skim off some of the floating puffs.

4. Put the cordyceps flowers in a low heat and cook for 1 hour.

5. Peel the yam and cut it into pieces, put it in a soup pot, bring to a boil over high heat and turn to low heat until the yam is cooked.

6. Add an appropriate amount of salt to taste, add wolfberries (wolfberries are washed with warm water in advance) and simmer for 5 minutes to turn off the heat.

7. The stewed finished product is golden and fragrant.

Cordyceps flower is a medicinal fungus combined with insects and bacteria, which is rich in Cordyceps polysaccharides, proteins and various amino acids and trace elements. Cordyceps flowers can be soaked in water, washed and mixed with cold vegetables.

You can also put an appropriate amount of Cordyceps flowers in a water cup, pour boiling water instead of tea to drink, can effectively improve the body's immunity, relieve fatigue, very suitable for mental workers and people who often use computers to work.

Huaishan is also known as yam, which contains mucus, starch, a variety of amino acids, vitamin C, etc. has the effect of nourishing and enhancing the body's immune function, and traditional Chinese medicine believes that Huaishan has the effect of strengthening the spleen and strengthening the kidney.

Sweet and sour pork ribs. Ingredients: 500 grams of pork ribs.

Accessories: 1 green onion, 1 small piece of ginger, 4 cloves of garlic, 1 piece of star anise, appropriate amount of Sichuan pepper, 1/2 spoon of salt, 1 spoon of vinegar, 3 spoons of sugar, 1 spoon of soy sauce, 1 spoon of cooking wine, appropriate amount of rock sugar, appropriate amount of sesame seeds.

Method:1Cut the pork ribs into small pieces, pot under cold water, skim off the foam after the water boils, add green onions, ginger and garlic, star anise, Sichuan pepper, add a little salt, a few drops of vinegar, turn to low heat and simmer for about 1 hour.

2.Remove the ribs and drain.

3.Set aside a small bowl of pork rib soup.

4.Heat oil in a pan and stir-fry with an appropriate amount of sugar to make the sugar color.

5.Add the pork ribs, stir-fry until colored, then add cooking wine, soy sauce, vinegar.

6.Add the pork rib broth, reduce the heat to low and simmer for about 20 minutes, then turn on high heat to reduce the juice.

7.Add a little rock sugar during the juice collection process, and pour a little vinegar along the edge of the pot after the juice is dry.

8.Remove from the pan and sprinkle with white sesame seeds.

Steamed pork ribs. Ingredients: 500 grams of pork ribs, 100 grams of rice.

Excipients: 1 tablespoon of fermented bean curd juice, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, half a tablespoon of salt, 1 tablespoon of white wine, half a green onion, a small piece of ginger, 1 star anise, appropriate amount of Sichuan pepper.

Method:1Rinse the pork ribs in water, drain them, add white wine, sprinkle with sliced green onion and ginger and marinate for 15 minutes.

2.Pick out the green onion and ginger, add 1 tablespoon of fermented bean curd juice, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 2 teaspoons of salt, then stir well and marinate on the side.

3.Put the rice that has been washed and dried in advance into an oil-free and water-free wok, put the star anise, Sichuan pepper, and small red pepper in, and slowly stir-fry the rice over low heat until the rice is slightly yellow, then turn off the heat.

4.Put the rice together with star anise in a food processor and break it into granular rice pieces, pour the rice chips into the pork ribs, and mix evenly so that the surface of each pork rib is evenly stained with the rice chips.

5.Pressure cooker for 30 minutes, take it out after steaming.

Cola pork ribs. Ingredients: 500 grams of pork ribs, a can of cola.

Excipients: half a green onion, an appropriate amount of Sichuan pepper, a small piece of ginger, a star anise, a small piece of cinnamon, 2 bay leaves, 1 spoon of dark soy sauce, and a spoonful of cooking oil.

Method:1Wash the ribs, put them in a pot of clean water, bring to a boil over high heat, skim off the foam, remove them, and rinse them off with hot water.

2.Put the wok on the fire, put the oil, boil until 5 is hot, add ginger slices and green onions and stir-fry until fragrant.

3.Pour in the blanched ribs, stir-fry, pour in the dark soy sauce, add star anise, Sichuan pepper, bay leaves and cinnamon.

4.Finally, pour in a bottle of Coke, soak through the ribs, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

Roasted pork ribs with taro.

Ingredients: 500 grams of pork ribs, 2 taro.

Excipients: half a green onion, a small piece of ginger, 4 cloves of garlic, a large ingredient, an appropriate amount of Sichuan pepper, an appropriate amount of five-spice powder, a spoonful of dark soy sauce, and a spoonful of sugar.

Method: 1. Chop the pork ribs, wash them, boil them in a pot under cold water over high heat, and skim off the blood foam.

2. Add the green onion, ginger and peppercorns, turn to low heat and simmer for 40 minutes.

3. Remove the ribs and control the moisture.

4. Cut the taro into small pieces.

5. Heat a little oil in a pot, add garlic slices and stir-fry until fragrant, and add taro pieces.

6. When the taro turns slightly golden, add the boiled pork ribs, add a little less five-spice powder, and stir well.

7. Add a little dark soy sauce and continue to stir-fry over high heat until evenly colored.

8. Add a spoonful of sugar, add an appropriate amount of water, and simmer for about 20 minutes.

9. When the taro is fully cooked, add salt to taste, and the soup can be dried.

Salt-and-pepper ribs:

Ingredients: 1. Three taels of pork ribs.

2. One egg.

3. Three or two tablespoons of starch.

4. 1/2 coffee spoon of Sichuan pepper powder.

5. 1 spoonful of sesame oil.

6. Two tablespoons of cooking wine.

7. Salt to taste.

Cooking method: 1. Put cooking wine and salt in the pork ribs and mix well for about half an hour.

2. Heat a wok on a slight fire, add a spoonful of salt, fry until slightly yellow, add pepper powder, stir well to make pepper and salt powder, put it in a bowl and set aside.

3. Beat the eggs in a bowl and stir well to make a whole egg starch paste.

4. Put oil in the pot and boil until it is hot, wrap the pork ribs one by one with whole egg starch paste, fry them slowly in the pot until golden brown, then remove and drain the oil, put them on a plate, drizzle with sesame oil, sprinkle with pepper and salt and serve.

Shiitake pork ribs rice:

1. Soak shiitake mushrooms.

2After the water boils, blanch the pork ribs and scald them to wash off the blood foam.

3. Plug in the water, just over the ribs. Add two slices of ginger and two spoonfuls of cooking wine. Bring to a boil over medium heat and simmer over low heat for about 40 minutes, add a suitable amount of salt and cook for another seven or eight minutes.

4The pork ribs are placed in the rice (glutinous rice), shiitake mushrooms are added, and the pork rib broth is poured into the pork rib broth according to the amount of water needed to steam the rice.

5. After the water in the steamer boils, add the pork ribs and rice. If you have rice wine, sprinkle it with half a spoonful and it will be fragrant.

Steam over medium and high heat.

Sweet and sour pork ribs. Ingredients: 500 grams of pork ribs, minced green onion, minced ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine, and salt.

Preparation: 1. Wash and chop the pork ribs into 3 cm long sections, soak them with boiling water, remove them and put them in a basin, add salt and soy sauce to marinate to taste.

2. Fill the wok with oil and heat until it is 60% hot, fry the ribs until light yellow, and remove them; Heat the oil to 80%, then fry it in the pan until golden brown and remove it.

3. Leave a little oil in the wok to heat, add chopped green onions, stir-fry minced ginger until fragrant, add an appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pour in the pork ribs, boil and simmer over slow heat until the soup is thick, the ribs are cooked, drizzle with cooked oil, and get out of the pot.