How to make pork ribs better? How do you make ribs to be delicious?

Sweet and sour pork ribs. 1.Cut the ribs into 4cm pieces, put them in a large bowl, add cooking wine, stir in 1 tablespoon light soy sauce, cover with a lid, wrap in plastic wrap and marinate for 20 minutes. Peel the ginger and cut into slices. Cut the green onions into pieces and set aside.

2.Pour oil into a non-stick frying pan (twice as much as usual for stir-frying), heat over high heat, change to medium heat when the oil is 7 hot, pour in the pork ribs, and fry with chopsticks while flipping. Fry until the ribs are cooked and light brown in color, then remove the ribs.

3.Pour a little oil into the pot, heat it over high heat, put the ginger slices and green onions into the stir-fry to bring out the fragrance, add the pork ribs, add the remaining 2 tablespoons of light soy sauce, dark soy sauce, add boiling water to cover the surface of the ribs. Then pour in the rice vinegar and sugar, stir well, cover and simmer over low heat for 30 minutes.

After a few minutes, the soup in the pot is decreasing, at this time taste salty, if not salty enough, add salt and stir well. Then, change to high heat to collect the soup, and when the soup is thick, you can wrap it around the ribs. Once served, garnish with some cooked white sesame seeds.

Wash the ribs, marinate them with salt for 1 hour, and roast them on a charcoal fire, brush a layer of sesame oil card on the surface first, and then add cumin powder and chili powder, so that the grilled ribs taste particularly burnt.

Pork ribs in plum sauce, marinated, blanched, fried, harvested, this is the soul of this dish.

There was no wasted effort, and there was no chance success. Just take life seriously,

The most important thing is to wait until the meat is almost cooked before putting salt, because if you put salt early, it will not be easy to rot.

It's also good to blanch the ribs in hot water to remove the blood.

1.Stir the ingredients first, green onion and ginger, like to eat chili peppers and put some red peppers to fry and fry, 2After the ingredients are exploded, put the pork ribs, burst the ribs for a while, stir-fry more, add some light soy sauce, dark soy sauce to color, and put some rice wine.

When it is almost bursting, heat the water and boil it for half an hour, just pay attention to the water and don't boil it dry.

3.The ribs are almost cooked, then put salt, put seasonings, and want to add winter melon side dishes and the like, then you can add it, and you can cook it for a few minutes, and a fragrant pork rib winter melon is ready.

When stewing pork ribs, the most "taboo" is to blanch directly, you should do this, the ribs will be soft and flavorful, the correct way is this, first cut the ribs apart, then chop them into small pieces, put the ribs in clean water, soak them in edible salt for 10 minutes, so that the blood and dirt inside will automatically run out.

The pan is wide with oil, slightly smoking, put the ribs in it and roll it quickly, and the surface is slightly golden and fished out.

No matter how much you stew and cook, you can't get firewood, it's tender, and it will come off the bone when you pull it!

And don't worry about getting a lot of oil, pork ribs are not rare, after all, people will produce oil and water by themselves!