What do you need for braised pork ribs?

Preparation of braised pork ribs.

Ingredients: Pork ribs, ginger, green onion, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce).

Method: 1. Cut the pork ribs into 4 cm segments and 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, 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. When the sugar water begins to turn brown-red, and begins to bubble brownish-red, immediately pour the pork ribs into the pot and stir well, then add ginger slices, peppercorns and spices, stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, mix with 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 and start the pot.

3. Prepare pork ribs with a little fat first (I don't think the whole thin ones are as delicious as this), and you can prepare as many as you want, but ask the meat seller to chop them for you;

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

5. Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried 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, pour and fry a few more times, and fry until the juice is half dry for the last time, precautions:

1. You can put more rice wine soy sauce and color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG;

2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking;

3. The characteristics of this method are that the steps are simple and flavorful. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

If you want to make it look good, you have to be able to fry sugar, and white sugar is the best way to make good-looking pork ribs, but you have to master the heat

Braised pork ribs taste good, and the ingredients you need are simple.

Braised pork ribs. These are all the seasonings you need to use before cooking, and I have written down below the seasonings that are used in several common braised pork rib recipes. Hope it helps you make it delicious.

First: Prepare ingredients such as green onion, ginger, garlic, light soy sauce, dark soy sauce, salt, and monosodium glutamate.

Pepper, spices, thirteen spices, cinnamon, bay leaves, cooking wine, etc. <>

The second: ginger, green onion, star anise, fennel.

Kaempfera, cinnamon, grass fruit.

Cloves, bay leaves, Sichuan peppercorns, salt, monosodium glutamate, sugar, cooking wine, dark soy sauce.

The third type: ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

Fourth: green onion, ginger, soy sauce, dark soy sauce, soy sauce, Shao wine, Sichuan pepper, star anise, a little five-spice powder, 2 tablespoons of rock sugar, appropriate amount of salt.

The fifth: 200 grams of soy sauce, 20 grams of salt, 10 grams of cooking wine, green onions, ginger slices, star anise, 100 grams of water starch, vegetable oil.

Sixth: greens, pork ribs, ginger slices, cooking wine, fennel, sugar, soy sauce, chopped green onions, chicken essence, starch.

Seventh: cooking wine, sugar, salt, shredded green onions, ginger slices, peanut oil.

bay leaves, chicken essence, a meat and egg, and an appropriate amount of pork ribs.

The eighth: pork ribs, green onions, ginger, spices star anise, fennel, cinnamon, grass fruit, cloves, etc., Sichuan pepper, salt, monosodium glutamate, soy sauce, sugar, cooking wine.

The ninth: a few dried chili peppers, a handful of Sichuan peppercorns, a piece of ginger, a few cloves of garlic, and a green onion cut into sections for later use; Salt, monosodium glutamate, sugar, a few spoonfuls of honey, hoisin sauce or soybean paste, wine or cooking wine, dark soy sauce, light soy sauce, and black pepper.

Perfect production of any dish, seasoning is indispensable, only a full combination can make this dish perfect, to the fullest, when we make braised pork ribs, but also carefully select small chops, in the amount of production also depends on the number of people to eat. In addition, add some side dishes appropriately to make the braised pork ribs look bright and fragrant, and they are not greasy to eat. Carrots, potatoes, beans, oyster mushrooms, shiitake mushrooms, bamboo shoots, etc.

You need green onions, garlic, ginger, bay leaves, star anise, fennel, cinnamon, peppercorns, salt, sugar, cooking wine, light soy sauce, and so on.

Before making braised pork ribs, the seasonings needed are light soy sauce, salt, Sichuan pepper, dried chili, rock sugar, cooking wine, and dark soy sauce, and the method is very simple.

The seasonings you need are: edible oil, soy sauce, rock sugar, star anise, bay leaves, oil consumption, monosodium glutamate, sugar, cooking wine, dark soy sauce. The amount can be adjusted according to your taste.

Ingredients for braised pork ribs:

Ingredients: kilograms of pork ribs.

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 kilograms of vegetable oil (actual consumption of 250 grams).

Features of braised pork ribs:

The taste is fragrant and salty, the pork ribs are crispy, and the color is golden red.

Teach you how to make braised pork ribs and how to make braised pork ribs delicious.

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 (to the degree of overflowing the 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.

The key to production] After the ribs are hung with starch, they should be fried over a hot heat, burned down, and put into the pot several times, so that the ribs can be fried well. If the oil is cold and the fire is slight, the pork ribs are not fried well, the starch is easy to get rid of the paste, and the burned pork ribs are messy soup, which is not good for the finished dish.

1. After the ribs are bought, boil water in the pot, blanch the ribs in the pot, remove the dirt on the surface, and control the water after taking them out;

2. Put oil in the wok, put rock sugar when the oil is hot, and burn until the rock sugar melts.

3. Put in the pork ribs and stir-fry evenly, pour in cooking wine, add star anise, cinnamon, green onions, ginger pieces, bay leaves, add hot water that has not passed the ribs, add a spoonful of vinegar, boil over high heat, simmer over low heat, add dark soy sauce after simmering for 30 minutes, and put in a few boiled eggs;

4. Continue to simmer until the ribs are simmered, add a little salt, sprinkle in sesame oil and reduce the soup over high heat until thick.

Recipes:

The lazy version of braised pork ribs does not need to be fried with sugar or seasoning.

It's so easy to make braised pork ribs, serve them with seasonings, put them in a pressure cooker, and simmer for just 20 minutes.

The ribs are washed and treated with flying water to remove odors, blood foam and impurities, and then rinsed to control the water and set aside. When the hot pan is 60% hot, put in the pork ribs and stir-fry, cook the cooking wine when the water is fried and the oil is dry, add boiling water, star anise, cinnamon, Sichuan pepper, green onion, ginger, garlic cloves, light soy sauce, dark soy sauce, chicken essence boil over low heat and simmer slowly, boil for about 1 hour, add salt to taste when the soup is thickened, and simmer slightly.

The amount really depends on your own preferences.

Take it for yourself.

It's the most delicious.

You don't have to deliberately find what people say or what is written in the book to do it.

The seasonings of braised pork ribs include sugar, cooking wine, salt, soy sauce, monosodium glutamate, etc. Braised pork ribs is a common dish, this dish has a fragrant and salty taste, the pork ribs are crispy, and the color is golden red. It can be eaten by men, women and children.

Pork ribs refer to pork ribs that are very rich in nutrients. Pork ribs provide high-quality protein, fat, and especially rich calcium that are essential for human physiological activities, which can maintain bone health.

1. Put water in the pot, put in the washed pork ribs after the water boils, bring to a boil over high heat, remove the ribs and dry them for later use.

2. Put an appropriate amount of oil in the pot, and when the oil is 8 hot, add ginger, green onions, and star anise and stir-fry until fragrant, and then put the pork ribs down and stir-fry.

3. When the pork ribs are fragrant, add sugar, cooking wine, salt, soy sauce and monosodium glutamate. Add boiling water to submerge the ribs.

4. Bring to a boil on high heat and simmer over low heat for 30 minutes.

5. After the ribs are burned, reduce the juice on high heat.

6. The delicious braised pork ribs are ready.

Precautions for making braised pork ribs.

The pork ribs must be blanched before cooking, and the pot under cold water will be found after boiling, and a large amount of foam will be found after boiling, which is the blood water in the ribs, and if it is not removed, the burned ribs will have a fishy smell. You can use white sugar or rock sugar to fry the sugar color.

Pay attention to the color of the fried sugar should be just right to brighten the pork ribs. If it is lightly fried, the dish will be too sweet and the color will be light. After frying, the dish will be bitter and the color will be too heavy.

Don't add salt too early to taste, otherwise the stewed meat will be firewood. Seasoning in the middle will not only make the meat taste but also make it more tender.

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.