How to make a braised pork rib with a full range of color and flavor

Cut the ribs into sections, then boil the water.

Add the green onion, ginger and cooking wine, wait until it boils, put the pork ribs in a pot and blanch the water.

After blanching, rinse the ribs with cold water, drain them, and add a wide oily pan to the pan.

Pour in a certain amount of cooking oil and put the ribs in the pan and stir-fry for one minute.

Then add beer or water, a little cooking wine, star anise, cinnamon, cardamom, bay leaves, thirteen spices, monosodium glutamate and salt. Three icing sugars and two spoonfuls of light soy sauce. Cover and simmer.

After simmering for about half an hour, reduce the heat and add a little dark soy sauce to adjust the color.

Once out of the pan, sprinkle with a pinch of chopped green onions.

A perfect dish of braised pork ribs is ready.

Preparation of braised pork ribs:

Prepare the ingredients: dark soy sauce, light soy sauce, pork ribs, green onion, garlic, chicken essence, salt, ginger, cooking wine.

1.Chop the ribs into small pieces, rinse them well, then put them in a pot and soak them in water, remove the blood and drain the water.

2.Pour hot oil into a pot, stir-fry chives, ginger and garlic, then pour in the pork ribs, stir-fry, then pour in light soy sauce, dark soy sauce and cooking wine.

3.Stir-fry to color, then pour in hot boiling water about the same level as the pork ribs.

4.Add the lid of the pot, bring the water to a boil over high heat, then turn to medium-low heat and continue to burn, until more than a quarter of the soup remains.

5.Add a little chicken essence and sugar, turn to high heat to reduce the juice.

The braised pork ribs are bright in color, salty and fragrant in taste, and the pork ribs are crispy and fragrant, which are deeply loved by people.

Pork ribs, green onions, ginger and garlic, sugar, dark soy sauce, star anise, bay leaves, oyster sauce, cooking wine, chicken essence, salt, light soy sauce.

1；Cut the pork ribs into sections, wash and slice the green onions, ginger and garlic.

2；Add water to a pot and bring to a boil, add the pork ribs, skim out the foam, and remove the water.

3；Pour oil into the pot, boil until it is 50% hot, and fry it with sugar until it is red.

4；Turn on high heat, pour in the pork ribs, add dark soy sauce and stir-fry to let the ribs evenly coat the enamel.

5；Pour a little oil into another pot and boil until it is 7 hot, add star anise, bay leaves, green onions, ginger and garlic, stir-fry until fragrant, pour in the fried pork ribs and oyster sauce, and continue to stir-fry.

6；Add cooking wine and an appropriate amount of hot water, and the water should cover the ribs.

7；Finally, add chicken essence, salt, light soy sauce and dark soy sauce and bring to a boil over medium heat and simmer for 20 minutes, turning off the heat when the soup is thick.

Braised pork ribs is a classic home-cooked dish, which is deeply loved by people because of its golden red color, salty and fragrant taste, crispy pork ribs and fragrant meat. Especially now that people's living standards are improving, many people are not happy with meat at every meal, and the practices are different in each place, due to the different other accessories and vegetables added to it, many of the braised ingredients are different, fried sugar color, dark soy sauce, red bean curd juice color, red yeast rice beige, etc. A brief introduction to our homely practices:

1. Chop the pork ribs into small pieces, clean them, and remove the blood on the surface. Bring the pork ribs to a boil in a pot under cold water, skim off the foam, remove and clean and set aside.

2. Add a little oil to the pot, add an appropriate amount of white sugar and rock sugar, slowly stir-fry over low heat until it is slightly red, pour in the blanched pork ribs and stir-fry evenly, add green onion and ginger, Sichuan pepper, star anise, cinnamon, stir-fry the fragrance, add an appropriate amount of cooking wine or rice wine, dark soy sauce, pour in the water that is no more than the pork ribs, and add an appropriate amount of salt to taste.

3. Bring to a boil over high heat, turn to low heat and simmer slowly until the ribs are crispy, reduce the juice over high heat, and wait until the soup is thick.

Precautions: 1. Choose fresh pork ribs, it is not recommended to use frozen or long-term pork ribs, the taste is definitely not good.

2. Stir-fry the sugar color, add an appropriate amount of rock sugar, the color is moist and oily. If you are afraid of trouble, you can choose dark soy sauce and red yeast beige.

3. Some ingredients can be added to the braised pork ribs according to your own taste, and the taste is good.

Braised pork ribs. Ingredients: 400 grams of pork ribs;

Seasoning: 5 grams of ginger, 3 grams of chopped green onion, 4 grams of cinnamon, 2 star anise, 1 tbsp dark soy sauce of straw mushrooms, 1 tbsp of Huadiao wine.

Method: 1. Put water in the pot and boil, put in the chopped pork ribs and blanch until the bleeding water, remove and wash and drain the water for later use.

Step 12: Put oil in the pot, fry the ginger slices when it is 60% hot, add the pork ribs and stir-fry until golden brown and slightly charred.

Step 023: Put in 1 tablespoon of Huadiao wine, 2 tablespoons of straw mushroom dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, stir well, add star anise and cinnamon, then pour in boiling water that can cover the ribs, adjust the heat to medium and simmer for 15 minutes, add salt and stir well.

Step 034, turn on high heat to collect the juice, when the soup is dry, put it out of the pot and sprinkle it with chopped green onions.

1.Take 500 grams of ribs and chop them into small sections, boil water in the pot, put in the ribs, blanch for a longer time, remove the foam and impurities, wash the ribs, drain the water for later use.

2 Restart the pot, put 1 tbsp oil in the pan and simmer the rock sugar until dark brown sugar.

3 Add the pork ribs and sauté until evenly colored.

4 Fill the pot with 500ml of water (the amount of water is just over the pork ribs) and add all the seasonings such as cinnamon, ginger slices, chives, star anise, etc.

5 After bringing to a boil over high heat, reduce the heat to low and cover and simmer for 60 minutes.

6 When about 1 3 years of water remain, remove the cinnamon, ginger slices, chives and star anise.

7 Continue to cook until the ribs can be easily inserted with chopsticks.

8 Turn the heat to high and bring the soup to the bottom of the pot.

Prepare the ingredients. Salt, chicken essence, monosodium glutamate, pepper, spices, Sichuan pepper, garlic, ginger, rock sugar, cooking wine, dark soy sauce, watercress. Pork ribs, potato wedges, green bamboo shoots.

Add a little cooking wine to the pork ribs to remove the smell and marinate, grasp it well with your hands, and set aside.

Pour an appropriate amount of oil into a hot pan and burn over high heat until smoking, indicating that the oil is cooked and spicy.

At this time, add spices, garlic, ginger, and peppercorns and stir-fry until fragrant. Wait for the fragrance to come out, then reduce the heat to low.

Then add the marinated pork ribs and stir-fry them with spices.

After stir-frying for a while, add 3 tablespoons of bean paste and stir-fry quickly.

Add an appropriate amount of rock sugar, potato wedges, and green bamboo shoots, and stir-fry constantly.

After that, add an appropriate amount of water, just over all the ingredients. Then cover and simmer for 20 minutes.

After 20 minutes, remove the lid, add 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, 1/2 tablespoon of chicken essence, 1 3 tablespoons of pepper and stir-fry well.

Finally, remove from the pot, serve on a plate, and sprinkle with a few slices of coriander

To make a braised pork ribs with full color and flavor, first put the cut pork ribs into a basin, add white wine, green onion and ginger, starch, then stir well, rub vigorously several times, and marinate for 10 minutes.

Marinated pork ribs, wash with water, pot under cold water, blanch for 3-5 minutes, after removing, wash the impurities with warm water, heat the wok, add a little cooking oil, put in the ribs to fry until both sides are slightly yellow, and add rock sugar.

Stir-fry the sugar, add green onion and ginger, dried chili, then cook in rice wine, light soy sauce, oyster sauce, stir-fry, add enough hot water, and add dark soy sauce to adjust the color.

Bring to a boil over high heat, turn to low heat and simmer for 20-30 minutes, until the ribs are soft and flavorful, then turn to high heat to reduce the juice until thick. Sprinkle with a little white sesame seeds or chopped chives, stir well and remove from the pan.

The pork ribs are bubbling out, washed with hot water, the pot is heated and the ribs are fried in the pan, rock sugar, stir-fried, put onions, ginger and garlic, cooking wine, soy sauce, dark soy sauce, add water to pass the ribs, increase the ingredients, bay leaves, cinnamon, tangerine peel, hawthorn, a little salt, boil over high heat, turn to low heat and slow wonton, pick out the condiments before going out of the pot, and put the water on one side to hold it.

Northern braised fried sugar color method.

1: It is customary to soak the red meat in water to remove the blood water, and then boil the water to remove the blood foam, and the dishes after cooking still have a fishy smell that is difficult to eat.

2: I don't know how many ribs you make, so there is no accurate amount of spices and onion and garlic seasoning, but remember to put less spices, otherwise the taste will overshadow the meat, green onions, ginger and garlic can be put more, ribs including less than 4 catties of meat is the same as the amount introduced below, the taste is not bad.

3: Prepare an iron pot, heat the pan with oil, put in 2 ingredients, a bay leaf, a cinnamon nail cover, and a small handful of cumin. Wait until the oil is slightly warmer.

Add white sugar, which can also be rock sugar. Stir the spatula to accelerate the melting, if you see brown foam gradually emerging from the bottom of the pan at this time, stir a few times and quickly put in the ribs, stir-fry to make the ribs evenly colored. Stir-fried sugar color is all based on experience...

However, it is no problem for the firepower and eyesight to keep up.

4) Pour an appropriate amount of dark soy sauce (the amount of half a bowl), an appropriate amount of cooking wine (less than the amount of soy sauce), vinegar (the same amount as soy sauce), put in two large sections of green onions, a large piece of ginger thumb, and one end of garlic, pour boiling water, basically flush with the pork ribs, and put salt in the pot after boiling. (I think it's really good salt but not salty) about 5 tablespoons of salt, plus or minus according to personal taste.

5: The heat can be reduced to medium, then slowly wait until the soup is used up to a small amount.

6: Serve it out and eat it.

As a northerner, I still like the braised pork and braised pork ribs made of thick oil red sauce and fried sugar, and I think what I eat is the sweetness of fried sugar. I once learned how southerners stew soy sauce rock sugar directly, and I also tried to stew and then dip it in garlic paste to eat (this way to eat is also good, garlic paste with a little vinegar). But I still think this braised is the best.

Cola pork ribs. Ingredients: pork ribs, cola, green onion and ginger, sugar, cooking wine, salt, light soy sauce.

Method: 1. Soak the pork ribs in water for 1 hour;

2. Blanch the pork ribs and set aside;

3. Put oil in the pot and stir-fry the blanched pork ribs until slightly yellow;

4. Cook in the cooking wine, add sugar, light soy sauce and green onion and ginger and continue to stir-fry;

5. After stir-frying evenly, add cola and cover the pork ribs.

Honey pork ribs ingredients: pork ribs, garlic, broccoli.

Method: 1. Drain the pork ribs and marinate them with salt and soy sauce for half an hour. Mince the garlic. Broccoli is also drained from water;

2. Heat the oil pan, add sugar, and fry over medium heat until the saccharification is boiling;

3. Pour in the marinated pork ribs, stir-fry quickly, let the ribs be coated with sugar, add the chopped garlic, and pour a little soy sauce to consume oil. Stir-fry evenly;

4. Pour in a little cooking wine, stir-fry for a while, pour in water, do not pass the ribs, add three Xiaoice sugars, and bring to a boil. Simmer for 20 minutes;

5. Boil the pot and collect the juice;

6. Put it on a plate and wrap the broccoli around the edges;

7. Bring to a boil over high heat, turn to low heat and simmer until the soup is dry, add salt to taste.

Ingredients for pan-fried sweet and sour pork ribs: ribs, green onions, ginger, vinegar, cooking oil, rock sugar, dark soy sauce, light soy sauce, cooking wine, salt, Sichuan pepper, bay leaves, kaempfer, star anise, cinnamon.

Method: 1. Slice green onion and ginger; Chop the ribs into small pieces and wash them, and prepare the ingredients for the stewed ribs into the box or wrap them in gauze and seal them. Put two slices of ginger in a pot of cold water for pork ribs, a large spoonful of cooking wine, and blanch over high heat to force out the foam, remove and wash for later use;

2. Put pork ribs, three tablespoons of vinegar, a spoonful of dark soy sauce, slices of green onion and ginger, an appropriate amount of salt and water in the pressure cooker;

3. Simmer for 10 minutes is enough;

4. Remove and remove the green onion and ginger slices for later use;

5. Don't put oil in the pot, put in the pork ribs and fry slightly;

6. Fry until there is oil oozing, both sides slightly discolored, add the remaining vinegar and light soy sauce, a little pork rib soup (about 3 spoons), simmer for about 10 minutes, the soup is basically dried and ready to use;

7. Wash the frying pan, pour in the oil, heat the oil temperature, add rock sugar, and fry the sugar over low heat;

8. Pour in the pork ribs and stir-fry to make them evenly colored;

9. Plate.

If you want to make a pork rib with a full flavor and color, the first thing to do is to prepare good ingredients, such as pork ribs, lean pork ribs, and so on, in small pieces. Blanch the water to remove the fishy long cooking wine, ginger slices, green onions, plantains, and then put the ribs. Pour into a frying pan and stir-fry and add rock sugar.

Light soy sauce and dark soy sauce to enhance the color, add salt, monosodium glutamate, chicken essence to taste, and then remove from the pan and sprinkle with chopped green onion and sesame seeds.

If you want to know how to make a braised pork rib with both color and flavor, let's take a look at the specific method below:

1.Chop the pork ribs into pieces about 5 cm long, wash and slice the green onion, ginger and garlic.

2.Add water to the pot, boil the pork ribs, skim off the foam, blanch the blood, and remove the water for later use.

3.Put 30 grams of oil in the pot, heat the oil to 5 hot over low heat, add 20 grams of sugar, and start to fry the sugar.

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 to fry the ingredients, before preparing to fry the ingredients, prepare a large bowl of hot water, put 20 grams of oil in the pot, heat the oil to 7 heat, put in 2 star anise, 4 bay leaves, 10 grams of green onions, ginger and garlic, and the heat is fragrant.

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

First of all, you have to make a decision based on the quality of the ribs! There are usually two kinds of pork ribs on the market, the first one, fresh pork ribs, in order to avoid the loss of various nutrients, in general, you can choose not to blanch in advance when firing. But if it's another one, frozen pork ribs, then it must be blanched, why?

Because this kind of pork ribs usually belongs to a long period of storage and transportation, there will be some "miscellaneous flavors and peculiar smells", so blanching before firing is conducive to removing these flavors, so blanching treatment is a must!

Fresh ribs grilled.

Ingredients: 500g fresh pork ribs, 10 soaked shiitake mushrooms, 1 whole garlic, 1 piece of ginger, 2 star anise, 5 bay leaves, 1 red pepper, appropriate amount of green onion, appropriate amount of coriander.

Seasoning: light soy sauce, oyster sauce, cooking wine, corn starch, monosodium glutamate, pepper, sesame oil, sugar.

First: Chop the fresh pork ribs into 3 pieces, soak them in water for 10 minutes, wash and control the moisture for later use. (Soaking in water for 10 minutes can remove excess blood and water impurities).

Second: Heat the oil, put in the pork ribs and stir-fry until the surface is slightly golden brown, leave the bottom oil to fry the garlic, mushrooms and ginger in turn, pour in the pork ribs and spices again, and add an appropriate amount of water (not over the ribs).

Third: After the heat is boiled, add an appropriate amount of oyster sauce, light soy sauce, cooking wine and a little sugar, turn to medium-low heat, cover with a lid, and simmer for 30 minutes. (Simmering over medium-low heat can make the ribs more flavorful).

Fourth: When the time is up, add an appropriate amount of monosodium glutamate, pepper, a little sesame oil to enhance the flavor, and finally add green onions and red peppers, give an appropriate amount of starch water to reduce the juice over high heat, and put it out of the pot and sprinkle it with coriander to decorate the braised pork ribs with color and flavor!