How to make delicious ribs The best way to make ribs

<> potato ribs stewed rice – a quick lunch for one person on weekends.

When a person is tired of eating instant noodles and takeout, the kitchen seems to have become an ornament...Then have a quick lunch at noon today, let your favorite potatoes and ribs, combine them into a simple delicious, and enjoy the food alone time!

Ingredients for stewed rice with potato and pork ribs.

Ribs 250g 1 potato.

1 carrot with some cumin.

Some garlic and some rice.

Preparation of potato ribs stewed rice.

Step 1I prefer flavorful pork ribs, so I marinated the pork ribs in advance with garlic, light soy sauce, oyster sauce, and cooking wine, and the taste must be amazing!

Step 2<>

Step 3: Put the ingredients into the oil pan and fry the pork ribs to change color. I love this process of change, and it's delicious to watch.

Step 4: Add water, skim off the foam after boiling. Add some cooking wine, dark soy sauce and light soy sauce. Because it is marinated in advance, it can be used sparingly. Sprinkle with a pinch of cumin. I love to bite and sprinkle some black pepper crumbles

Step 5: Pour in the washed rice with a little more water than you normally cook. Then put the potatoes and pork ribs on the rice noodles, cover the rice cooker and start simmering

Step 6: Get out of the pot and smell good!

Large row of mushrooms. Ingredients: pork chops (you can also use tenderloin), white mushrooms.

Ingredients: wine, green onion, ginger, black pepper.

1. The pig should be loosely beaten with a meat hammer or knife back, and then pour in a little soy sauce, black pepper and cooking wine (I personally like brandy) to marinate for 15 minutes.

2. Heat the pot, put a little oil, after the oil is warm, put in the meat steak and green onion and ginger slices to fry together, one side is slightly hard and the other side is fried. Press it, no bleeding, and it's all right. Serve on a plate.

3. Take out the sauce slices and stir-fry the mushrooms with the juice of the fried pork chops.

4. Be sure to fry the mushrooms fully to remove the moisture and volatilization, then pour a little cooking wine, and pour soy sauce and a little pepper to adjust the flavor, if there is a little vanilla sprinkled with it is more perfect.

Green tea bone broth.

Ingredients: Bones (I use cavity bones, also called backbones), green tea.

Ingredients: Huo Jinhua or Yunnan ham, ginger.

Steps: 1. Cut two or three slices of ginger, Jinhua ham also cut five or six slices, and put the green tea into a tea bag (gauze can also be used). Wash away the dust of the tea with cold water from the tea bag together. You can put more green tea so that the tea flavor is strong.

2. Make a pot of boiling water, first put the bones through the water to remove the blood.

3. Reconnect the clean water, of course, you can also strain the water from the previous pot of blanching bones with gauze before use, and then let in the bones, ham and ginger slices. Bring to a boil over medium heat and skim off the float.

4. Put in the green tea tea bag, boil for about an hour, take it out, and then continue to simmer for an hour or two. Because of the Jinhua ham, there is already a light salty taste in the soup, but if it is not enough, you can add a little seasoning after turning off the heat.

Cut the pork ribs into sections, add cooking wine, salt and starch to grasp well, fry and remove them, boil them in tomato sauce, orange juice, sugar, and sprinkle with sesame seeds.

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,

Sweet and sour pork ribs, sweet and sour, children like it. Pork ribs bundong beans are also delicious.

Ribs are delicious when they do this:Ingredients: 300 grams of pork ribs, 3 potatoes, 1 tablespoon of salt, 2 tablespoons of braised soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 20 grams of rock sugar, 2 star anise, 2 bay leaves, 1 cinnamon, appropriate amount of green onion, ginger and garlic, 4 dried chili peppers, appropriate amount of cooking oil, appropriate amount of Sichuan pepper.

Steps: 1. Soak the pork ribs in bleeding water and clean them.

2. Prepare condiments.

3. Put oil in the pot, add rock sugar, and fry the sugar color.

4. Add the pork ribs and fry until golden brown on both sides.

5. Add the ingredients and stir-fry over low heat until fragrant.

6. Add totole braised soy sauce, which can play a good role in coloring and seasoning.

7. Light soy sauce, oyster sauce and salt to taste.

8. Add an appropriate amount of water and touch the ribs. Cover and simmer for 25 minutes.

9. Add the potatoes and continue to simmer for 15 minutes.

10. The potatoes can be stewed and ready to be cooked.

11. The pork ribs taste great! The aroma fills the room.

1. Braised pork ribs.

One of the most typical practices of pork ribs is braised pork ribs, which is also a dish that people all over the country prefer, the practice of braised pork ribs is actually not very complicated, as long as you prepare half a catty of high-quality fresh pork ribs, and then clean it, it is best to scald it in boiling water, remove the blood water, put some vegetable oil in the pot, put the ribs in and stir-fry after heating, and then add some fennel, soy sauce, salt, ginger slices, etc., stir-fry and then inject a small amount of water, simmer and collect the juice can be enjoyed out of the pot.

2. Winter melon soup with pork ribs.

In addition to making braised pork ribs alone, you can also make pork ribs and winter melon soup together, which is also a dish favored by the public, as long as you prepare an appropriate amount of fresh pork ribs and winter melon four taels, and then the two are all washed together into the pot, add ginger slices, edible salt, vegetable oil and a small amount of monosodium glutamate, and cook directly into a thick soup, this soup not only tastes fragrant, but also has a particularly significant nourishing effect.

3. Grill the ribs.

Pork ribs can also be grilled and eaten, which is popular among young people. First of all, we must prepare an appropriate amount of fresh pork ribs, wash the ribs completely, and then put it in the tin foil to add some seasonings, the seasonings can be added according to personal preferences, if you like to eat spicy, you can put in some pepper, after the seasoning is placed, put it directly in the oven, you can take it out and enjoy it after baking, the grilled ribs are very fragrant, and can promote appetite.

Beer roasted pork ribs.

Ingredients: pork ribs, beer, Sichuan peppercorns, dried chilies, soy sauce, sugar, salt, ginger slices, light soy sauce.

Method: 1. Wash the pork ribs, chop them and blanch them.

2. Add an appropriate amount of oil to the pot, fry the ribs, and then add peppercorns, dried chili peppers, and ginger slices to fry together.

3. Stir-fry the pork ribs slightly, add an appropriate amount of soy sauce and sugar, beer and water.

4. Cover the pot and bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes.

5. Wait for the juice in the pot to thicken and the pork ribs to get oily.

6. Add an appropriate amount of light soy sauce and salt, stir-fry evenly, and then put it on a plate and grill pork ribs with plum sauce.

Ingredients: pork chops, garlic, plum sauce, soy sauce, rice vinegar, hoisin sauce.

Method: 1. Take a large bowl and mix minced garlic, plum sauce, soy sauce, rice vinegar and hoisin sauce.

2. Spread the sauce on the pork ribs and freeze in the refrigerator for more than 2 hours.

3. Preheat the oven to 350 degrees, wrap the ribs in double tin foil, 4. Bake for 1 hour, serve and enjoy.

Braised pork ribs. 500 grams of pork ribs, 1 green onion.

2 bay leaves, 1 small piece of ginger.

4 cloves of garlic, 1 piece of cinnamon.

1 large ingredient, 1 teaspoon salt.

Appropriate amount of rock sugar, 1 tablespoon of soy sauce.

1 tablespoon of cooking oil, appropriate amount of cold water, appropriate amount of boiling water.

1.Pork ribs in a cold underwater pot, bring to a boil without a lid. The purpose of using cold water is to boil the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully volatilize.

2.After boiling, the blood foam will be slowly boiled, and after the blood foam is skimmed as much as possible, the ribs will be removed for later use.

3.Crush the rock sugar.

4.Put a little oil in the pot, add rock sugar, and fry the sugar over low heat, the fire must be small.

5.Slowly boil over low heat until the burnt aroma of sugar comes out and the color turns light brown.

6.Stir-fry the blanched pork ribs with the sugar.

7.Pour in a little soy sauce to color.

8.Add the ingredients, bay leaves, cinnamon, ginger slices, green onions, and patted garlic.

9. Pour boiling water over the ribs, cover the pot and simmer over low heat for 40 minutes.

10. When there is still one-third of the soup, add salt and reduce the juice over medium heat.

Sweet and sour pork ribs. 500 grams of pork ribs and a green onion.

1 small piece of ginger and 4 cloves of garlic.

1 star anise, appropriate amount of Sichuan peppercorns.

1/2 tablespoon salt, 1 tablespoon vinegar, 3 tablespoons sugar.

1 tablespoon soy sauce, 1 tablespoon cooking wine.

Appropriate amount of rock sugar and sesame seeds.

1.Cut 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.

The preparation of braised pork ribs is as follows:Ingredients for braised pork ribs:

1000g pork ribs, 10g ginger, 10g star anise, 50g rock sugar.

Step 1: Prepare the ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar.

Step 2: Blanch. Add an appropriate amount of water to the pot, put it in a pot under cold water, and pour in the pork ribs and an appropriate amount of cooking wine. When boiling over high heat, skim off the foam and remove for later use.

Step 3: Stir-fry the sugar. Heat a wok slightly, pour in an appropriate amount of cooking oil and add rock sugar. Sauté over low heat.

Step 4: Stir-fry until all the rock sugar is melted, and the yellow bubbles start from the bottom of the pan and rise upwards.

Step 5: Pour the ribs into the pan and reduce the heat to medium. Stir-fry quickly. Let each rib be coated in sugar. Add the ginger slices and continue to stir-fry.

Step 6: Add an appropriate amount of soy sauce and stir-fry evenly. Pour in hot water. Next, start seasoning, add the right amount of salt, star anise. Bring to a boil and simmer for about an hour.

Step 7: Collect the juice.

Step 8: Serve on a plate.

400 grams of pork ribs, 300 grams of lean pork, 50 grams of shrimp meat, 2 duck eggs, 25 grams of fatty pork, 50 grams of raw green onions, 50 grams of water chestnuts, 15 grams of square fish, 10 grams of refined salt, 5 grams of sesame oil, 6 grams of monosodium glutamate, 100 grams of flour, 1 red pepper, a little Sichuan pepper, 1000 grams of raw oil (100 grams).

Method: 1. First dismantle the ribs and remove the meat, chop the ribs into 5 cm long each branch with a knife, and then take out the pork ribs, lean meat and fatty meat, shrimp meat, water chestnuts, square fish, raw onions, and red peppers, respectively, and mix them together after cutting them with a knife, put them on the cutting board and chop them with a knife, add refined salt, monosodium glutamate, sesame oil, and Sichuan pepper and mix well, and knead the minced meat into 20 bergamot shapes on the rib branches by hand, dip it in dry flour, and then compact the flour.

2. Crack the duck eggs, beat them into egg liquid, and then dip the bergamot-shaped pork ribs one by one with duck egg liquid, and then put them in the oil pot and fry them in warm oil until they are fully cooked. Serve with 2 plates of sweet sauce.

Half a pound of ribs, two taels of soybeans, a little ginger, soy sauce, peanut oil, salt.

Method: 1. Wash the soybeans, add a little soy sauce, and cook in a pressure cooker for 20 minutes;

2. Cut the pork ribs into 3cm long pieces and fly into water;

3. Add a little peanut oil and stir-fry the ginger shreds, add the pork ribs and stir-fry for 2 minutes until fragrant, add the soybeans and juice in the pressure cooker to the pot and simmer with the pork ribs;

4. Cover the pot and simmer for 20 minutes, add a little salt to taste.

Ingredients: pork ribs, yam, green onion and ginger, cooking wine, 1 grass fruit, 1 small piece of cinnamon, 1 piece of incense, 4 dates, 4 pieces of hawthorn, 5 chrysanthemums.

Method: 1. Blanch the pork ribs in cold water and wash them with hot water;

2. Heat the pork ribs in water, add green onion and ginger, cooking wine, 1 grass fruit, 1 small piece of cinnamon, 1 piece of incense, 4 jujubes, 4 pieces of hawthorn and chrysanthemum and simmer for 2 hours;

3. Wash the yam and cut it into hob pieces, put it in, simmer for 20 minutes, then add salt, coriander and chopped chives to taste.

Raw materials for taro steamed pork ribs: pork ribs, taro.

Method: 1. Peel the taro and cut it into small cubes;

2. Mix the pork ribs with a little salt, light soy sauce, sugar, chicken powder, vegetable oil, starch, and marinate for preparation;

3. Add diced taro to the pork ribs, mix well, and pour a little sesame oil;

4. Boil water in a steamer, put it in the pot, and steam it for 15 to 20 minutes.

Ingredients: pork ribs, tangerine peel. Ingredients: corn starch, flour. Seasoning: light soy sauce, oil.

Method: 1. Cut the tangerine peel into minced pieces, cut the pork ribs into small pieces, and marinate them with tangerine peel and light soy sauce for half an hour;

2. Mix the cornstarch and flour in a ratio of 1:1, and wrap the marinated pork ribs in a thin layer of flour;

3. Heat the oil in the pan until it is 6 hot, add the pork ribs, and fry over medium heat for 5 minutes, and fry over medium-high heat for 2 minutes.

1000 grams of pork ribs.

Seasoning: 5 grams of cinnamon, 1 star anise, 5 grams of Sichuan pepper, 3 bay leaves, 1 grass fruit, gram cumin, 2 tablespoons each of soybean paste, rice wine, light soy sauce, 1 teaspoon dark soy sauce, 20 grams of ginger, 20 grams of chives (knotted), 20 grams of rock sugar, 5 cloves of garlic.

The production process. 1Soak the pork ribs in cold water for half an hour, and change the water 3 times halfway to remove the blood.

2Bring water to a boil, add the pork chops, and cook over medium heat until foaming.

3Take out the pork chops, rinse them, chop them into strips and set aside.

4Pour 1500ml of water into the pot, add all the seasonings, and stir well.

5. After the heat is boiled, add the pork ribs, bring to a boil again, turn to low heat, cover and simmer for 60 minutes.

6. Remove the ginger, green onion knots, garlic and spices from the pot.

7Turn to medium heat, open lid and cook until juice is reduced.

8. Don't dry the juice too dry, leave about 1 cm at the bottom of the pot.