How to make the best ribs??? Be detailed

Sichuan-style potato roasted pork ribs Ingredients: 300 grams of pork ribs, 500 grams of potatoes, 2 tablespoons (30ml) of Pixian bean paste, 2 tablespoons (30ml) of soy sauce, 1 tablespoon (15ml) of cooking wine, 15 grams of minced ginger, 2 large ingredients, 10 Sichuan peppercorns, 1 teaspoon (5g) of sugar, appropriate amount of salt, oil Method: 1. Blanch the pork ribs chopped into small pieces with boiling water to change color, wash off the blood foam and set aside, chop the Pixian bean paste and set aside; 2. Peel the potatoes and cut them into small pieces, soak them in water for a while, remove the starch, heat 1 tablespoon (15ml) of oil in a pan, fry the potatoes until golden brown, and set aside; 3) Heat a wok and stir-fry 2 tablespoons (30ml) of oil, blanched pork ribs until golden brown; 4. Add the chopped bean paste and minced ginger and stir-fry well until fragrant; 5. Add soy sauce and cooking wine and stir-fry well; 6. Add an appropriate amount of boiling water (not over the pork ribs), bring to a boil, add the ingredients and peppercorns; 7. Cover and reduce heat to low for 20 minutes until the ribs are crispy; 8. Add the fried yellow potato wedges, cook for 5 minutes until the soup is dry, season with salt and sugar.

Do you know? Potatoes are low-calorie, multivitamin-rich and micronutrient foods, making them ideal (with a reasonable combination, of course)! In France, potatoes are known as "underground apples", and even potatoes contain more vitamin C than apples!

Traditional Chinese medicine believes that potatoes: sweet, flat, slightly cool, into the spleen, stomach, large intestine meridians. It has the functions of nourishing the stomach, strengthening the spleen and dampness, widening the intestines, supplementing nutrition, diluting water and reducing swelling, lowering blood sugar and lipids, and beautifying and nourishing the skin, so that the vegetables are very nutritious and easy to be absorbed by the human body.

1. It is best to remove the skin of potatoes when eating, especially the incave parts and buds, to prevent poisoning, and fresh small potatoes can be eaten with the skin. 2. After the potatoes are cut, rinse the starch on the surface with clean water, so as to avoid sticking to the pot.

Slaughter the pork ribs 4 cm long, add a little salt and cooking wine and mix well (not too much salt, the normal amount of 2 3 can be, more will affect the sweet and sour taste).2. Wrap the well-mixed pork ribs with a layer of uniform dry starch, and then put them in a hot oil pan that is burned to 8 percent and fry until it is light. (At this time, you can taste the saltiness of the pork ribs, if it is too light, you can add salt later in the cooking, so it is better to put less than more salt before) 3. Cut the ginger into fine foam, put oil in the pot, put the cut ginger foam when it is hot until it is 6, pour in the vinegar, sugar, and soy sauce after stir-frying.

When the sugar melts, add the fried pork ribs, stir-fry to reduce the juice, and then you can put them on a plate. 1. When adding vinegar and sugar, it is still the same sentence, rather less than more, the proportion must be balanced, any one of which will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it.

Generally speaking, vinegar is OK when it is added to a slightly pungent smell. Soy sauce is best served with dark soy sauce, a little bit is enough, and it mainly plays a role in coloring. 2. Because there is a layer of starch on the outside of the ribs, the juice in the pot will thicken immediately when it is put into the pot, so keep stir-frying to prevent it from sticking to the pot.

The juice must be drained, and when you see that the bottom of the pan is basically oil, and then the ribs are separated between the ribs and a shredded sugar will be pulled, the juice is almost done. Otherwise, the juice will not dry out, which will seriously affect the luster and taste of the finished product.

Wash and cut the fine ribs, put them in the Sichuan brine and marinate for 40 minutes, (you can check how to do the Sichuan brine), then take it out, put oil in the pot (more points), put shredded ginger and garlic slices after spicy, add bean paste and tempeh sauce and chopped green chili rice, stir-fry the ribs after stir-frying, and put cumin powder and sesame, monosodium glutamate, chopped green onions, etc. Guaranteed to be delicious. But the premise is that you can eat spicy!

Good appetite!

Steamed delicious 1, chop small pieces and put salt, chop garlic and black bean sauce (black kind) and mix well, put the cornstarch and mix well after a few minutes to put some oil 2, put it in a wok and steam it over high heat for 6 8 minutes.

Stewed radish with pork ribs is the easiest and most delicious.

The recipe for pork ribs is a lot.

This one has your favorite practices, and looks, and it's good.

Pork ribs stewed lotus root slices Drink soup and eat meat is simple.

Ingredients: 1 pound of pork ribs, 30 grams of rock sugar, 6 grams of balsamic vinegar, 3 grams of salt

6 grams of light soy sauce, 5 grams of oil, 10 grams of cooking wine, 3 slices of ginger, 3 slices of garlic.

Step 1) Wash the pork ribs, slice the ginger and garlic, and prepare the rock sugar;

2) Prepare cooking wine, light soy sauce and balsamic vinegar; Pap Wei.

3) Boil water over a large fire;

4) Add the pork ribs, add cooking wine and blanch;

5) Remove and wash, drain;

7) Add rock sugar, boil sugar, and the whole process must be on low heat;

8) When brown, add pork ribs inside, it must be controlled on low heat, it is very easy to paste, and the sugar will become bitter;

9) Stir-fry quickly and keep adding sugar;

10) Add ginger, garlic, light soy sauce, balsamic vinegar and stir-fry;

11) Add water to cover the ribs, bring the heat to a boil and turn to medium heat;

12) After 25 minutes, the heat is high, reduce the soup to only one-third, and start to reduce the juice;

13) Add salt and start stir-frying to reduce the juice;

14) Stir-fry constantly;

15) Reducing the juice is the key step of coloring, and continuous stir-frying will make the color even and bright;

16) Remove from the pan and the sweet and sour pork ribs are ready.

Tips: Don't put too much sugar in the sugar color, otherwise the color is easy to blacken.

Ingredients: 1 pork rib, 10 grams of garlic, 10 grams of ginger, 5 grams of tempeh, 1 chili pepper, appropriate amount of spring onion and 1 tablespoon of oyster sauce

Appropriate amount of soy sauce, 1 teaspoon sugar, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of cooking oil.

Steps: The pork ribs are soaked in water to remove the blood, then cleaned and drained for later use, minced beans, ginger and garlic, chili peppers are obliquely circled, green onions are cut into inch segments, green onions are cut into green onions;

Add tempeh, ginger, garlic, oyster sauce, sugar, soy sauce, chicken essence, salt, cooking oil to the pork ribs, grasp and marinate for half an hour.

Place the marinated pork ribs on a plate and add the green onion and chili;

Then put it in the steam oven, remember to fill the water tank of the oven with water, and then start the "pure steaming" function, the temperature is 110 degrees, and the time is 20 minutes;

After steaming, take out the green onion segments and sprinkle them with chopped green onions.

Tips Use a steam oven, if the bright fruit is not replaced by a steamer, the water can be boiled and steamed on high heat for 20 minutes.

Ingredients: 400 grams of pork ribs, 2 green onions, 6 slices of ginger.

Excipients: 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 2 tablespoons of cooking wine, 1 2 tablespoons sugar.

1 tablespoon salt, 2 star anise, 2 cloves Sichuan peppercorns, 1 teaspoon.

1. Add starch and water to adjust well, put the pork ribs in, soak for 20 minutes, and remove the blood;

2Drain the pork ribs, add soy sauce, dark soy sauce, sugar, cooking wine, salt, green onion and ginger, and grasp well;

3After the ribs marinate for 30 minutes, take a microwave container (with lid) and put the ribs with the juice together;

4Add star anise, Sichuan pepper, cinnamon and grass fruit, add a little water, and the amount of water is the same as the pork ribs;

5. Cover the lid, put the microwave on high heat for 10 minutes, turn the ribs over, continue to put in the oven, and the heat can be on medium for 20 minutes.

Ingredients: 6 pork ribs.

Excipients: 3 tablespoons honey, 2 tablespoons hoisin sauce (soybean paste, sweet noodle sauce, barbecued sauce, barbecue sauce are all fine, different sauces have different flavors), 3 tablespoons wine (if not, use cooking wine instead), 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce. 1 tablespoon each of salt and ground black pepper.

If you want to save trouble, you can buy marinated meat and marinate it directly.

1. Clean the pork ribs with hot water; Put the soy sauce, seafood sauce and wine in the same bowl and mix well to make the marinade. At the same time, put two slices of ginger and a little minced garlic;

2. Put the pork ribs into the crisper box;

3. Marinate the ribs in the refrigerator for one to two days;

4. Wrap it in tin foil after taking it out. Place in a baking dish;

5. Raise the baking tray to the middle layer and bake at 200 degrees for 15 minutes;

<> "The Divine Branch of Pork Ribs is Immortal Burning and Selling Eating Methods."

1. Sweet and sour pork ribs.

1.Pork ribs in a pot under cold water, put green onions, ginger, cooking wine, blanch, remove and drain.

2.Pour oil into a pan, add rock sugar, and boil over low heat until the sugar is colored.

3.Pour in the pork ribs, coat them with sugar thoroughly, and pour in the water, green onions, and ginger that have not covered the ingredients.

4.Two spoons of light soy sauce, one spoonful of half-aged soy sauce, two spoons of vinegar, and one spoonful of sugar.

5.Bring to a boil over high heat, simmer for about 40 minutes, and finally reduce the juice over high heat and sprinkle a little salt.

2. Pork ribs with salt and pepper.

1.One and a half pounds of pork ribs, a spoonful of cooking wine, a spoonful of oyster sauce, two spoons of light soy sauce, an appropriate amount of minced garlic, starch, black pepper, half a spoon of sugar, grasp and marinate for about half an hour.

2.The oil temperature is 60% hot, lower the ribs, fry slowly over low heat until golden brown, turn on the high heat for about 1 minute.

3.Remove from the pan and sprinkle with pepper, salt and parsley.

3. Braised pork ribs.

1.Put green onions, ginger and cooking wine on the pork ribs, blanch and skim off the foam, remove and wash, heat the oil in the pot, simmer over low heat, and fry the rock sugar to make the jujube red.

2.Put the pork ribs and stir-fry, hang the sugar color, put the green onion, ginger, star anise, cinnamon, and bay leaves and stir-fry until fragrant.

3.Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce and saute until browned.

4.Add boiling water to double the pork ribs, bring to a boil over high heat, simmer for 45 minutes, then reduce the juice on high heat, and sprinkle with sesame seeds to look better.

4. Fry the ribs in the air fryer.

1.Wash the pork ribs, a little salt, thirteen spices, pepper, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of cooking wine, a spoonful of minced garlic, a spoonful of ginger, a spoonful of oyster sauce, an egg, a spoonful of cornstarch, grasp and marinate for an hour.

2.Put it in the air fryer oven, air frying mode at 180 degrees, about 30 minutes, remember to turn it over halfway and get out of the pot.

Ingredients: 100 grams of potatoes, 250 grams of pork ribs, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 5 grams of salt

5 grams of monosodium glutamate, 10 grams of sugar, 10 grams of cooking wine, 10 grams of oyster sauce, 10 grams of southern milk, 2 large ingredients.

Step 1 Peel and wash the potatoes, cut them into hob pieces, put them in a bowl with water, cut the pork ribs into sections, and put them on a plate for later use;

Slice green onions, ginger and garlic, and chop the coriander;

Pour 300 grams of water into the pot, blanch the pork ribs thoroughly, skim off the foam, and pour it into a colander for later use;

After the pot is hot, add 5 grams of salad oil, pour the sugar into the pan and start frying the sugar color, then pour in the pork ribs and southern milk;

After stir-frying evenly, add green onions, ginger, garlic, oyster sauce, monosodium glutamate, seasoning, and cooking wine;

Turn to high heat and stir-fry evenly, add 300 grams of water, and bring to a boil over high heat;

Reduce the heat to low and simmer for another 25 minutes;

Pour in the potato wedges and salt, simmer for 10 minutes, then reduce the juice on high heat;

Remove the pot from the pot and put it on a plate and sprinkle with chopped green onions.

Ingredients: Appropriate amount of pork ribs, 1 onion, 1 green and red pepper, 1 piece of ginger, 3 cloves of garlic, 1 green onion, 1 handful of tempeh

Appropriate amount of dried chili pepper, 1 pinch of Sichuan peppercorns, 1 tablespoon of Pixian bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of chicken juice, 1 tablespoon of fresh shellfish

1 spoon of balsamic vinegar, 1 spoon of cooking wine, appropriate amount of chicken essence, a little sugar, a little pepper, a little pepper powder

A little cumin powder, 1 small piece of Dahongpao butter hot pot base.

Steps: Wash the pork ribs, boil water in a pot, pour in the pork ribs and cook until the water boils again, and cook for 2 minutes;

Remove and rinse with clean water, drain and set aside;

Heat a little more oil in a pan and fry the drained pork ribs over high heat;

Fry until golden brown, drain the oil and set aside;

Cut the green onion into a hob, cut the green onion leaves into sections, shred the green and red peppers, shred the onions, slice the ginger, peel the garlic and pat it flat, black beans, peppercorns, and dried chili peppers.

Prepare a small bowl, add balsamic vinegar, oyster sauce, chicken juice, and a spoonful of fresh shellfish sauce, stir well with a little sugar and set aside;

Leave a little base oil in the pan, add ginger and garlic and stir-fry over medium heat for a while;

Add a spoonful of bean paste; Change to low heat;

Add small pieces of hot pot base, black bean sauce, Sichuan peppercorns, and dried chili peppers and stir-fry over low heat until fragrant.

Add green onion and stir-fry for a while;

Add the pork ribs, turn to high heat and stir-fry evenly;

Pour a little cooking wine along the edge of the pot and stir-fry over high heat for a while;

Pour the pre-prepared juice along the edge of the pot and stir-fry evenly over high heat;

Add the onion and stir-fry the green and red peppers over high heat until they are broken;

Add green onion leaves, add chicken essence, pepper, pepper powder, cumin powder and stir-fry evenly, then turn off the heat and remove from the pot;

Put it on a plate, cut the green onion leaves into strips and decorate;

Tips: The ribs should be blanched first and then fried, so that the ribs are clean and free of blood bubbles;

The seasoning of the spine skin of the bean paste has a salty taste, so the salt is not added, taste it yourself and then add the amount of salt as appropriate;

Don't have too much hot pot base, break a small piece and add it as a seasoning;

If you are using a dry pot to heat it while eating, pour in a little water after step 15 to avoid heating it in a dry pot later.

Burn the bottom dry.

Stir-fried pork ribs. Ingredients: pork ribs, eggs, minced green peppers, white vinegar, flake sugar, tomato sauce, sauce, refined salt, light soy sauce, sugar, Shao wine, starch, salad oil.

Method: Wash the pork ribs, chop them into pieces, add an appropriate amount of refined salt, sugar, light soy sauce, Shao wine, and egg liquid to marinate for 20 minutes, then wrap the starch evenly, put them in a hot oil pan and fry them until golden brown, remove and drain the oil. Sit in the pot and light the fire, first add white vinegar, flakes of sugar, refined salt, sauce, tomato sauce and mix thoroughly, then add minced green peppers and pork ribs and stir well, then you can put it out of the pot and put it on the plate.

Braised pork ribs with sour plums.

Ingredients: pork ribs, salad oil, salt, light soy sauce, dark soy sauce, soy sauce, starch, plums, white garlic, sugar.

Method: Clean the ribs, put oil in the pan, pour the ribs into it and fry until golden brown on both sides. Put oil in the pot again, add minced garlic and stir-fry until fragrant, pour in dark soy sauce and stir-fry, pour in braised soy sauce to color, pour boiling water to boil, pour in an appropriate amount of cooking wine, add sugar to sour plum and a small amount of water and squeeze it with chopsticks, pour in sour plum juice and stew together for 10 minutes when the ribs are stewed for 20 minutes.

Add starch to light soy sauce, mix with water, pour water before the pork ribs out of the pot, turn the starch to medium heat to thicken, add salt to taste.

Salt-and-pepper pork ribs. Ingredients: pork ribs, eggs, onions, green peppers, green onions, curry powder, loose pork powder, shao wine, pepper salt, starch, water starch, salad oil.

Method: Chop the pork ribs into small pieces, add refined salt, curry powder, Shao wine, and loose meat powder to marinate, mix well with egg liquid and water starch, and then pat the starch evenly. Heat oil in a pan, add pork ribs and fry until cooked, then remove.

Heat the bottom oil in the pot, first fry the chopped onion, green pepper and chopped green onion, then add the pork ribs, pepper and salt and stir-fry well.