Not at all, how to fry ribs? How to cook sweet and sour pork ribs without getting old and fast?

Blanch the pork ribs with water first, then put oil, ginger, and stir-fry the pork ribs in the pot, and at the same time put some dark soy sauce, salt, cooking wine, and then put an appropriate amount of water to simmer until the ribs are boiled, and then drain the water in the pot. If you eat spicy, you can put some chili peppers.

Personally, I like to hide the pork ribs and put them in water and boil them until they are 7 minutes cooked (add onions, ginger, star anise and other seasonings to them), and remove them for later use. Prepare a stir-fry spoon with a little base oil, stir-fry the green onion and ginger until fragrant, add the pork ribs, add dark soy sauce, salt, chicken essence and a little soup to cook the pork ribs, and simmer until the soup is just not (be careful not to paste the pot, hehe). Remove from the pan and serve on a plate and sprinkle with coriander segments.

It's not a professional recipe, it's just a matter of personal preference, and if you like spicy, add some chili. Cooking is your own food, and it's not up to you to decide what you like

Practice in this paragraph:1The top part of the ribs is crispy bones, so I cut the top ones to make this, and the big bones on the bottom are reserved for grilled ribs.

The cut ribs are crispy with crispy bones, change them into small pieces with a knife, (if you are afraid of trouble, you can buy small ribs directly) put them in a basin and soak them in water, drain the water, add cooking wine, salt, dark soy sauce, and black pepper and marinate for 20-30 minutes. Sauté ribs.

Fried pork ribs (17 photos) 2Put a little oil in the pot, put in the marinated pork ribs and stir-fry until they change color, and then continue to stir-fry for about 7 or 8 minutes.

3.After washing the pot, put in some oil, put the ginger, onions, garlic, (chili) into the stir-fry until fragrant, add a little tomato sauce and water to make juice and boil for a while, then add the fried pork ribs, (the water is best to be half-marinated over the ribs) and then add some salt, sugar, oyster sauce to taste, continue to stir-fry, wait until the ribs are cooked thoroughly, the juice is dry, and the meat can be deboned and sprinkled with some green onions to be put out of the pot and put on the plate.

There are two main reasons why the meat of braised pork ribs is hard and woody, one is that the ribs are not blanched properly before making pork ribs, the purpose of blanching is not only to remove the peculiar smell, but more importantly, to make the meat on the ribs soft and easy to rot. Another reason is that when frying the pork ribs, the ribs are not smeared with starch in advance, and the meat of the starched pork ribs will be smoother and tenderer, and you will not feel firewood when you fry them and eat them.

Braised pork ribs is a well-known one of the Sichuan recipes, after a long time of stewing, the ribs become soft and glutinous, bite and fall, coupled with the unique fragrant taste of braised pork ribs, people are very aftertaste, so many people like to make braised pork ribs at home.

Ingredients: pork ribs, soy sauce, green onion, ginger, salt, cooking wine, seasoning.

Method:1Slice the green onion, slice the ginger, and chop the ribs into 3 finger-wide pieces.

2.Blanch the pork ribs for 5 minutes, be sure to blanch them with boiling water to be effective, dry them after blanching, mix in soy sauce, and coat them with starch for later use.

3.Put the wrapped pork ribs in the oil pan and fry them until golden brown, and take them out, estimated for about 3 minutes.

4.Heat oil in a pot, pour in the chopped green onion and ginger, burst out the fragrance, put the fried pork ribs into the pot, and then add water, the water just overflows the ribs. Then add salt, cooking wine, seasoning, and soy sauce to the pot.

5.After stirring well, bring to a boil over high heat, then turn to low heat and simmer slowly.

6.Simmer until the juice is almost gone.

The braised pork ribs made in this way are rich and delicious, not only exuding a strong sauce flavor, but also the meat is delicate and soft, and the meat on the ribs will quietly slide into your mouth when you bite into it, which is simply rotten in your mouth. When eating, it is smooth and supple, and the charm is very good, and there is no inherent hard and chai feeling of pork ribs, which is very delicious.

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!

Blanch the pork ribs before they are cooked, and then don't simmer them for too long.

When making pork ribs, they must be soft to be delicious.

The ribs should be simmered for a little longer, but not too long.

Be sure to master the production time, not too long.

As long as you work hard and add a little technology, you won't be firewood.

It is necessary to master the heat and the duration of production.

The ribs should first be boiled once and then copied.

The ribs should first be boiled in hot water.

The first thing is that the ribs must be bought.

Pork ribs must be simmered over low heat.

Master the heat or something, and keep an eye on it.

The pork ribs are originally relatively old, so put the seasoning according to your favorite taste, and then put it in a pressure cooker for 8 minutes. After boiling the soup dry, it is done!

Castrate it with starch... If you're going to stir-fry, it might be better to boil it in water first.。。

Roll over high heat and skim off the end, take out and drain at this time, then add green onions, rice wine, and a little salt to cook thoroughly.

Don't fry in a frying pan, just add pork ribs and cook over low heat after all the soup is ready.

Do not add dried shrimp tender meat powder, it will cause cancer!!

Don't put salt when cooking, and it's OK when it's cooked.

Sweet and sour pork ribs are detailed in detail Cuisine and efficacy: Hunan cuisine.

Ingredients for sweet and sour pork ribs: Ingredients: 500 grams of pork chops, 50 grams of flour, 60 grams of Shao wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, green onions, corn starch and sesame oil.

Teach you how to make sweet and sour pork ribs, how to make sweet and sour pork ribs delicious Chop the pork chops into small pieces about l inches long, mix well with 20 grams of Shao wine and salt, and then stir well with an appropriate amount of cornstarch, flour and water. Add 35 grams of soy sauce, sugar, vinegar and Shao wine, corn starch water and water to make juice for later use. Heat the pan, add oil, until six are ripe, put the pork chops into the oil pan one by one and fry them until the crust is removed, remove the sticks, pick up the broken pieces, when the oil temperature rises to 70%, and then fry the pork ribs in the pan until the shell is crispy and take out.

Leave a little oil in the original pot, put in the green onion section and stir-fry until fragrant, remove it, put the pork ribs into the pot, quickly put the adjusted sauce into the pot, stir-fry continuously, and pour sesame oil.

I'll stew the ribs first and fry them.

Add sweet potato flour to the process of marinating the meat, and try it.

Braised pork ribs

Method: 0Cut the ribs into small pieces, put cold water in a pot and bring to a boil to blanch the ribs.

1.Pour oil into the pot, add sugar at the same time when the oil is still cold, and slowly fry the sugar over low heat.

2.When the sugar water starts to turn brown-red and starts to bubble brownish-red, immediately pour the pork ribs into the pan and stir well

3.Then add ginger slices, peppercorns and spices, stir-fry until fragrant, pour in a little cooking wine and soy sauce to color, and a little vinegar (to remove the smell and enhance the flavor).

4-1.Mix in water (with hot water), add salt and green onion knots, turn to low heat and slowly cook 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.

4-2.Alternatively, add water (with hot water), add salt and green onion knots, bring to a boil over high heat, then turn to low heat and cook slowly.

Cook until the flavor is almost inhaled, turn off the heat. Put the pork ribs + soup + shiitake mushrooms + carrot slices together in a pressure cooker and simmer for 15 minutes. It comes out softer and more tender.

Tips: 1. The sugar color is too heavy, and the frying method is relatively authentic. If you use rock sugar brighter.

2. Put dark soy sauce and fermented bean curd without salt.

3. Garlic, be sure to put garlic. My takeaway, meat with garlic, fish with ginger.

Sweet and sour fish

Ingredients: 750g carp, 5g salt, 4 tbsp soy sauce, 3 tbsp vinegar, 1 piece of ginger, 1 head of garlic, 3 tbsp cooking wine, 1 tbsp starch, 50g tomato paste, 3 pickled red peppers, 50g shallots, 2 tbsp sugar, 1/2 cup broth.

Method: 1. Clean the carp after scaling, digging the gills, disemboweling, internal organs, and cramps, wipe the water dry, and use a knife to draw at equal distances on both sides of the fish body.

Five, six knives. Rub the carp all over the carp with cooking wine, salt and half of soy sauce and marinate for about 10 minutes; minced ginger and garlic; Half of the chives are finely chopped and half finely shredded; Remove the seeds from the soaked red pepper and cut into shreds; Put the other half of the soy sauce, sugar, vinegar, and half of the starch in a bowl of soup or water to make a sauce.

2. Apply the remaining starch evenly over the whole body of the carp.

3. Put oil in the pot and boil until it is hot, hold the fish tail, fry the fish head a little first, and then slowly slide the fish body into the oil. When both sides are golden brown, remove and set aside.

4. Put about one or two oils in the pot and cook until it is hot, then change the heat to low and fry the ginger, green onion and minced garlic until fragrant.

5. Stir-fry in the tomato sauce for about half a minute, then cook over high heat to thicken the sauce.

6. Pour the sauce on the plate, sprinkle with shredded green onions and soaked red peppers.

Soak the ribs in water first to wash off the blood. Add water to the pot, add cooking wine, green onions, soy sauce to boil, add pork ribs, boil on low heat for another 30 minutes, add an appropriate amount of salt and cook for a while.

Then you have to make steamed pork ribs.

My soybean ribs stewed on the weekend.

I soaked the ribs in warm water to remove some of the blood.

Simmer in a casserole. Put the soybeans on the bottom and the pork ribs on the top.

Wait until the water is boiling and turn on medium-low heat.

It simmered for more than 1 hour and it was still very tender.

Steamed pork ribs are still the same if they are not done well, and they will still get old.

The main thing I think is that at the beginning, I used hot water to lock in the moisture in the ribs.

At first, the heat is high, add some ingredients, cook in oil, add water, and simmer over low heat. Add enough water at one time to make it taste more delicious.

In fact, the ribs that have been frozen from the freezer compartment of the refrigerator are generally not very old, and if you buy them directly and make them, most of them are old and will not be able to cook them for a long time. Of course, it is also a good idea to do it before doing it. Another way is to add starch.

The recipe for stewed yam with octopus pork ribs is detailed Cuisine and efficacy: delicious porridge soup.

Process: Stewed octopus pork ribs and stewed yam Ingredients: Ingredients: 300 grams of dried octopus, appropriate amount of pork ribs and yam.

Seasoning: Stock, salt, monosodium glutamate, chicken essence, green onion, turmeric, rice wine. Teach you how to make octopus pork ribs stewed yam, how to make octopus pork ribs stewed yam to be delicious 1

Dried octopus hair, washed; Chop the ribs and wash them, blanch them and cut off the blood; Peel the yam and change to hob blocks. 2.Put the raw materials in the pot, add seasonings and stew until the ribs are deboned, the yam is crispy and glutinous, and the soup is thick.

Tips for making stewed yam with octopus pork ribs: Stew yam until crispy but not out of shape. The practice of stewed pork ribs with lotus root is detailed in detail Cuisine and efficacy:

Delicious porridge soup. Ingredients for stewed pork ribs with lotus root: Ingredients: 200 grams of lotus root, 300 grams of pork ribs, 3 red dates.

Seasoning: 10 grams of green onion knots, 10 grams of ginger slices, 8 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper, 10 grams of cooking wine, appropriate amount of salad oil. Teach you how to make stewed pork ribs with lotus root, how to make stewed pork ribs with lotus root to be delicious 1. Cut the ribs into 4 cm long segments, and cut the lotus root into hob pieces.

2. Put the pot on the fire, add oil and cook until it is ninety percent hot, add the green onion knots and ginger slices and fry until fragrant, pour in the pork ribs and stir-fry, cook in cooking wine and stir-fry to bring out the flavor. [Gourmet China] 3. Put the clay pot on the fire, pour in the fried pork ribs, fill with boiling water, put in lotus root pieces and red dates, boil over a strong fire, simmer over low heat for 3 hours, add salt, monosodium glutamate, pepper to taste. The recipe of pork ribs and lotus root soup is detailed in the cuisine and efficacy:

Delicious porridge soup. Ingredients for pork ribs and lotus root soup: Ingredients: pork bones, pork ribs, lotus root, ginger slices, salt, pepper, a small amount of chicken essence, green onion to teach you how to make pork ribs and lotus root soup, how to make pork ribs and lotus root soup is delicious Pig bones are washed and chopped into large pieces, the pork ribs are washed and the blood is cut into sections, the lotus root hob is cut into large pieces with less oil, put ginger slices, the ribs are first fried in the pot until they change color, put the soup pot with cold water ginger slices, put the ribs and big bones, boil over high heat and stir up the foam and turn to low heat to stew for 2 hours, then put the lotus root stew and continue to stew for half an hour (depending on the situation of the lotus root) Put salt, pepper, A small amount of chicken essence, sprinkle with chopped green onions at the end and you're done.

First boil the ribs in boiling water, take them out and wash them with cold water, put clean water in the pot to put the ribs in, add green onions, ginger, star anise, peppercorns and start stewing, stew for an hour, don't take too long, the meat will be old, and you can add some white radish and shiitake mushrooms in the process of stewing.

There are several ways to avoid it:

1. When cooking, pay attention to fire control and don't oversize.

2. Adding a little vinegar can help.

3. You can put in a little orange peel.

4. Put salt at the end of cooking, don't put it at the beginning 5. Add a little hawthorn.