How to make the pork ribs pot delicious, how to make the pork ribs soup pot delicious tips

Ingredients for braised pork ribs: pork ribs, eggs, star anise, cinnamon, green onions, ginger pieces, bay leaves, seasonings, etc. Method:

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. Let's talk about sugar-free braised pork ribs, I often use it, simple and easy, do not need to fry the sugar, boil the oil in the pot until it is seventy percent hot, put the marinated pork ribs and stir-fry over high heat, and stir-fry in the cooking wine, or a small amount of beer, red wine, and match it at will, so that the fried pork ribs can be made fresh and tender, and the soup will be collected, add warm water, and it is advisable to have not passed the ribs, wait for the water to boil, add the sauce and tofu juice, turn to low heat, add the green onion, garlic, salt and a small amount of black pepper, cover the pot, cover the pot, simmer, stir-fry a few times in the middle to prevent the pot from paste, and the water is dry and out of the pot, garnish with cooked sesame seeds, and serve with coriander The color and fragrance are good.

There was no wasted effort, and there was no chance success. Just take life seriously,

Wash the ribs, marinate them with salt for 1 hour, and roast them on a charcoal fire, brush a layer of sesame oil card on the surface first, and then add cumin powder and chili powder, so that the grilled ribs taste particularly burnt.

The ribs are fragrant and delicious.

Spicy pork ribs at home during the Chinese New Year are super delicious.

Cut the pork ribs into sections and blanch them in a pot under cold water, add oil, chili, green onion, ginger, oyster sauce, light soy sauce, chicken powder, 13 spices, and reduce the juice over high heat after cooking.

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.

1.Ingredients: 1000 grams of pork ribs, 1000 grams of fresh vegetables (Chinese cabbage, celery, etc.).

2.Seasoning: 1 tablespoon cooking wine, ginger, chopped green onion, a small amount of white vinegar, 1 teaspoon refined salt.

Clear Soup Pork Ribs Hot Pot - 2 Preparation of Clear Soup Pork Ribs Hot Pot:

1.Wash the ribs, then blanch the water to remove the blood.

2.Add an appropriate amount of water to the pot, add the pork ribs, cut a few slices of ginger, throw in one piece and bring to a boil over high heat.

3.After the water boils, skim off the foam again, add cooking wine, a small amount of white vinegar, and turn to water and fire. Cook for about 20 minutes.

4.When eating, put the cooked pork ribs into the hot pot, sprinkle in chopped green onions and other flavors, and add refined salt according to the flavor of the soup.

5.Add fresh vegetables (it is eaten and blanched) and eat.

1.Wash the ribs, blanch them in the water, blanch off the blood foam, and then wash them with water.

2.Add an appropriate amount of water to the pot, add the pork ribs, cut a few slices of ginger, throw in one piece and bring to a boil over high heat.

3.After the water boils, skim off the foam again, add cooking wine, and add a small amount of white vinegar, and turn to water. Simmer until the soup is milky white. In this way, a pot of clear soup hot pot base is good.

Two radish, 200 grams of divination knots, 200 grams of Chinese cabbage, 200 grams of broccoli, 50 grams of coriander, 100 grams of vermicelli, one tomato, 20 grams of fungus, 100 grams of greens.

20 grams of salt, 5 grams of pepper, a little bone broth seasoning.

1. Soak the big bones in water for a day;

2. Remove the blood, such bones, the soup will be white after cooking, and there will be no meat smell;

3. Add ginger slices and green onion knots to the bones that have been washed again, boil the water in a pressure cooker, and simmer for an hour. This is the key to the thick and white soup of the soup. If you don't have a pressure cooker, then use the stove for two or three hours. Cook until the bones rot;

4. The cooked soup is thick and whitish;

5. Prepare the vegetables for shabu-shabu, this time because there is more meat on the bones, considering the nutritional balance, so all the vegetables are shabu-shabu. This one is a turnip;

6. This is a divination page. In fact, it is a soy product. That is, a thousand sheets can be tied into a knot;

7. The Chinese cabbage is torn into pieces by hand, and the hand tearing is more important, and the taste is good;

8. The nutrition of broccoli is much higher than that of ordinary cabbage flowers, so you can eat some ha;

It is best to choose a casserole with a delicate texture or a clay pot with a white inner wall, because the pork rib soup soup made in this way is very clear and the nutrients are not easy to lose.

Because stewing needs to be boiled slowly over low heat, and the advantage of casserole is that it is suitable for slow work over low heat, and at the same time, the sealing and heat retention are good, and the stewed pork ribs have a strong aroma of bone and meat. The internal circulation of the casserole is better, and the stewed things are easy to absorb the flavor, and the stewed meat and bones are softer and easier to digest, reducing the burden on the teeth and gastrointestinal tract. And it simmers for a long time, so that all the ingredients in the bones can be stewed into the soup.

The internal circulation of the casserole is better, and the stewed things are easy to absorb the flavor, and the stewed meat and bones are softer and easier to digest, reducing the burden on the teeth and gastrointestinal tract. And it simmers for a long time, so that all the ingredients in the bones can be stewed into the soup. If you are pursuing speed, you can also stew it directly in a pressure cooker, but the nutrition and taste will be much worse than slow cooking.

The nutritional value of pork ribs: 1. Pork ribs are rich in protein and fat, providing high-quality protein and essential fatty acids for the human body, which can supplement the nutrients needed by the human body.

2. When people reach middle age, microcirculation is disordered, and collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium, which can maintain bone health and prevent osteoporosis.

4. Pork ribs stewed soup can nourish yin and moisten dryness, nourish essence and replenish blood, and is suitable for people with insufficient qi and blood and cold physique.

What pot to use for stewing pork ribs usually depends on whether there is time, the time is still early to use the casserole, and when it is too late, use the electric pressure cooker. Because the working hours are relatively free, I eat the ribs at noon most of the time, and in the morning, I process the ribs in advance and stew them, and stew them in an electric casserole or ordinary casserole for about 2 hours, just in time for noon. The traditional pressure cooker is not very smart, but the ribs are very fresh and delicious.

Honest and hard-working, compared with the electric pressure cooker, it still feels like a big brother.

The usual practice is to wash the ribs (do not cut them, a large strip of more than 2 catties is directly put into the pot), put ginger slices, green onion knots and water, boil over high heat and simmer for 1 hour and then take it out. Wash the pork ribs in a pot under cold water to remove the blood, put cooking wine, ginger slices, and green onions in the pot, skim off the foam, and then boil for two minutes, remove the water, wash and dry for later use. Put the pork ribs into the electric pressure cooker, add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, seasoning, Sichuan pepper, and green onion in turn, and adjust the electric pressure cooker to the pork ribs setting.

I'm glad to answer this question, a few years ago my pressure cooker broke, I have been using an electric pressure cooker to make meat, but the result is very unsatisfactory, the meat oil made by the electric pressure cooker is particularly large, do not add water to make soup with oil on half a pot, use a pressure cooker to do like to bring some soup if the water is not over the meat, to add boiling water. Wash the pork ribs in a pot under cold water to remove the blood, put cooking wine, ginger slices, and green onions in the pot, skim off the foam, and then boil for two minutes, remove the water, wash and dry for later use.

Personally, I think that the pork ribs pot will taste better in a casserole, and it will be boiled for a long time. The pork ribs are rich in juice, and the pork ribs are also soft and crispy because of the heat preservation of the casserole.

The soup made in a casserole has the highest nutritional value and a very thick texture.

It is better to use a casserole to make soup, because the material and heat of the casserole are also very easy to grasp, and the soup from the casserole tastes particularly good, and the soup is particularly delicious.

Pork chops are more suitable for stewed soup or braised than pork, of course, different pork ribs should be selected here, and the effect of large chops and small chops is different. Below I will share with you the recipe of the pork rib soup pot, I hope you like it.

Preparation of ingredients. 2 catties of pork ribs, 1 carrot, 60 grams of lard, 1 green onion, appropriate amount of ginger and garlic, a little salt, 2 tablespoons of cooking wine, and an appropriate amount of Sichuan pepper.

Methodological steps. 1. Wash and blanch the pork ribs, cut the ginger and garlic and set aside;

2. After boiling in a pot, add lard, add peppercorns and stir-fry until fragrant;

3. Then add the watercress, stir-fry the ginger and garlic until fragrant, add the pork ribs, and stir-fry the cooking wine for 2 minutes;

4. Then add salt, appropriate amount of water, boil for about 40 minutes, add radish and green onion after the ribs are cooked, and boil.

Preparation of ingredients. 300 grams of pork ribs, 300 grams of carrots, 200 grams of corn, appropriate amount of green onion and ginger, a little salt, 3 grams of pepper, 10 grams of sugar, 20 grams of chicken juice, 3 grams of monosodium glutamate.

Methodological steps. 1. Wash the pork ribs and chop them into small pieces, bring water to a boil in a pot, and put in the pork ribs;

2. Boil and skim off the foam, blanch the blood and water, then remove it, wash and drain it for later use;

3. Peel and cut the carrots, cut the corn quickly, wash and slice the ginger, and cut the green onions;

4. Put an appropriate amount of oil in the pot and heat it to 7 percent, then fry the pork ribs until golden brown and fragrant;

5. Add the sliced ginger, add an appropriate amount of water to cover the ribs, and cook over high heat for an hour and a half;

6. After the pork ribs are cooked, add carrots, corn, a little salt, 10 grams of sugar, 3 grams of pepper, 20 grams of chicken juice and 3 grams of monosodium glutamate;

7. Cook over low heat for another half an hour, sprinkle in chopped green onions, and then remove from the pot.

Preparation of ingredients. 1 pork rib, 3 tomatoes, 2 lettuce, appropriate amount of coriander, and a little ginger.

Methodological steps. 1. Rinse the pork ribs, cut them into small pieces and put them in the pot;

2. Slice the ginger into the pot, add water and simmer over low heat; Skim off the scum and cook for about 50 minutes;

3. Cut the tomatoes into thick slices, slice the lettuce, and remove the boiled pork ribs;

4. Put the tomatoes, lettuce and coriander stalks into the pot and cook until they are half cooked, then add the pork ribs and cook for a while;

5. Sprinkle in the coriander and remove from the pan.

1. Ingredients: 1 kg of ribs, 4 slices of ginger, a cut of green onions, 1 tablespoon (15ml) of cooking wine, 25ml of light soy sauce, 1 tablespoon (15ml) of dark soy sauce, 2 tablespoons of rice vinegar (30ml), tablespoon of sugar (25 grams), and 2 grams of salt.

2. Cut the ribs into 4cm long pieces, put them in a large bowl, add cooking wine, stir half of the light soy sauce, cover with plastic wrap and marinate for 20 minutes. Peel the ginger and cut into slices. Cut the green onions into pieces and set aside.

3. Pour oil into a non-stick frying pan, heat over high heat, change to medium heat when the oil is hot, pour in the pork ribs, and fry with chopsticks while turning. Fry until the ribs are cooked and light brown in color, then remove the ribs.

4. Pour a little oil into the pot, heat it over high heat, put the ginger slices and green onions into the stir-fry to bring out the fragrance, put in the pork ribs, add the remaining light soy sauce and dark soy sauce, and add boiling water to cover the surface of the pork ribs. Then pour in the rice vinegar and sugar, stir well, cover the lid and simmer over low heat for 30 minutes.

After a few minutes, the soup in the pot is decreasing, at this time taste salty, if not salty enough, add salt and stir well. You can adjust it to your taste. Then, change to high heat to collect the soup, and when the soup is thick, you can wrap it around the ribs.

After serving, sprinkle some cooked white sesame seeds and green onions and flowers to garnish.

Stewed pork ribs with beans and potatoesFinished product display

Finished product display<>

Finished product displayThe ingredients are prepared for the disadvantages

Ingredients**. 500g pork ribs, about 15 beans, 2 potatoes, 2 small green onions, half a slice of ginger, 5 6 heads of garlic, 3 dried chilies, 4 5 Sichuan peppercorns, 1 star anise, 1 bay leaf, 1 cinnamon.

Prepare the sauce

Two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, one spoonful of sugar, one spoonful of soybean paste, stir well.

The production process

1.Blanch pork ribs with ginger slices and cooking wine:

Figure 12Bring to a boil and remove:

Figure 23Wash and set aside:

Figure 34Pour oil into the pan and add the ribs

Figure 45Add the ingredients (dried chili, green onion, ginger star anise, bay leaf, garlic, cinnamon):

Figure 56Pour in the sauce (1-2 teaspoons of soy sauce and miso will do).

Figure 67Stir-fry to color:

Figure 78Pour boiling water and simmer for 40 minutes

Figure 89For the sake of taste, pick out the ingredients:

Figure 910Add the beans and potatoes and simmer for another 15 minutes or so

Diagram stool La 1011Add an appropriate amount of salt and chicken essence (salt according to your own taste, generally 1-2 tablespoons of salt, half a spoon of chicken essence).

Figure 1112Stir well over high heat and rent a rough sale to get out of the pot:

Figure 1213The stewed pork ribs with beans and potatoes are really delicious, and I have to eat several bowls of rice every time!! Go ahead and give it a try!

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Finished product. Finished product.

Radish pork rib soup].

Production steps: 1. Sprinkle the pork ribs with starch and clean.

We cut the pork ribs and put them in a large bowl. Add a teaspoon of starch and sprinkle evenly on top, then grasp the ribs with your hands so that the starch evenly coats the surface of the ribs. When the surface of the ribs is coated with starch, we will feel that the ribs are sticky, and that's it.

The purpose of this is to use the adsorption of starch to adsorb the dirty and greasy on the pork ribs.

After a few minutes, we rinse the ribs with tap water so that the dirt and grease are washed away along the starch. Then pour tap water into the basin to soak the ribs, and after soaking for 15 minutes, you can remove the blood in the ribs.

2. Stir-fry the pork ribs and bring them to a boil.

After 15 minutes, the water of the ribs is drained, and then I prepare a pot and pour in a little cooking oil. Heat the oil, and when the oil temperature is about 30% hot, we put the pork ribs in the pan and stir-fry. Stir-fry until the surface of the ribs is slightly browned, at which point we pour boiling water into the pan.

Then continue to boil over high heat until the water is boiled again. A layer of foam will float on the surface of the pot, prepare a spoon to remove the foam.

Remember not to put celery into cooking wine during this process, otherwise it will be cooked and firewood. Add an appropriate amount of liquor and white vinegar to the pot, the liquor can remove the fish, and the white vinegar has the effect of releasing the calcium in the ribs.

3. Put the pork ribs into a casserole and simmer.

As soon as the white wine and white vinegar were placed, we turned off the heat. At this time, we need to prepare a casserole, because the casserole has good heat retention, so it is suitable for making some stews. We poured the pork ribs from the iron pot into the casserole along with the soup.

Add the ginger slices and green onion knots to the pot. Then cover the casserole and simmer over medium-low heat for about 30 minutes.

4. Cut the white radish and put it in a casserole.

During the stewing process, we prepare a white radish, wash it, peel off the skin, and cut it into hob pieces for later use. When the ribs have simmered for 30 minutes, we open the lid and put the chopped white radish cubes into the pot. Then cover and simmer for about 15 minutes.

When the time is up, we open the lid and sprinkle some goji berries before adding an appropriate amount of table salt. Finally, sprinkle some chopped green onions on top and stir it up, and this delicious radish pork rib soup is ready. The pork rib soup made in this way not only does not have a fishy smell, but also supplements calcium.

Summary: The method of removing the smell of pork ribs cannot be done by blanching water and pouring cooking wine, otherwise the meat will be firewood. The purchased pork ribs should be coated in starch first, and then washed and soaked in water.

After that, it is simmered in water, and white wine and white vinegar are poured to remove the fishy smell. Then turn off the heat and pour the pork ribs and soup into a casserole, and simmer them with white radish.