The authentic practice of braised pork ribs, the steps of the practice of authentic braised pork rib

The braised pork ribs are delicious and simple, and the method is as follows:Ingredients: pork ribs, green onion, ginger, garlic, spices, cinnamon, cooking wine, soy sauce, sugar.

1. Blanch the pork ribs in boiling water to remove the blood.

2. Put oil and sugar in the pot and fry the sugar color.

3. Stir-fry the blanched pork ribs to color.

4. Add boiling water to the pot, put green onions, ginger and garlic, spices, cinnamon, cooking wine, soy sauce, bring to a boil over high heat, and simmer over low heat for half an hour.

5. Collect the juice, add chicken essence and sesame oil to enhance the flavor.

6. Finished product drawing.

Prepare an appropriate amount of pork ribs in advance, such as green onions, star anise, bay leaves, rock sugar, light soy sauce, dark soy sauce, Chaotian pepper, and ginger slices.

1. Soak the ribs in water for 5 minutes, rinse several times to remove the blood.

2. Put the pork ribs into the pot with cold water, put in cooking wine and ginger slices at the same time, blanch the water for 1 minute after boiling, and the cold water into the pot can make the blood water better leached, remove the fishy smell and sterilize.

3. Remove the ribs, rinse them with cold water, and then control the moisture for later use, which will make the meat firmer and more elastic.

4. Heat a wok and add vegetable oil.

5. Put in rock sugar, heat over low heat and stir constantly, fry the sugar color must be on low heat, the fire is easy to fry paste, and the color of the sugar fried with rock sugar is not only red and bright, but the taste is better than that of granulated sugar.

6. After the rock sugar is dissolved, small bubbles can emerge and turn reddish-brown, don't boil it for too long, otherwise it will produce a burnt bitter taste and affect the taste of the dish.

7. When all the rock sugar is completely foamed, put the pork ribs into the pot in an instant, stir-fry evenly, which can better color and lock the moisture of the ribs, and taste delicate, tender and delicious, unlike dry firewood.

8. Add green onions, star anise, bay leaves, Chaotian pepper and ginger slices and continue to stir-fry.

9. Add boiling water, not over the pork ribs (cold water is easy to cause meat tightness and not easy to taste), and then add light soy sauce and dark soy sauce.

10. After the fire boils, turn to low heat and simmer for about 30 minutes, open and stir twice in the middle, and observe the juice collection to prevent the pot from pasting.

11. When there is 1 3 soup left in the pot, add white sugar and stir well, then add salt to taste.

12. Reduce the juice on high heat, stir-fry constantly during the period, so that the soup is evenly wrapped on the surface of the ribs.

13. Complete the renderings.

A few simple steps to teach you how to make delicious braised pork ribs.

Cut the ribs into pieces of the right size.

Braised pork ribs at home are guaranteed to keep you eating.

Blanch the pork ribs and stir-fry until fragrant, add water and simmer for 40 minutes.

Today's braised pork ribs, pay attention to what you like.

Blanch the pork ribs, stir-fry the sugar-colored pork ribs, pour water and boil for half an hour, and add eggs.

Pork ribs, often referred to as pork ribs and vertebrae in China, are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. For example, braised pork ribs is a Chinese national cooking.

How do you cook braised pork ribs? Clean and cut off the pork ribs, add green onion and ginger cooking wine to remove the smell, add minced green onion, ginger and garlic to the pot, bean paste, and stir-fry the pork ribs evenly.

The most authentic way to make home-cooked braised pork ribs:Ingredients: 1000g pork ribs, 1 green onion, 4 slices of ginger, 15 Sichuan peppercorns, 4 star anise, an appropriate amount of oil, an appropriate amount of salt, 2 tablespoons of cooking wine.

Steps: 1. Wash the ribs and set aside.

2. Blanch the blood in a pot under cold water, and clean the blood powder magazine with warm water.

3. Heat the pan with cold oil, heat the oil into the green onion segments, ginger slices, Sichuan peppercorns, star anise and stir-fry until fragrant.

4. Pour in the pork ribs, pour in the light soy sauce, dark soy sauce, and stir-fry.

5. Add the water that has not been covered with pork ribs, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

6. Sprinkle an appropriate amount of salt and continue to simmer for 20 minutes.

Preparation of braised pork ribs:Ingredients: 750 grams of ribs, 10 grams of green onions, 5 grams of ginger, 2 star anise, 3 bay leaves, 15 grams of rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 6 grams of salt, 20 grams of cooking oil.

1. After chopping the pork ribs, soak them in water for 30 minutes to remove the blood.

2. Pour out the blood water, re-cool the pot under water, boil the water for 10 minutes, remove it, and rinse off the blood foam with warm water.

3. Prepare the seasoning, cut the green onion into sections and slice the ginger.

4. Heat the oil in a pan, add rock sugar, and fry the sugar over low heat.

5. Stir-fry until the rock sugar is completely melted and viscous, and the lower ribs are stir-fried to color.

6. Add seasonings and stir-fry until fragrant.

7. Add light soy sauce to taste, dark soy sauce to adjust the color.

8. Add warm water and cooking wine that have not covered the pork ribs, add a few grains of rock sugar and salt.

9. Put it into the Joyoung iron kettle rice cooker.

10. Turn on the power, close the lid of the rice cooker, press the function button to select the steaming program, set the time for 40 minutes, and after the program is over, the fragrant braised pork ribs will be fine!

Braised pork ribs are an authentic method

Ingredients: 2 pork ribs;

Excipients: dark soy sauce, light soy sauce, pork ribs, green onion, 3 cloves of garlic, chicken essence, salt, 1 piece of ginger, cooking wine.

Preparation of braised pork ribs:

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 the pot, stir-fry chives, ginger and garlic, then pour in the pork ribs, stir-fry, then pour in light soy sauce, dark soy sauce, cooking wine, stir-fry to color, and then pour in hot boiled water about the same level as the pork ribs.

3.Add the lid of the pot, turn to medium-low heat after boiling water over high heat, and finally until more than a quarter of the soup remains, add a little chicken essence and sugar, turn to high heat to reduce the juice.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

3.Eating pork ribs can supplement the body's nutrition, and can also mention the effects of nourishing yin and moisturizing dryness, nourishing the kidneys and blood, and quenching thirst. The nutritional value of pork rib soup is very rich, it contains protein, fat and bone collagen, bone mucin and vitamins, calcium, iron and phosphorus and other nutrients.

Braised pork ribs are an authentic method

Main ingredients: 500 grams of pork ribs.

Auxiliary ingredients: green onions, ginger, star anise, appropriate amount of green and red peppers.

Production method: 1. Divide the pork ribs along the gaps in the bones, so as to add more flavor, chop them into centimeter-long segments, and then put them into clean water to soak the bleeding water and drain the water for later use, 2. Remove the heart of the green and red peppers, cut them into diamond-shaped slices for later use, 3. Put water in the pot and boil over high heat, then take the pork ribs out of the boiling water, add an appropriate amount of cooking wine to remove the odor, boil the water for about 1 minute, pour out the water, and wash off the surface of the foam with water, 4. Add oil in the pot, burn until it is hot, and fry the star anise, ginger slices, and green onions. Stir-fry the spices to make them fragrant, then add the pork ribs, fry the surface moisture, stir-fry until golden brown and slightly charred, then add water, and the water submerges the ribs.

5. Add light soy sauce to taste, soy sauce to adjust color, cooking wine to remove peculiar smell, add oyster sauce to enhance freshness, appropriate amount of salt to adjust the bottom taste, a little pepper to remove the fishy, we should pay attention to the materials when we do it, the more the juice is collected, the heavier the taste.

6. After the soup in the pot boils, skim off the foam, turn down the heat, and start to stew the ribs, about 25 minutes or so, at this time the soup is more viscous, the ribs are also colored, and the bones are removed, add green and red peppers and stir-fry evenly, when the fragrance of green and red peppers comes out, you can get out of the pot.

Braised pork ribs is a very classic home-cooked dish, it is not difficult to achieve zero failure, and novices can also make delicious braised pork ribs, let's try it!

Braised pork ribs is a home-cooked dish, and the specific method is as follows:

Ingredients: 1 kg of pork ribs.

Excipients: 1 tsp salt, 2 tsp starch (10g), 3 tbsp oil (45ml), 4 tsp dark soy sauce (20ml), 2 tbsp sugar (30g), 4 tsp cooking wine (20ml), 2 slices of ginger (10g), 1 knorr pork bone soup flavoured soup, a pinch of green onion.

Steps: 1. All ingredients.

2. Wash the pork ribs and cut them into small pieces, put the marinade, add about 30ml of water and marinate for 10-15 minutes.

3. Add oil to the pan, heat it, add the pork ribs and fry until golden brown on both sides, then set aside.

4. Add about 500ml of water and bring to a boil. Add ginger, cooking wine, dark soy sauce, sugar, and Knorr pork bone soup until it melts, making the soup base more mellow and thicker.

5. Put in the pork ribs, keep the heat high, cover the pot and simmer for about 15 minutes.

6. Open the lid of the pot and continue to reduce the juice over high heat until thick, and the soup is drawn layer by layer. Pour the sauced pork ribs into a plate and sprinkle with chopped green onions.