Braised beef ribs in Hunan cuisine. What is the best way to make it?

There are many ways to make braised pork ribs, and the taste is not the same, so here are seven ways to share with you.

1. Braised pork ribs.

Ingredients: pork ribs, carrots (can be changed to potatoes according to personal taste, etc.), shiitake mushrooms, green onions, ginger, star anise, tangerine peel.

Method: 1. Bring the water to a boil, put the pork ribs in boiling water and boil for 1 minute, and pour out the blood;

2. Put a small amount of oil in the pot, boil until smoking, add ginger and green onions and stir-fry until fragrant, then put in the pork ribs and stir-fry for a while;

3. Put in water, and when the water is boiling, add star anise, tangerine peel, carrots and shiitake mushrooms;

4. Add seasonings (Shao wine, salt, sugar and dark soy sauce) and cook on high heat for 20-30 minutes;

5. Add the chicken essence and starch water 5 minutes before serving.

2. Braised pork ribs.

Excipients: 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of ingredients, 80 grams of water starch, 2 kg of vegetable oil (actual consumption of 250 grams).

Preparation method: 1. Cut green onion into sections; Ginger slices; Chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and remove them.

2. Put the pork ribs into the pot, add water (to the degree of overflowing the ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.

Features: The taste is fragrant and salty, the pork ribs are crispy, and the color is golden red.

The key to production: After the ribs are hung with starch, they should be fried over a hot fire, and they should be burned and put into the pot several times, so that the ribs can be fried well.

3. Braised pork ribs.

1.Cut the pork ribs into pieces, add the bottom oil on the wok seat and stir-fry the ribs until they crackle, remove the meat control oil and put it in the pressure cooker, add green onion sections, ginger pieces (pat broken), soy sauce, dark soy sauce (slightly), fresh soy sauce (slightly), 4 spoons of Shao wine, more than a dozen peppercorns, a star anise, a little thirteen spices or five-spice powder, 1-2 spoons of rock sugar, and an appropriate amount of salt.

2 Stir-fry sugar. This is a crucial step that affects the color of the braised finished product. Brush the wok with a little bottom oil, no need to heat the oil, directly put 1-3 spoons of sugar, and keep stir-frying over low heat until the saccharification turns to brown red, (not over yet!)

Keep stir-frying, and the sugar will turn up brownish-red foam (don't worry!). Continue to stir-fry, and after a while, you will see the foam increase, the color will turn lighten, and it will turn to a very attractive golden red, at which point the sugar is considered to be fried. Then you can add water to boil and then add it to the ribs, and I poured the fried sugar directly on the ribs in the pressure cooker.

3 Add water to the pressure cooker, do not need to put more, there is a knuckle deep in the pot, close the cover**, and wait for the pressure valve to sound and turn to low heat for 10-12 minutes.

4 After the pressure cooker is closed, after the pressure of the cold water flush valve recedes, open the lid and remove the green onions, ginger pieces, peppercorns, star anise, add chicken essence, open the lid and reduce the juice over high heat. If there is no pressure cooker, boil for a while, put more water, turn on a high fire, and the electric stove will only have piers.

First of all, prepare star anise, cinnamon, ginger slices, dried red peppers, cooking wine, chop the pork ribs into pieces, pass the water, burn the oil, put the ginger slices and fry the pork ribs, spray some cooking wine, put star anise, cinnamon, dried red pepper, bean paste, A Xiangpo beef sauce, and then put salt, monosodium glutamate, chicken essence and stir-fry, put water and beef ribs flush, press with a pressure cooker for 15 minutes, the basic operation is almost done.

Braised pork ribs The ribs were cut when they were bought, and after thawing, they were blotted with kitchen paper (and they were still scalded by the oil star).

Fry the pork ribs in hot oil until the surface is a little golden (I think it's a little burnt and fragrant), pour out the oil in the pan, then add water, put a few slices of ginger, two garlic, light soy sauce, salt and simmer for 20 minutes, turn to high heat to reduce the thick juice and start the pot.

Ingredients: steak, green onion, Sichuan pepper, large hui, ginger, dried chili.

1. Chop the steak into pieces and wash well.

2. Prepare the ingredients green onion cut into sections, Sichuan pepper, large back, ginger with a knife to pat twice, and an appropriate amount of dried chili.

3. Put fried peppercorns and large back in the pot, then take it out and pour it out.

4. Add ginger and chili pepper to the hot oil.

5. Pour in the blanched pork ribs and stir-fry.

6. After stir-frying for a while, add soy sauce to color, add cooking wine to remove the fishy smell, and continue to stir-fry.

7. When the fried water is out of water, pour in boiling water and start simmering, then you can put salt and sugar in it to taste. Since the beef is not very easy to stew, I pour the boiling pork ribs into the pressure cooker with the soup, add the green onion and my own seasoning, and simmer for 30 minutes.

8. After simmering, there is still a lot of soup in it, so pour it into the wok again and collect the soup over high heat, so that it is ready.

How to make and a step:

1. Prepare the required ingredients, 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. Heat the wok, inject vegetable oil, put in rock sugar, heat over low heat and keep stirring, the color of the fried sugar must be used over low heat, the fire is easy to fry the 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.

4. After the rock sugar is dissolved, small bubbles emerge and turn reddish-brown, don't boil it for too long, otherwise it will produce a burnt bitter taste, affecting the taste of the dish, when all the rock sugar is completely foamed, put the ribs into the pot in an instant, stir-fry evenly, you can better color and lock the moisture of the ribs, and the taste is delicate, tender and delicious, not like dry firewood.

5. Put in the green onion, star anise, bay leaves, Chaotian pepper, ginger slices and continue to stir-fry, after boiling over high heat, turn to low heat and simmer for about 30 minutes, open and stir 2 times in the middle, observe the juice collection situation, in case of pasting the pot, collect the juice on high heat, keep stir-frying during the period, so that the soup is evenly wrapped on the surface of the ribs.

A common way to cook braised beef ribs: cut the purchased ribs into sections, rinse them repeatedly with water, and then pour the water into the pot to burn the ribs until they are white-hot. In the process of boiling water, skim off the foam in time, take out the pork ribs after boiling for 8 minutes, drain and set aside.

Then heat the pan over high heat, pour in an appropriate amount of cooking oil, heat to 50, under the prepared rock sugar cubes, use a spatula to turn to low heat, and stir constantly until the rock sugar is dissolved, from white to golden brown.

Then we will put the drained ribs in the pot, we will cook, we will coat the ribs with sugar, sugar is the soul of the dish. Add boiling water to the pot. It is best to soak the water in the ribs.

Then add aged vinegar, light soy sauce, dark soy sauce and cooking wine. Cover. Once the heat is boiling, switch to low heat and simmer for 40 minutes.

Open the lid, bring the broth to 1 to 4 volumes, season with salt. Sprinkle chopped green onion and sesame seeds in the juice and remove from the pan. Delicious home-cooked stewed pork ribs.

Pour in the steak, stir-fry, do not add water in the middle, do not add water, lamb chops with cooking wine, light soy sauce, dark soy sauce and stir-fry. Stir-fry lamb chops and pour in beer. If you want to grill lamb chops red and shiny, you can use soy sauce to grill lamb chops.

Cut the lamb chops into small pieces and soak them in water for 4 hours. Put it in a pot of cold water and bring it to a boil, add cooking wine to remove the blood blisters, and remove it with a strainer for later use. Heat the oil in a pan, add two spoonfuls of sugar and stir the lamb chops.

Then add soy sauce, cooking oil, and Pixian bean paste, drain the sheep for 8 hours, remove the blood and wake up the taste. Then use a juicer to fry the green onion and ginger juice, pour out a small piece of mutton, and add the mutton holes, and then match the lamb eyes and mutton holes, which is the best lamb chops. Marinate with salt, wine and pepper for 8 hours.

Add 25 grams of ginger slices, or increase the amount according to the age of the sheep, 1 green onion, 1 Sichuan pepper, 50 Sichuan pepper, a little sugar, light a high fire, cook over medium heat for 50 minutes; Mutton has the functions of dissipating cold, warming qi and blood, tonifying the kidneys and strengthening yang, appetizing and strengthening the spleen. Therefore, to eat mutton in winter, you should wash the purchased lamb chops (let the director cut the lamb chops into small pieces, wash them, wash the purchased lamb chops, then add a lot of water, lamb chops, cold water, ginger, green onions, add a large spoon of kitchen wine, boil, remove the floating powder, and cook for two minutes.

Wash the lamb chops, cut them into small pieces, put them in a pot of cold water, bring to a boil and remove. All the meat needs to be whitened in the water, and that's the adventure! Removes residue from blood vessels!

Medium heat and temperature, tonify the kidney and strengthen the yang, strengthen the body, and resist the wind and cold. Mutton should not be eaten with pumpkin, watermelon, and catfish, which is easy to make people stagnate and sick; It is not advisable to drink tea immediately after eating mutton, or drink tea while eating mutton.

Material. 1 beef rib, star anise, cinnamon, ginger slices, green onions, bay leaves, salt, sugar, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine.

Method. 1.When you buy the beef ribs, ask the seller to chop them for you. Come back and blanch.

3.After the water boils, change to low heat and simmer for 2 hours, add salt and sugar to taste the meat.

4.Turn on high heat to reduce the juice.

1. Prepare the required ingredients: pork short ribs, 3 tablespoons vegetable oil, 2 tablespoons cooking wine, 6 slices of ginger, 3 white onions, 1 chives, 3 bay leaves, 1 star anise, 10 rock sugar, 1 salt, 1 2 teaspoons, white sugar, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 Chaotian peppers, soak the pork 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, the cold water into the pot can make the blood water better leach, remove the fishy smell and sterilize the ribs, rinse them with cold water, and then control the water for later use, rinsing with cold water will make the meat more compact and elastic Wok hot;

3. Inject vegetable oil into rock sugar, heat over low heat and stir constantly, the color of fried sugar must be used over low heat, the fire is easy to fry paste, and the color of fried sugar with rock sugar is not only red and bright, but the taste is better than that of granulated sugar;

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

5. Add green onions, star anise, bay leaves, Chaotian peppers, ginger slices and continue to stir-fry, add boiling water, not over the pork ribs, and then add light soy sauce and dark soy sauce;

6. After the fire is boiled, turn to low heat and simmer for about 30 minutes, open and stir 2 times in the middle, observe the juice collection situation, in case the pot is left with 1 3 soup, add white sugar and stir evenly, and then add salt to taste;

7. Collect the juice on high heat, stir-fry constantly during the period, so that the soup is evenly wrapped on the surface of the ribs and served on a pure white plate, sprinkled with a little chopped chives and pepper rings to decorate, and it is done.

2.Cook pork ribs Prepare a variety of toppings

3.Pour oil into a hot pot, put a spoonful of bean paste and stir-fry until fragrant, add the ingredients and stir-fry for two minutes, then add the pork ribs and stir-fry for five or six minutes. Add a little pump. Add water to the water, and the ribs turn to the heat and cook. Difference of 1 half pot

Sorry, I made a typo.

3.Pour oil into a hot pot, put a spoonful of bean paste and stir-fry until fragrant, add the ingredients and stir-fry for two minutes, then add the pork ribs and stir-fry for five or six minutes. Add a little pump. Add water to the water, and the ribs turn to the heat and cook. Difference of 1 half pot

1.Boil the beef ribs for 10 minutes, then pour off the blood and rinse.

3.Pour the fried beef ribs into the pressure cooker, add the horizontal beef ribs, and turn down the heat to medium and low for 20 minutes4Put the pressed beef ribs into the pot, pour some stewed soup from the pressure cooker, add parsley, garlic, and season to taste5Personal preference, add some carrots, onions, green peppers.

The steak should be submerged for a while, with salt, red wine, and French mustard. Heat a frying pan with a little oil, heat the steak and add the lee pelin and red wine. Fry on both sides. Can!

1. It is best to buy the kind of tenderloin with oil flower distribution for beef, cut the beef into thin slices one centimeter thick, and pat it slightly flat with a special metal hammer (the purpose is to scatter the beef fiber, that is, it is easy to taste and easy to cook, of course, the beef should not be fried and fully cooked, otherwise the beef is too old).

2. Evenly coat the beaten steak with a little olive oil, garlic juice, a pinch of salt and black pepper and marinate for 10 to 15 minutes.

3. Add olive oil to a frying pan, fry the steak until golden brown on both sides (the time is about 3 to 8 minutes, because personal taste is different, it is recommended to try several times), add a little wine to the pan over high heat, take it out, and put it on the prepared plate for later use.

4. Cream Mushroom Sauce:

Pour olive oil into the frying pan, add the chopped onion and fry until transparent, add butter (or cream) and a little fresh milk and stir to heat, add an appropriate amount of mushrooms (I usually buy ready-made canned mushrooms, the taste is better), mix well, season properly and pour on the fried steak. PS: The consistency of the sauce is modulated according to personal preference.

How to make the beef ribs delicious, the chef taught me a trick, the ribs are crispy and delicious.

Simmer....After cooking, braised and stir-fried celery will be more fragrant, or marinated beef ribs are the best.