Excuse me, how do you make pork ribs stew in northern Shaanxi? Please tell the detailed steps, thank

Step 1: Prepare for the work,—— cut meat, cut vegetables, peel onions, peel garlic, and look at the location of peppercorns, ingredients, soy sauce, refined salt and other condiments, so that they can be found and used when they are urgently needed.

Step 2: Stir-fry and boil the pot. Stir-fry the water in the pork ribs over a simmer to remove the meat. Then stir out all the oil in the ribs, and scoop out the excess oil, so that it is not fat and greasy when eating.

Step 3: Add an appropriate amount of soy sauce to season and color, then add green onions, ginger, garlic, salt and other condiments.

Step 4: Add a little water, add the sauerkraut, and then replenish the water until it is about to overflow the sauerkraut.

Step 5: Simmer over medium heat for 15 to 20 minutes.

Northern Shaanxi stew——

Ingredients: pork belly, fried tofu, meatballs, kelp, fried potatoes, shiitake mushrooms, vermicelli or cabbage, appropriate vegetables.

Ingredients: peanut oil, Sichuan pepper, ginger slices, green onions, seasoning, soy sauce, salt, fresh soup.

Method: 1Wash all the dishes and set aside.

2.Slice the meat, cut the tofu and potatoes into small pieces, cut the cabbage into strips, and the leaves are slightly larger, and set aside for later use.

3.Put oil in the pan, and when the oil is cooked, then put the meat.

4.Enlarge the green onion and fresh ginger, then enlarge the material, put less Sichuan pepper, cabbage, fried tofu, meatballs, kelp, fried potatoes, shiitake mushrooms, vermicelli, a little salt of cabbage, and stir-fry in soy sauce.

5.Stir-fry for a while, add fresh soup, and simmer.

6.About 2 minutes, when the soup is almost dry, add monosodium glutamate, chicken essence powder, and sesame oil.

7.Thicken the noodles and remove them from the pan.

Prepare the ingredients. Chops.

500 g sauerkraut.

300g potatoes.

500g vermicelli.

Amount. Lard. Scallions. Ginger.

Garlic. Pepper. Dried chili peppers. Thirteen incense. Dark soy sauce. Vinegar.

Sugar. Salt. Essence of chicken. Green pepper.

Steps. 1.Refine the pork fat you bought, more, but the fire should be small, otherwise the vegetables made by the oil residue will have a smell.

2.When the ribs were bought, they were already chopped, and then I saw if there were any too large pieces, cut the base, and then blanched to remove the foam, scooped up and drained.

3.Heat the lard in the pot, then put the drained pork ribs into the medium heat and fry, pay attention to turning when frying, don't fry the paste, and fry until slightly charred.

4.The ribs are almost fried, then chop the garlic, the ginger wheel, and the dried chili pepper and peppercorns together in the pot and fry until fragrant, then add two spoons of salt, a tablespoon of thirteen spices, an appropriate amount of dark soy sauce to color, and a little vinegar.

5.Cut the potatoes into pieces, shred the sauerkraut, put them in the pot, add boiling water until all the dishes are gone, turn to low heat and cover the pot and simmer for 20 minutes, the water should be slightly more so as not to boil dry.

6.Add the soft vermicelli soaked in advance and green peppers, and simmer for another 10 minutes.

7.Add salt to taste, chicken essence, reduce the juice and remove from the heat.

Stew pork ribs stewed until soft and rotten, add all kinds of vegetable vermicelli to stew together, the meat is fragrant but not greasy, the dish absorbs the aroma of the meat, eat steamed buns and eat rice, absolutely under the rice.

Ingredients. 1000g pork ribs

3 potatoes. Soybean sprouts.

Appropriate amount of vermicelli. Cauliflower to taste.

Accessories. Dried red pepper to taste.

Ginger to taste. Star anise to taste.

Sichuan peppercorns to taste. Appropriate amount of green onions.

Garlic cloves to taste. Salt to taste.

Appropriate amount of chicken bouillon. Appropriate amount of dark soy sauce.

Sugar to taste. Steps to prepare pork ribs stew.

1.Wash the pork ribs, add cooking wine to hot water and blanch to remove foam.

2.While blanching the pork ribs, prepare green onions, ginger, garlic, dried red peppers, star anise, and Sichuan peppercorns.

3.Blanch the pork ribs, remove them and wash them with cold water, stir-fry them over low heat until they melt.

4.Change to medium heat, add the pork ribs and stir-fry for a while.

5.Add the green onions, ginger, garlic, dried red peppers, star anise, Sichuan peppercorns, etc. and stir-fry together until the ribs are slightly yellow.

6.Add an appropriate amount of dark soy sauce to color and stir-fry for 2 minutes.

7.Add two bottles of beer, or hot water, about 1000 ml, the water should be completely submerged into the ribs, first turn on high heat and bring to a boil, then turn to medium-low heat and simmer.

8.Prepare the dish to be added while stewing the ribs.

9.Cut the potatoes into hob cubes, cut the cauliflower into florets, and wash the vermicelli and bean sprouts.

After a few minutes, stick chopsticks into the meat to see if it is rotten, and if it is still a little hard, continue to stew.

11.Simmer until a third of the soup remains, add potatoes and bean sprouts, add salt and stir-fry well.

12.When the bean sprouts are soft, add cauliflower and sweet potato powder.

13.Simmer until cooked.

14.Add an appropriate amount of chicken essence and stir-fry evenly to remove from the pan.

15.Serve on a plate.

1. Stewed pork ribs with beer not only removes the peculiar smell, but also adds fragrance.

2. Bring to a boil over high heat first, and then stew the ribs over medium-low heat, which is easier to soften.

Pork ribs stew.

Ingredients: Pork ribs: 250g1 piece of lotus cabbage, 2 yams, 1 potato.

Excipients: Oil, salt, green onion, ginger, garlic, red pepper, star anise, Sichuan pepper, sugar, thirteen spices, soy sauce, and shiitake mushrooms.

Method After the ribs are washed, add cold water to remove the smell of blood.

2.Add ginger slices, Sichuan peppercorns, star anise, and cooking wine into the water of the pork ribs.

3.Chop the green onions, ginger, garlic, and small red peppers and set them on a plate for later use.

4.Shiitake mushrooms are cut into cubes, the pieces are too small, not easy to clip, hehe.

5.Cut the lotus cabbage into cubes.

6.Cut with a yam hob.

7.Potatoes are cut into small pieces and cooked easily.

9.Once the oil is hot, add the pork ribs and stir-fry with green onions, ginger and garlic.

10.Then add soy sauce, thirteen spices, sugar, an appropriate amount, and continue to stir-fry.

11.According to the side dishes, I choose the time to put the side dishes first, I first stir-fry the shiitake mushrooms and lotus vegetables for 10 minutes, then add the yams, and finally add the potatoes when they are almost out of the pot. (Potatoes will crumble for too long, affecting the overall taste).

Tips Pork ribs must be cold water, but also boil some boiling water for later use, stir-fry process, can not add cold water, only add boiling water, salt, must be put in the last almost good time, put early, the meat becomes hard, eat, firewood is not delicious!

Preparation of pork ribs stew.

Don't put oil in the pan because the ribs will produce oil on their own. **, fry the backbone of the ribs in a pot until it changes color, and put green onions, ginger and garlic.

Stir-fry the dried chili peppers to make the fragrance, then put the peppercorns, cumin, star anise, and bay leaves to fry the fragrance, and add salt.

After the pork ribs are fried until fragrant and dry, add an appropriate amount of cooking wine and braised soy sauce, add a small amount of balsamic vinegar after stir-frying evenly, and stir-fry well. Add boiling water to cover the ribs, turn to low heat after the water boils, cover and simmer for an hour.

The cabbage is cut into small slices, the potatoes are cut into small pieces, and the vermicelli I use is dry vermicelli, which I soaked the night before. Supermarket-bought instant vermicelli is also available. These side dishes are all based on your preference, and you can also add tofu, which is also delicious.

After simmering the ribs for an hour, try them with chopsticks, and if the meat can be pierced, add potato wedges and stack them evenly on top of the pork rib broth. The fire is slightly larger than the low fire. At this time, if you find that the soup is lacking, you can also add water.

After the potatoes have been stewed for a while, add vermicelli, and then stew for a while and try with chopsticks. If the potatoes are stewed and the vermicelli is soft, add the cabbage slices, sprinkle a little salt on the dish, cover and simmer for about three minutes.

After three minutes, turn off the heat, chop the green onion, sprinkle it on the stewed stew, stir well, and serve. It's great with rice!

Ingredients: nail cone, garlic, soy sauce, salt.

raid, vinegar, sugar bai

Method 1Wash the nail cones and cut the garlic into minced garlic.

2.Boil half a pot of water in a pot and see dao rolling.

3.Pour the nail cone into boiling water and cook. Pour out and drip.

4.Then cool over boiled water and rinse. Drizzle.

5.Add minced garlic, soy sauce, salt, vinegar and sugar, and mix well.

Details of the practice of preserved egg stewed pork ribs Cuisine and efficacy: Home cooking recipe Preserved egg stewed pork ribs Production materials: Ingredients: 500 grams of pork ribs, 250 grams of preserved eggs. Ingredients: 10 grams of fresh red pepper.

Seasoning: 1000 grams of vegetable oil (50 grams of actual consumption), 6 grams of refined salt, 5 grams of monosodium glutamate, 20 grams of cooking wine, 4 grams of Maggi fresh soy sauce, 8 grams of Ah Xiang Po spicy sauce, 10 grams of chives, 5 grams of ginger and garlic seeds, 10 grams of dried peppers, 500 grams of fresh soup. Features of preserved egg stewed pork ribs:

The shape is beautiful, fresh and slightly spicy. Teach you how to make preserved egg stewed pork ribs, how to make preserved egg stewed pork ribs to be delicious1, wash the pork ribs, cut them into 2 cm long pieces, blanch them in a pot of boiling water and set aside; Preserved eggs are steamed, shelled and cut into 4 pieces; Fresh red pepper slices cut into diamond-shaped slices; Ginger slices; Garlic seeds are stalked; Cut the chives into pieces. 2. Wrap the preserved eggs in dry starch, fry them in a hot oil pan until the surface is dry, pour in a colander and drain the oil.

3. Leave the bottom oil in the pot, stir-fry the ginger slices and garlic seeds, then add the pork ribs and fry the water, cook the cooking wine and fry until fragrant, add the fresh soup, skim off the foam after boiling, add refined salt, monosodium glutamate, Maggi fresh soy sauce, Ah Xiangpo spicy sauce, and the whole dry pepper to adjust the taste, turn to low heat and simmer until the ribs are soft and rotten, then select the whole dry pepper, pour in the preserved egg, add red pepper slices, collect the thick soup on the hot fire, pour sesame oil, put the ribs on the plate, surround the preserved eggs next to it, and sprinkle the chives with the chives. The recipe for braised pork ribs with pineapple is detailed Cuisine and efficacy: Cantonese cuisine.

Ingredients for braised pork ribs with pineapple: Ingredients: Pork ribs, pineapple Accessories: green onions, ginger.

Seasoning: grams of soy sauce, sugar, cooking wine, tomato paste, grams of monosodium glutamate, grams of oil Pineapple stewed pork ribs Characteristics: Cantonese cuisine.

It is made with pork ribs and pineapple (pineapple) as the main ingredients. Braised meat dishes with fruit are a major feature of Cantonese cuisine. It is characterized by bright color, sweet and salty with sourness, rich fruity aroma and unique flavor.

Teach you how to make pineapple braised pork ribs, how to make pineapple braised pork ribs to be delicious1Marinate the pork ribs in soy sauce and drain them, then fry them slightly in hot oil to discolor their surface; 2.After the oil is heated, fry the chives and ginger, add soy sauce, sugar, cooking wine, tomato paste, monosodium glutamate and water and stir-fry it, then pour in the small ribs and cook over low heat.

The preparation of pork rib stew is as follows:

Pork ribs stew needs to prepare 1 kg of pork ribs, 2 kg of beans, and about 1 kg of potatoes. Ingredients need to prepare Sichuan pepper, star anise, green onion, ginger, garlic, salt, sugar, monosodium glutamate, Senmo cooking wine, dried red pepper in early spring, peanut oil or soybean oil; Chop the ribs into small pieces and pass through boiling water; Put the oil and boil until the oil boils, add Sichuan pepper, star anise, and chili pepper; Then put in the pork ribs, cooking wine, green onions, ginger, garlic, sugar, then put in beans and potatoes, add an appropriate amount of salt, and put water to the top of the vegetable; After boiling, reduce the heat to medium, about 20 minutes, add monosodium glutamate for about 2 minutes, and then remove from the pot and serve.