What ribs are the best, ribs classification, which ribs are the most tender and the best

Let's start with the simplest method 1. Prepare pork ribs with a little fat. 2. Add water and an appropriate amount of salt to the pork ribs and cook until they are eight mature, and if the time is sufficient, they can be cooked in a rice burger. 3. Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry several times, and fry until the juice is half dry, add sugar water and vinegar to your taste, and fry until the juice is fast dry.

Precautions: 1. You can put more rice wine soy sauce and color it. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG.

2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking. 3. The characteristics of this method are that the steps are simple and flavorful. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

Two: Next is the regular version of sweet and sour pork ribs: Ingredients:

Pork ribs, vegetable oil, rice wine, sugar, soy sauce, vinegar, tomato juice Method: Wash the pork ribs first, marinate them with a little rice wine, salt and monosodium glutamate, and roll them on with cornstarch. Heat the pork ribs until golden brown, remove and drain the oil.

Add wine, soy sauce, vinegar, sugar, tomato juice and about half a bowl of water to a boil in the pot to thicken, pour in the pork ribs and turn the pot. Trivia note: This dish is a home-cooked dish in Jiangsu and Zhejiang, so some people may not be used to eating it when it is sweet.

Tomato juice is an adding-on here, with or without it. Three: Shanghai-style sweet and sour pork ribs Ingredients:

Pork ribs, salt, sugar, vinegar, cooking wine, ginger, green onions, peppercorns, sugar, cooked vegetable oil, cooked white sesame seeds. Method: 1

Chop the pork ribs into sections, add salt, ginger slices, green onions, and peppercorns, mix well to taste, and take them out when the meat is separated from the bones, and dry the water. 2.Put oil in the pan and fry the pork ribs until the color is light yellow and the surface moisture is dry.

3.Add water, pork ribs, cooking wine, sugar, sugar, and salt to the pot, reduce the juice over low heat until the pork ribs are flavorful and thick, add vinegar and let it cool, add white sesame seeds, mix well, and serve on a plate. Features:

The color is golden and bright, sweet and sour and refreshing, and the meat is fragrant and detached.

Braised pork ribs, sweet and sour pork ribs or pork rib soup are both delicious and simple.

Sweet and sour pork ribs and braised pork ribs.

Braised pork ribs, sweet and sour pork ribs.

Sweet and sour pork ribs are sour, sweet, and delicious.

The ribs are divided into 4 parts, the best is the "inch row", then the "ribs", and finally the "keel", and the worst is the "blood neck". The inch row is the bottom of the ribs, and there are no bones here, they are all brittle bones.

If you buy a pound of this inch of ribs, it is equivalent to you buy two pounds of ribs, and then there is the ribs in the middle, which is the white part in the middle, and the ribs here are the position of the ribs, which is also very good, but to buy a pound of this ribs, it is a pound and a half of the keel, because the keel is almost no meat, all are bones, if you go to buy ribs, half of the ribs you choose are this keel, buy it home and stew it out, it is really only the bones.

3 tips, first: don't choose the bones of the ribs when buying ribs, try to choose the bones are round, second: the meat of the ribs is not tight to the touch, if it is the kind of soft meat, basically water content.

are heavier, go home blanched the meat will shrink to a little bit, third: look at the color of the ribs, the color of the ribs should be bright red, if the color is whitish or dark, basically bad ribs.

Pork ribs include ribs, ribs, backbone, large ribs, front ribs, and soft and hard ribs. It is a mixture of the name of the north and the south.

Pork ribs are a common term for pork ribs.

Ribs, soft ribs are ribs that remove the backbone.

The backbone, in the south, refers to the backbone from the pig's neck to the ribs, and the section from the pig's tail to the ribs is called the keel.

The big rib is the backbone bone with tenderloin, which is generally used for braising in Jiangsu and Zhejiang.

In the front row, there are four ribs on the side of the pork leg (frontmost ribs).

Hard ribs, which are ribs with backbones.

The exact best place to eat depends on personal taste.

The sub-chops are the most tender and have crispy bones and small bones, which are suitable for braised and fried. Large chops are suitable for soup, and they taste good, but the meat quality should be older.

Pork ribs stewed with potatoes.

Material. Pork ribs, potatoes, carrots, shiitake mushrooms, green peppers, salt, cooking wine, soy sauce, sugar, green onions, ginger, garlic, Sichuan peppercorns, star anise.

Method. 1. Wash the potatoes, carrots, green peppers, and shiitake mushrooms and cut them into large pieces.

2. Rinse the cut potatoes with water several times, then soak them in clean water.

3. Wash the ribs, put water in the pot and put in the ribs.

4. Blanch to remove blood foam, drain and set aside.

5. Heat oil in a wok, add ginger and garlic slices and stir-fry.

6. Add the pork ribs and stir-fry a few times.

7. Cook in cooking wine, add sugar, soy sauce, green onions, garlic, Sichuan pepper, star anise, and stir-fry evenly.

8. Add water, bring to a boil over high heat, turn to low heat, and simmer for 30 minutes until the ribs are soft and cooked.

9. Add the potatoes, shiitake mushrooms and carrot pieces, add salt to taste, and continue to simmer until the potatoes are soft and the carrots are soft and ripe.

10. Finally, add green pepper slices and stir-fry a few times before leaving the pot.

Homemade sweet and sour pork ribs.

Sweet and sour pork ribs are a dish that everyone likes to eat, in fact, it is not difficult to make, the key is to be patient. When frying, it should be fried slowly over medium heat, and it must be fried thoroughly. Then you must be willing to put the ingredients, not soft, so that the taste of the dish is strong.

Material. 1 pound of pork ribs, sugar, rock sugar, light soy sauce, vinegar, salt, cooking wine, sesame seeds.

Method. 1. Boil water in a pot and add some cooking wine, add pork ribs, cook over medium heat for about 45 minutes, and foam for the first five minutes or so.

2. Add three tablespoons of light soy sauce, one tablespoon of sugar, two tablespoons of vinegar, and a small amount of salt (or leave it out, according to personal taste) and marinate for 30 minutes.

3. Add oil to the pot, heat to 5 percent on medium heat, add four pieces of Xiaoice sugar, and slowly dissolve the rock sugar. During this period, you should keep stirring with a spatula to avoid rock sugar pasting the pot.

4. Fry the ribs. This process can be a little longer until the ribs become darker and browner. Medium heat can be used throughout the whole process, do not use high heat, so as not to be pasted.

5. Remove from the pot and put on a plate, sprinkle with a layer of sesame seeds.

1. Braised pork ribs.

Ingredients: 500g pork ribs. Ingredients: 1 green onion, 2 bay leaves, 1 small piece of ginger, 4 cloves of garlic, 1 piece of cinnamon, 1 piece of ingredients, 1 tablespoon of salt, rock sugar, soy sauce, 1 tablespoon of cooking oil, cold water, boiling water.

Steps: 1. Cut the green onion into segments and the ginger into slices. Pour enough water into the pot, then put the ribs into the pot and boil, when the water boils, skim off the floating foam, and then remove the ribs from the pot and set aside.

2. Put a small amount of oil into the pot, add an appropriate amount of rock sugar, and then fry the rock sugar over low heat. After the rock sugar is fried until it melts and has a sugar color, then pour the spare ribs into the pan and stir-fry to make the ribs color. Then pour in a little soy sauce and add the ingredients, cinnamon, bay leaves, green onions and ginger slices.

3. Pour enough boiling water into the pot, turn to low heat and cook for a period of time after the water boils again, add salt when there is still a small half of the soup left, then use medium heat to reduce the juice, and finally turn off the heat and put it on a plate.

2. Steamed pork ribs.

Ingredients: 500g pork ribs, 100g rice. Excipients: 1 tablespoon of fermented bean curd, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of white wine, half a green onion, 1 small piece of ginger, 1 star anise, Sichuan peppercorns.

Steps: 1. Clean the ribs, take them out and drain the water, then add green onions and ginger, pour in an appropriate amount of liquor and marinate for a quarter of an hour. After the ribs are marinated, pick out the green onion and ginger, then add 1 tablespoon of fermented bean curd, oyster sauce, dark soy sauce, sugar and salt to the ribs, stir well and continue to marinate for a while.

2. After the rice is washed, dry it and put it in a waterless and oil-free casserole, put the star anise, Sichuan pepper, and small red pepper into the pot, fry slowly over low heat, and fry until the rice is slightly yellow.

3. Put the rice and star anise in a food processor, break them into granules, and pour them into the ribs, so that the ribs are evenly coated with rice crumbles.

4. Put it in a pressure cooker and steam it for 30 minutes, then take it out and eat it after steaming.

Prepare 2 catties of pork ribs, cut the pork ribs into chunks, and wash them in water.

Pour the pork ribs into the pot, add a bowl of cold water, let the cold water rub over the ribs, add green onions, ginger, garlic slices, and cooking wine.

Cover the pot and bring cold water to a boil over high heat until the ribs are boiling and there is a lot of foam.

Cut the green onions into segments, prepare Sichuan peppercorns, star anise, bay leaves, cinnamon, potatoes, wash and peel, and cut into diamond-shaped pieces.

After 15 minutes, bring the water to a boil and remove the foam and green onions.

Bake the ribs and put them in water, wash the foam on the surface of the ribs, and set aside to control the water for later use.

Add a little oil to the bottom of the pot, add 20 grams of sugar, fry over low heat until the sugar, small yellow bubbles, pay attention to the heat, lift and prepare 30 grams of boiling water, pour it quickly, if you don't make pork ribs at one time, you can pour it directly into the ribs.

Pour the pork ribs into the pan, stir-fry over high heat until the pork ribs are slightly charred on the surface.

Add half a spoon of cooking wine to remove the smell, 10 grams of dark soy sauce to color, 25 grams of light soy sauce to taste, stir-fry evenly.

Simmer for two minutes, pour in a can of beer, add three spoonfuls of cold water and bring to a boil over high heat.

Turn over a few green onion segments, a spoonful of refined salt, star anise, Sichuan pepper, cinnamon, bay leaves, cover and cook over high heat for 15 minutes.

After 15 minutes, pour in the potato wedges, bring to a boil over high heat, and stir-fry evenly.

Wash the casserole, pour in the pork ribs, pour in the soup, and bring to a boil over high heat.

Cook over low heat until the ribs are boiling, then simmer for more than 45 minutes.

After the ribs are stewed for 45 minutes, the ribs are delicious and easy to eat, suitable for young people.

If there are children and the elderly at home, it is recommended to simmer for more than an hour and a half to make the pork ribs and crispy bones soft and rotten, and finally sprinkle with sesame seeds and chopped green onions.

1.Sweet and sour pork ribs 2Steamed pork ribs 3

Cola Ribs 4Stewed pork ribs with lotus root 5Roasted pork ribs with taro.

Pork ribs are rich in protein and fat. It can supplement calcium, improve anemia, and nourish qi. The pork rib soup is also particularly delicious.

There are many ways to prepare ribs, but my favorite is fried ribs. Blanch the pork ribs with green onions, ginger, garlic, cooking wine, etc., and then remove them for later use. Pour wide oil into the pan, add the pork ribs when the oil temperature is 50%, and fry slowly over low heat.

Remove the golden and crispy surface of the frying, then pour the ribs into the pan and fry for about one to two minutes.

Pork ribs can be braised or stewed, sweet and sour. Personally, I prefer to eat braised pork ribs, first blanch the pork ribs and wash them clean, after the oil in the pot is hot, add star anise, cinnamon, bay leaves, green onions, ginger slices and stir-fry until fragrant, then add the pork ribs and continue to stir-fry, then add an appropriate amount of water, salt, light soy sauce, dark soy sauce, thirteen spices, simmer for about 30 minutes, and the delicious pork ribs are ready.