The most authentic way to make home style braised pork ribs, the practice of authentic home style br

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. Ingredients:

Chops. Seasoning:

Ginger, garlic, green onion, Sichuan pepper, spices, rock sugar.

Cooking wine, salt, light soy sauce, chicken essence,

Steps: 1. Blanch, fresh pork ribs, simple cleaning, pot under cold water, blanch on high heat until the first time the water boils the pot, remove and rinse with cold water.

Blanch. 2. Fry the sugar color, add rock sugar to the oil in the cold pan, boil the sugar over low heat, and when you find that the rock sugar has cracks, you can use a spatula to properly knock it into small pieces to accelerate the melting of the rock sugar and it is uniform, the rock sugar melts white, the melted sugar turns reddish-brown, and the red-brown sugar begins to bubble and bubble, showing a honeycomb shape, you can add the pork ribs and stir-fry.

Stir-fry sugar color. 3. Stir-fry, turn to high heat, add pork ribs and stir-fry, you can fry for a while to make the color even. Add green onions, ginger, garlic, peppercorns, cooking wine, salt, light soy sauce and stir-fry.

If you feel that the color of the sugar is not good, you can add dark soy sauce or teriyaki soy sauce to color. (You can turn down the heat appropriately).

4. Add cold water to the pot, do not cover the meat, bring the water to a boil over high heat, and simmer over low heat. (The meat quality is different, the stewing time is also different, I usually stew fresh pork chops for 30-50 minutes, I can't help but taste it to see the taste and meat quality, and then decide whether to collect the juice).

When there is still a pot of soup left, turn the heat to high, add the chicken essence and stir-fry, let the pork ribs coat the surface with the soup, and turn off the heat.

Simmer. 5. Remove from the pan and sprinkle with chopped green onions.

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.

How to make braised pork ribs, the home-cooked method of braised pork ribs.

Material. Pork ribs, oil five, rock sugar, cooking wine, fragrant powder, dark soy sauce, light soy sauce, chicken essence, sesame seeds, green onions, ginger slices.

Method. 1.Wash the pork ribs, put them in boiling water for 1 minute, remove the blood, and wash them.

Wash the ginger slices, five-spice powder, cooking wine, light soy sauce, and marinate for 30 minutes. 2.Pour oil into the pan, add a little rock sugar, and stir-fry the sugar over low heat.

3.When the sugar water is brownish-red and has a little foam, pour in the marinated pork ribs and stir-fry (together with the marinated seasoning), cook with a little dark soy sauce and one or two drops of vinegar. 4.

After the pork ribs are fragrant, add warm water to the pork ribs, add two bay leaves, and a few slices of ginger. 5.After the heat is boiling, turn to low heat and cook until the pork ribs are soft, and remove the ginger slices and bay leaves from the pot.

6.Reduce the juice over high heat, and when the soup becomes thicker, add chicken essence, sesame seeds, and green onions.

The most authentic way to make home-cooked braised pork ribs is as follows:

Tools Ingredients: pork ribs, green onions, ginger, soy sauce, dark soy sauce, fresh soy sauce, 4 spoons of Shao wine, more than a dozen peppercorns, a corner of eight fingers, a little thirteen spices, 1-2 spoons of rock sugar, appropriate amount of salt.

1. Cut the pork ribs into pieces for later use.

2. Put the wok on the fire, add the bottom oil to the pot and stir-fry the ribs until it crackles, remove the meat from the clean oil and put it in the pressure cooker, add green onions, ginger, soy sauce, dark soy sauce, fresh soy sauce, 4 spoons of Shao wine, more than a dozen peppercorns, a star anise, thirteen spices and an appropriate amount of salt.

3. Brush the wok and put a little bottom oil, no need to heat the oil, directly put 1-3 spoons of rock sugar, stir-fry over low heat until the sugar melts and turns to brown-red, and the sugar solution turns brown-red foam.

4. Put an appropriate amount of water in the pressure cooker and close the lid**.

5. After the pressure cooker is closed, the cold water flush valve is waiting for the pressure to recede, open the lid and take out the green onion knots, ginger pieces, Weijian orange peppercorns, star anise, add chicken essence and open the lid to reduce the juice.

The most authentic way to return home-cooked braised pork ribs hail is as follows:Operating materials: pork ribs, white sugar, ginger, shallots, flavor, balsamic vinegar, cooking wine, garlic, star anise, cooking oil, salt, white sesame seeds.

1. Prepare the ingredients for later use.

2. Put water in the pot and pour in the cooking wine, ginger slices, shallots boil, blanch and remove for later use.

3. Put cooking oil in the pot, pour in three tablespoons of white sugar and fry the sugar color.

4. Add pork ribs, ginger slices, garlic and star anise and stir-fry until colored.

5. Pour in a spoonful of extremely fresh flavor, pour in a spoonful of balsamic vinegar and stir-fry, pour in an appropriate amount of warm water, cover the ribs, bring to a boil over high heat, turn to low heat and simmer for 30 minutes. Ruler Forest.

6. Pour in a spoonful of salt and stir-fry, reduce the juice over high heat, and put it out.

Chicken rice flower, also known as golden crispy chicken rice flower, is a snack made of chicken and chicken rice fried powder, with golden scale appearance and crispy taste, and good bonding of meat and fried powder. The following will introduce you to the method of home-cooked braised pork ribs, welcome to read!

Ingredients required

Ingredients: pork chops (500g); green onions (to taste); garlic (to taste); ginger (to taste); Sichuan pepper (a little); star anise (a little); cloves (a little); cinnamon bark (a little); tangerine peel (a little); dried chili peppers (two); salt (to taste); White granulated sugar (preferably rock sugar) (to taste).

Seasoning:Practices and steps

1.First, put the ribs in a pot of cold water and bring to a boil to bring out the blood.

2.After boiling, remove the pork ribs, control the water and cool for later use.

3.Add an appropriate amount of oil to the pan, wait for slight heat, add sugar and stir-fry until syrupy, then add pork ribs and stir-fry until golden brown.

4.After the pork ribs are stir-fried until golden brown, add the prepared ingredients such as green onions, ginger and garlic, add a small amount of dark soy sauce, cooking wine, and warm water and simmer for about 40 minutes. (You can put these spices in a stewed meat seasoning box, or wrap them in clean gauze and put them in a pot to simmer, so that when the fragrant pork ribs come out of the pot, you don't have to worry about spice grains sticking to the meat.)

5.After about 45 minutes, the ribs are soft and rotten, add an appropriate amount of salt, and they are ready to cook.