Who knows how to make ribs with wind blowing? Thanks!

Ingredients: pork ribs, potatoes, carrots, Pixian bean paste, dried chilies, Sichuan peppercorns, seasonings, salt, rock sugar, soy sauce, vinegar.

Preparation: 1Spare ribs in boiling water, then remove and strain water.

2.Put oil in the wok, not too little, it doesn't matter if you have more, after heating, put in Pixian bean paste, cut dried chili peppers, an appropriate amount of Sichuan peppercorns, one or two large ingredients, an appropriate amount of rock sugar, an appropriate amount of soy sauce and vinegar and stir-fry, the heat is small, don't fry the paste.

3.After the seasoning is cooked, turn on high heat and stir-fry the pork ribs thoroughly until the oil of the ribs is forced out.

4.Drain the pork ribs with water and cover the pot to simmer.

5.Simmer until there is not much soup left.

6。Pour some sesame oil into it, then add the carrots and potatoes and stir-fry thoroughly.

7.Add water again to cover the ingredients, cover the pot and simmer.

7.If you put too much bean paste, it is recommended not to put salt, and if the mouth is heavy, you can use it as appropriate. If you like to eat spicy, put more dried chili peppers, because the bean paste is not spicy.

If you like to eat spicy flavors, put more peppercorns. In short, season to your liking!

I don't know if you mean wind ribs? I ate my mother's cooking during the Spring Festival. She washed and drained the pork ribs, then smeared with salt, ginger, peppercorns, chicken essence, white wine, and marinated for a day or two.

Then hang it up and blow dry. But the condition is that the weather must not be too hot. We do it every year before the Chinese New Year.

This soup is really delicious, very white and fragrant.

After marinating, the fan blows and then bakes.

Ingredients: 520g pork ribs, 30g salt, 5g Sichuan pepper, appropriate amount of sweet noodle sauce.

The first step is to wash the prepared pork ribs and set them aside for later use.

The second step is to put the prepared salt and peppercorns in the pot, quickly stir-fry evenly with a spatula, and fry until the salt is slightly yellow.

Step 3: Cool and apply to the washed ribs.

Step 4: Hang the ribs with a rope and let them dry for a week.

Step 5: Take it off after a week, spread sweet noodle sauce on the ribs, and continue to hang it for 30 days.

Ingredient breakdown.

3 pounds of pork ribs. Ginger to taste, peppercorns, peppercorns.

Yamanafer to taste. Sugar to taste.

Pepper to taste. Salt to taste, green onion to taste.

Star anise to taste. Appropriate amount of chicken bouillon.

Sorghum wine to taste.

Salty and umami taste. The steaming process takes ten minutes.

Normal difficulty. The wind blows the steps of the ribs.

Wash the ribs and blow dry; Use a dry cloth to dry the gaps of the ribs [or it is not easy to spice]; With high sorghum liquor, wipe all parts of the ribs, especially the crevices.

10 catties of meat were put in 3 taels of salt, and I used 36 grams of salt.

Stir-fry the salt, pepper, kaempfera and star anise in the pot over low heat; Fry until the salt has just changed color, turn off the heat; Add pepper, sugar, and turn.

I put the pork ribs with good wine and rubbed every part with salt, especially the gap in the refrigerator for 4 days.

The marinated ribs do not need to be washed, and are placed in a ventilated place. The weather in the north is dry, 2 days is fine, and the climate in the south is humid, it takes 4 or 5 days.

Before eating, wash the ribs in hot water.

Wait for the water to boil and steam over high heat for 35 minutes.

The effect of steaming out.

Pork ribs are on the way.

Ingredients [raw materials]: 200 grams of pork ribs.

Marinated pork ribs seasoning]: 1 4 teaspoons of Sichuan peppercorns, appropriate amount of cold water.

Roasted pork ribs seasoning]: 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce in June, 100ml of homemade bayberry wine.

Preparation: 1Chop the ribs into small pieces and wash them with water.

2.Put the washed pork ribs in a bowl, add an appropriate amount of cold water to cover the surface of the ribs, sprinkle in 1 4 teaspoons of peppercorns, put aside and soak for 10 minutes to remove the blood contained in the ribs, and then rinse them off (Huixin intimate tip 1: Soaking the ribs with pepper water can remove the blood contained in the ribs, and also add flavor to the ribs).

3.Heat a small amount of cooking oil in a wok and add the ginger and garlic cloves to stir until fragrant.

4.Add the soaked pork ribs and stir-fry until the ribs change color.

5.Drizzle 1 tablespoon of June braised soy sauce into the pot.

6.Stir-fry with a spatula so that the ribs are evenly wrapped in braised soy sauce and the surface of the ribs is golden brown.

7.Pour 100ml of homemade bayberry wine into the pot and submerge the surface of the ribs, and put in a few soaked bayberry at the same time (Huixin intimate tip 2: The amount of bayberry wine depends on the amount of ribs, it is advisable to cover the surface of the ribs, or add an appropriate amount of cold water; Bayberry wine can also be replaced with any fruit wine, sugar has been added when making fruit wine, fruit wine is sweet and sour, no additional sugar is needed, so as not to eat too much sugar).

8.Bring to a simmer over medium-low heat until the ribs are cooked.

9.Turn to high heat, while pushing the ribs with a spatula, collect the juice on high heat, collect until the soup is thick, and the surface of the ribs is evenly wrapped by the soup, and then you can get out of the pot (Huixin's intimate tip 3: Pay attention to pushing the ribs when collecting the juice, so as not to burn and affect the taste).

Ingredients: ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

Method] 1. Put suitable vegetable oil in the pot, put the ginger and green onion into the stir-fry after heating, and then put the ribs into the pot and stir-fry, 2. After the meat changes color and turns white, add soy sauce, cooking wine, sugar, and then add boiling water that just submerges the ribs, 3. After the fire boils, change to low heat and simmer for about 20 minutes.

4. After seeing that the ribs have been burned, add appropriate salt depending on the saltiness, and then change to high heat to reduce the juice.

5. The last delicious braised pork ribs is ready.

Method 2: Ingredients: Pork ribs, ginger, green onion, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce).

Method] 1. Slaughter the pork ribs into 4 cm segments, put them in boiling water to remove the blood, remove the water, wash them and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks).

2. Pour oil into the pot, add sugar (more, about one part sugar, or 3 parts of oil) when the oil is still cold, and slowly fry the sugar over low heat.

3. When the sugar water begins to turn brown-red and begins to bubble brownish-red, immediately pour the pork ribs into the pot and fry well, then put in ginger slices, peppercorns and spices, 4. After stir-frying the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots, 5. After boiling over high heat, turn to low heat and slowly burn until the pork ribs are soft, and then remove the green onions and large spices in the pot, 6. Collect the juice over high heat, and when the soup becomes thicker, add monosodium glutamate to start the pot.

Method 3 [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.

Method 4 [Accessories] 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 the 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 heat, burned down, and put into the pot several times, so that the ribs can be fried well.

Do you have any questions?