How to make dried pork ribs delicious and how to make pork ribs?

The practice of cured pork ribs and radish soup].

Ingredients: 500 grams of pork ribs, 1 radish, appropriate amount of ginger, chicken essence.

Appropriate amount, cooking wine.

Amount. Steps:

cured pork ribs; Radish, ginger, pork ribs wash and chop into inch segments;

Wash the radish and cut it into hob pieces (the radish does not need to be peeled);

Pour cold water into the pot, put in the pork ribs, boil the water over medium heat and cook for 5 minutes, remove and rinse with hot water;

Start another casserole, pour the pork ribs into the casserole, put an appropriate amount of cooking wine, and put ginger in it;

Pour in hot water (the amount of water is good to control by yourself) and simmer over low heat for about 1 hour;

Simmer until the soup turns white;

You can put in the radish and simmer for 20 minutes;

After the stewed soup, put some chicken essence;

Put it in a soup bowl and garnish with coriander.

Tips: The pork ribs are very salty, so they should be boiled in a pot for about 5 minutes, or they can be soaked in warm water in advance, and there is no need to put salt in the stew.

Put the white green onion into the casserole and cook for 2 minutes, and remove it, the soup will have the fragrance of green onions.

【The practice of stewed kelp with pork ribs】Ingredients: 1 piece of pork ribs (150 grams), 200 grams of kelp (after soaking), pickled ginger. 2 slices, 2 chives, 3g salt, 1g chicken essence, 1 tsp cooking wine.

Step 1: Cut the pork ribs and use one of the pieces to go.

Put the pork ribs in the pot and cook for seven or eight minutes.

Wash the ribs and chop them into small pieces.

Wash the kelp soaked in advance and cut it into small pieces.

Prepare the ingredients: chop the green onion, two slices of pickled ginger, and tie a green onion into a knot.

Put the pork ribs, soaked ginger and green onion knots in a pot, add a teaspoon of cooking wine and water, and put on the pressure cooker.

Steam for more than 50 minutes;

Open the lid, add salt, a few wolfberries, chopped green onions, chicken essence, and remove from the pot.

Tips:

After the process of marinating and smoking, the pork ribs are boiled in the pot for seven or eight minutes before they are chopped, and then washed, which is conducive to removing harmful substances.

The kelp should be soaked two hours in advance.

Don't look at the pork ribs, a layer of oil floats on the surface of the stew, don't use oil in this dish.

The practice of roasted potatoes with cured pork ribs.

Peel the potatoes and carrots and cut them into hob pieces. Wash the pork ribs, chop them, blanch them in a pot under cold water for 15 minutes, then remove them and drain them. Put more oil in the pan, put the potatoes and carrots on low heat when the oil is hot, and fry them until the surface is golden brown and take them out.

Put oil in another pot, stir-fry the spicy pork ribs, and make up the oily rice. Then add ginger slices, garlic cloves, peppercorns, cinnamon, dried chili peppers and stir-fry until fragrant, add some cooking wine, then add the water that has not been cured pork ribs, boil over high heat and simmer for 40 minutes. Finally, add the carrots and potatoes and cook for another 5 minutes, then add some light soy sauce, pepper, and sugar to taste.

Ingredients: 3 kg of fresh free-range pork ribs with a thick meat layer, 90 grams of salt, and an appropriate amount of high liquor.

Steps: 1. Put the ribs in the vegetable washing basin, dip the brush in an appropriate amount of high liquor and brush it on the surface of the ribs, and then sprinkle 60 grams of salt evenly on the front and back of the ribs many times, knead evenly with your hands, and marinate them in a ventilated place after completion, without covering.

2. After several hours of pickling, the pork ribs will seep water droplets on the surface, pour out the oozing blood after two days of pickling, brush with a layer of high liquor, sprinkle 30 grams of salt on the front and back of the ribs, knead evenly and then continue to marinate for a day.

3. Use a knife to make a small hole in the marinated ribs, put on a rope and hang them in a ventilated place to air dry for about a month (about 1 month in winter, strong winds in spring and autumn, usually about half a month of air drying).

4. Cut the air-dried pork ribs into small pieces and put them in a fresh-keeping bag for refrigeration.

2. When marinating pork ribs with salt, you can also add some minced ginger and peppercorns to knead evenly, which makes the taste better; If you sprinkle a little glucose powder and knead evenly, the marinated pork ribs will be redder and more attractive, which is the secret.

3. The ribs must be hung in a well-ventilated place to air dry, and the air drying process can not be wet or rainy, nor can it be exposed to sunlight, which is the key to success, remember.

4. It is also crucial to control the degree of air-drying of pork ribs, as too much dryness will cause the meat to become older and the taste to deteriorate.

Cured pork ribs marinated for 2 to 3 days before hanging to dry. In order to prevent insects and flies, hang the ribs in a cabinet with gauze on all sides, which is not only ventilated but also keeps out insects and flies. After 10 days, the ribs should be eaten as soon as possible or cut into small pieces and put in the refrigerator to refrigerate and freeze live, so as not to dry the ribs for too long and affect the taste of the ribs.

If there is oil in the pork ribs when they are dried, it may be that the fat in the meat has been dried, so in this case, you can still continue to eat, and it has nothing to do with the quality of the meat.

Precautions for storage of pork ribs

1. It should be noted that the cherry blossoms can be stored in a dry and ventilated place, or they can be stored in the refrigerator.

2. But be sure to close the stuffiness and pay attention, if you take it out of the refrigerator and store it at room temperature, you must continue to store the curd ribs after drying, because the surface will condense water droplets after taking it out, and it is easy to mold if it is not dried, so pay attention to it.

The above content refers to Encyclopedia - Stewed Pork Ribs.

The ribs you bought don't need to be washed, but placed in a cool place to let the blood flow out.

Then, heat the pan, wait for the pan to heat the salt and peppercorns, fry the red, and set aside.

Touch the pepper salt on the ribs while it is hot, and feel it evenly (add the salt according to your taste).

4.Hang in the shade and wait until the meat is no longer dripping and the surface is starting to dry a little before proceeding to the next step.

5.The meat in the previous step, take it down, evenly spread a layer of sweet noodle sauce, hang it on the cold system, according to the weather conditions, cool it for about 25 days to a month, and then it can be eaten.

6.After one month of drying, it can be eaten. Wash off the salt on the surface before eating, so that it is not too salty, and you can eat it steamed or boiled.

Preparation of steamed pork ribs with dried beans:

Chop the pork ribs into small pieces. Soak the dried beans in cold water until soft, wash them repeatedly, drain and cut into small pieces for later use. Cut the dried chili peppers into small pieces. Chop the pepper into cubes.

Pour a little oil into the wok, heat it, stir-fry the chopped chives and dried red pepper ingredients, add the dried bean segments, stir-fry, add an appropriate amount of light soy sauce, pour a little water, cover and simmer for 2 minutes, remove from the pot.

At the bottom of the bowl, spread the fried dried beans, stack the pork ribs on top, sprinkle with peppercorns, put them in a pressure cooker, and steam for about 20 minutes.

The marinating method of cured pork ribs is as follows:

The ingredients that need to be prepared in advance include: 520g of pork ribs, 30g of salt, 5g of Sichuan pepper, and an appropriate amount of sweet noodle sauce.

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

2. Then put the prepared salt and peppercorns in the pot, stir-fry quickly with a spatula, and fry until the salt is slightly yellow.

3. Cool and apply to the washed ribs.

4. Then hang the ribs with a rope and dry them for a week.

5. After starting the file, Sun Zhou took it off, smeared the sweet noodle sauce on the ribs, and continued to hang it for 30 days.

The queen of heaven takes the ribs off and cuts them well, so that it is done.

The classic recipe for pork ribs is as follows:1. Pork ribs and lotus root soup.

1. Wash the pork ribs and blanch them in cold boiled water, then wash them with hot water.

2. Cut the tomatoes into thick slices, peel and slice the lotus root and set aside.

3. Add hot water to the casserole, add the washed pork ribs, green onion and ginger. Fan Chun replied.

4. Then add cooking wine, red dates, white vinegar, lotus root slices, tomato slices, and bring to a boil over high heat.

5. Skim off the foam and turn to low heat and simmer for 2 hours, then put tomato slices and celery in Senzhou, simmer for 2 minutes, add salt and coriander to taste.

2. Steamed pork ribs with soy sauce.

1. Wash the pork ribs with warm water and cook them in a pot of cold water for 10 minutes.

2. Drain the pork ribs and arrange them on a plate, then add a layer of black black bean sauce and a layer of chopped pepper.

3. Then put it in the steamer, steam it over high heat for about 15 minutes, and sprinkle it with spicy minced millet and chopped green onions.

4. Then drizzle a spoonful of hot oil.

3. Stewed potatoes with pork ribs.

1. Wash the potatoes and cut them into pieces for later use, and chop the pork ribs into small pieces for later use.

2. Put enough water in the pot, put in the chopped pork ribs, bring to a boil over high heat, remove the ribs and wash them.

3. In another pot, add the pork ribs, add water, ginger and garlic, Sichuan pepper, chili pepper, and bring to a boil over high heat.

4. Turn to low heat and simmer for 1 hour, add potatoes to stew and cook the potatoes until they are soft.

Fourth, dry dipping and eating.

1. After soaking, clean the pork ribs and blanch them two to three times!

2. Remove the excess salt from the ribs, then add ginger and shallots, dried peppercorns, dried chili peppers, and rice wine, put them into the steamer together, and steam them until the ribs are fully cooked.

3. After the pork ribs are cooked, pick up the excess ginger slices, green onion segments and pepper peppers and discard them.

4. Serve with a saucer of salt and pepper or chili powder.

Here's how to make crispy pork ribs:Ingredients: pork ribs.

Excipients: vegetable oil, eggs, starch, breadcrumbs, green onions, ginger.

1. Prepare the required materials.

2. Soak the pork ribs in cold water for 5 hours, wash and cut into large pieces.

3. Wash and chop the green onion and ginger.

4. Spread evenly on top of the pork ribs and marinate for 30 minutes.

5. Beat the eggs and mix evenly, add starch, flour and water.

6. Mix evenly into a thick batter.

7. Mix well into a thick batter.

8. Pat the breadcrumbs evenly.

9. Gently pat the pure bones of the pork ribs, and the breadcrumbs are not easy to fall off when they are fried like this.

10. Heat the pan with cold oil, and heat the oil for 5 into pork ribs.

11. Fry slowly over low heat until the pork ribs are set, about 10 minutes.

12. Scoop up and drain the oil. Cracked.

13. After the oil temperature drops to about 160 degrees, put the pork ribs into the oil pan and fry for about 4 minutes, then remove and drain the oil.