How to eat pork ribs, how to make pork ribs delicious

The first way: dry dipping and eating!

The method is actually very simple, soak the pork ribs, clean them, and blanch them two to three times! Remove the excess salt from the pork ribs, then add ginger and shallots, dried peppercorns, dried chili peppers, and rice wine, and put them into a steamer until the ribs are fully cooked.

After the pork ribs are cooked, remove the excess ginger slices, green onions and peppercorns and chili peppers and discard them. Serve with a saucer of salt and pepper or paprika.

The second way to eat: stew.

This practice is generally a family practice, soak the pork ribs in water for more than 5 hours, cut the pieces after washing, blanch 2-3 times, add ginger and shallots, dried chili peppers, rice wine, and water to the pot, add the pork ribs and cook.

The cooked pork ribs are taken out, and dried peppercorns and chili peppers are added, and ginger, shallots and garlic can be made into a spicy dry pot, and grandpa used it when he was a child to drink.

Boiled pork ribs are simmered with fresh potatoes and green beans, and a little chives are added before the pot, which is fragrant, and the room is full of the fragrance of pork ribs.

Boiled pork ribs, add potatoes, put them in an iron pot with blanched glutinous rice, and mix well! Simmered directly on firewood, the rice produced in this way is soft and glutinous, and the fragrance of pork ribs fills the house.

Ingredients: Pork ribs (2-3 pieces).

Excipients: sweet noodle sauce (appropriate amount), Sichuan pepper (appropriate amount), salt (appropriate amount).

1.The ribs I bought don't need to be cleaned, put them in a cool place, 1 day, let the blood flow out, (I'm in the north, so I bought frozen ribs, I have to thaw them first, I put them for 1 and a half days).

2.Stir-fry the salt and peppercorns in a hot pot, fry them red, and set aside.

3.Touch the pepper salt on the ribs while it is hot, touch evenly, don't rub too much salt, just more than usual, or not too salty.

4.Hang in the shade, 5 7 days, (the first few days will drip blood, so put a rag underneath) and wait for the meat to no longer drip and the surface begins to dry a little, move on 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!!

Pork ribs practice (Daquan).

Stewed pork chops. Prepare salt, ginger, red dates, carrots, winter melon and pork ribs.

First chop the pork chops into blocks, and then clean them, although the color is not so good-looking, but the taste is very good, and then wash the winter melon, remove the skin and cut it into blocks, prepare some ginger, carrots, red dates wash and cut into blocks or slices, add an appropriate amount of water to the pot, cook for a few minutes over high heat, let the impurities be removed, and then pour it out and clean it, put it back into the casserole, add an appropriate amount of water, put the ginger slices in it and slowly simmer over medium heat for about 45 minutes, After the soup turns white, you can put the carrot and winter melon in and continue to simmer for 20 minutes, and 10 minutes before it comes out of the pot, put the red dates in and continue to simmer, and then you can pour it out and eat.

Stir-fried pork chops with onions and celery.

Prepare garlic, ginger, celery, chops, ginger, red peppers, green peppers and onions, wash and cut the celery, green and red peppers and onions into pieces, and then wash and chop the chops into blocks, add an appropriate amount of oil to the pot and heat it, put the chops in and stir-fry it, then add garlic and ginger to continue to stir-fry, wait until the color of the chops changes, and other ingredients are also put in to stir-fry and break the raw, add an appropriate amount of water to simmer slowly, and then add an appropriate amount of light soy sauce to taste and eat.

Stewed lotus root with pork ribs.

Prepare green onions, ginger, edible alkali, chopped green onions, pepper, monosodium glutamate, salt, lard, lotus root and pork ribs, first chop the pork chops into blocks, then clean and cut the lotus root into chunks and scald it, put the lotus root into the pot, add an appropriate amount of lard, green onion knots, ginger pieces, put it into the casserole, slowly simmer for half an hour over medium heat, until the lotus root fragrance comes out, take out the green onion and ginger, and then add some pepper, monosodium glutamate, salt, sprinkle some green onions, drizzle some oil and you can eat.

Pork ribs practice (Daquan).

Stewed pork chops. Prepare salt, ginger, red dates, carrots, winter melon and pork ribs.

First chop the pork chops into blocks, and then clean them, although the color is not so good-looking, but the taste is very good, and then wash the winter melon, remove the skin and cut it into blocks, prepare some ginger, carrots, red dates wash and cut into blocks or slices, add an appropriate amount of water to the pot, cook for a few minutes over high heat, let the impurities be removed, and then pour it out and clean it, put it back into the casserole, add an appropriate amount of water, put the ginger slices in it and slowly simmer over medium heat for about 45 minutes, After the soup turns white, you can put the carrot and winter melon in and continue to simmer for 20 minutes, and 10 minutes before it comes out of the pot, put the red dates in and continue to simmer, and then you can pour it out and eat.

Stir-fried pork chops with onions and celery.

Prepare garlic, ginger, celery, chops, ginger, red peppers, green peppers and onions, wash and cut the celery, green and red peppers and onions into pieces, and then wash and chop the chops into blocks, add an appropriate amount of oil to the pot and heat it, put the chops in and stir-fry it, then add garlic and ginger to continue to stir-fry, wait until the color of the chops changes, and other ingredients are also put in to stir-fry and break the raw, add an appropriate amount of water to simmer slowly, and then add an appropriate amount of light soy sauce to taste and eat.

Stewed lotus root with pork ribs.

Prepare green onions, ginger, edible alkali, chopped green onions, pepper, monosodium glutamate, salt, lard, lotus root and pork ribs, first chop the pork chops into blocks, then clean and cut the lotus root into chunks and scald it, put the lotus root into the pot, add an appropriate amount of lard, green onion knots, ginger pieces, put it into the casserole, slowly simmer for half an hour over medium heat, until the lotus root fragrance comes out, take out the green onion and ginger, and then add some pepper, monosodium glutamate, salt, sprinkle some green onions, drizzle some oil and you can eat.

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.

Cured pork ribs are delicious

Pork ribs stewed with potatoes.

500g pork ribs, 5-6 small potatoes, half a carrot, 4 slices of ginger, 1 teaspoon of Sichuan pepper, 3-4 dried chilies, 1 slice of cinnamon, 5 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of sugar, 1 4 teaspoons of white pepper.

Step 1: Peel the potatoes and radishes, wash them, and cut them into hob cubes. Then wash the pork ribs and chop them, pot them under cold water, blanch them for 15-20 minutes after the water boils.

Step 2: Blanching pork ribs helps to reduce salt, and can also play a role in cleaning and removing fishiness.

Step 3: Prepare the wok. Pour an appropriate amount of cooking oil into the pot, add more oil to the pot, add potatoes and carrots after the oil is hot, fry over low heat until the surface is golden brown and remove it.

Step 4: Pour oil into the pot here, wait for the oil to be hot, put the pork ribs in the pot and stir-fry, stir-fry the oil, and then add ginger slices, garlic cloves and pre-soaked peppercorns, cinnamon, and dried chili peppers and stir-fry until fragrant.

Sichuan pepper, cinnamon, and chili pepper should be soaked in warm water for 10 minutes in advance to prevent scorching).

Step 5: Then stir-fry the cooking wine to bring out the aroma of the wine, then add the water that has not passed the pork ribs, bring to a boil over high heat and simmer for 40-50 minutes. Return the carrots and potatoes to the pot and cook for 5 minutes, finally reduce the juice on high heat, add 2 tablespoons of light soy sauce, 1 4 teaspoons of pepper, 1 teaspoon of white sugar to taste, and then you can put on the plate.

Finally, when it comes out of the pot, you can put some chives or coriander to decorate it with fragrance, the taste is called a delicious one, nutritious and delicious, and it is simple to make. Friends who have cured pork ribs have to try this method, it is delicious and delicious.

Smoked pork ribs.

Ingredients: pork ribs, five-spice powder, salt, cooking wine, ginger, green onion, mash juice, brine, smoke, sesame oil, Sichuan pepper, cooked vegetable oil.

Production process: 3 pork ribs are connected and cut into large pieces, add salt, ginger slices, green onions, five-spice powder, cooking wine, and peppercorns, mix well for 20 minutes, steam in the basket until just cooked, heat them in a brine pot until the meat can be taken out of the bone, and then put them in a hot oil pan and fry them until the color is golden and the meat is dry and fragrant. 2.

Put the fried pork ribs in the smoker, light the smoked material, smoke until the pork ribs are dark red and the smoke is fragrant, take them out, brush them with sesame oil, and cut them into small pieces and put them on a plate.

Ingredients for drunken pork ribs: 400 grams of pork ribs, 75 grams of water chestnut, 50 grams of tomato paste, 1 gram of curry paste, 1 gram of sesame paste, 4 grams of orange juice.

Method: Stomp off most of the pork loin's backbone, slice it, beat it horizontally and vertically with the back of the knife 3 times, cut it into bone-in meat strips, and slice the water chestnut;

Tomato paste, curry paste, sesame paste, monosodium glutamate, soup, orange juice and other seasonings are mixed into a drunken sauce;

Fry the tenderloin strips and water chestnuts in an oil pan until golden brown, pour in the drunken juice and serve on a plate.

Bergamot pork ribs. Ingredients: 400 grams of pork ribs, 300 grams of lean pork, 50 grams of shrimp meat, 2 duck eggs, 25 grams of fatty pork, 50 grams of raw green onions, 50 grams of water chestnuts, 15 grams of square fish, 10 grams of refined salt, 5 grams of sesame oil, 6 grams of monosodium glutamate, 100 grams of flour, 1 red pepper, a little Sichuan pepper, 1000 grams of raw oil (consume 100 grams).

Production method: 1) first dismantle the ribs and remove the meat, chop the ribs into 5 cm long each branch with a knife, and then take out the pork ribs, lean meat and fatty meat, shrimp meat, water chestnuts, square fish, green onions, red peppers, respectively, cut them together with a knife, put them on the cutting board and chop them into puree with a knife, add refined salt, monosodium glutamate, sesame oil, and Sichuan pepper and mix well, and pinch the minced meat into 20 bergamot shapes on the rib branches by hand, dip it in dry flour, and then compact the flour. (2) Crack the duck eggs, beat them into egg liquid, and then dip the bergamot-shaped pork ribs one by one with duck egg liquid, and then put them into the oil pot and fry them in warm oil until they are fully cooked. Serve with 2 plates of sweet sauce.

Sweet and sour pork ribs. One pound of small pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove the blood foam, then wash, drain the water, marinate with cooking wine, fine salt, corn starch, pepper, and monosodium glutamate.

Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste.

After the oil pan is boiled over medium heat, use bamboo chopsticks to hold the marinated short ribs, roll them in the flour batter, wrap the batter, quickly put them in the hot oil and fry them until golden brown, and use a colander to remove and drain the oil.

After the pot is washed, add a small amount of oil, put in two cloves of garlic slices, two cloves of ginger slices and stir slightly, add a small half bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about two to one), and add a small spoon of white sugar, after burning well, add the fried small ribs to collect the juice (a small amount of aquatic starch can be added to thicken the juice), and sprinkle chopped green onions when filling the pot.

Pork ribs stewed with small potatoes are the most delicious, and here are the recipes for making them as follows:

1. One pound of pork ribs, 8 small potatoes, shallots, five slices of ginger, five cloves of garlic, three green peppers, half an onion, a spoonful of bean paste, and an appropriate amount of star anise.

2. Chop the pork ribs into small pieces, wash them with boiling water, drain them and set aside.

3. Slice the garlic and ginger, peel and cut the small potatoes into cubes, slice the onion, and cut the green pepper into cubes.

4. Heat the oil in the pot, add garlic and ginger and stir-fry until fragrant, add a spoonful of bean paste, add the pork ribs and stir-fry well, add water, and add the star anise.

5. Add the potatoes after 20 minutes on high heat, continue to cook with the lid on, and add the prepared green onions, onions and green pepper rings after 5 minutes.

6. After removing from the pot and putting it on a plate, it can be served.

The practice of stewed lake lotus root with cured pork ribs.

Ingredients: 250 grams of pork ribs, 500 grams of lotus root.

Seasoning: 10 grams of lard, 2 grams of salt, 2 grams of monosodium glutamate and pepper, 10 grams of chopped green onion, 1 gram of edible alkali, 7 grams of ginger, 10 grams of green onion.

Method. 1.Chop the pork ribs into 3 cm cubes. The lake is washed with the lotus root, cut the plum hob block, and take it out with water (edible alkali in the water).

2.Put the pork ribs and lotus root in the clay pot, add 700 grams of water, ginger pieces, green onion knots, and lard into the clay pot, simmer for 30 minutes over medium heat until the bones are rotten and the lotus root is fragrant and pour out, remove the ginger and green onions, add salt, monosodium glutamate, and pepper powder, drizzle the oil, and sprinkle the green onions.

Steamed pork ribs.

Ingredients: 4 slices of dried curmeat, 200 grams of fresh pork ribs, 1 tablespoon of chopped chili peppers, 1 small spoon of tempeh.

Seasoning: oil, a teaspoon of soy sauce, a little chicken essence.

Method: 1. Chop the pork ribs with a little soy sauce and mix well for later use, cut the dried pork into slightly thicker slices, and chop the tempeh;

2. Put the dried pork at the bottom of the bowl, stack the pork ribs, pour chopped chili peppers, sprinkle with tempeh, drizzle a little cooking oil, and spray a little water;

3. Put it in the pressure cooker and steam it over high heat for 20 minutes, sprinkle the chicken essence and mix well before eating.