The recipe for pork ribs is the simplest and most delicious

Ribs are delicious when they do this:Ingredients: 300 grams of pork ribs, 3 potatoes, 1 tablespoon of salt, 2 tablespoons of braised soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 20 grams of rock sugar, 2 star anise, 2 bay leaves, 1 cinnamon, appropriate amount of green onion, ginger and garlic, 4 dried chili peppers, appropriate amount of cooking oil, appropriate amount of Sichuan pepper.

Steps: 1. Soak the pork ribs in bleeding water and clean them.

2. Prepare condiments.

3. Put oil in the pot, add rock sugar, and fry the sugar color.

4. Add the pork ribs and fry until golden brown on both sides.

5. Add the ingredients and stir-fry over low heat until fragrant.

6. Add totole braised soy sauce, which can play a good role in coloring and seasoning.

7. Light soy sauce, oyster sauce and salt to taste.

8. Add an appropriate amount of water and touch the ribs. Cover and simmer for 25 minutes.

9. Add the potatoes and continue to simmer for 15 minutes.

10. The potatoes can be stewed and ready to be cooked.

11. The pork ribs taste great! The aroma fills the room.

Pork ribs are delicious

Yam pork rib soup.

Raw materials: pork ribs, Chinese yam.

Auxiliary ingredients: wolfberry, carrot, ginger slices, white rice vinegar, star anise, salt.

Method: 1. Clean the yam, peel off the skin, cut it into hob blocks for reservation, and cut it into hob blocks like carrots.

2. Put half a pot of cold water, put in the cleaned pork ribs, and boil over high heat, at this time, a layer of styrofoam will appear in the fried noodles, which is the blood that has been boiled out, turn off the heat, and scoop up the pork ribs to clean.

3. Put appropriate water in a stone pot to boil, put the pork ribs together with ginger and star anise, bring to a boil over high heat, and then turn to a simmer.

4. At this time, adding a small amount of white rice vinegar can not only make the calcium in the pork ribs into the sauce, but also make the soup more delicious.

5. After simmering for one hour, then put in the Chinese yam and carrots, simmer for another 1 hour, and put wolfberries and salt seasoning.

Nutritional value of yam:

1.Strengthen the spleen and stomach, and help digestion

Yam contains amylase, polyphenol oxidase and other substances, which are conducive to the digestion and absorption function of the spleen and stomach, and are a medicinal and edible product that blindly flattens the spleen and stomach. Regardless of spleen yang deficiency or stomach yin deficiency, it can be eaten. It is commonly used to treat diseases such as weakness of the spleen and stomach, lack of food and fatigue;

2.Nourish the kidneys and improve the essence:

Yam contains a variety of nutrients, which have the effect of strengthening the body and nourishing the kidneys. Women with leucorrhoea, frequent urination and other symptoms can be taken in;

3.Lungs and cough relieve:

Yam contains saponins and mucus, which have the effect of lubrication and moisturizing, so it can benefit lung qi, nourish lung yin, and ** lung deficiency and phlegm cough for a long time;

The five best recipes for pork ribs are: beer-roasted pork ribs, grilled pork ribs with plum sauce, fried pork ribs with garlic, roasted pork ribs with fermented bean curd, and stewed pork ribs with Pu'er tea.

1. Beer roast pork ribs: wash the pork ribs, blanch the pieces, put an appropriate amount of oil into the pot, fry the ribs, then add pepper, dried chili pepper and ginger slices to fry together, fry the ribs slightly, put in an appropriate amount of soy sauce and sugar, beer and water, cover the pot and boil over high heat, then turn to low heat and simmer for about 30 minutes, wait for the juice in the pot to thicken the core code of the ants, add an appropriate amount of light soy sauce and salt after the pork ribs are oiled, mix and fry evenly and then put it on the plate.

2. Grilled pork ribs with plum sauce: Take a large bowl, mix minced garlic, plum sauce, soy sauce, rice vinegar and hoisin sauce, spread the sauce on the ribs, put it in the refrigerator and freeze it for more than 2 hours, preheat the oven to 350 degrees, wrap the ribs in double tin foil, bake for 1 hour, and enjoy it on the table.

3. Garlic fried pork ribs: Chop the pork ribs into small pieces, drain the water fully after washing, put them in the plate, pour cooking wine and light soy sauce and stir well, then put in the scattered garlic, ginger and green onions, seal the mold with plastic wrap and cook for 4 hours, pour in dry starch, stir well, pour oil into the pot, heat over high heat, put in the ribs when the oil is hot, fry for 20 seconds, change to medium-low heat and continue to fry for about 2-3 minutes.

4. Roasted pork ribs with fermented bean curd: the ribs are fully soaked in water, cooled in a pot under water, blanched with ginger slices and cooking wine until the meat turns white, the blanched ribs are taken out and rinsed, sliced green onion and ginger, prepared star anise, red bean curd and a little soup are crushed with a spoon for later use, an appropriate amount of oil is placed in the pot, the pork ribs are stir-fried after the green onion and ginger are stir-fried, the adjusted red bean curd juice and braised soy sauce are added, and the boil is changed to 10 minutes after the boil turns to medium-low heat and cooks slowly.

5. Pu'er tea stewed pork ribs: Pu'er tea is put into the tea bag, the tea bag mouth is turned over and sealed, the pork ribs are blanched and drained, the oil is heated in the pot, the green onion and ginger are stir-fried, the pork ribs are put in and stir-fried evenly, the water is not over the ribs, the water is boiled, put in the tea bag, star anise, simmer for 10 minutes on high heat, turn to medium-low heat and continue to simmer for 30 minutes until the soup is thick, put salt 10 minutes before the pot, and rock sugar for 5 minutes.

The recipe for pork ribs is as follows:

First: corn rib soup.

Step 1: Wash the ribs with water. In a pot under cold water, add the green onion, ginger and cooking wine.

Remove the smell and blanch over high heat for 5 minutes. Remove and wash off the foam with warm water.

Step 2: Pour the ribs into the casserole, add the ginger slices, green onion slices, cover the ribs with hot water, and then turn on high heat to boil. Bring to a boil and simmer for 40 minutes.

Step 3: After 40 minutes, open the lid and the pork rib soup has turned milky white. At this time, add some carrots and corn, cover and simmer for another 15 minutes.

Step 4: Add salt to taste before cooking, no need to put other seasonings.

The second type: steamed pork ribs.

Step 1: Wash the pork ribs in water, drain them, add white wine, sprinkle with sliced green onion and ginger and marinate for 15 minutes.

Step 2: Pick out the green onion and ginger, add 1 tablespoon of fermented bean curd juice, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 2 teaspoons of salt, then stir well and marinate on the side.

Step 3: Pick out the green onion and ginger, add 1 tablespoon of fermented bean curd juice, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 4 salt, put the rice that has been washed and dried in advance into an oil-free and waterless wok of wok and put star anise, Sichuan pepper and small red pepper in it, and slowly stir-fry the rice over low heat.

Turn off the heat until the rice is slightly browned.

Step 4: Put the rice together with star anise in a food processor and break it into granular rice pieces, pour the rice chips into the ribs and mix evenly, so that the surface of each rib is evenly stained with the rice pieces.

Step 5: Pressure cooker.

30 minutes, steam and take out.

The third type: potato roasted pork ribs.

Step 1: Marinate the ribs with dark soy sauce. It doesn't take too long to marinate, anyway, prepare the ribs first, and then use the marinating time to prepare the side dishes.

Step 2: Cut the potatoes into cubes (if you use small potatoes, you can leave them uncut), not too big and not too small. Too small and it will rot into mud.

Step 3: Stir-fry the ginger slices in sesame oil, roll up slightly around them, and stir-fry the peppercorns and dried chili peppers until fragrant. The process is very choking, please put the range hood.

Turn it on. Step 4: Stir-fry the marinated pork ribs in the pot. When the pork ribs are almost fried, add rice wine or cooking wine.

Step 5: Then add water to cover the ribs one and a half times (add potatoes after simmering for a while, so pay attention to the water should not be too little) Friends who like to dip steamed rice in soup can add more water, too much is not good.

Step 6: When the water is boiling, remove the foam. Turn to medium. Add this amount of soy sauce paste or light soy sauce. Simmer for 20 minutes.

Step 7: Add potatoes after 20 minutes. After the fire boils, turn to medium heat. Simmer for another 20-30 minutes. 8. When the water is almost collected, sprinkle with chives and coriander.

The steps to make pork ribs simple and delicious are as follows:Ingredients: 300 grams of pork ribs, 3 potatoes, 1 tablespoon of salt, 2 tablespoons of braised soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 20 grams of rock sugar, 2 star anise, 2 bay leaves, 1 cinnamon, appropriate amount of green onion, ginger and garlic, 4 dried chili peppers, appropriate amount of cooking oil, appropriate amount of Sichuan pepper.

1. Soak the pork ribs in bleeding water and clean them.

2. Put oil in a pot, add rock sugar, fry the sugar color, add the pork ribs, and fry until golden brown on both sides.

3. Add the ingredients, stir-fry over low heat until fragrant, add the braised soy sauce, light soy sauce, Lahui oyster sauce, and salt to taste.

4. Add an appropriate amount of water and touch the ribs. Cover and simmer for 25 minutes, then add the beans and continue to simmer for 15 minutes.

5. Staring at the stewed potatoes can be taken out of the pot.

The recipes for pork ribs include plum pork ribs, steamed pork ribs, taro stewed pork ribs, double rice steamed pork ribs, pork ribs stewed rice, etc.

1. Plum pork ribs.

Huamei soaked in a large bowl of boiling water for a while. Cut the ribs into 2cm sections, heat oil in a pot, fry the ribs on both sides to yellow, add rock sugar and fry to color, and pour in plum and plum water. Once boiling, simmer slowly until the soup thickens!

2. Steamed pork ribs.

Chop the ribs into 4 cm long pieces and blanch them with boiling water. Huo Hu Xichun leg and magnolia slices are cut into small slices for later use. Put the pork ribs into 10 small bowls, put ham slices, magnolia slices, shredded green onions, shredded ginger, monosodium glutamate, cooking wine, refined salt, and broth, and steam them for 1 hour on the basket.

3. Braised pork ribs with taro.

Peel the taro, steam it and cut it into small pieces, heat the oil to 7 percent, and then fry the taro. Wash the pork ribs and chop them into pieces, wash them in clean water, add vinegar, monosodium glutamate, and salt and marinate for 20 minutes. Add sweet potato powder and mix well, fry in a pan until six or seven are ripe, then scoop up with a colander and set aside.

Put the green onion in the oil pan and fry it until it is fragrant. Put the pork ribs and green onions together in a saucepan, add an appropriate amount of ingredients, raw oil, monosodium glutamate, and salt. Put the taro in the saucepan, cover the pot and simmer for an hour.

4. Double rice steamed pork ribs.

Wash the ribs and chop them into 4 cm long knots. After washing the black millet and millet glutinous rice, soak them in water for 3 hours. Stir the pork ribs with tempeh, sweet noodle sauce, sugar, cooking wine, salt, ginger, green onion and sesame oil, and marinate for 30 minutes.

Crush the soaked glutinous rice with a rolling pin and the size of black millet. Crushed glutinous rice, black millet and millet are put into the pork ribs and mix well. Steam in a steamer for about 1 hour or steam in a pressure cooker for about 20 minutes.

5. Braised rice with pork ribs.

Chop the ribs into small pieces and soak them in the blood. After washing, soak the rice for half an hour to allow it to fully absorb the water. Pour a little oil into the pot, add rock sugar, stir-fry until light brown, add pork ribs and stir-fry quickly, evenly stir-fry with sugar.

Star anise and ginger sautéed to bring out the fragrance (the ribs are pushed aside). Continue stir-frying, pour in the rice, mix well with salt and pour into a basin. Put the pot in a large pot and steam it for 20 minutes.

Steps to prepare pork ribsToday I'm going to make a dish of braised pork ribs, which is much more tender and delicious than the braised pork ribs that are usually made in a wok, using rice wine.

Ingredients: pork ribs, garlic cloves, red pepper, chili pepper, dark soy sauce, light soy sauce, rice wine, tomato sauce 1Put the pork ribs in a pot, heat the blanched blood, pour in a little rice wine to remove the smell.

2.Pour oil into a hot pan and stir-fry the pork ribs for 1 minute.

3.Pour in light soy sauce, dark soy sauce, rice wine, tomato sauce and garlic cloves and stir-fry until fragrant.

4.Add the water level slightly past the ribs.

5.Pour the ribs into a casserole and simmer. 20 minutes.

6.Add salt, shredded red pepper and sharp pepper segments, stir well with a spoon and simmer for 10 minutes.

Cooking skills: When buying pork ribs, you must choose small ribs, I will use the part of the ribs with more meat and less meat to stew the soup, the place where the small ribs are more uniform is used for braised meat, and there is no meat for stewing soup in the place with more bones, and it is also very good to eat one rib and two.

The chili pepper I use for braised pork ribs is a sharp pepper, the taste is spicy, and at the same time, it is relatively greasy, and the pork ribs made have the fresh taste of chili peppers, and then add some garlic cloves, which is very flavorful, and the pork ribs are integrated into the garlic fragrance, which is particularly delicious. I like to stew the braised pork ribs in a casserole, the ribs stewed in the casserole are very flavorful, and the ribs will be stewed soon, and my family likes to eat the ribs I make to their taste.

The pork ribs stew is delicious, and the home-cooked method of stewing pork ribs is as follows:

Ingredients: 1 potato; 300 grams of pork ribs.

Excipients: 10 grams of cooking wine; cooking oil 5 ml; 3 dried chilies; 3 bay leaves; 1 star anise; 3 grams of ginger slices; 5 grams of garlic slices; 5 grams of bean paste; 200 ml of water; Salt 2 grams.

1.Peel 1 potato, cut into hob cubes and prepare 300g of pork ribs.

2.Pour water into the pot, 300g of pork ribs, pour 5g of cooking wine, blanch to remove the blood foam.

3.Pour 5ml of cooking oil, 3 dried chili peppers, 3 bay leaves, 1 star anise, 3g of ginger, 5g of garlic, and high heat until fragrant.

4.Pour in the pork ribs and stir-fry evenly, add 5g of bean paste, 3g of light soy sauce, 5g of cooking wine, 200ml of water, and bring to a boil over high heat.

5.Pour in 200g of potato cubes and 2g of salt, stir-fry evenly, turn to low heat and cook until soft, then you can remove from the pot.

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 (100 grams).

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, raw onions, and red peppers, respectively, and mix them together after cutting them with a knife, put them on the cutting board and chop them with a knife, add refined salt, monosodium glutamate, sesame oil, and Sichuan pepper and mix well, and knead 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 in the oil pot and fry them in warm oil until they are fully cooked. Serve with 2 plates of sweet sauce.

Half a pound of ribs, two taels of soybeans, a little ginger, soy sauce, peanut oil, salt.

Method: 1. Wash the soybeans, add a little soy sauce, and cook in a pressure cooker for 20 minutes;

2. Cut the pork ribs into 3cm long pieces and fly into water;

3. Add a little peanut oil and stir-fry the ginger shreds, add the pork ribs and stir-fry for 2 minutes until fragrant, add the soybeans and juice in the pressure cooker to the pot and simmer with the pork ribs;

4. Cover the pot and simmer for 20 minutes, add a little salt to taste.

Ingredients: pork ribs, yam, green onion and ginger, cooking wine, 1 grass fruit, 1 small piece of cinnamon, 1 piece of incense, 4 dates, 4 pieces of hawthorn, 5 chrysanthemums.

Method: 1. Blanch the pork ribs in cold water and wash them with hot water;

2. Heat the pork ribs in water, add green onion and ginger, cooking wine, 1 grass fruit, 1 small piece of cinnamon, 1 piece of incense, 4 jujubes, 4 pieces of hawthorn and chrysanthemum and simmer for 2 hours;

3. Wash the yam and cut it into hob pieces, put it in, simmer for 20 minutes, then add salt, coriander and chopped chives to taste.

Raw materials for taro steamed pork ribs: pork ribs, taro.

Method: 1. Peel the taro and cut it into small cubes;

2. Mix the pork ribs with a little salt, light soy sauce, sugar, chicken powder, vegetable oil, starch, and marinate for preparation;

3. Add diced taro to the pork ribs, mix well, and pour a little sesame oil;

4. Boil water in a steamer, put it in the pot, and steam it for 15 to 20 minutes.

Ingredients: pork ribs, tangerine peel. Ingredients: corn starch, flour. Seasoning: light soy sauce, oil.

Method: 1. Cut the tangerine peel into minced pieces, cut the pork ribs into small pieces, and marinate them with tangerine peel and light soy sauce for half an hour;

2. Mix the cornstarch and flour in a ratio of 1:1, and wrap the marinated pork ribs in a thin layer of flour;

3. Heat the oil in the pan until it is 6 hot, add the pork ribs, and fry over medium heat for 5 minutes, and fry over medium-high heat for 2 minutes.