How to make ribs in sauce? How to cook pork ribs with good sauce and delicious

The method of teaching training is very simple, first of all, the preparation of materials.

The ingredients include fresh pork ribs, seasonings, green onions, ginger, garlic, cooking wine, salt, soy sauce and other condiments.

The first step is to add an appropriate amount of water to the pressure cooker, put fresh pork ribs into the water, and add green onions, ginger and garlic, spices, cooking wine, etc. to remove the taste, and cook it.

The second step, in the pan, pour an appropriate amount of peanut oil, when the oil temperature rises to a suitable temperature, add an appropriate amount of green onion and ginger again for stir-frying, until the fragrance is fried, pour the pork ribs into the pot, add an appropriate amount of soy sauce, and then according to personal taste, add an appropriate amount of white sugar and water, and keep stir-frying.

Finally, cover the pot and collect the juice, if you are a friend who loves cilantro, you can sprinkle a little coriander or green onion on the plate.

In this way, a plate of fragrant sauce-grilled pork ribs is ready, and this dish can be eaten with rice, and the thick sauce aroma with sweet and delicious rice will definitely impress you.

Sauce-grilled pork ribs is a famous sauce-flavored dish, the production process is sauce-grilled, the raw materials are pork ribs, tempeh, simple cooking, high nutritional value. The braised pork ribs are neither blanched with water nor fried with oil to make sugar, but are slowly fried with the oil of the pork ribs themselves until the oil comes out.

1. First of all, clean the large rows, absorb the water with a napkin, put them on the cutting board, and pat them horizontally and vertically with the back of the knife, so that the meat will be very soft, and then pat the cornstarch on each large row, cut the green onion into sections, slice the ginger, and peel and flatten the garlic.

2. Put oil in the pot, a little more oil, put the large discharge into the shirt and stir-fry, pay attention to the spread out of the piece, put it in several times if you can't put it at a time, and take it out when it turns white on both sides.

3. Put the remaining oil into the green onion, ginger slices, garlic, and dried red pepper to stir out the fragrance, fry the large row well, spray cooking wine, then add soy sauce, put star anise spices, put an appropriate amount of soy sauce, and then add water, and the water surface can be submerged over the surface of the large row.

4. Cover the pot, turn the big chops over when the pot is boiled, change to low heat and cook for a few minutes, then add sugar, turn on high heat to collect the juice, at this time you should stir-fry more, because the big chops are sized, the soup will soon be very thick, and then add monosodium glutamate to start the pot.

Tips: If you have more time, after washing the large rows, spread them on the cutting board, use the back of the knife to beat evenly along the edge from left to right, and then pat horizontally after patting vertically; Then turn the row over and slap it diagonally again. The purpose of this operation is to thin and loosen all the meat of the ribs, which is easy to absorb the flavor and keep the meat tender.

Ingredients: pork; Excipients: onion, garlic, ginger, starch; Seasoning: light soy sauce, dark soy sauce, cooking wine.

Do the middle pants method. 1. Prepare all the ingredients.

2. Flatten the large chops and use a meat hammer to chop the meat on the large chops softly.

3. If there is no meat hammer, use the back of the knife to loosen the large row.

4. Put the large rows in a bowl, add cooking wine, ginger slices, and green onions, mix well, and marinate for about 10 minutes.

5. Pat the two sides of the row with dry starch for later use.

6. Prepare the oil pan and put it in the large chops.

7. Collapse like a fire and blow it up until both sides are golden, and remove it for later use.

8. Add a little oil to the wok, add the green onion, ginger and garlic cloves and stir-fry until fragrant.

9. Add the large chops and stir-fry a few times.

10. Add soy sauce, dark soy sauce and cooking wine.

11. After stir-frying, add boiling water, cover and bring to a boil over high heat.

12. Turn to low heat and simmer for about half an hour, drain the water and sprinkle chopped green onions.

Tips: 1. Pat with the back of a knife or a meat hammer to make the meat of the large ribs thin and loose, which is easy to taste and keep the meat tender. The method is to wash the large row and spread it on the cutting board, use the back of the knife to beat it evenly along its edge from left to right, and then pat it horizontally after patting it vertically; Then turn the row over and slap it diagonally again.

2. When frying, the heat should be larger, so that the appearance can be fried crispy and lock the juice moisture of the large row.

A pork rib, a potato, a lemon, green onion, ginger and garlic sauce: a spoonful of light soy sauce, a teaspoon of oyster sauce, a little cooking wine, an appropriate amount of sugar, a little pepper, a small spoon of spicy soybean sauce The specific method Step 1 The pork ribs can be entrusted to the store to cut on their behalf, rinse them until they are slightly white and drain for later use. Step 2 Because we don't blanch, we must drain the water on the ribs, and if you are worried about the oil bursting, you can also use a kitchen paper towel to absorb the water.

Add a little oil to the pot, put in the pork ribs, fry until both sides are golden and yellow, no need to cook, this step is to seal the fresh sweetness inside the ribs is not easy to lose. Add green onions, ginger and garlic and stir-fry until fragrant. Step 3: Cut the lemon into cubes and remove the seeds, squeeze out the lemon juice into the pork ribs, and add the zest as well.

Add light soy sauce, sugar, cooking wine, and water and soak all ingredients. Bring to a boil over high heat and simmer over low heat for about 50 minutes. Step 4: Mix the sauce well.

Pour into the cooked ribs and continue to reduce the juice until each rib is sticky to the surface. Step 5: Don't forget that our potatoes haven't been processed yet! Peel the potatoes, cut them into horns with a wavy knife, soak them in the water, and rinse to remove the surface starch.

Step 6: Remove the potato wedges, put them in a pot of lightly salted water, cook for 2 3 minutes, remove the moisture and destroy the moisture, and then use a kitchen paper towel to blot it thoroughly. Step 7: Fry the potato wedges in a pan and half, and remove the oil when you see that both sides are golden brown. Sprinkle with pepper and a pinch of salt.

Finally, put in the ribs and potato wedges. You can also put it in a separate basket.

Method. Ingredients needed for grilled pork ribs.

After rinsing the pork ribs with clean water, marinate them lightly with Lee Kum Kee Jiu Chong Premium Oyster Sauce and let them rest for 20 minutes.

Slice the shallots, slice the ginger and garlic, and stir-fry in a pan until fragrant.

Add the ribs that have been marinated for 20 minutes.

Fry the ribs in a pan over low heat until golden brown on the surface. (To help the pork ribs turn over, each side must be fried and colored) After the pork ribs are fried and colored, add sugar and Lee Kum Kee Premium Old Chong Oyster Sauce.

It is recommended to add water slowly, and if you feel that the bottom of the pot is too dry, add a little water to it. (Add too much water in one go, and it will take a long time for the sauce to dry).

Cover the pot and bring to a boil, remembering to turn the ribs over at the right time to evenly colour the sauce.

After cooking for 15 minutes, the sauce has become darker and thicker, and it is ready to serve.

The miso grilled pork ribs of the super rice are completed.

Method 1. Materials.

Ingredients: Ribs 500g.

Marinade: 1 tablespoon cooking wine.

1 4 teaspoons of salt.

1 teaspoon of soy sauce.

Starch 1 tablespoon.

Flavor: 2 tablespoons sweet noodle sauce.

1 tablespoon of caster sugar.

Other ingredients: ginger slices to taste.

Water to taste Cooking oil to taste.

The practice of grilled pork ribs with sauce.

Mix the pork ribs with the marinade and marinate for a while to absorb the flavor.

Fry in oil until golden brown, remove and set aside.

In another pot, add a little oil and stir-fry the ginger slices until fragrant.

Add the sweet noodle sauce and stir-fry until fragrant.

Add the pork ribs, add boiling water and bring to a boil.

Add rock sugar and cook.

Cover and simmer over low heat until the ribs are cooked through and tender.

Finally, thicken the soup into the pot

Tips: 1. When frying the sweet noodle sauce, pay attention to the heat and do not fry the paste, otherwise it will affect the taste of the finished product 2. The sweet noodle sauce itself has a salty taste, and the salt should be put as little as possible.

3. Adding rock sugar can make the sauce more beautiful.

Method 2: Ingredient details.

Ingredients. Pork ribs 300g

Appropriate amount of coriander.

Fungus to taste. Ginger slices to taste.

Garlic slices to taste. Appropriate amount of ingredient oil.

Salt to taste. Spoon garlic chili sauce.

1 tablespoon of Zhuhou sauce.

Slightly spicy taste. Burning process.

Ten minutes takes time.

Normal difficulty. Steps to make grilled pork ribs with sauce.

Soak the ribs to remove the blood.

Put it in a pot, bring to a boil over high heat, skim off the foam, add the ginger slices, turn to low heat and simmer for half an hour.

Drain the ribs and set aside.

Soak the fungus in advance, wash the coriander, remove the leaves and cut into sections.

Heat the oil in a pan and add the garlic slices when the oil is hot.

Add garlic chili sauce and zhuhou sauce and stir-fry until fragrant.

Add the pork ribs and salt and stir-fry.

Add the coriander and fungus before cooking.

Tips. If you like spicy food, put a spoonful of garlic chili sauce to taste enough, and children should eat less.

Roasted pork ribs with sauce. Materials.

Pork ribs 400 grams.

Ginger 15 grams.

Light soy sauce 30g.

Salt 2 grams. Dried osmanthus a little.

1 green onion. Licorice 5 grams.

2 dried chili peppers.

Steps. 1. Heat the pot, pour in the olive oil and add the ginger slices.

2. Add green onions, bay leaves, dried chili peppers, and licorice to stir-fry until fragrant.

3. Pour in the pork ribs and stir-fry until they change color.

4. Pour in light soy sauce and stir-fry to color.

5. Pour in the sugar and stir-fry for coloring.

6. Pour in boiling water.

7. Pour a small amount of Knorr osmanthus braised sauce to taste.

8. Add salt.

9. Cover the pot, bring to a boil over high heat, turn to medium heat and cook for 30 minutes.

10. Open the lid of the pot, reduce the juice over high heat, and wait until the soup is completely drained.

The nutritional benefits of pork ribs.

1 Calcium supplementation. Pork ribs contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

2. Nourish the kidneys and blood, nourish yin and moisten dryness;

It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

3. Nourish the body and invigorate the qi.

Traditional Chinese medicine believes that pork ribs can replenish the middle and invigorate the qi, whether it is sauce pork ribs, or pork ribs soup, whether it is braised or stir-fried, pork ribs have the effect of nourishing the middle and invigorating the qi.

4. Nourish the spleen and stomach.

Pork ribs can nourish the spleen and stomach, and reasonable consumption of pork ribs can maintain the function of the spleen and stomach.

5. Improve anemia.

Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

6. Strengthen muscles and bones.

Pork ribs are rich in trace elements such as iron and zinc, which can strengthen muscles and bones.

7 Boost your stamina.

Pork ribs are rich in sarcosine, which can enhance physical strength and make people energetic.

8 Supplemental nutrition.

Pork ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

Preface. I've always liked to eat pork ribs, but I'm afraid of trouble, so I'm always stewed and eaten. I bought it today in the middle row, and I think it's more appropriate to burn it.

I was about to burn the spiced pork ribs, but it turned out that the soy sauce at home had run out early. I had to find another way to make a soy sauce-free version of grilled pork ribs. It tastes really good, smooth and juicy!

Material. Ingredients: 700g pork ribs;

Excipients: appropriate amount of oil, appropriate amount of chicken essence, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of white sugar, appropriate amount of bean paste, appropriate amount of salt. Roasted pork ribs with sauce.

The ribs wash away the blood.

Finely chop the ginger and garlic. Add minced ginger, minced garlic, chicken essence and bean paste to the pork ribs.

Stir well and let stand for at least half an hour to taste.

Heat the oil and add a little sugar.

Wait until the sugar melts.

Pour in the marinated ribs, taking care not to pour the juice and prevent splashing.

Pour in the water and the remaining juice. Not too many ribs.

Add a pinch of salt.

Bring to a boil over high heat, simmer over low heat and reduce the juice.

Tips: Bean paste is inherently salty, so pay attention to this amount when adding salt.

First of all, blanch the pork ribs and filter them for later use, and then prepare a material bag, put an appropriate amount of seasoning, tangerine peel, Sichuan pepper, big material, grass fruit, bay leaves, cinnamon, white eggplant, atractylodes, dried chili, and then use a large bowl to put in an appropriate amount of light soy sauce, cooking wine, brown sugar, bean paste, salt, to boiling water and mix thoroughly, put the package into the bottom of the electric pressure cooker, and then put in the pork ribs, you can also add some pork belly, and then pour the water into the pot, almost flush with the bones, so that the bones on it can also be flavored, and finally put green onions and ginger slices on top, Cover for 20-30 minutes, the pork belly is soft and glutinous, the pork ribs are soft and bone-free, fragrant, pay attention to start with less salt, because there is light soy sauce, bean paste, are relatively salty, if the meat with good sauce is light, you can add a little salt.

The sauce meat in this way does not need to be oiled, and it is just as fragrant! You can also continue to sauce tofu skin, dried tofu, yuba, etc., which are just as delicious and flavorful!

It doesn't matter if the seasoning is not complete, more than one or less is not a big problem, and you can freely mix according to what you have at home, because I really didn't weigh these condiments, I can only say the right amount, by feeling, but it doesn't matter, do it once or twice, adjust it appropriately, and you will definitely be able to make your favorite taste.

Pork ribs have high nutritional value, and have the effect of nourishing yin and aphrodisiac, nourishing essence and blood. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly. The preparation of 【Sauce Pork Ribs】.

Ingredient breakdown. Sauce pork ribs to prepare the steps.

1. Cut the ribs into sections. 2. Cut the green onion into sections, slice the ginger, and prepare star anise, cinnamon and tangerine peel. 3Two tablespoons of tomato paste, two tablespoons of brown sugar, one spoonful of dark soy sauce, two spoons of light soy sauce, one spoonful of cooking wine, and one spoonful of white water are blended into a sauce.

44.Put water in the pot, pour in a spoonful of cooking wine, two slices of ginger, blanch the pork ribs and skim off the blood foam. Drain and set aside.

55.Put oil in the pan, put star anise, and put in the pork ribs when the oil is hot. 66.

Fry the pork ribs in sauce until golden brown on both sides. 7Add the green onion and ginger slices. Stir-fry well.

8Pour boiling water over the ribs. 9Pour in the juice. 1010.

Pour in the cinnamon and tangerine peel. 1111.Bring to a boil on high heat and reduce heat to low for 40 minutes.

Remember to stir-fry a few times in the middle to avoid touching the pan. 1212.Finally, reduce the juice over high heat and sprinkle in the white sesame seeds.

Just turn off the heat. Tips [Nutrition Tips].

1.When blanching pork ribs, pour cooking wine and ginger slices to effectively remove the fishy smell.

2.The pork ribs themselves are mainly sweet, and this dish already has light soy sauce and dark soy sauce, so I didn't put any more salt, and if the taste is heavy, you can put a little salt before collecting the juice.

3.When buying fresh pork ribs, it is required that the pork ribs are bright and red in color, feel tight when touched by hand, and the surface is slightly dry or slightly moist and not sticky.

4.If fresh pork ribs need to be stored for a long time, the ribs can be chopped into pieces of appropriate size, blanched in a pot of boiling water, removed and cooled with cold water, controlled the moisture, and mixed evenly with a little Shao wine, wrapped in a fresh-keeping bag, and frozen in the refrigerator freezer, which can generally be kept fresh for 1 month without deterioration.