What ingredients do you need for home cooked dry pot pork ribs?

Raw materials: 1kg of piglet chops, 500 grams of lotus root and potato, 80 grams of boiled peanuts.

Condiments: 3kg of edible oil, light soy sauce, chicken essence, monosodium glutamate, 5 grams of Pixian bean paste, 20 grams of sesame pepper, 50 grams of dried red pepper, 20 grams of Guangdong wine, 50 grams of oil consumption, 150 grams of shallots, 15 grams of rice wine, 30 grams of green onions, 5 grams of star anise, spice powder (500 grams of star anise, 250 grams of star anise, cardamom, poria cocos, 200 grams of sand kernels, long pepper, black pepper powder 200 grams each, fragrant grains, ginger, fennel, cumin powder, cloves, fragrant fruit, 100 grams of Sannai, Mix and make a powder) 30 grams, 30 grams of garlic, 10 grams of salt.

1.Put cold water in a pot and blanch the ribs.

2.Put the blanched pork ribs into the hot pot again, add an appropriate amount of boiling water, then add rice wine, star anise, salt, ginger, bring to a boil, turn to low heat and cook for 20 minutes.

3.Scoop up the ribs and pour in an appropriate amount of light soy sauce while they are hot.

4.Add an appropriate amount of oil to the wok and fry the pork ribs over low heat until golden brown on both sides.

5.Spread the sliced shallots flat on the bottom of the spicy dry pot and set aside.

6.Add an appropriate amount of oil to the pot, put in the Pixian bean paste and fry it into chili oil after the oil is boiled, and then add salt, garlic and chili pepper to stir-fry.

7.Put the green bamboo shoots into the pot and stir-fry evenly, put the pork ribs in the pot and stir-fry evenly, and add a small amount of monosodium glutamate before cooking. Sesame oil.

8.Put the ribs in a spicy dry pot and put an alcohol blowtorch underneath.

Ingredients: 500g pork ribs, 1 ginger slice.

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, 15ml of rice wine, 25ml of oil consumption, 5ml of dark soy sauce, multiple garlic heads, and appropriate amount of green onions.

1.Clean the pork ribs, add cooking wine, light soy sauce, oil consumption, dark soy sauce, white sugar, stir and marinate for about two hours (it is best to marinate one night earlier).

2.Cut the ginger into slices, mince the green onions, and add more garlic.

3.Spread the ginger slices and garlic in the stone pot.

4.Pour in the right amount of oil (not too much, it will be too greasy).

5.Put the marinated pork ribs in the pan and pour the sauce from the marinated pork ribs into the pan as well.

6.Close the lid tightly and bring to a boil.

7.Turn to low heat, close the outer cover, and simmer again for 30min.

8.Remove from the pan and sprinkle with green onions.

1. Remember that there is not a drop of water in the whole process, because of the enough flavored juice, the pork ribs themselves will also produce some water.

2. The cauldron must be non-stick.

3. You don't have to pour too much oil, because the ribs themselves will also produce a lot of oil.

You can prepare some potatoes, you can also choose some onions, shallots, ginger, garlic, cucumbers, carrots, green peppers, or you can prepare 500 grams of pork ribs. You can choose millet, chili pepper can also choose some hot pot base, you can put some star anise. Coriander.

Meat dishes need chicken, duck, pork, beef, shrimp, fish, etc., and the raw materials for preparation are red oil sesame oil fresh pepper, dried peppercorns, pickled pepper sections, dried chili peppers, five-spice powder, hoisin sauce, and sand ginger powder.

The ingredients you need are duck, chicken, pork, fat sausage, beef, fish, shrimp, mutton, and you also need to add beans and some dried chili millet spicy and so on.

【Dry pot pork ribs】

Ingredients. Pork ribs, potatoes, bean paste, Sichuan pepper, sugar, light soy sauce, dried chili, cooking wine, salt, white pepper, garlic cloves, ginger, monosodium glutamate.

The first step is to chop the prepared pork ribs into small pieces, this step is recommended to be handed over to the pork seller OEM, then clean it with water, prepare an appropriate amount of water in the pot, then put in a few slices of ginger and a little cooking wine, simmer for 20 minutes over medium heat, remove the ribs with a colander after being cooked, and then rinse it with water several times, drain the water and put it on a plate for later use.

The second step is to prepare two potatoes, scrape off the skin and rinse them, cut them into evenly sized pieces, pour an appropriate amount of water into the pot, then put them on the steaming tray after boiling, and put the prepared potato pieces on the steaming plate.

The third step, after the potatoes are steamed, take them out, pour an appropriate amount of vegetable oil into the wok, pour in the steamed potatoes after the oil temperature is eight mature, fry them over low heat, fry them until they are golden brown on both sides, and then remove them and put them on a plate for later use.

Step 4: Pour the drained pork ribs into the pan, fry them for a while, and then remove them for later use.

Step 5: Leave a little bottom oil in the pot, then pour in white sugar, fry the sugar color, pour the bean paste, dried chili, peppercorns, and garlic cloves into the pot, and quickly stir-fry over high heat.

Step 6: After stir-frying, pour in the pork ribs and potatoes for stir-frying, then pour in an appropriate amount of light soy sauce, cooking wine, salt, pepper, and monosodium glutamate and stir-fry for a while.

<> meat dishes: chicken, duck, pork (pork ribs, pork feet, fat sausage), beef, mutton, shrimp, fish, etc. Raw materials required:

160ml of red oil, 60ml of sesame oil, 2g of fresh pepper, 15g of dried pepper, 25g of pickled pepper, 85g of dried chili, 15g of millet spicy, 35g of Pixian bean paste, 10g of hoisin sauce, 5g of cumin, 2g of five-spice powder, 5g of sand ginger powder. The method is simple to do at home: prepare the fish, potatoes, onions, wash the fish, put the onions, ginger, pepper, salt, cooking wine and marinate for 30 minutes, then wrap a layer of cornstarch, put oil and oil in the pot and smoke the fish to fry until slightly yellow, fry the potatoes, and leave some bottom oil in the pot.

Vegetarian dishes: cauliflower, tofu, lotus root, eggplant, taro, potatoes, etc. Heat the pan and pour in the appropriate amount of oil.

When the oil temperature is 60% hot, pour in the pig's trotters and lotus cabbage, fry until the lotus cabbage is almost ripe, pour in the green pepper segment and stir it out after a few times. Material treatment: cut the back of the prawns to remove the sand line, add two tablespoons of cooking wine and salt and mix well; Cut the pork ribs into small pieces, put a tablespoon of cooking wine, salt and starch to grasp and taste; minced ginger, garlic and pickled chili;

After rinsing the Jiwei shrimp, remove the back (as deep as possible when opening the back) to draw the shrimp line, cut the green onion into a horseshoe shape, slice the ginger, cut the coriander into sections, cut the shallots into small sections, wash the cucumber and cut into strips, and wash the potatoes and cut into strips (soak them in water to prevent oxidation after changing the knife). Specific method: first pour the red oil into the pot, and then add dried peppercorns, fresh peppers, dry mold chili peppers, millet spicy pieces, pickled pepper festivals and Pixian bean paste, stir-fry to create a fragrance.

Immediately put cumin, sand ginger powder, five-spice powder and hoisin sauce, stir-fry together, and finally pour in sesame oil and stir well.

Cut the sweet potatoes into long strips of 8cm and about a width of about 10cm, pour oil into the pot and boil until 7 hot, put in the sweet potato fries and fry them until golden brown and remove them for later use. Leave a little base oil in the pan, add the marinated chicken wings and fry them slowly over low heat until browned on both sides, and set aside. Leave a little base oil in the pot, heat the chives, ginger and garlic, pour in the potato slices and stir-fry, add green peppers and red peppers, add salt (add less, the watercress is salty), Pixian watercress, a little hot water and a little chicken essence, turn off the heat, sprinkle a little chives, and get out of the pot. Blocking the spring.

You need to prepare some ribs, potato wedges, celery, enoki mushrooms, shiitake mushrooms, black fungus, vermicelli, lettuce, baby cabbage, spinach and more. The condiments that need to be used are salt, chicken pat essence, oyster sauce, light soy sauce, cooking wine, sugar, sesame oil, bean paste and other auspicious and disadvantaged pure.

To make dry pot pork ribs, you need 500 grams of pork ribs, an onion, two dried chili peppers, and a little green onion, ginger and garlic. You can also add your favorite side dishes such as potatoes and radishes.

Onions, ginger and garlic, cooking oil, Sichuan pepper, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, oyster sauce, salt and so on are all necessary ingredients.

Chop the pork ribs into small pieces, wash them and soak them in cold water for an hour, and prepare them in the middle: cut the carrots into thin strips, cut the celery into sections, shred the green onion and ginger, and cut the green pepper into cubes. Add cooking wine, salt, green onions, ginger to the ribs, grasp and marinate for about 20 minutes, add starch to the marinated ribs, shake back and forth, so that the starch is very evenly wrapped on the ribs, heat the oil pan, fry the ribs until golden brown, remove and raise the oil temperature, repeat the frying once, remove it, and put an appropriate amount of oil in the wok.

Stir-fry green onions, ginger and garlic until fragrant, add Sichuan pepper, dried chili peppers, and bean paste to stir-fry red oil, add an appropriate amount of sugar, add carrots, onions and stir-fry a few times, pour in fried pork ribs, put in an appropriate amount of light soy sauce, and finally pour in green peppers and celery and stir evenly out of the pot.

1. Chop 1000 grams of pork ribs into sections, wash them and blanch them in a pot of cold water before scooping them;

2. Put water in the pot, add the pork ribs, ginger and shallots, cook the pork ribs, and put an appropriate amount of base salt when they are almost cooked;

3. 500 grams of potatoes peeled and cut into strips, 30 grams of green and red sheep's horn peppers cut into circles, 100 grams of onions shredded, 20 grams of ginger and garlic sliced, 20 grams of green onions and white cut horse ears, the above raw materials are set aside;

4. Put oil in the pot, pour a thin layer of dry starch on the cooked pork ribs, fry them in the pan until golden brown, and remove them for later use;

5. Fry the potato strips with the oil that has fried the ribs, fry them until golden brown, put the green and red horn pepper rings on the colander before the pot, pour the oil of the fried potatoes and the potato strips into the colander to control the oil, the oil temperature at this time is enough to flush the green and red pepper rings, and the color is still bright;

6. Put oil in the pot, low heat, put in 30 grams of bean paste, 15 grams of dried chili peppers, 5 grams of Sichuan pepper, then add ginger, garlic and shallots and fry until the color of the bean paste is red and bright, add pork ribs and potato strips and green and red pepper rings, mix a small amount of boiling water about 150 grams (very little, not more), put in 8 grams of salt, 15 grams of cumin powder, 3 grams of sugar, 10 grams of monosodium glutamate, and put them in a dry pot after adjusting the taste, and put the onion shreds into the bottom of the pot before putting them in!

Raw materials, 1 kg of pork chops, 500 grams of lotus root and potatoes, and 80 grams of fried peanuts. Seasoning: 3 kg of salad oil, 5 grams of soy sauce, monosodium glutamate, chicken essence, bean paste, 20 grams of Sichuan pepper, 50 grams of dried red pepper, 20 grams of Guangdong rice wine, 50 grams of oyster sauce, 150 grams of onion, 15 grams of cooking wine, 30 grams of green onions, 5 grams of star anise, spice powder (500 grams of star anise, 250 grams of cinnamon, ginger, tangerine peel, 200 grams of grass fruit, long pepper, black pepper, 100 grams of fragrant grains, bay leaves, cumin, cloves, fragrant fruit, 100 grams of Kaempfera, mixed into powder) 30 grams, 30 grams of garlic, 10 grams of salt.

Ingredients needed for the family version of dry pot pork ribs: 800 grams of pork ribs, 1 potato, 1 onion, 1 lotus root, 1 bean tendon, 1 cucumber, 1 carrot, 1 green and red pepper, 1 celery, a handful of coriander, 1 green onion, 1 handful of millet spicy, 50g of butter hot pot base spices, star anise, bay leaves, etc., an appropriate amount of green onions, ginger and garlic, and 1 small handful of green peppercorns.

What are the steps required to make homemade dry pot ribs? Let's take a look at this problem**, I hope these contents can help friends in need.

Pour the green bamboo shoots and boiled pork ribs into the pot, add an appropriate amount of dark soy sauce, light soy sauce, rice wine and stir-fry for five minutes until flavorful, then add an appropriate amount of salt, sugar, and monosodium glutamate seasoning, turn off the heat after stir-frying evenly, spread the prepared shredded shallots evenly on the bottom of the prepared pot, pour the fried pork ribs and green shoots into the pot, and you can take it!

Use the remaining vegetable oil in the pot, add ginger slices, garlic cloves, sesame pepper, and dried chili peppers and stir-fry evenly. Add a spoonful of hot pot ingredients, a spoonful of Pixian bean paste, appropriate rice wine, appropriate delicious fresh soy sauce and appropriate sugar and stir-fry evenly. Pour in the pork ribs and stir-fry evenly, pour in the carrots, lotus root, shallots and potatoes that have been fried beforehand and stir-fry evenly.

Pour appropriate cold water into the pot, simmer red, add an appropriate amount of edible salt seasoning, and sprinkle green onions before cooking. Stir-fry the bean paste until the red oil comes out, then pour the spicy dry pot material package into the pot and burst the aroma, then put the star anise cinnamon ginger into the pot and burst the aroma, and then put the shallots, garlic and ginger slices into the pot and burst the pot until the color fades.

Add garlic hot sauce a little. Seafood soy sauce a bit. Monosodium glutamate.

Add a little water. Stir to combine. Boil water in a pot, add 2 star anise, a small amount of star anise, 20 peppers, 1 slice of ginger, and appropriate slices of green onion, ginger and garlic.

Bring the water to a boil, put in the pork ribs, put 5g of salt, simmer for more than 20 minutes on low heat, scoop up the pork ribs, and remove the seasoning to reserve.

Over the oil, the cold pan is wide oil, when the temperature is hot, put in the ribs, fry the ribs until they are golden brown on both sides, control the oil and replenish the water, and the oil in the pot is wide again, the content of the material is too oily, and the frying can be started until it is broken; 4. Leave the bottom oil in the pot, successively put in the green onion and garlic grains, Hanyuan pepper, fry and then put in Pixian bean paste, star anise, good ginger, star anise, green and red pepper, fry tender, pour in the fried pork ribs and hot pot side dishes and stir-fry again, and then take refuge in pumping, consume oil, a small amount of salt, chicken essence and monosodium glutamate can be put on the plate; 5. Sprinkle some shanlai and sesame seeds on the plate and serve.

Cut the ribs, clean them, blanch them in a pot under cold water, remove the blood foam, heat the oil, fry the green onions, ginger, garlic, peppercorns, fry the fragrance, add the ribs, stir-fry evenly, that is the white sugar, add the therapeutic water, simmer over low heat, fry until there is no water at the bottom of the pot, and then sprinkle with green and red peppers and coriander.

I need to blanch the ribs in advance, then remove the fishy smell of the ribs, then put the ribs in a pot, squeeze the fat dry, and then make the corresponding preparation, I need to prepare the condiments in advance, these steps are all to understand.

Be sure to wash the ribs, blanch the ribs with water, then fry them in oil, then marinate them with marinade, heat the oil, spread the potatoes and garlic underneath, and then spread the ribs evenly on top, sprinkle with chopped green onions, cover and stuff for about 30 minutes.