Nine methods of ribs ribs are more delicious.

Ingredients: ribs.

Accessories: Orleans barbecue material, half a teaspoon of salt.

Steps:

(1) The choice of ribs will be more important, the long ribs will be more convenient to take, and the meat will be more evenly distributed, and some will not be undercooked.

(2) According to the seasoning instructions, add water to the powder and stir evenly. I like to marinate it and taste it, adding half a teaspoon of salt.

(3) Add fruit juice, mix well, cover with plastic wrap and refrigerate for more than 4 hours. If you are not in a hurry, marinate it the day before and eat it the next day.

(4) Put the left and right oil in the pot, add the marinated ribs and fry them slowly. Of course, frying in a large oil pan is no problem, it is fast and fragrant, and it is better to fry slowly at home with less oil.

(5) Fry for 2 or 3 minutes, then turn over and fry. Fry the side with more meat for a while, and fry the side with less meat for a while, so turn it over 2 or 3 times.

(6) This frying can make the meat smaller. This kind of ribs can also be baked in the oven without oil, but it will take a long time, and it needs to be cleaned after baking in the oven, otherwise the toast will leave a taste, so I think it is simpler and more convenient to fry in the pot.

2, braised pork ribs rice cake.

Ingredients: ribs, handmade rice cakes.

Accessories: 1 root onion, 3 slices of ginger, soy sauce, soy sauce, rock sugar, oil and salt.

Steps:

(1) Put the ribs in cold water, blanch them and take them out for later use.

(2) Put oil in a hot pan, add rock sugar, stir-fry until caramel color, and add blanched spareribs and stir-fry until caramel color.

(3) Add soy sauce and soy sauce, add two bowls of water, boil and simmer for 20 minutes.

(4) Cut the rice cake into small fingers and rinse it with clear water for later use.

(5) After 20 minutes, add rice cake strips, add half a teaspoon of salt to taste, and simmer for 10 minute.

(6) After10 minutes, the rice cake is soft and waxy, so you can turn on the fire to collect the juice, sprinkle with onion and add a vegetable soup.

3. Steamed ribs with mushrooms.

Ingredients: 70g of dried mushrooms and 350g of ribs.

Accessories: 20 ml of light soy sauce, 5 ml of light soy sauce, 0/0g of sugar/kloc-0, 2g of salt, 2 slices of ginger and 2 tsps of starch.

Steps: (1) Soak a handful of dried mushrooms in advance, at least 30 minutes in advance. Wash and drain the ribs.

(2) Slice the ginger, grab the ribs with soy sauce, soy sauce, sugar, salt and shredded ginger, and marinate for 30 minutes.

(3) Find a deep bowl and arrange the marinated ribs at the bottom of the bowl.

(4) Cover the soaked dried vegetables. I don't want water to soak dried plums. I'll pick the bacon soup, remove the shredded ginger and pour it into a bowl to taste.

(5) Put water in the pot and add dried vegetables and ribs.

(6) Cover the bowl. After the water is boiled, steam it on low heat for 100 minutes, or the ribs will not be deboned.

(7) Find another plate and turn the steamed dried vegetable ribs upside down. The ribs are all on it. If you want to keep it simple, you can eat at home.

(8) Pour the steamed stock into the pot, add 2 teaspoons of starch and half a bowl of water, mix well and thicken.

(9) Boil the sauce and pour it on the ribs.

(10) Sprinkle some green chopped green onion, which not only looks good, but also tastes better.

4, fragrant ribs risotto.

Ingredients: ribs, rice.

Accessories: oil, lobster sauce, 2 shallots, 3 slices of ginger, 3 cloves of garlic, soy sauce, soy sauce, cooking wine and sugar.

Steps:

(1) Try to choose ingredients and ribs. The taste is better, and the lobster sauce is slightly spicy. You can add more spicy food to make it more fragrant.

(2) Wash the rice for later use, divide the shallots into white and green colors, pat the garlic flat and slice the ginger for later use.

(3) Wash the ribs. If you have enough time, you can soak for a while, soak the blood out, wash it and drain it for later use.

(4) Add a little oil to the hot pot, add lobster sauce, scallion, garlic cloves and ginger slices, and stir-fry.

(5) Add the ribs and stir fry for a while, and stir fry for about 2 minutes.

(6) After 2 minutes, stir-fry until the meat is slightly dry, so that the braised rice will be more fragrant.

(7) Add soy sauce, soy sauce, cooking wine and a little sugar to the ribs. Add a bowl of water and bring to a boil, then simmer 15-20 minutes over medium heat, and turn off the heat.

(8) Put the washed rice into the rice cooker, add ribs and soup, and add a little water. Usually, the total amount of water used for cooking is almost enough. Then press the cook button.

(9) When the rice is cooked, boiling is such a pot of ribs rice!

(10) Dig out the rice and ribs with a spoon and sprinkle with chopped green onion. The ribs are delicious.

5. Roasted ribs with chestnuts.

Ingredients: ribs, chestnuts.

Accessories: scallion 1 segment, shallot 1 root, ginger 1 slice, star anise 1 slice, 2 slices of fragrant leaves, 2 tsps of oil and sugar, cooking wine, light soy sauce 10 ml, light soy sauce 5 ml, and appropriate amount of salt.

Steps:

(1) Make a knife on the back of chestnuts, which can make the mouth longer. Boil in a pot for 5 minutes and then take it out.

(2) Blanch the ribs. At this time, chestnuts can be peeled, blanched ribs peeled, and onions and ginger sliced for later use;

(3) Put oil in a hot pan, add 2 teaspoons of white sugar and fry until brown, add ribs and stir-fry until brown, add spices and onion ginger and stir-fry until fragrant, and heat with boiling water until it is even with the ingredients.

(4) Add chestnuts, boil them together, then turn to low heat for 30 minutes, and turn to high heat to collect juice.

(5) fragrant chestnut ribs, and finally sprinkle with chopped green onion.

6. Hawthorn roasted ribs.

Ingredients: ribs, 4 hawthorn fruits.

Accessories: 4 pieces of oil ginger, onion 1 piece, star anise 1 piece, cinnamon 1 piece, 3 pieces of fragrant leaves, 2ml of rock sugar and soy sauce, 30ml of soy sauce and 50ml of cooking wine.

Steps:

(1) Li Fei can ask the shopkeeper for help when changing knives. Put cold water in the pot, cook until it changes color, blanch the ribs and take them out.

(2) Take another pot, put oil, add rock sugar, stir-fry until brown, and add sugar to stir-fry ribs.

(3) Add onion, ginger, garlic and various seasonings, stir fry, add boiling water and ingredients, and add light soy sauce, dark soy sauce and cooking wine.

(4) After boiling, add the washed hawthorn fruit and turn to low heat for 50 minutes.

(5) After the ribs are tender, change the fire to collect the juice until the soup is thick.

7. Steamed ribs with shrimp sauce.

Ingredients: ribs, shrimp sauce. Friends who don't have shrimp sauce can use other lobster sauce and soy sauce, but the ribs steamed with shrimp sauce are particularly delicious.

Accessories: light soy sauce 15ml, steamed fish black soy sauce 15ml (which can also be changed into oyster sauce), 2 tsps of starch, 2 segments of green onion, 3 slices of ginger, 2ml of light soy sauce.

Steps:

(1) The ingredients can be changed into shallots instead of shallots. It is best to choose ribs with uniform thickness, which can be marinated and savored, and the steaming time is more balanced.

(2) Chop the ribs into small pieces convenient for pickling, shred the green onions, put them on the ribs, and take out the shrimp paste for later use.

(3) Put 2 tablespoons of shrimp sauce and 2 tablespoons of starch on the ribs, then add 1 tablespoon of light soy sauce and 1 tablespoon of steamed fish soy sauce, or change to 1 tablespoon of oyster sauce with a little light soy sauce, which is easy to color.

(4) Fully grasp and knead the ribs evenly, so that the ribs and seasonings are evenly blended. Cover with plastic wrap and put in the refrigerator 1-2 hours, preferably for a longer time, such as 4 hours, so that the ribs will taste better.

(5) After several hours, take out the marinated ribs and take another empty plate. Clip the ribs into an empty plate and discard the seasonings such as onion and ginger.

(6) Put half a pot of water in the cauldron, cover the ribs with plastic wrap, put them in the cauldron, boil over medium heat and steam for 40-60 minutes. Steamed until the meat and bones can be easily separated and eaten without bones.

(7) Take out the ribs, remove the plastic wrap and sprinkle a little chopped green onion. If you don't like plastic wrap, you can cover a bowl instead.

8. Steamed ribs.

Ingredients: ribs, mushrooms. Tricholoma, Pleurotus geesteranus, Crab Mushroom.

Accessories: oil, 6 red dates, a short piece of ginger, and appropriate amount of salt.

Steps:

(1) Mushrooms can be freely matched. If you don't have red dates, you can use Lycium barbarum instead, but put them in the back.

(2) After the ribs are cleaned, put them in the oil pan and stir fry until all sides are brown. Stir-fried meat is stewed in soup, which is fragrant and firm.

(3) Put the fried ribs into a stew pot, add more than two-thirds of boiling water, add ginger slices, and wash the red dates.

(4) If there is froth after boiling, skim the froth and turn to low heat for 45 minutes.

(5) Wash the shiitake mushrooms, cut them into large pieces with meat, first add the Tricholoma and shiitake mushrooms, stew for 10 minute, then add the crab-flavored mushrooms and Pleurotus geesteranus, add appropriate amount of salt, and simmer for 20 minutes.

9, kelp ribs soup.

Ingredients: ribs, 1 dried kelp (after soaking).

Accessories: 4 pieces of ginger, vinegar 10 ml, star anise 1 piece, and appropriate amount of salt.

Exercise:

(1) Marinate kelp one night in advance for at least 4 hours. Clean it for later use.

(2) Boil the ribs in a pot with cold water for 5 minutes, and there will be floating foam.

(3) Take out the ribs and put them in a stew pot, add 1500ml hot water and 1 star anise, and simmer for 60min after boiling. The soup will turn white.

(4) Cut the kelp into your favorite shape, such as a diamond, or cut it into strips, tie a knot, and then wash it thoroughly.

(5) Add kelp, and after the fire is boiled, cook for another 30 minutes on medium and small fire, add some vinegar to remove fishy smell, or make kelp soft, and the vinegar volatilizes, and finally there is no vinegar smell.