Zhenhai is going to hold a food festival.

The simplest way to braise spareribs:

Prepare spareribs, cut them into pieces, heat the oil in a pot, fry the meat until it is dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, then add better cooking wine, fry until it is dry, add water, submerge the meat, boil it, and then use a small fire in a casserole or wok (keep the water boiling). Put a little sugar and add a little chives.

Braised ribs

Ingredients:

ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, white sugar, cooking wine and soy sauce (soy sauce). Wash the onion and tie it into a knot (about 3 pieces)

2. Pour the oil into the pot. When the oil is still cold, add the white sugar (more, about one sugar, 2.5 or 3 parts oil) at the same time, and slowly stir-fry the sugar with low heat. When the sugar water starts to turn brownish red and start to foam brownish red, immediately pour the ribs into the pot and stir-fry, then add the ginger slices, pepper and spices. Add salt and onion knots, turn to low fire and slowly burn the ribs until they are soft, then pinch off the onions and big spices in the pot, and collect the juice with high fire. When the soup thickens, add monosodium glutamate and serve.

3. Prepare the ribs with a little fat first (I don't think they are as good as this), and prepare as many as you want. You can sell the meat chef to chop them for you.

4. Add water and salt to the ribs and cook them until they are 8% cooked. If there is enough time, you can cook them in an electric rice cooker.

5. Take out the spareribs (soup for later use), drain them, put them in an oil pan (not too much oil, because fried spareribs will get oil) and stir-fry. First, add yellow rice wine to stir-fry them until they are fragrant, then add soy sauce to stir-fry them, and then pour the soup into the pan. Don't pour too much at a time, stir-fry them several times, and stir-fry them until the juice is half dry at the last time.

Pay attention. Soy sauce must be put later, and don't fry it for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2. Stir-fry more, so that the color of the ribs will be even and beautiful;

3. This method is characterized by simple steps and delicious taste. Also, the extra soup can be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone.

raw materials:

sparerib, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (soy sauce)

Practice:

Slaughter sparerib into 4cm segments. Wash the onion, remove the head and tie it into a knot (about 3 pieces)

Practice: pour the oil into the pot, add the white sugar (more, about one sugar, 2.5 or 3 parts oil) when the oil is still cold, and slowly stir-fry the sugar with low heat. When the sugar water starts to turn brown-red, and the brown-red foam begins, immediately pour the ribs into the pot and stir-fry, then add the ginger slices, pepper and spices. Add clear water, add salt and onion knots, turn to low fire and slowly cook the ribs until they are soft, then pinch off the onions and big spices in the pot, collect the juice from the fire, and when the soup becomes thick, add monosodium glutamate and serve.

You can still cook it in a pressure cooker, but you can do it without stewed beef, and just add some tea.

I'm new here. Hello, everyone!

first remove the blood with water, then put the oil, then stir-fry the ribs, and then add the bean paste, pepper, spices and so on. You can add whatever you want, and stir-fry more. Don't save this time, it will take a long time, and it will not be tasteless if you add water. I just didn't know how to stir-fry before. .

after frying for about 1 minutes, add water, guess for yourself, and add some chicken essence, monosodium glutamate and other stews. Don't add vinegar, or it will taste bad.

You eat braised pork, not sweet and sour.

I'm talking about Sichuan-style watercress. It's up to you whether you add Chili or not./

I use watercress from Xixian, Sichuan, which is the best!

In the past, the method of cooking spareribs has always been blanching, frying and stewing with a small fire. I don't remember which DX taught me (sorry, sorry). I learned another method from others the other day: blanching, stewing and frying. I tried it yesterday, and it was not bad, and it was more fragrant.

The method is as follows: 1.

2. Get another pot and boil it with water. The amount of water should not exceed that of ribs, but it can be more, because some floating foam should be skimmed.

3. Put the cooked spareribs directly into the pot with boiling water, skim off the froth, add the onion, ginger slices, garlic, pepper, star anise, cinnamon (a little is enough), a proper amount of old wine, and stew it with low fire. The specific stewing time is up to personal preference. Some people like it hard, while others like it soft (not too bad). Don't stew the soup dry, and leave a small bowl of soup at last.

4. Prepare a frying spoon, and put less oil (pigs in the north and south are different, so you can put more in the south and less in the north). Take the ribs out of the pot and fry them. When the soup is dry (you must bring some soup when picking up the ribs), spray some vinegar. Be sure to put the vinegar when the soup is basically dry, so that the vinegar can be atomized in the spoon, so that there is soup and the vinegar will dissolve in the soup. Stir-fry a few times, put a small bowl of soup left in the pot (according to the usual cooking experience and the amount of salt and soy sauce put in front, decide whether to put some salt), turn it over a few times, cover it and stew for a while, add chicken essence and pepper when a small amount of soup is left.

first of all, utensils: a large iron pot, an aluminum steamer, an aluminum basin, a ceramic shallow-bottomed sea bowl, a large plate, a pair of pouches, a wooden chopping board and a rolling pin. (Note that the listed utensils are irreplaceable)

Then, the materials are prepared: 2 Jin of first-class ribs, 2 Liang of high-quality rice, appropriate amount of onion, ginger, garlic and pepper, and soy sauce, salt, rice wine and pepper. (The ingredients are just ordinary)

Technological process: wash the rice the day before, cover it with a cloth and dry it for later use; Heat the wok with slow fire (dry pot), pour the aniseed into the wok, stir-fry until the fragrance overflows, and mash it in a ramming pot (this is homemade spiced powder); Pour the washed spareribs, finely chopped onion, ginger and garlic, and appropriate amount of soy sauce, salt, yellow wine and pepper into an aluminum basin and stir evenly for later use.

on the same day, heat the iron pan (dry pot) with slow fire, crush the dried rice on the chopping board with a rolling pin, pour it into the pot, stir-fry until the rice flour turns golden brown, and pour it into the sea bowl; Stack the marinated spareribs (clean the seasoning powder on the surface of the spareribs) above the rice noodles; Pour a little water into the bowl and steam it; Bring the fire to the boil and steam for three hours. After cooking, buckle the bowl on the dish, and the merits are complete.

features: smooth but not greasy, moist but not dry, fragrant at the entrance and long aftertaste.

the key point: patience and love are needed, and the so-called slow work produces fine work.

firstly, cut the ribs into pieces, heat them in an oil pan, stir fry them, and when the color turns white, add salt, yellow wine, soy sauce, white sugar, pepper, ginger, onion segments, aniseed and dried peppers, stir fry them with low fire to taste. When the soup in the pan is almost dry, add cold water (hardly ribs) to boil, cover them with low fire and simmer for one hour, and then add monosodium glutamate. Occasionally, in order to save gas, I usually press it in a pressure cooker for half an hour, but I need to put less

sweet and sour pork ribs

Shanghai cuisine

pork ribs, a little tomato sauce, 25 grams of sugar, 2 grams of vinegar, 1 grams of cooking wine, 3 grams of salt and 1 gram of oil.

① wash the ribs and marinate them with cooking wine and salt. (2) set fire to the pot, put oil to 6% heat, add ribs and fry until golden brown, and take them out; ③ Put the oil in the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add the fried spareribs, stir fry until the soup is evenly hung.

add two teaspoons of sugar, a little salt (soy sauce is also acceptable), and tomato sauce is used for coloring, not too much. You should use aged vinegar and add it before cooking, so it will have a fragrance.

sweet and sour pork ribs

Zhejiang cuisine

golden and crisp outside, tender and fresh inside. Sweet and sour slightly salty.

the main ingredients are 16g of raw gluten, 26g of auricularia auricula, 22g of clean bamboo shoots (magnolia tablets) and 22g of green and red persimmons. 6g of seasoning sesame oil (11g of actual consumption), 4g of white soup, 11g of dry starch, 1g of wet starch, 8g of sugar, 8g of vinegar oil, 3g of vinegar and 1g of Jiang Mo.

(1) The gluten is pressed into .5cm thick slices and then cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 3 minutes, take it out and put it in cold water, and slowly take out the chopsticks. (2) Cut the gluten into 1.3 cm wide segments, put it in a bowl, add soy sauce and mix well, then squeeze it a little, and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3cm, a width of 1cm and a thickness of .5cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs. (4) removing seeds and tendons from green and red persimmon peppers and washing them; Wash the wooden ears and cut them into filaments together. (5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 7-8% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to Wanghuo, add sesame oil (3g), heat it to 5-6%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.

sweet and sour pork ribs

Zhejiang cuisine

The red butter is bright and looks like pork ribs. It is sweet and sour, fresh and fragrant, and it is not greasy to eat often, so it is healthy and healthy.

the main ingredients are 16g of raw gluten, 26g of auricularia auricula, 22g of clean bamboo shoots (magnolia tablets) and 22g of green and red persimmons. 6g of seasoning sesame oil (11g of actual consumption), 4g of white soup, 11g of dry starch, 1g of wet starch, 8g of sugar, 8g of vinegar oil, 3g of vinegar and 1g of Jiang Mo.

(1) The gluten is pressed into .5cm thick slices and then cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 3 minutes, take it out and put it in cold water, and slowly take out the chopsticks. (2) Cut the gluten into 1.3 cm wide segments, put it in a bowl, add soy sauce and mix well, then squeeze it a little, and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3cm, a width of 1cm and a thickness of .5cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the wooden ears and cut them into filaments together. (5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 7-8% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to Wanghuo, add sesame oil (3g), heat it to 5-6%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.

Sichuan sweet and sour pork ribs

is a famous cold dish in Sichuan, which is fried and harvested. It belongs to sweet and sour flavor, amber is bright, dry and moist, sweet and sour, and it is an excellent appetizer or appetizer.

First, go to the market to buy a proper amount of spareribs. (When we cook sweet and sour spareribs, we cook a lot at a time. First, we like to eat them. Second, we save more trouble in cooking. Third, this dish belongs to a better variety with large quantity and quality. ) Let the boss chop it into small pieces for you, so as not to go home and hurt your knife. Prepare some condiments such as ginger onion, pepper, salt, sugar and vinegar.

boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, remove the floating foam after boiling, and continue to cook on medium and small fire until the meat on the ribs can be deboned, and then take it out and drain (restaurants usually don't need to cook it, but steam it after boiling, so that the meat tastes stronger, but it needs to be steamed in a steamer for a long time)

Then put the pot on fire and put the oil on it. Pour out the oil, wash the pan, then add the soup and season it with salt and sugar (slightly salty and sweet), adjust the color of sugar (stir-fry with white sugar until brown and red, and add water, if not, you can add soy sauce (but black) or coke), add the ribs, and stir-fry the soup with medium-small fire until the soup is dry, add vinegar until the juice is bright, and pour in a little sesame oil to turn it evenly.

At this time, be sure to hold back, and don't sweep it all clean before it gets cold, so the more delicious sweet and sour spareribs will disappear after it gets cold. In addition, you can also sprinkle a little white sesame seeds on the plate after cooking.

Sweet and sour pork ribs

Ingredients:

Chopped pork ribs (frozen in the refrigerator for about 1 hour, easy to chop), sugar, vinegar, soy sauce and sesame seeds

Production method:

Step 1: put water into the wok, boil it, and pour it into the pork ribs once, in order to remove blood foam. Clip out the ribs.

step 2: put two small bowls of water in the wok again, pour in the ribs, add sugar, vinegar and sauce oil, and bring to a boil over medium heat. Stir-fry occasionally, until the water is dry and the oil is present. Stir-fry sesame seeds. You can just pack

and choose a wine by the way.