There are ribs on the dining table. Please visit PASS

Health     9:31am, 10 August 2025

I often go to the vegetable market and buy meat at home, and get to know the boss.

One day, I was visiting the next day for the guests. Facing the many varieties of food on the food, the boss made up his mind for me, "Just pork ribs!" He said that pork ribs are a very popular staple food, both big and small, suitable for all ages and young. "There is a rib on the table, please PASS for the guests, so let's have a good time!"

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The ribs are in a variety of ways, and I am stuck in the choice barrier. I should make golden and crispy fried pork ribs, slightly sour and sweet sweet and sour rice, or the boss provided me with the pork ribs, "Make pork ribs soup in winter, buy more pork belly, cook them with soft bones, add white peppercorns to ensure they are delicious."

The white peppercorns have a special fragrance, smooth and not spicy at the mouth, and are indeed a good soup for warming up in winter.

Steamed tofu with fermented black beans

Ingredients: 600 grams of pork chops, 1 box of chicken egg tofu, 2 tablespoons of dried fermented black beans, 1 large pepper, 1 stew of minced garlic, 2 tablespoons of minced garlic with 3 times of water, remove blood and tangy texture, dry the water, dry it with a napkin, and then use a knife to apply a few knives on the ribs (so that they can taste when marinating), and put them in a container.

2. Chop the fermented black beans, add 1/4 teaspoon of sugar and 1 tablespoon of oil, steam it in an electric pot, and add half a bowl of water (the steamed fermented black beans taste more fragrant).

3. Mix 1 and 2, add 2 tablespoons of minced garlic, 1 teaspoon of minced garlic, 1 teaspoon of soy sauce, 1/4 teaspoon of white pepper, and 1/4 teaspoon of salt, mix well, and marinate for 1 hour.

4. Cut the tofu into pieces, dry the moisture, add 2 tablespoons of oil in the pot, fry until two sides are golden yellow, flat in a deep dish (flat plates are not suitable because there is soup juice).

5. Add 2 tablespoons of fermented black bean ribs from Method 3 to grab it and add it to the tofu.

6. Put in the steamer and add 3 bowls of water to the outside.

7. Cut the tart and diced peppers into a bowl, and heat 1 tablespoon of oil to exhale the aroma. Sprinkle on the steamed method 6.

White pepper, pork belly, pork belly, 1 pork belly, half a cabbage, 10 clams, 1 garlic sprout, 1 garlic sprout, 1 tart, 2 tablespoons of white pepper grains (a tea bag is ready), 1 tablespoon of wolfberry

Method:

1. Sprinkle the flour on the pig belly, rub it out with mucus with your hands, wash it and rub it with salt, and repeat it twice.

2. To remove the fishy smell of pig's belly, prepare a pot of water, add 2 slices of ginger, 1 star anise, and half a bowl of wine, and cook for about 10 minutes.

3. Pull out the tightly crunched pork belly, cut it with a knife, and scrape off the white oil and yellow mattes.

4. Add another pot of water, blanch the soft bones, remove the foam, and wash and prepare for use.

5. Put 2 tablespoons of white peppercorns into dry pot and stir-fry. After cooking, scoop into a plastic bag, crush it with a knife, and put it in a tea bag (shopped from Chinese medicine).

6. Put methods 3, 4, and 5 into the pot, add 3 pieces of ginger and 1 pot, fill the ingredients with water, and put 3 cups of water on the outside until the turn off jumps up.

7. To keep warm, move to the sand pot. First pick out the pig's belly and soft bones, filter the soup into the crock, put the washed and sliced cabbage, and cook on the gas cooker for 5 minutes.

8. Add the crocks to the appropriate pork belly, sliced garlic sprouts, soft bones, clams, and wolfberry soaked with wine. Cook them again, add salt and chicken powder (or MSG or sugar) to taste.

Ranishi Ribs

Ingredients: 500 grams of ribs, 2 garlic, 1 garlic

Taste: half a bowl of soy sauce, 1/4 teaspoon of sugar, 1/4 teaspoon of salt, 2 tablespoons of wine

Method:

1. Wash the ribs and dry the moisture.

2. Put 2 tablespoons of oil in the crock, put a piece of rib into the crock, fry until it is slightly burnt on both sides, and take it out for later use.

3. Cut the sausage into the pot, stir-fry and remove for later use.

4. Put the ribs back into the pot, add flavoring ingredients (except sugar), add water to the ingredients, boil over high heat, remove the froth, and cook over low heat for 40 minutes. Add water at any time during the cooking process to avoid drying. Add 5 bowls of water to this course.

5. Add the ginger, minced garlic and sugar and cook until soft (about 20 minutes).

6. Cut the long strip of the strips and soak it in cold water (about 2 minutes to form a rolling curve).

7. Pan. Scoop up the soft sausage, then place the ribs on it and put them in the sausage.