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How to pickle the salted bones of salted bone porridge

1. Ingredients: appropriate amount of pig bone and pepper, right amount of incense leaf, right amount of star anise, right amount of refined salt, right amount of pericarp. Methods: put pepper, incense leaf, star anise and refined salt into an iron pan to stir-fry hot and dry. Do not need to put oil, make marinade, put the bones in some cooking wine, mix the pig bones and marinade in the refrigerator, marinate for 24 hours, and add salt according to your taste. After 24 hours, remove the marinade from the pig bone by hand.

2. Rinse pig bones or pig hoof bones with water, boil them in a pot, remove supercooled water and drain. Mix the salted salt, sugar, soy sauce, cooking wine, sliced ginger and garlic according to the proportion of 1-1-1-1-1-1-1-1-2, then prepare the marinade and marinate the cooked bones in the marinade. Put the cured bones in a cool and dry place to dry, then wrap them in plastic wrap and refrigerate them in the refrigerator, waiting for use.

3. First prepare pig bones and chop small pieces. Add rice wine to the pig bones and bring to the boil. Remove. Pick up the pig bones and drain. Add salt and grasp well with your hands. Seal it and leave it in the refrigerator for 2 days. Take it out in 2 days, and it's done.

4. Stir-fry star anise and refined salt in an iron pan, dry, without oil, make marinade, mix pig bones with cooking wine, mix pig bones with (a mixture of salt and spices), mix with pig bones, put them in a lunch box and marinate for 24 hours. According to personal taste, salt can be added more, easy to taste. After 24 hours, remove the marinade from the pig bone by hand.

How can bones and meat be cooked without firewood?

1. Wrap the ribs together with the marinade in tin foil, put them in the middle of the oven, heat up and down, 220 degrees, bake for about half an hour. Half an hour later, you can insert it with chopsticks to see if the meat is very soft, pour out the excess water after it is done, open the tin foil, spread the ribs, sprinkle with cumin, bake until the surface is slightly scorched and come out of the oven.

Do not use the pressure cooker to stew, although the pressure cooker can stew the bones, but can not make the meat stew soft and tender without stuffing the teeth, the casserole is the most suitable. The first 20 minutes must be hot and do not cover the pot, the next 100 minutes should be covered with a low heat to simmer, be sure to simmer for 120 minutes. Reminder: it is best to choose small rows to stew, large rows to stew out the taste of firewood.

3. Don't buy a large chop, which is a chop with some ribs attached to the spine. The big bones are big, but there is little meat, and the stewed ribs are not as delicious as ribs. The most important thing for stewed ribs to taste tender is to lock in the moisture in the meat, so when pickling, add the right amount of starch and wrap it with a thin layer.

4. if you want to stew the spareribs, use the following methods: scald the ribs in water, remove blood stains and foam (cold water must be put into the pot, otherwise the meat will not be stewed), and remove the ribs. Change a pot of water, pour the ribs and continue to boil (the water here must also be boiling water), do not add salt and other seasonings, you can add ginger, you can add a few drops of vinegar (so that the stewed sparerib calcium can be easily stewed into the soup).

5. The raw materials and steps are as follows: pig backbone, ginger, spring onions, star anise, pepper, cinnamon, fragrant leaves, thirteen fragrant spices, Shaoxing wine, soy sauce, soy sauce or high quality soybean paste. Step: wash the spine slightly, soak in clean water in a large basin for about 6 to 12 hours, and the water can be changed several times in the middle. If the room temperature is higher, the basin can be put into the refrigerator freezer to prevent the pork from deteriorating.

How to marinate deep-fried ribs

1. Wash the ribs and drain. In a bowl, put the ribs, add soy sauce, cooking wine, salt, ginger and garlic cloves, stir well and marinate for about 30 minutes to 1 hour. In another bowl, beat the eggs and stir well. Dip the pickled ribs into the egg one by one and make sure that each rib is evenly wrapped in the egg.

2. The required materials. Main ingredients: one jin of ribs, seasoning: 30 grams of corn starch, salt, monosodium glutamate, pepper powder, a tablespoon of soy sauce, egg white. First of all, we should wash the ribs, then soak them in cold water to remove the blood from the ribs, control the water inside, and marinate them with seasoning for half an hour.

3. Chop the ribs into small pieces, wash and drain. Put light soy sauce, salt, cooking wine, spring onions, ginger and five-spice powder into the ribs and marinate for more than 40 minutes. After pickling, add eggs, a little sugar, flour and starch and stir well. Add a small amount of flour and starch many times, not too much at a time. The batter can hang the ribs evenly and will not flow down.

4. Prepare 500 grams of spareribs, wash them with clean water, soak them in clean water for 10 minutes, change water once, and soak for another 10 minutes. Add light soy sauce, soy sauce, minced garlic, sesame oil, oyster sauce, white pepper and corn starch and stir well. Put it in the refrigerator and marinate overnight. Spread evenly on the baking pan of the air fryer, deep-fry at 200 degrees for 10 minutes, turn over and fry for another 10 minutes. Take a look at the heat halfway. Don't fry too much.

5, choose fresh pork chops, the meat should be fresh and tender with a certain amount of fat, so that the fried ribs will be more crisp and delicious. Wash the ribs and gently beat them with the back of the knife to relax the meat and help to taste. Then cut the ribs into blocks of appropriate size for easy frying and eating. Marinate the ribs for at least 2 hours, preferably overnight, so that the ribs can fully absorb the flavor of the seasoning.

6. Marinated spareribs will take about an hour to marinate when the prepared pickling material is applied to the ribs. If there is plenty of time, it can be pickled for a longer time and achieve better results. After pickling, rinse off excess sand and marinade stains with clean water. Tips to further improve the taste and nutritional value of deep-fried ribs, you can add some ingredients before pickling them.

How do soy sauce bones have all the color, smell and smell?

1. Prepare the bones: clean the pig bones and remove blood and impurities. If the bone is large, it can be chopped into small pieces for easy taste. James water: put the washed pig bones into a cold water pan, add a few slices of ginger and some cooking wine, skim off the foam after the fire is brought to a boil, James water for 5-10 minutes, remove blood and fishy smell.

2. Seasoning: salt, chicken essence or monosodium glutamate can be added appropriately according to personal taste. If you like sweetness, you can increase sugar appropriately; if you like sour taste, you can add a little vinegar or lemon juice. Juice collection: when the bones are stewed to taste and the meat is fresh and tender, you can take out the spice bag, and then turn on the heat to collect the sauce to make the sauce more concentrated and more flavorful.

3. Prepare ingredients: choose fresh pig bones or pig spines, and prepare some vegetables such as carrots and potatoes according to your taste. Seasoning needs to prepare light soy sauce, soy sauce, cooking wine, rock sugar, ginger slices, onions, star anise, cinnamon, incense leaves and so on. Dispose of bones: clean pig bones to remove blood and impurities.

4. After the pot is boiled, it will be changed to a small heat, and it will be stuffy for about half an hour. In this process, you must stir-fry a few more times to prevent the bottom of the pot from sticking. After the time is up, use the high heat to collect the juice, then sprinkle some cooked white sesame seeds, and then you can put it out of the pan and put it on the plate.

5. Hawthorn, Chinese angelica, grass buckle, sugar, pepper, tangerine peel, licorice, cinnamon, ginger, gardenia, incense leaves, sea cucumbers and other ingredients, put them all into the seasoning bag, directly put the seasoning package into the pot to stew. Step 4: stew over low heat but add light soy sauce, soy sauce, cooking wine, ginger and other ingredients to the pot after minutes, and then stew for half an hour. Sprinkle chopped onions before the pot is a sauce bone with both color, flavor and flavor.

6. Pork with Garlic Sauce: Pork with Garlic Sauce's refreshing taste is in sharp contrast to the full-bodied taste of soy sauce bones, which can make people have a good appetite. Scrambled Egg with Leek: simple Scrambled Egg with Leek is not only full of color, smell, flavor, but also rich in nutrition. Eating together with sauce bones can increase the intake of dietary fiber.

Could you tell me how salted pig bones are pickled?

Steps: make marinade: stir-fry pepper, incense leaf, star anise and refined salt in an iron pan without putting oil in the process; mix some cooking wine in pig bones, then mix pig bones and marinade well, put them in refrigerator and marinate for 24 hours; remove marinade from pig bones after 24 hours; finally, put them in a steamer and steam for 20 to 30 minutes after boiling water to complete the production of salted pig bones.

After pickling, spread the pork spines evenly on the roast net, preheat the oven and heat 170 degrees. Bake the middle layer for an hour or so. The more dry the better, the more delicious the micro-coke. Note that the bottom of the oven must be baked in a baking pan or oil pan for half an hour. At the end of an hour, the slightly charred and dry salted pig bones are out of the oven.

Materials: 1000 grams of pork spine, the right amount of refined salt, pepper, fragrant leaves, star anise, cooking wine. Stir-fry star anise and refined salt in an iron pan, dry, without oil, to make marinade.

Ingredients: appropriate amount of pig bone and pepper, right amount of incense leaf, right amount of star anise, right amount of refined salt, right amount of peel. Methods: put pepper, incense leaf, star anise and refined salt into an iron pan to stir-fry hot and dry. Do not need to put oil, make marinade, put the bones in some cooking wine, mix the pig bones and marinade in the refrigerator, marinate for 24 hours, and add salt according to your taste. After 24 hours, remove the marinade from the pig bone by hand.

Raw materials: pork chops, pepper, incense leaves, star anise, salt, cooking wine.