A list of the contents of this article:

What should Chengdu Liao spareribs do?

1. Prepare the ribs: wash the pork chops and cut them into pieces of appropriate size. Blanch water with boiling water to remove blood and impurities, remove and drain. Pickled ribs: put James's ribs into a bowl, add appropriate amount of cooking wine, soy sauce, soy sauce and a little sugar, stir well and marinate for about 20 minutes. Prepare spices: take a clean gauze bag, put star anise, incense leaves, pepper and other spices into the bag, tie the mouth tightly and set aside.

2. After tearing open the inner bag of stewed pork ribs, directly put it into 5 kilograms of water and dilute it into a liquid. The size of 25-5 kg of food should be completely submerged in brine. After cooking over low heat, try salty and fresh gravy, put it on a plate, and sprinkle it with a little gravy. It can be used in brine of livestock, poultry, bean products and eggs.

3. 500 grams of raw pork ribs, 1 bag of concentrated gravy of Liao spareribs (1) wash the ribs, chop them into 10 cm long segments, blanch them in a cold water pan, drain, break the ginger, cut 5 grams of onions, and tie the knot with the rest.

What are the simple methods of Liao spareribs?

1. Braised pork chops with soy sauce: materials: pork chops, bean paste, light soy sauce, sugar, cooking wine, ginger slices, onion slices, garlic cloves, five-spice powder, salt. Practice: a. Wash the ribs and cut them into pieces and blanch them with boiling water to remove the blood foam. b. Put oil in the pan and stir-fry with bean paste, sliced ginger, chopped onions and garlic cloves. c. Add spareribs and stir well. Add light soy sauce, sugar, cooking wine, five-spice powder and water.

2. Prepare the ribs: wash the pork chops and cut them into pieces of appropriate size. Blanch water with boiling water to remove blood and impurities, remove and drain. Pickled ribs: put James's ribs into a bowl, add appropriate amount of cooking wine, soy sauce, soy sauce and a little sugar, stir well and marinate for about 20 minutes. Prepare spices: take a clean gauze bag, put star anise, incense leaves, pepper and other spices into the bag, tie the mouth tightly and set aside.

3. Remove the fluff from the chicken leg, remove the bone (the flesh cannot be cut and bone removed), and put it into the basin; boil the chicken leg, boil it for about 2 minutes, then pick it up and wash the blood foam; wash the original pot, put down the chicken leg, add 150 grams of water, yellow wine, soy sauce, sugar, onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, remove, cool, slice and pot, pour the original brine. Raw material: 500 grams of chicken leg.

4. Cooking: Liao spareribs can be cooked in a variety of ways, including braised, stewed or steamed. The following is the practice of braising Liao spareribs: (1) cool the oil in a hot pot, put the pickled ribs into the pan, stir-fry over medium heat until the surface is slightly charred, showing a golden yellow. (2) add sliced ginger, garlic cloves and onions and continue to stir-fry to produce fragrance. (3) pour in appropriate amount of cooking wine to deodorize, then add soy sauce and raw flavor.

How do Sichuan Liao spareribs taste authentic?

Step 1: prepare the ribs and wash the pork chops and cut them into pieces of appropriate size. In order to remove the blood and fishy smell, blanch the ribs in boiling water, add a few slices of ginger and a little cooking wine, cook until the blood foam floats out, remove the ribs and rinse them with clean water.

Prepare the ribs: wash the ribs, cut them into pieces of appropriate size, blanch them with boiling water to remove blood and impurities. This can remove the fishy smell from the ribs and make the cooked dishes more delicious. Pickled ribs: put the ribs after James water into a bowl, add appropriate amount of light soy sauce, soy sauce, cooking wine, salt, sugar, five-spice powder and other seasonings, stir well and marinate for 20-30 minutes. This allows the ribs to fully absorb the flavor of the seasoning and make it more flavorful.

Stew spareribs: add the right amount of water to the pot, put the pickled ribs and spice bags, add sliced ginger and scallions, turn to low heat and simmer until the ribs are ripe and the soup is full-boiled. Seasoning sauce: wait for the ribs to be stewed to taste, take out the spice bag, add the right amount of salt according to your taste, and then turn on the heat to collect the sauce, so that the surface of the ribs is covered with a rich soup.

What's the secret to making Sichuan Liao spareribs delicious?

1. In short, the key to making Sichuan Liao spareribs lies in material selection, pickling, stewing and seasoning. Only by mastering these secrets can we cook a delicious Sichuan Liao ribs. The cooking process also needs to be constantly tried and adjusted in order to better master the cooking skills of this dish.

2. Liao Paigui, as a traditional delicacy, has won a good reputation among diners because of its unique flavor and production technology. The secret of its delicacy lies in the selection of ingredients and the craftsmanship of cooking. First of all, Liao ribs choose first-class pork ribs, this part of the meat is fresh and tender, with the right amount of fat, so that the cooked ribs are both juicy and full of taste.

3. To prepare Liao spareribs characteristic snacks, like bittern, it also needs to add sugar color to help color the raw materials made in the pot, except that the sugar color used in Liao spareribs snacks is relatively less. The detailed method of preparation is as follows: pour a small amount of oil into the pot and heat it over low heat, stir-fry slowly until the sugar liquid turns into a big bubble, mix with a little boiling water and mix well. The fried sugar is brownish red and thick at the same time.

4. Brine of livestock, poultry, bean products and eggs. The used gravy can be used to cook dishes, cook noodles or taste better as hot pot soup.

5. Wash the ribs bought home, blanch the water in the pot and remove the blood gas. Change the fresh water and add the gravy bag. I use the concentrated gravy of "Liao spareribs", which is more used here in Sichuan. Bring it to a boil over high heat, then simmer for another 20 minutes.

6. When it comes to the first halogen in China-Liao spareribs, a good project for women to start a business, everyone in Sichuan knows, everyone knows. It tastes delicious, clean and hygienic, has a long storage time, is easy to carry and eat, and is favored by men and women, young and old. Stewed vegetable is not only delicious, but also tastes very fastidious. If you pay a little attention to it, it will have another flavor.