Braised pork ribs, sweet and sour tomatoes and shrimps

Braised pork ribs, sweet and sour tomatoes and shrimps

Exercise:

braised pork ribs

Ingredients: ribs

Blanching seasoning: ginger slices, onion segments, yellow wine/cooking wine.

Stir-fried seasoning: rock sugar/sugar, light soy sauce, dark soy sauce, fragrant leaves, scallions, ginger slices, dried peppers, prickly ash, and optionally star anise and cinnamon.

1. Wash the ribs and cut into pieces (it is best to soak them in cold water for 2 hours and in bleeding water).

2. Put the ribs in cold water, add ginger slices, scallions and yellow wine/cooking wine, blanch them, remove the foam while cooking, cook for 2 or 3 minutes, and take them out and wash them for later use.

3. Pour oil into the pot, add rock sugar/sugar, and stir-fry until the sugar is brown.

4. Add ribs, stir-fry and color.

5. Add fragrant leaves, shallots, ginger, pepper, dried peppers and stir fry (according to personal preference, add anise cinnamon, if you don't like adding anise cinnamon, you can add more fragrant leaves).

6. Add soy sauce, soy sauce, seasoning, coloring and stir-fry for a while (if you like the taste of sauce, you can add a little soy sauce).

7. Add hot water, bring it to a boil, simmer it on low heat, and pick out the onion (it will smell a little fishy if it is cooked for a long time, so it is recommended to pick it out or not ~).

8. Cook for about 25-30 minutes, and add appropriate amount of salt to taste according to personal taste.

9. When the ribs are almost cooked, the soup is collected by fire.

Stew for 50 minutes, for reference only, subject to cooked rotten. Because the size, quantity, blanching time and stir-frying time of ribs are slightly different. When you are halfway through the stew, you can add potatoes, beans and other side dishes.

Sweet and sour tomatoes and shrimps

Main ingredients: shrimp

Pickling seasoning: ginger slices/shredded ginger, lemon juice, shredded black pepper/white pepper, salt.

Seasoning: tomato sauce, sugar, starch.

1. Wash the shrimps, open the back and remove the shrimp line (it is recommended to open the back and remove the shrimp line, which is easier to taste).

2. Add marinated seasoning to shrimp, stir well, and marinate for a while (yellow wine/cooking wine can be marinated without lemon juice). Add water to starch and dilute it, not too strong.

3. Pour the oil into the pan, stir-fry the shrimps to change color, and take out the pan. (The shredded ginger needs to be picked out, and then the shrimps are fried. )

4. In addition, pour the oil into a clean pot, add tomato sauce and sugar, and stir well.

5. Pour in the shrimp and mix well.

6. Pour in water starch, turn to high heat to collect thick soup juice, pan out and dish, and sprinkle with shallots for decoration.

! ! It is suggested to thicken the clams. Shrimp tastes better and more beautiful ~