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How to cook pork chops with Yunnan specialties

Prepare the materials. Braised ribs, ginger, garlic, cinnamon, dried chili. Wash ginger, garlic, cinnamon and chili and set aside. Chop and wash the pork chops and put them into the water to remove the water first. Put the right amount of salad oil in the pan and stir-fry with pepper. Add chopped ginger, garlic, cinnamon and dried chili. Add the right amount of bean paste to stir-fry the flavor. Pour into the watered pork chops and stir-fry repeatedly.

Step: wash the pork chops and cut them into blocks. Add the right amount of water to the pan, add the ribs, add ginger and cooking wine, bring to the boil, skim off the foam, continue the James water for 5 minutes, remove and drain. Cut the bacon into thin slices. Heat oil in another pot, add garlic cloves and dried chili peppers and stir-fry for fragrance. Add the chops and bacon slices and stir well.

Cooking ribs: remove the dried pork chops and cut them into segments of appropriate size. Add the right amount of water to the pan, put in the pork ribs, boil over high heat and simmer for about 30 minutes to make the ribs more cooked. Seasoning: in the process of stewing, seasonings such as soy sauce, sugar, chicken essence or monosodium glutamate can be added and adjusted according to individual taste. Stir-fry: remove the stewed pork chops and drain.

a. Wash the pork chops, cut into pieces of appropriate size, scald with boiling water to remove fishy. b. Peel potatoes and cut them into pieces. Set aside. c. Add the right amount of oil to the pan and stir-fry the sliced ginger, garlic cloves, dried chili peppers and pepper. d. Add the pork chops and stir-fry until the surface is slightly charred. e. Pour in the right amount of cooking wine and light soy sauce, add water without ribs. f. Turn to low heat and simmer for about 30 minutes after boiling.

Stewing is the most traditional way to stew pork ribs with potatoes, carrots, white radishes and other vegetables, which not only makes the ribs more delicious, but also allows the vegetables to absorb the fragrance of the ribs. Baking is a simple and quick way to put the pork chops on the grill and bake over medium heat until the surface is golden and the meat is crisp.

How to cook Lijiang pork chops is delicious

a. Wash the pork chops, cut into pieces of appropriate size, scald with boiling water to remove fishy. b. Peel potatoes and cut them into pieces. Set aside. c. Add the right amount of oil to the pan and stir-fry the sliced ginger, garlic cloves, dried chili peppers and pepper. d. Add the pork chops and stir-fry until the surface is slightly charred. e. Pour in the right amount of cooking wine and light soy sauce, add water without ribs. f. Turn to low heat and simmer for about 30 minutes after boiling.

Home-cooked pork ribs: soak the pork ribs in water for more than 2 hours, wash them, chop them into pieces of appropriate size, put them in clear water, add ginger onions, dried chili festival, water, and cook them. Cooked pork chops can be braised with fresh potatoes and green beans. Add a little chives before starting the pot to make the flavor overflowing. Braised pork ribs stew: soak the pork chops and remove the excess salty taste in the water for 2-3 times.

When blanching water, it is recommended to add sliced ginger, which can remove the fishy smell of pork and help digestion and absorption. After adding the seasoning, you can put in the right amount of wine, which can increase the aroma of the dishes and improve the taste at the same time. Seasonings such as pepper, bean paste and cinnamon can also make meat ribs more delicious. When cooking, you can try a slow stew for about 2-3 hours.

The production process of Lijiang pork chops: first of all, wash and drain the ribs, put them on a plate and set aside. Next, prepare and refine the rapeseed oil and wait for it to cool. Break spices such as pepper, grass fruit and star anise with a blender, mix well with salt, chicken essence and sugar, and put them into a bowl. Then, pour a bowl into Erguotou wine, wrap the spareribs one by one, put them in a bowl filled with spices and salt, and dip them evenly with salt.

First, wash the ribs with clean water. Stir-fry the salt and pepper in the pan for a while, bring them out and put them in a basin. Then rub it slowly on the ribs and rub it evenly with your hands. After wiping well, hang up the ribs and leave them in a ventilated place for 7 days. After 7 days, spread the right amount of sweet noodle sauce and hang for another month. When the time is up, take it off and cut it into pieces with a knife, so it's done.

Cooking: cut the dried pork chops into segments of appropriate size, put them into a pot and boil with water to remove blood and impurities. Then remove the ribs and drain. Stew: put the processed ribs in a casserole, add an appropriate amount of water, add onion slices, ginger slices, cooking wine and other seasonings, simmer slowly over low heat. The time of stewing is adjusted according to the size of the ribs and the softness and hardness of the meat, which usually takes 1-2 hours.

Curing method of preserved pork ribs in Lijiang

Pickling method of Lijiang preserved pork ribs: preparation materials: ribs 520g, salt 23g, pepper 3G, sweet noodle sauce right amount. Production steps: first, wash the ribs with clean water. Stir-fry the salt and pepper in the pan for a while, bring them out and put them in a basin. Then rub it slowly on the ribs and rub it evenly with your hands. After wiping well, hang up the ribs and leave them in a ventilated place for 7 days. After 7 days, spread the right amount of sweet noodle sauce and hang for another month.

Material selection: first of all, to choose fresh pork ribs, it is best to choose ribs with a certain proportion of fat, so that the pickled pork ribs taste better. In addition, we should also prepare some marinades, such as salt, sugar, cooking wine, light soy sauce, soy sauce, five-spice powder, pepper, star anise, incense leaves, cinnamon and so on. Treatment of ribs: wash pork chops, chop into segments of appropriate size, and then gently hit the surface of the ribs with the back of the knife to make them loose and conducive to taste.

Step 1 first dry the surface water with kitchen paper towels, and smear a thin layer of high liquor on the surface of the ribs in order to increase aroma. I use Hongxing Erguotou 52 degrees, and other highly fragrant high spirits can also be used. Step 2: space 2amp 3 salt, apply 60g once, knead it evenly so that you can't see the salt particles, put it in a cool and ventilated place outside and leave it for 2 days.

Hot pot with braised pork ribs

Blanch or wash the pork ribs, put cold water into the pot and bring to a boil, skim off the foam. Remove the washed pork ribs, re-add water, spring onions, ginger and rice wine, simmer over low heat for about 1 hour, and then turn off the heat until the ribs soup turns white. Pour enough vegetable oil into the pan, stir-fry slices of ginger and spring onions, then add pepper, pepper and remaining spices, stir-fry over low heat.

Soak the pork chops in clean water for 3 hours, cut and rinse the marinade. Put it in a pot filled with water and bring to a boil. After pouring the water, put the fresh water and boil it again, then drain the water, spare the mushrooms to remove the stalks, and draw six stars on the surface with a knife. Peel potatoes, cut into strips, soak and rinse in clean water to remove excess starch. Spread the potato chips flat at the bottom of the Tajik pot and add the shiitake mushrooms, small tomatoes and braised ribs in turn.

To make a hot pot with pork chops, first prepare raw materials, including pork chops, bean sprouts, tomatoes, celery, leek roots, and seasoning chicken essence, pepper and salt. Wash the ribs gently in warm water, no need to boil, because the ribs have been pickled. Then, steam the watered ribs in a steamer to medium well, or use a pressure cooker to cook quickly to meet different cooking needs.

Hot pot with ribs

Step 1 prepare ingredients: 250 grams of ribs, 100 grams of potatoes, 1 section of green onions, 1 piece of ginger, 5 grams of pepper, 15 grams of rock sugar, 2 pieces of star anise, 1 tablespoon cooking wine, 1 teaspoon salt, 1 tablespoon bean paste, 10 grams of dried pepper, 1 tablespoon soy sauce, 1 teaspoon chicken essence, right amount of oil. Step 2 cut the potatoes into pieces. Step 3 cut green onions into sections. Step 4 cut the chili into sections. Step 5 sliced ginger.

The practice of chop hot pot: wash and chop corn. Wash the ribs and scald the blood. Pour the washed ribs and corn into a soup pot, bring to a boil with salt, garlic and ginger slices, and simmer over medium heat. Wash and pinch the bean bubble and put it on a plate. Wash the big fish balls and set aside. Wash the meatballs and set aside. Wash crab sticks and flower balls and set aside. Wash the small sausage for use. Wash the tofu for a thousand nights and put it on a plate. Wash the vegetables and drain them.

Step: blanch the ribs in hot water, remove and set aside. Cut garlic into fines, ginger into slices, and chili peppers into sections. Cool the oil in a hot pot and stir-fry the minced garlic, ginger and chili peppers to taste. Add about 1000ml of water and appropriate amount of cooking wine, put the ribs into the pot and bring to a boil. Boil the bean skin, Flammulina velutipes and green vegetables in a pot and season with salt and chicken essence. Garnish the hot pot with parsley and eat while it is hot.