18 ways to cook big bones

The meat on the pig bones is the most delicious, and it is all lean and fresh meat. Therefore, big bones are very popular in many places. Large bones are rich in bone marrow, which is very high in calcium and is a good calcium supplement. Drinking large bone soup can also help beautify your skin. There are many ways to cook big bones, and most of them are very simple. If you like, you can make it yourself. Let’s take a look at 18 ways to cook big bones.

1. Prepare a portion of bones, which can be stick bones, cavity bones or spine bones. Stick bones can be used to absorb the marrow, and cavity bones and spine bones can be used to gnaw the meat. But remember, it needs to be at least 2 kilograms. Any less and it’s not worth the trouble and it won’t be enough to eat.

2. Blanch in boiling water to remove blood, then remove from the water and wash with warm water to remove the floating foam.

3. Heat oil in a cold pan, add the ribs and stir-fry, add a little cooking wine, soy sauce and sugar, and stir-fry until the sugar color comes out.

4. Prepare the seasoning packet: 2 star anise, a teaspoon of Sichuan peppercorns, a piece of cinnamon, 4 slices of ginger, 2 bay leaves, a teaspoon of fennel (about 3g), sugar, 2 cloves of garlic, green onions, 30-40g of Northeast bean paste; 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce.

5. If you have a stainless steel seasoning bag, put all the seasonings in it. This way, when the dish is ready, the seasonings will not be everywhere. Take out the seasoning bag, open it, pour it out, wash it, and use it next time. It is convenient and saves trouble.

6. Put the meat and seasonings into the electric pressure cooker and add 2 small bowls of hot water. Set timer for 25 minutes. If you don’t have a pressure cooker, just simmer it on slow heat. It will taste better, but of course it will take longer, at least an hour to stew the meat.

7. Open the electric pressure cooker after 25 minutes. The meat and bones will be separated. Pour everything back into the iron pot and cook over high heat until the sauce is reduced.

8. It's out of the pot. It looks tempting, with a light aroma of sauce. Let's eat~~

Ingredients: half a pound of ribs, a small pumpkin, two teaspoons of ginger, galangal, ginger, garlic, soy sauce, peanut oil. Method: 1. Cut the ribs into small pieces and blanch them; 2. Wash the ginger and crush it with the back of a kitchen knife to make it easier for the ribs to absorb the flavor; 3. Take a little galangal, ginger, and garlic and chop them separately, and marinate them with the ribs, ginger, a little soy sauce, and a little peanut oil for 15 minutes; 4. Cut the pumpkin at 1/5, dig out the melon sac and seeds inside, scoop out the melon flesh with a spoon, and hollow out the small pumpkin; 5. After the water boils, steam the small pumpkin together with the scooped melon flesh for 20 minutes; 6. Put the marinated ribs and sauce into the small pumpkin, stir it with the pumpkin flesh inside, and steam it for 20 minutes. The pumpkin meat and spare ribs have been completely integrated together, with a strong pumpkin aroma that whets your appetite~~~ 5. Garlic spare ribs Ingredients: half a pound of ribs, two taels of garlic, an egg, cornstarch, ginger, soy sauce, peanut oil Method: 1. Wash the ribs and blanch them; 2. Chop the garlic, add a little salt and marinate the ribs for 20 minutes; 3. Take two teaspoons of cornstarch, egg white, add 4 teaspoons of water and mix well with the ribs; 4. Heat the oil pan and put in the ribs; 5. When the meat of the ribs shrinks and the bones are obviously protruding, the ribs are cooked. If you want a more beautiful crispy yellow color, fry them for a little longer and remove from the pan. It is better not to over-fry the garlic bones. Although they look good when fried golden brown, it is not very healthy. Secondly, if you fry them for too long, the meat will become hard and burnt. There will be no garlicky gravy in the meat, and the taste will be much worse.   6. Steamed pork ribs with powder: half a pound of ribs, 1 bowl of steamed meat powder, 1 tablespoon of bean paste, 1 small piece of fermented bean curd, ginger, garlic, soy sauce, salt. Method: 1. Cut the ribs into small pieces and blanch them; 2. Cut the ginger into shreds and chop the garlic, add 1 tablespoon of bean paste, 1 small piece of fermented bean curd, a little soy sauce, salt, steamed meat powder and ribs, mix well and marinate for 15 minutes; 3. After marinating, put it in a pressure cooker for 15 minutes, or steam it for 30 to 40 minutes. It would be even better if you could steam it in a bamboo tube or wrap it in fresh lotus leaves. The fragrance of the bamboo or lotus leaves can add to the taste of the steamed bones. 7. Farmer's Stir-fried Spare Ribs Ingredients: half a pound of ribs, galangal, ginger, garlic, green pepper, soy sauce, peanut oil. Method: 1. Cut the spare ribs into 2 cm long pieces and blanch them; 2. Put a little peanut oil in the pot, add the garlic and ginger shreds to sauté, add the spare ribs and stir-fry for 5 minutes; 3. Add 3 teaspoons of soy sauce, 3 teaspoons of water, and green pepper and stir-fry over medium heat for 10 minutes; 4. Add chopped galangal, a little salt and stir-fry for another 5 minutes before serving. 8. Ingredients for roasted spare ribs : about 8 taels of ribs, galangal, cardamom, garlic, ginger, soy sauce. Method: 1. Wash and blanch the spare ribs; 2. Chop the galangal, garlic and ginger, smash the cardamom, add soy sauce and spare ribs and marinate for 20 minutes; 3. Preheat the oven to 200 degrees, cover the meat side of the ribs in the seasoning and bake for 10 minutes; 4. Turn the ribs over and roast the meat side, adjust the oven temperature to 180 degrees and bake for 10 minutes.   9. Sweet and Sour Pineapple Ribs Ingredients: half a pound of ribs, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 ounce of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of dry cornstarch, ginger. Method: 1. Cut the ribs into 2 cm long pieces and blanch them. 2. Add a little salt, dark soy sauce, dry cornstarch and cooking wine, mix well, and marinate for 30 minutes. 3. Heat the oil in a pan, put in the ribs and fry until crispy and golden brown. 4. Leave a little oil in the pan, add shredded ginger, salt, dark soy sauce, light soy sauce, brown sugar, rice vinegar, 3 tablespoons of water, and the ribs, stir-fry for 3 minutes, and simmer on low heat for 15 minutes. 5. Then stir-fry on medium heat for another minute until the juice is just thick. 10. Spicy shredded pork ribs Ingredients: half a pound of ribs, green pepper, red pepper, galangal, ginger, garlic, soy sauce, peanut oil Method: 1. Cut the ribs into small pieces and blanch; 2. Cut the green and red peppers into shreds; 3. Take a little galangal, ginger and garlic and chop them respectively, put them into the oil pan and stir-fry until fragrant, then add the ribs and green and red pepper shreds and stir-fry for 5 minutes; 4. Add 1 teaspoon of soy sauce and 2 teaspoons of water and stir-fry for 5 minutes, then simmer on low heat for 5 minutes.

11. Braised pork ribs with radish Ingredients: half a pound of ribs, a white radish, ginger, garlic, soy sauce, peanut oil. Method: 1. Cut the ribs into small pieces and blanch them; 2. Peel the white radish and use an iron spoon to scoop it into hemispheres; 3. Put the white radish balls into the oil pan, add 1 tablespoon of soy sauce and 2 tablespoons of water and boil for 10 minutes; 4. Put a little peanut oil in the pan, add the garlic and shredded ginger to sauté, then add the pork ribs and stir-fry for 5 minutes; 5. Add the pre-fried white radish balls, simmer on low heat for 10 minutes, and add a little salt to taste. 12. Radish and Pork Rib Soup Ingredients: 0.5 pound of ribs, a white radish, ginger, garlic, soy sauce, peanut oil. Method: 1. Cut the ribs into 3cm long pieces and blanch them; 2. Peel the white radish, cut it into 4cm small pieces, and use an iron spoon to hollow out the pieces into small cups; 3. Marinate the ribs with shredded ginger, minced garlic and soy sauce for 15 minutes; 4. Marinate the ribs with the radish and steam for 30 minutes. 13. Steamed Taro Spare Ribs Ingredients: half a pound of ribs, 1 taro, soy sauce, peanut oil, salt. Method: 1. Cut the ribs into 3cm small pieces and blanch them; 2. Marinate the ribs with a little soy sauce and salt for 15 minutes; 3. Peel the taro, hollow it into a cup shape, and steam it for 10 minutes; 4. Add the marinated ribs and steam for another 20 minutes. You should buy the powdery taro. When it is cooked, it tastes like sand and has a strong taro flavor. I love it so much.   14. Stir-fried spare ribs with fresh straw mushrooms Ingredients: half a pound of ribs, fresh straw mushrooms, ginger, garlic, soy sauce, peanut oil, salt. Method: 1. Cut the spare ribs into small pieces and blanch them; 2. Cut the straw mushrooms in half; 3. Take a little galangal, ginger, and garlic and chop them separately, put them into the oil pan and stir-fry until fragrant, then add the spare ribs and stir-fry for 5 minutes; 4. Add 1 teaspoon of soy sauce and 2 teaspoons of water to the straw mushrooms and stir-fry for 5 minutes, then simmer on low heat for 5 minutes. 15. Paper-wrapped bones Ingredients: half a pound of ribs, soy sauce, oyster sauce, cooking wine, salt, fermented bean curd, five-spice powder Method: 1. Cut the ribs into small pieces and blanch them; 2. Mix the ribs, soy sauce, oyster sauce, cooking wine, salt, fermented bean curd and five-spice powder together and marinate for 30 minutes; 3. Cut the tin foil into squares and make a bowl shape, pour the ribs and marinade into the tin foil bowl and seal it tightly; 4. Bake in the oven at 220 degrees for 20 minutes, carefully take out and put on a plate, cut the tin foil and you can eat (be careful of the water vapor).   16. Ingredients for Sour Bamboo Shoots and Pork Ribs : 0.5 jin of ribs, 2 liang of sour bamboo shoots, ginger, garlic, soy sauce, peanut oil, salt. Method: 1. Cut the pork ribs into 3 cm small pieces and blanch them; 2. Wash the sour bamboo shoots and cut them into 1 cm wide slices; 3. Take a little ginger and garlic, chop them separately, put them into the oil pan and stir-fry until fragrant, then add the pork ribs and stir-fry for 5 minutes; 4. Add the sour bamboo shoots and soy sauce and stir-fry for 3 minutes, then put into a small clay pot and simmer on low heat for 15 minutes. The first time I ate this dish was in a Hunan restaurant. At first I couldn’t imagine what it tasted like, but my friend who was dining with me highly recommended it to me, so I decided to give it a try, and I fell in love with it as soon as I tasted it. If you try to imitate it at home, it's not very authentic. If you add chili peppers, the spicy taste and the sour taste of the bamboo shoots will blend into a hot and sour taste, which should be perfect.

17. Red wine braised spare ribs Ingredients: 0.5 pound of ribs, 0.5 bowl of red wine, 2 tablespoons of cooking wine, ginger, garlic, soy sauce, peanut oil, salt Method: 1. Blanch the spare ribs; 2. Use oil to sauté ginger and garlic until fragrant, add spare ribs and stir-fry for 5 minutes; 3. Add 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of water and simmer on medium heat for 5 minutes; 4. Add 0.5 bowl of red wine, simmer on low heat for 10 minutes, and add salt to taste. The aroma of the red wine spread out while it was cooking, and I almost couldn't wait until I finished taking pictures, hehe. This is an imitation of beef stew in red wine. It tastes like strong grape aroma, sour and sweet, and has a very special sweet flavor. 18. Fresh Lemon Ribs Ingredients: 0.5 pound of ribs, half a lemon, ginger, garlic, soy sauce, peanut oil, salt. Method: 1. After blanching the ribs, add 2 tablespoons of soy sauce and a little salt and marinate for 15 minutes; 2. Use oil to sauté ginger and garlic until fragrant, add the ribs and stir-fry for 5 minutes; 3. Add soy sauce and 2 tablespoons of water and simmer for 10 minutes. Add the squeezed lemon juice evenly before serving. It looks a bit like sweet and sour spareribs, but the difference is that some sweet and sour spareribs have a pineapple flavor, while this one has a fresh lemon flavor, which is very appetizing.