谁能帮我用翻译下红烧排骨的做法??

你好！！


Raw materials:

Ribs, ginger, onions, spices (star anise, fennel, kaempferol, cinnamon, grasses fruits, cloves, Heung Yip), pepper (a little), salt, MSG, sugar, wine, soy sauce (Laochou)

Practices:

1, ribs into 4 cm slaughter of paragraph Add boiling water to remove blood salvage in the wash in abeyance. Slice ginger, onions Wash Shuan to head into a node (about 3)

2, Boiler inverted oil, or oil to be at the time when cold Add sugar (more, probably a sugar, 2.5 or three oil), the sugar slowly small fire of speculation. That has begun to turn brown sugar red, brown and start running red bubble, immediately into the ribs cook fry, Fasciolopsiasis then Add, pepper and spices, weird flavor after cooking and add a little soy sauce color, and incorporation of water, salt and onions join knot after the fire boil slowly transferred to the small fires burned ribs DCB soft, and then the folder to pot the onion and spices positively gigantic, fire or juice, question-dish soup pot, add flavor fine; top.

3, to prepare the ribs with little fertilizer (I think this whole thin not tasty), how many are prepared to eat what can be called cutting the meat master good for you;

4, ribs adequate water and salt till 8.30 mature, it may be time enough electricity Fort cook rice;

5, add ribs (soup standby), brown after the Add oil (not too much oil, because the oil will be fried ribs) vegetables, rice wine nothing to add flavor, combined with soy sauce practically Maotai and then pouring soup to the pot, not a watered too much tired, pouring more than speculation several times, Semi-final evenly juice when.

Braised ribs
红烧排骨

Braised Spareribs
Ingredients
1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock
Directions
Preheat oven to 375 degrees F.

Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

Braised Spareribs with Rigatoni
1/4 cup olive oil
4 pounds pork spareribs, cut into individual ribs
1 pound onions, thinly sliced
10 large garlic cloves, chopped
8 cherry peppers from jar, drained, seeded, chopped
3/4 teaspoon dried crushed red pepper
3 28-ounce cans Italian-style tomatoes in juice
1 cup canned low-salt chicken broth
1 cup dry white wine
4 large fresh thyme sprigs
2 bay leaves

1 pound rigatoni
1 1/2 cups freshly grated Parmesan
1/3 cup chopped fresh Italian parsley

Heat oil in heavy large pot over high heat. Sprinkle spareribs with salt and pepper. Working in batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to bowl. Add onions, garlic, cherry peppers and crushed red pepper to pot. Sauté until onions just begin to brown, about 10 minutes. Add tomatoes with their juices. Using back of fork or potato masher, coarsely crush tomatoes. Return spareribs and juices to pot. Add broth, wine, thyme and bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncovered until spareribs are very tender and sauce thickens, stirring occasionally, about 2 hours. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Remove chilled fat from top of sauce, if desired. Rewarm before continuing.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and return pasta to same pot. Add cheese, parsley and some sauce from spareribs and toss to coat. Transfer pasta to large bowl. Top with spareribs and remaining sauce and serve.

Ingredients:

Ribs, eggs, octagon, cinnamon, onion segment, ginger piece, bay leaf, seasoning, etc.

Practice:

1, chops to buy back later, pot to boil water, put the chops to put pot Chao, removing surface dirt, remove and dry, control;

2, fry pan, dumping five into hot oil add rock sugar, burn to rock sugar melt.

3, add spareribs into cooking wine, stir fry even, join anise, cinnamon, onion segment, ginger piece, bay leaf, join didn't ribs hot water, add a scoop of vinegar, fire boil, small simmer 30 minutes to join, stewed, into several old smoke boiled eggs;

4, then the pork chops stew, until so far, salt, bad with fire and into the balm charge to thicken sauce.

Fristly,cut pork ribs in chunks.secondly,Heat oil and then cook the pork ribs until water evaporate .,after that,add soy，solt and cooking wine ，fire the prok ribs flavoring about 5 minute.Thridly,add whater in the pot until it higher the ribs,and then reduce heat to low ,fire the ribs about 1hour.Fourthly,increase hit until the wanter dry.Last but ont less,add some sugar and
onion green. That's all !
希望对你有帮助吧！~

1
Line two medium or one large cookie sheet with foil. If you have a large cookie sheet, you will be able to fit the slab of ribs on one cookie sheet. If you have the regular sized cookie sheets, you will need two. If you are using the smaller cookie sheets, cut the ribs in half, and place one half on each cookie sheet.

2
Preheat oven to 250 degrees F.

3
Pour the barbecue sauce into a large bowl. Fill each bottle 1/8 full with water. Shake vigorously. Pour this into the bowl with the barbecue sauce. This helps get the rest of the barbecue sauce out of the bottle. It will not significantly thin the sauce.

4
Add the garlic powder, onion powder, salt, pepper, Cajun seasoning, hot sauce, catsup, mustard and brown sugar. Mix thoroughly.

5
Coat the ribs. Using a spoon or a basting brush, coat the undersides of the ribs. Flip them over and coat the top of the ribs.

6
Put the ribs in the oven. If you are using the medium sized cookie sheets, put them in lengthwise in the oven. They will just fit. Make sure they are as far back as they can go into the oven, or else the oven door will not shut.

7
Bake for 2 hours at 250 degrees F. Baste the top of the ribs after 2 hours.

8
Turn the temperature down to 200 degrees. Baste the ribs every hour and cook for 3 hours.

9
Turn the heat up to 250 degrees for the last hour. Baste.

10
Remove ribs from oven or grill and let set for 10 minutes. Cut ribs individually or into serving sizes of three to four ribs per serving.