Spareribs with brown sauce(hong shao pai gu )

Braised spareribs in soy sauce

Raw materials for making braised spareribs

5 kg pork ribs, 200 g soy sauce, 10 g refined salt, 8 g cooking wine, 30 g green onion, 15 g ginger, 5 g large ingredients, 80 g Lake powder, 2 kg vegetable oil (actual consumption 250 g).

Processing steps of braised spareribs:

1. Cut scallion into sections, slice ginger, chop spareribs into 4cm long pieces, wash and control the water, add a little soy sauce and water starch, mix well, fry in hot oil until golden, and take out.

2. Put the spareribs into the pot, add water, soy sauce, cooking wine, refined salt, seasoning, scallion, ginger, taste good taste, bring to a boil over high heat, turn to low heat and simmer until the pork is rotten.

Characteristics of braised spareribs:

The taste is fragrant and salty, the ribs are crispy, and the color is golden red.

Attention should be paid to when making braised spareribs

After the spareribs are hung with starch, they should be fried with high heat. The spareribs should be cooked several times, so that they can be fried well.

Spareribs with brown sauce

Braised spareribs is a common dish. Pork ribs, Pleurotus eryngii as the main ingredients, with dry pepper, pepper, star anise, clove, ginger, salt, soy sauce, raw soy sauce, cooking wine, rock sugar as accessories.

This dish tastes delicious and salty, with crispy ribs and golden red color. It is edible for all ages.

Ingredients needed

Main materials

Spare ribs (moderate)

Pleurotus eryngii (moderate)

Seasoning

Dried pepper (moderate)

Zanthoxylum bungeanum (moderate)

Star anise (moderate)

Clove (moderate)

Ginger slices (moderate)

Salt (moderate)

Old style (moderate)

Soy sauce (moderate)

Cooking wine (moderate)

Rock sugar (moderate)

Thirteen spices (moderate)

Production method

Practice 1

Raw materials: 400g spareribs;

Seasonings: 5 g ginger slices, 3 G scallion, 4 g cinnamon, 2 star anise, 1 tbsp straw mushroom soy sauce, 1 tbsp Huadiao wine

Method:

1. Put water in the pot and bring to a boil. Add chopped spareribs and scald until bleeding water. Remove and wash them. Drain water for later use.

2. Put oil in the pot, heat to 60%, saute ginger slices, add ribs and stir fry until golden.

3. Add 1 tbsp Huadiao wine, 2 tbsp straw mushroom soy sauce, 1 tbsp raw soy sauce, 1 tbsp sugar in turn, stir well, add star anise and cinnamon, then pour in boiling water without ribs, stir in medium heat and simmer for 15 minutes, add salt and stir well.

4. Open the fire to collect the juice. When the soup is dry, put the scallion on the plate.

Method 2:

Raw materials: spareribs, ginger, onion, spices (star anise, fennel, Shannai, cinnamon, Cao Guo, clove, fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce).

Method:

1. Chop the ribs into 4cm pieces, put them in boiling water to remove the blood, take them up and wash them for use. Slice the ginger, wash the scallion, remove the head and tie it into a knot (about 3 pieces);

2. Pour the oil in the pot. When the oil is still cold, add white sugar (about one part of sugar, 2.5 or 3 parts of oil) at the same time. Stir fry the sugar slowly over low heat;

3. When the sugar water turns brown, immediately put the ribs into the pot and stir well, then add ginger, pepper and spices;

4. Stir fry the flavor, pour in a little cooking wine, oyster sauce and soy sauce for coloring, add water, salt and scallion;

5. Bring to a boil over high heat, turn to low heat and slowly cook until the spareribs are soft, then remove the scallions and big spices from the pan;

6. Collect the juice over high fire. When the soup becomes thick, add monosodium glutamate and then start the pot.

Practice 3

Ingredients: spareribs, sesame oil, vinegar, sugar, soy sauce, ginger, garlic, onion

Preparation method:

1. Prepare and clean the materials first

2. Bring the water to a boil. Put the ribs in boiling water and boil for 1 minute. Drain the blood

3. Put a small amount of sesame oil into the pot, cook until it smokes, add ginger and scallion, saute until fragrant, then put the ribs in, stir fry for a while.

4. Add seasoning wine, salt, sugar and soy sauce, and cook for 20-30 minutes. On the plate and then sun on the onion on the color, flavor and complete.

Practice 4

Accessories: 200g soy sauce, 10g refined salt, 8g cooking wine, 30g green onion, 15g ginger, 5g large ingredients, 80g Lake powder, 2kg vegetable oil (actual consumption: 250g)

Preparation method:

1. Cut the scallion into sections, slice the ginger, chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, stir well, fry in hot oil to make golden yellow and take out;

2. Put the spareribs into the pot, add water, soy sauce, cooking wine, refined salt, seasoning, scallion, ginger, taste good taste, bring to a boil over high heat, turn to low heat and simmer until the pork is rotten;

Characteristics: the flavor is fragrant and salty, the ribs are crisp and rotten, and the color is golden red;

The key to making: after the spareribs are hung with starch, they should be fried with high heat. They should be burned down and cooked several times. Only in this way can the spareribs be fried well.

Practice 5

Raw materials: spareribs, green onion, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), 4 spoons of Shaojiu, more than 10 Chinese prickly ash grains, 1 star anise, a little 13 flavor or five flavor powder, 1-2 spoons of rock sugar, appropriate amount of salt.

Method:

1. Chop the spareribs into pieces, open the medium heat, put on the frying pan, add the oil in the pan, stir fry the spareribs until crackling, remove the meat, control the oil and put it into the pressure cooker, add onion section, ginger (broken), soy sauce, soy sauce (slightly), fresh soy sauce (slightly), 4 spoons of Shaojiu, more than 10 Chinese prickly ash grains, 1 star anise, a little 13 spice or five spice powder, 1-2 spoons of rock sugar, and appropriate amount of salt;

2. Fried sugar. This is the key step to affect the color of the finished product. The frying pan is lightly brushed into the bottom oil. No oil is needed. 1-3 sugar spoons are directly put into the sugar. Stir fry the small fire until the sugar turns to brown. The sugar liquid turns brown red foam, and continues to stir fry. After a few minutes, the bubbles become more pale and turn to golden red. Then you can add water to boil and then add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker;

3. Put a proper amount of water into the pressure cooker (just a finger deep in the cooker), close the lid and open fire. When the pressure valve "Yiyi" rings, turn the fire down for 10-12 minutes;

4. After the pressure cooker is turned off, the cold water valve is flushed. When the pressure is reduced, open the cover and take out the onion, ginger, pepper and star anise. Then add chicken essence and cover it with open fire to collect the juice. If there is no pressure cooker, you need to cook for a while, put more water to make a big fire, and the electric stove will have to stew.

be careful:

Stir frying sugar must use small fire and constantly stir, otherwise the sugar liquid has not been foamed first. If you often eat stewed vegetables and think it's troublesome to stir fry sugar, you can stir fry more sugar at a time and then add water to boil it. You can put some sugar in every cooking. Rock sugar is also put in order to make the color more red and bright.

Practice 6

Raw materials: green vegetables, spareribs, ginger slices, cooking wine, fennel, sugar, soy sauce, scallion, chicken essence, starch.

Method:

1. Wash the vegetables first, there are many pesticides, and soak them for a period of time after washing;

2. Wash the spare ribs you bought;

3. Bring the water to a boil, put the spareribs and ginger slices, put the cooking wine after the water boils, after the spareribs change color, take the pot and drain the water;

4. Soak the vegetables for 20 minutes, stir fry the vegetables first, and don't put too much salt;

5. Clean the pot, add oil after hot pot, add more oil, ginger slices and fennel after hot pot (you can also put dry pepper, Chinese prickly ash, etc.);

6. Deep fry the spareribs. It takes about ten minutes. It depends on the heat. Deep fry the spareribs yellow, but not burnt.

Pay attention to the order: put sugar (need more), salt (can not put), cooking wine (a little more, if you don't want to put water, put half a jin of cooking wine down, soy sauce.

Put some soup, no water, this is better with boiling water than cold water, generally at home cooking chicken, I put the soup, cold coke bottle storage refrigerator.

If you want to put starch, don't boil the water too dry, then put starch (remember to put starch in the bowl in advance, add water to stir, after sedimentation, pour the water and then change the water, so it's clean.) Thin, put, stir, put some scallion, chicken essence (free, like to put, you can even put a beaten egg, or the previous step, fried ribs, add soup, you can put mushrooms, winter bamboo shoots and so on, you like it)

7. Put it on top of the dish.

Practice 7

Ingredients: cooking wine, sugar, salt, shredded scallion, ginger, peanut oil, fragrant leaves, chicken essence, one meat and egg, and a proper amount of spareribs.

Steps:

1. Boil the right amount of water, pour into the spareribs, and drain the blood in the spareribs

Chinese PinYin : Hong Shao Pai Gu