Spare ribs with sauce(jiang zhi pai gu )

Sauce spareribs method:

Ingredients for making sauce spareribs:

Pork ribs 1000g, soy sauce 30g, sugar 50g, Shaojiu 25g, MSG 10g, salt 10g, star anise 5g, cinnamon 5g, onion ginger 10g.

The steps of making sauce spareribs are as follows:

Put the marinated spareribs in the water and wash. Put bamboo grates on the bottom of the pot, put the ribs in order, add Shaojiu, anise, cinnamon, onion, ginger and water, boil over high heat, then add sugar and soy sauce to cover the pot, and heat over medium heat until the juice is thick. When eating, change the knife to the plate and pour the original juice.

Characteristics of sauce spareribs:

Red sauce color, crisp meat, fragrant, salty with sweet, is not only a delicious banquet, but also a good gift for relatives and friends.

Spare ribs with sauce

Sauce spareribs is a famous traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. This dish is red sauce, crisp meat, fragrant, salty and sweet. It is not only a delicacy for dinner, but also a good gift for relatives and friends.

Food materials

Pork ribs 1000 grams of bone and meat. 30 grams of soy sauce, 50 grams of sugar, 25 grams of Shaojiu, 10 grams of monosodium glutamate, 10 grams of refined salt, 5 grams of star anise, 5 grams of cinnamon, 10 grams of onion and ginger.

Production process

Put the marinated spareribs in the water and wash. Put bamboo grates on the bottom of the pot, put the ribs in order, add Shaojiu, anise, cinnamon, onion, ginger and water, boil over high heat, then add sugar and soy sauce to cover the pot, and heat over medium heat until the juice is thick. When eating, change the knife to the plate and pour the original juice.

Other practices

Ingredient: pork ribs about 500g.

Seasoning: soy sauce, sugar, cooking wine, monosodium glutamate, salt, star anise, cinnamon, onion and ginger.

Production: first of all, chop pork ribs into 3cm long inch sections, heat a pot of boiling water, put the chopped ribs into boiling water, scald until the meat turns white, take out and rinse with clean water, drain the water, put the iron pot on the stove, put the scalded ribs into the pot, code them neatly, add cooking wine, star anise, cinnamon, onion and ginger, and clear water (the water level is better than spareribs), and heat up the soup After the sauce is boiled, add sugar and soy sauce (soy sauce is the best). Cover the pot and simmer for 20-30 minutes until the soup is thick. The taste of the soup goes into the spareribs. Take a piece to taste whether the spareribs are delicious. If the taste is too weak, add some salt and monosodium glutamate to adjust the taste. Cover the pot and simmer until the spareribs are cooked. Then put the spareribs on the plate and reheat the soup Cook until thick, pour the soup over the ribs and sprinkle with a little parsley.

Comments: the ribs are red in color, crisp and fragrant, salty and sweet. When making this dish, do not add salt and monosodium glutamate first. If the salt and monosodium glutamate are added too early, the meat of the cooked spareribs is not easy to crisp.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Zhi Pai Gu