Spareribs with black bean sauce(chi xiang pai gu )

Spareribs with black bean sauce

Introduction:

Production steps:

Step 1: prepare a proper amount of spareribs, wash and drain

Step 2: add all kinds of seasonings into the spareribs, placing order: first put solid seasonings, then liquid seasonings, and mix well

Step 3: cut ginger into large pieces and put them into the spare ribs

Step 4: marinate the spareribs for one day and put them into the pressure cooker

Step 5: turn the bigger plate upside down on the spareribs and steam it in the pan over water. Steaming method: bring to a boil over high heat, steam over low heat and turn off the heat after 40 minutes

Step 6: after the pressure reducing valve falls down, take out the litter and sprinkle with a little scallion

Materials required:

Spareribs: right amount

Dried Douchi: right amount

Shallot section: moderate

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Five spice powder: appropriate amount

Pepper: right amount

Sugar: right amount

Ginger: moderate

Chicken essence: appropriate amount

Note: 1. The dish is recommended to be roasted with spareribs, which is convenient for bone removal. 2. Spareribs need to be pickled in advance, and the curing time and taste can be controlled freely according to personal taste and time required. 3. Douchi itself is salty, so other salty seasonings can be put less or not. 4. Friendly tips: when using pressure cooker, you must wait for the pressure relief valve to fall before boiling

Production difficulty: simple

Process: steaming

Production time: one day

Taste: slightly spicy

Chinese PinYin : Chi Xiang Pai Gu