Braised spine(hong shao ji gu )

Braised spine

Introduction:

"The main purpose of this dish is to make it ruddy. Both white sugar and rock sugar can be used, but the color of rock sugar is relatively bright. You can make your own choice, even if you can't stir fry the sugar color well, you can match it with old soy sauce and raw soy sauce. "

Production steps:

Step 1: main material: Spine

Step 2: soak the spine and remove the blood. Add cold water to the pan and put in the spine. Bring to a boil and cook for 2 minutes.

Step 3: take out, rinse the spine and set aside.

Step 4: add a little oil into the pan, add rock sugar and stir fry over low heat until the color is succinic.

Step 5: put in the spare spine, stir fry repeatedly to color it.

Step 6: put in the bulk. Add old style to color. Stir well.

Step 7: add appropriate amount of water.

Step 8: add onion and ginger. Bring to a boil and cook over low heat for about 30 minutes until the spine is well done. Season with salt in the middle.

Step 9: collect the juice on high fire, add monosodium glutamate to make it fresh.

Step 10: take out the pot and put it on the table.

Materials required:

Spine: 800g

Oil: right amount

Salt: right amount

Rock sugar: right amount

MSG: right amount

Large material: moderate amount

Scallion: right amount

Ginger: right amount

Old style: moderate

Note: 1. The time of firing is for reference only, until the spine is well done. 2. You can also add potatoes or taro at the same time.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Gu