The best braised spareribs(zui na shou de hong shao pai gu )

The best braised spareribs

Introduction:

Production steps:

Step 1: soak the ribs in cold water to remove the blood foam, change the water once every 30 minutes, and soak them twice

Step 2: soak the spareribs in cold water and blanch them until well done (turn white without obvious blood), then remove and set aside

Step 3: cut the corn into pieces, wash the mushrooms and soak them

Step 4: put a little oil in the pot, add half a teaspoon of sugar, stir fry until the sugar dissolves and turns dark red, then add scallion, stew and stir fry the flavor

Step 5: add the boiled ribs and stir fry

Step 6: pour in 3 teaspoons soy sauce and continue to stir fry until the ribs are covered with sauce

Step 7: add boiling water without ribs, add 1 teaspoon cooking wine, a little ginger powder, bring to a boil over high heat, and simmer over low heat for 30 minutes

Step 8: add salt to the spareribs after 30 minutes.

Step 9: lay the corn nuggets and mushrooms on the bottom of the pressure cooker, pour the ribs and soup on the top, so that the corn and mushrooms taste better. Just press it for 40-50 minutes

Materials required:

Fresh ribs: 2 kg

Sticky corn: 1

Dried mushrooms: 10

Scallion: right amount

Ginger powder: right amount

Soy sauce: right amount

Cooking wine: moderate

Stew spice bag: appropriate amount

Note: 1. The purpose of blanching spareribs is to remove the blood foam from the bone and meat, so it must be cooked in cold water, because hot water will heat the surface of the meat to make the meat tight, and the blood foam will be collected in the meat. 2. When stewing spareribs, you must use boiling water. A colleague asked me why the meat she made is always hard, that is, the stew is not rotten, because she added cold water. Salt can't be added too early, and it will make the meat not easy to stew. 4. The stew spice bag I used was bought in the supermarket, which contains Angelica dahurica, cinnamon, grass bandits, ginger, fragrant leaves, cloves, Amomum villosum, cardamom, garlic and star anise. I can also buy it in the traditional Chinese medicine store One or two capsules of each kind is enough

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zui Na Shou De Hong Shao Pai Gu