Braised spare ribs in brown sauce(si fang hong shao pai gu )

Braised spare ribs in brown sauce

Introduction:

"This spareribs, after a blanching, two frying, three simmering way, crisp outside and tender inside, the aroma is locked in the meat, sucking, full of the taste of meat bones. Sometimes the side dishes in the braised spareribs are more delicious than the meat. This time, it's mushroom. After a bite, the smell of mushroom and meat is really satisfying... "

Production steps:

Step 1: raw materials are shown in the figure.

Step 2: blanch the spareribs and drain in supercooled water.

Step 3: put the oil in the pan, stack the ribs, fry them golden, turn over and fry them again.

Step 4: set aside the fried ribs.

Step 5: tear mushrooms into strips and blanch. Drain and set aside.

Step 6: pour out all the oil in the pot, and bake the pepper and pepper, star anise and clove over low heat.

Step 7: put in the spareribs and ginger slices, put two tbsp of cooking wine, one tbsp of raw soy sauce, half tbsp of old soy sauce, one piece of rock sugar, thirteen spices and half tbsp, stir well.

Step 8: add water to mushroom, bring to a boil, turn to rice cooker.

Step 9: let's make the stew dry.

Materials required:

Spare ribs: moderate amount

Pleurotus eryngii: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Clove: right amount

Appropriate amount: Ginger

Salt: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: right amount

Thirteen spices: appropriate amount

Note: later: 1, my hometown do ribs, will fry, but I in order to save oil, with fried, taste very similar! The fried spareribs are locked outside at high temperature. The meat inside is very tender. After being simmered in an electric cooker, it tastes great. 2. We often use electric rice cooker to stew spareribs at home. I don't know why. The meat stewed in electric rice cooker seems to be soft and rotten, and it tastes good. 3. For the side dishes of braised spareribs, you can choose what you like, with dried beans, first-class stick, potatoes and mushrooms. The reason why the mushroom strips are better than the cut ones is that they taste better. 4. There is no sugar color in this braised method, but the color is not bad. It's delicious. The meat is crisp. 5, pepper and pepper must be put, clove can be omitted, but have the best! 6. Don't put too much water into the spareribs with the electric rice cooker. It's better to submerge the spareribs. If it's dry, you will jump over.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: Original

Chinese PinYin : Si Fang Hong Shao Pai Gu