Step by step -- innovative version of Gaosheng spareribs(bu bu gao sheng chuang xin ban gao sheng pai gu )

Step by step -- innovative version of Gaosheng spareribs

Introduction:

"Gaosheng spareribs, named after the gradually changing seasoning, has the meaning of ascending step by step. Spareribs are all small sections, which means "rising step by step". They are laid on the bottom with green vegetable stalks, which symbolizes equal height step by step. It means to go up to a higher level and rise step by step in the coming year. The traditional cooking wine is a little red, and the main flavor is soy sauce. I created this one. It tastes sour, sweet and slightly spicy. My friends think it's very good. I recommend it to you! This dish avoids deep frying, and does not continue the heavy oil and flavor of traditional Gaosheng spareribs. It is rich in nutrition with sweet and sour juice and fresh bolting. When we eat well in the new year, we also pay attention to our health. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: blanch the spareribs, add onion, ginger and star anise, cook for half an hour, remove and control the water, and do not pour out the spareribs soup.

Step 3: stir fry the spareribs with oil until the meat is golden. If you are not afraid of trouble, blow it up.

Step 4: after the ribs are fished out, pour out all the oil, put the sauce in the pot, cook the soup of the ribs, and boil them together.

Step 5: pour in the spareribs and simmer for a while.

Step 6: collect the juice in a big fire and add some monosodium glutamate to improve the taste. Garnish with sesame seeds. Blanch the vegetable stalks and put them on the bottom plate.

Materials required:

Spare ribs: 1 jin

Scallion: right amount

Ginger slices: right amount

Star anise: right amount

Sesame: right amount

Bolting: right amount

Fresh: one

Korean chili sauce: two

Ketchup: Three

Fruit vinegar: 4 servings

Soup: Five

MSG: a little

Salt: right amount

Note: reference amount: 1 jin spareribs, 1 / 2 tbsp. 1. To make this soup, the salt must be put at the end. Taste it first. If you feel it is light, put it. In fact, I didn't put it because I didn't think it was light. There is salt in raw soy sauce. Fruit vinegar my apple vinegar. 2. The function of soy sauce is to neutralize the color of tomato sauce, not too red. The color is very nice. It also has the effect of refreshing. 3. It's necessary to eat spareribs for Chinese New Year. You can stew more spareribs without putting anything. You can mix them with sweet and sour spareribs, pepper and salt spareribs, etc. the soup of stewing spareribs can be used to make high soup, stew and boil soup. Great.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Bu Bu Gao Sheng Chuang Xin Ban Gao Sheng Pai Gu