Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"There are many ways to make braised spare ribs. I've tried it once, but as a home style version, I prefer the one I made today. If there's anything wrong, please give me more advice."

Production steps:

Step 1: cut the ribs into inch sections, wash the water and drain the impurities in the bleeding water, cut the scallions into sections, and cut the ginger and garlic into thick slices.

Step 2: don't burn too much oil in the pot, half of the stir fry is OK. When the oil is warm, put rock sugar (no rock sugar, white sugar is OK, that is, I don't think rock sugar is bright) on a low heat. When the rock sugar slowly melts, stir fry the brown (coffee color will soon paste).

Step 3: after the sugar is cooked, add the spareribs and stir fry for coloring. Don't be too hot. Stir fry for a while and then add the soy sauce to continue coloring.

Step 4: after the color is fried, you can add water, and the amount of water is almost the same without spareribs.
2. Add the prepared onion, ginger and garlic, a little cooking wine, if there are accessories, add a little accessories.
3, after a big fire, turn to a small fire and cover for 10 minutes
4, 10 minutes after seasoning, add salt, add a little vinegar, and try again.
5. After seasoning, continue to cook for about 10 minutes. During this period, pay attention not to paste the pot. Pay attention to the pot.

Step 5: the meat is cooked in the first ten minutes, and the taste is added in the last ten minutes. At last, the soup in the pot is put away by the fire. Hehe, remember to stir fry it, and it's not good to paste it. Then turn off the fire, chicken essence, and MSG. I didn't add any, because I think the taste is very good, and it's OK to put something you like.

Step 6: pick out the ribs and put them on the plate. If there is a little soup, pour it on the meat. The bright color is not bad.

Materials required:

Ribs: moderate

Rock sugar: right amount

Salt: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Old style: moderate

Cooking wine: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Nutmeg: right amount

Note: 1, must pay attention to, to add boiling water, meat will contract in cold water, taste bad, not easy to taste and not easy to soft rotten. 2, did not say when adding salt, don't add salt first, or it will also affect the meat quality. 3, you can put a hawthorn when cooking, will not affect the taste, and will make the meat soft and tender

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Pai Gu