Braised spare ribs with carrot(hu luo bo shao pai gu )

Braised spare ribs with carrot

Introduction:

"Every 100 grams of carrot contains about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of sugars, 0.6 mg of iron, 1.35-17.25 mg of vitamin A (carotene), 0.02-0.04 mg of vitamin B, 0.04-0.05 mg of vitamin B, 12 mg of vitamin C, 150.7 kJ of calories, pectin, starch, inorganic salts and a variety of amino acids. Among all kinds of varieties, the content of carotene in deep orange red was the highest, and the energy content of all kinds of carrots ranged from 79.5 kJ to 1339.8 kJ

Production steps:

Step 1: wash the spareribs, put them into the electric pressure cooker, add ginger slices and a spoonful of water. Plug in the power and switch to "hard to cook" and "ribs".

Step 2: in the soup, prepare a carrot, slice, onion cut into small sections.

Step 3: after the ribs soup is cooked, add salt to taste, and the soup is served (this soup is reserved for drinking).

Step 4: take out the spare ribs.

Step 5: heat the oil in the pan and stir fry the carrot slices.

Step 6: stir fry the ribs.

Step 7: add soy sauce and spareribs soup to slightly submerge the taste of the ingredients, and cover and cook.

Step 8: cook until half of the soup is left, add scallion and stir fry, then remove.

Materials required:

Spare ribs: moderate amount

Carrot: right amount

Scallion: right amount

Ginger: right amount

Blend oil: right amount

Salt: right amount

Soy sauce: right amount

Note: ribs first soup, on the one hand, can make bones become crisp, try to dissolve calcium, drink soup calcium. On the other hand, the ribs are seasoned to make it more delicious. The so-called dual-purpose.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Hu Luo Bo Shao Pai Gu