Braised spare ribs with Scallion(cong shao pai gu )

Braised spare ribs with Scallion

Introduction:

"This spareribs is stewed in an electric rice cooker. It doesn't put pepper. It's full of onion flavor. It's very popular with children at home. It tastes very good!"

Production steps:

Step 1: wash the ribs, add cold water to the pan, and put the ribs in

Step 2: cook until the blood foam comes out

Step 3: pick up and drain

Step 4: add a little oil to the pan

Step 5: add 2 tablespoons of water

Step 6: then put it into the rock sugar and boil it over a small fire

Step 7: when the syrup turns amber, stir fry the ribs

Step 8: put in ginger, scallion and pepper

Step 9: make a big fire and add it to the boiling water

Step 10: add soy sauce and boil in oyster sauce

Step 11: pour the soup into the rice cooker

Step 12: add 2 tablespoons cooking wine and 2 tablespoons water

Step 13: cover and cook for 30 minutes

Step 14: Stewed spareribs

Step 15: add proper amount of oil in the pot, heat up, add in the scallion, stir fry until the scallion skin is colored

Step 16: add 1 tablespoon of cooking wine

Step 17: pour the stewed ribs into the pot, add a little soy sauce and salt

Step 18: finally, add some water starch and thicken it!

Materials required:

Ribs: 500g

Scallion: Half Root

Salt: right amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Cooking wine: moderate

Oyster sauce: right amount

Soy sauce: moderate

Soy sauce: right amount

Starch: appropriate amount

Note: 1. When the ribs are blanched, it is cold water. 2. Pay attention to low heat when frying sugar juice, otherwise it will be bitter. 3. The final soy sauce and salt are added according to the taste. If the saltiness is enough, there is no need to add salt!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Cong Shao Pai Gu