Laoganma spareribs(lao gan ma pai gu )

Laoganma spareribs

Introduction:

"Spareribs with Laoganma, Hunan pepper, very energetic, suitable for spicy people."

Production steps:

Step 1: preparation: garlic chopped, ginger peeled chopped, Hunan pepper cut into small sections, if not spicy, change to green pepper on the line.

Step 2: mixing materials: 2.1 wash and drain the spareribs; 2.2 add most of the garlic and ginger into the cleaned spareribs; then add cooking wine; grasp well by hand; 2.3 add soy sauce, vegetable oil and sesame oil; 2.4 add five spice powder and chicken essence; 2.5 add soy sauce and old Ganma; if the old Ganma can't control the amount well, it can be put less first; when the juice is collected, it can be put into stir fry and grasp well again

Step 3: marinate: mix well and let stand for 40 minutes. Turn the ribs at the bottom of the bowl in the middle to make the salty taste even.

Step 4: Stir Fry: add a little vegetable oil into the bottom of the pot, saute the remaining garlic, ginger, a small part of Hunan pepper, and finally Chinese prickly ash (if you don't like to eat hemp, you can not put it, if you put more, it will be spicy taste at last), and then pour in the pickled pork ribs for stir fry.

Step 5: add boiling water: when the surface of the spareribs is not red, add boiling water, slightly over the spareribs.

Step 6: Cooking: if there is a lid, cover the lid. If there is no lid, use the high temperature resistant plastic film. Cook for about 40 minutes. When there is still one third of the juice in the pot, add the remaining Hunan pepper and cook for about 10 ~ 20 minutes. If you feel that it is not spicy enough, you can add Laoganma and stir fry the juice.

Step 7: get out of the pot: a meat dish that is very good for dinner.

Materials required:

Spare ribs: 600g

Garlic: 4

Ginger: 4 small ones

Cooking wine: 2.5 ~ 3 tbsp

Soy sauce: 2.5 ~ 3 tbsp

Vegetable oil: less than 1 tbsp

Sesame oil: 0.5 tbsp

Five spice powder and chicken essence: less than 0.5 tbsp

Soy sauce: 1 tbsp

Old godmother: 1 ~ 2 tbsp

Hunan pepper: 3

Chinese prickly ash: Ten

Note: 1. Hunan pepper, soybean sauce, pepper, and old Ganma dosage can be determined according to their own taste, I am from Hunan, taste heavy. If you follow the above steps, do not add salt. 2. Don't add too much five spice powder and sesame oil, or the taste will be too strong to cover the taste of spareribs. 3. Simmer slowly. If the stew is dry and the meat is not rotten, you can add some water to continue to simmer without adding materials, because the pickle is delicious before, no matter how to simmer, these materials will not be stewed. Of course, one step is better.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Lao Gan Ma Pai Gu