Ascending step by step: ascending spareribs(bu bu gao sheng gao sheng pai gu )

Ascending step by step: ascending spareribs

Introduction:

"As the new year is approaching, this kind of Gaosheng spareribs is certainly ahead of the others in terms of its appearance rate, not only because of its delicious taste, but also because of its auspicious meaning. I remember many years ago when I was in Sohu maternal and child area, Xiaobian in maternal and child area was a typical southerner. She didn't understand why northerners used pressure cooker to stew most of the ribs. She said that southern people eat small pieces of sweet and sour ribs. A lot of food differences between the north and the south are quite big, but maybe it's because of the forthrightness of the people in the north that we have a reputation for eating and drinking. Ha ha. This high rise spareribs, let us northerners occasionally feel the delicacy of southern people eating spareribs, hehe. In fact, whether it's southerners or northerners, as long as it's delicious food, it's worth us to bring it ~ ~ food, of course, resource sharing. The seasoning ratio of Gaosheng spareribs: yellow rice wine: rice vinegar: fine granulated sugar: soy sauce: clear water 1:2:3:4:5. Because the seasoning ratio is gradually rising, it is named Gaosheng spareribs. "

Production steps:

Step 1: cut ribs into small pieces and rinse with water.

Step 2: soak in water for a while, pour out the blood and wash it back and forth.

Step 3: drain the ribs.

Step 4: with 15ml measuring spoon, prepare three tablespoons of sugar.

Step 5: pour a little oil into the pot, add garlic slices and ginger slices.

Step 6: pour in the ribs and fry until golden

Step 7: pour in 1 tbsp butter.

Step 8: pour in 2 tbsp rice vinegar.

Step 9: pour in 3 tbsp sugar.

Step 10: pour in 4 tbsp of raw soy sauce.

Step 11: pour in 5 tbsp of water.

Step 12: simmer for 50 minutes until the soup is thick and wrapped on the ribs.

Materials required:

Ribs: 500g

Garlic: three petals

Ginger: two

Yellow rice wine: 15ml (1 tbsp)

Rice vinegar: 30ml (2 tbsp)

Fine granulated sugar: 3 tbsp (about 40g)

Soy sauce: 60m (4 tbsp)

Water: 75ml (5 tbsp)

Note: 1, I use the rabbit's cast iron pot, the effect of locking water is very good, so is the above seasoning put in, stewed for 50 minutes just good. There was no more water in the middle. 2. Some friends are worried that they will not be colored if they don't put the soy sauce. When they start to stew, the color is not as deep as the finished product, but when they finally collect the juice, they will be colored. 3. It is suggested that you should use granulated sugar instead of soft white sugar. 4. There is no need to add salt in the whole process. The finished product is sweet. As a northerner, I feel acceptable and delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Bu Bu Gao Sheng Gao Sheng Pai Gu