Braised spare ribs with Scallion(lao cai xin zuo cong shao pai gu )

Braised spare ribs with Scallion

Introduction:

"I used to learn how to cook. I like complicated recipes. I think the more wordy it is, the better it can reflect the level of cooking. It's worth the time and energy, even if the whole process is busy. Later, because of laziness or because time does not allow, I slowly simplified the process. I found that the simple answer method may not be tasteless, as long as the idea is achieved. If you master the key skills, the taste will come out naturally. For example, this scallion stewed spareribs used to be pickled overnight, fried or fried, and then burned. There was no time to marinate, so you didn't want to fry it or don't like greasy. When you put it in the pot, you can still taste it, but the taste is much fresher. "

Production steps:

Materials required:

Steak: 400g

Scallion: 3

Ginger: 1 yuan

Starch: About 5g

Soy sauce: 2 teaspoons

Old style: half a spoonful

Oyster sauce: 1 teaspoon

Rock sugar: about 10 g

Fennel: 1 capsule

Garlic: 5

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Peanut oil: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Lao Cai Xin Zuo Cong Shao Pai Gu