Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"My family loves meat. How about me? In fact, I love eating meat, but I don't dare to eat it now. I want to lose weight. What I wrote in the follow-up is the classic braised spare ribs, not the classic I made, but the classic practice. In fact, the word "classic" is also overused now. Let's use a word we Tianjin people like - "old taste". It's three simple words, nostalgic, stubborn, uncompromising, all in the meat. There are still a few sentences to make complaints about this. Before watching TV with mom, there are always various kinds of small tricks in various home economics programs. The tips are to teach you to do oil free version XXX, health version XXX, save the original version XXX. It's not easy for TV stations. How can they attract people's attention without these gimmicks? If we follow the method on TV, we will find that it is far from as good as they say. Ancestors are not stupid, there is a simple way, why so troublesome? You can do whatever you want, but oil? No sugar? It's easy and low in calories. Maybe it's a delicious braised spareribs, but you can't make it old. "

Production steps:

Materials required:

Spare ribs: 2 kg

Ginger: how many

Rock sugar: 2 teaspoons

Yellow rice wine: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Pai Gu