[brown sugar spareribs](hong tang pai gu )

[brown sugar spareribs]

Introduction:

"Add fat and stick autumn fat for yourself, braised spareribs with brown sugar? Yes, you're right about the sweet spareribs. Haha, it's delicious. I don't eat much meat, but I can't stop when I meet the meat with sweet taste. In fact, sometimes people's taste is really strange. I don't know if there is a little friend like me? "

Production steps:

Step 1: prepare the ingredients

Step 2: chop the spareribs, rinse with blanching water, drain and set aside

Step 3: heat the oil in the pan to 50% heat, and put the ribs in the pan

Step 4: turn the ribs from time to time to prevent sticking to the bottom

Step 5: deep fry until the surface is yellowish

Step 6: remove the control oil

Step 7: in another pot, add some oil and ginger slices

Step 8: saute ginger slices and pour in the fried ribs

Step 9: pour in cooking wine and stir well

Step 10: stir fry for about one minute, then add brown sugar and rock sugar (turn to medium heat)

Step 11: heat until brown sugar melts, add appropriate amount of water

Step 12: take the amount of fresh ribs as appropriate

Step 13: cook over medium heat for 15 minutes, turn to high heat to collect juice, and serve immediately

Materials required:

Ribs: 500g

Brown sugar: 120g

Jiang: one piece

Cooking wine: 3 tablespoons

Water: moderate

Rock sugar: 1 small piece

Note: first, the amount of brown sugar is between 100g-120g, which is adjusted by the amount of water poured at home. Second, the spareribs can be as much meat as possible. Third, the rock sugar is only put in for brighter color after burning, so there is no need to put more

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Tang Pai Gu