Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

Production steps:

Step 1: raw materials: 2 jin spareribs, soy sauce, white sugar, rock sugar, cooking wine, tomato sauce, star anise, cinnamon, etc

Step 2: put water in the soup pot and bring to a boil. Blanch the prepared spareribs for 2 minutes. Remove and pour in the raw soy sauce, old soy sauce and cooking wine to marinate

Step 3: put the water in the soup pot and bring to a boil. Blanch the prepared spareribs for 2 minutes. After removing, pour in the soy sauce, soy sauce and cooking wine and marinate for about 10 minutes

Step 4: put a little oil in the frying pan, add sugar, star anise, cinnamon, ginger and saute until fragrant

Step 5: watch the sugar melt until the Yellow bubbles come out of the oil, and stir fry the pickled spareribs

Step 6: stir fry and color the spareribs, make the meat crisp, drop a little black vinegar, add rock sugar and stir fry again

Step 7: when the ribs are fried and colored, the meat becomes crisp, add a little black vinegar, tomato sauce and rock sugar, and stir fry again

Step 8: add boiling water to cover the spareribs, simmer for 5 minutes, turn to low heat for 5 minutes, and then turn to high heat to collect the juice

Step 9: add boiling water to cover the spareribs, simmer for 5 minutes, turn to low heat for 5 minutes, and then turn to high heat

Step 10: add a little salt and chicken essence, wait for the soup to collect juice, and then remove from the pot

Step 11: Loading

Materials required:

Spare ribs: 2 kg

Tomato sauce: right amount

Sugar: a little

Rock sugar: a little

Soy sauce: a little

Veteran: a little

Salt: a little

Chicken essence: a little

Cooking wine: a little

Ginger: a little

Star anise: a little

Cinnamon: a little

Black vinegar: a little

Note: 1, once put a little sugar to fry until burnt, it is to fry the syrup to color the spareribs, the syrup you fry is ruddy, soft and sweet; 2, put rock sugar to flavor and add color, so that the spareribs are bright in color;

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Pai Gu