Braised spareribs with bean curd(fu ru shao pai gu )

Braised spareribs with bean curd

Introduction:

"It's a new way to make braised ribs. Vinegar and Baijiu pickled tofu pickled tofu and soften and flavored pork. The added Sufu and Sufu juice can provide salty source and make the ribs more red. It has a special flavor. It's so delicious that you can't stop it

Production steps:

Step 1: wash the ribs and cut into small pieces.

Step 2: prepare the seasoning.

Step 3: after boiling, pour in the spareribs and blanch

Step 4: cook the ribs for 7 or 8 minutes, remove the blood.

Step 5: serve the spareribs.

Step 6: in the process of blanching the ribs, you can make the sauce. Braised pork juice: soy sauce, soy sauce, vinegar and Baijiu, pour in 3:1:1:1 ratio, and add sugar and soup.

Step 7: pour the right amount of oil into the pot. When it is 60% hot, pour in the ribs and stir fry.

Step 8: stir fry the spareribs until fragrant, pour in the braised sauce, then add the Sufu and Sufu juice.

Step 9: add scallion, ginger and stock

Step 10: cover the pot and simmer for about 50 minutes.

Step 11: fire, collect the juice.

Step 12: take it out and set it aside.

Step 13: finished product.

Materials required:

Ribs: 500g

Soy sauce: 3 tbsp

Old style: 1 tablespoon

Vinegar: 1 tbsp

Baijiu: 1 tablespoons

Sugar: 2 tbsp

Sufu: 1 piece

Sufu juice: 1 tbsp

Onion: 2 segments

Ginger: 1 small piece

Soup: right amount

Note: 1, this sauce is made with vinegar and Baijiu, which can make the ribs more tender and tasty. 2. I didn't put any salt in this sparerib. I mainly rely on raw soy sauce, old soy sauce and Sufu to provide salinity. 3. This ribs, mainly rely on soy sauce and Sufu to color the ribs. 4. If the pot is not enough to lock the water, in the process of stewing spareribs in low heat, you should constantly add soup. If there is no soup, you can use water instead.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : Fu Ru Shao Pai Gu