Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"How to stew ribs can make them taste light and not greasy. Naturally, there are many recipes. I don't like and am not used to using pressure cooker to press ribs or make other dishes. After the pressure cooker, the ingredients will become soft and rotten, and lose the taste. The boiled soup is not as delicious as the thin fire stew. I like to make the ribs light and crispy. My prescription is: after blanching ribs, rinse with cold water, then blanch. Blanch the ribs with water soaked for a period of time, and finally on the pot small fire. Braised pork ribs, said to be braised in soy sauce, is nothing more than adding some dark soy sauce. After blanching, the pork ribs are cooked in the way of slow stewing over thin fire. Finally, they are matched with tomato pieces. The taste is strong, fragrant and not greasy

Production steps:

Materials required:

Pork ribs: right amount

Tomatoes: right amount

Oil: right amount

Refined salt: right amount

Star anise: right amount

Cinnamon: moderate

Ginger: moderate

Old style: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Pai Gu