Spare Ribs in Soy Sauce(jiang gu tou )

Spare Ribs in Soy Sauce

Introduction:

"[sauce bone] it's delicious to eat bone. It's bone. Of course, it's not bone. It's meat! Bones and meat are the most fragrant. They are delicious while eating! When I buy ribs, I want a whole fan. When I divide them, I want to make some dishes, such as roasted, fried and stewed. Well, let's make sauce bones! Hey, hey, this sauce bone is my name and my own way of doing it, but it's delicious. "

Production steps:

Step 1: material drawing.

Step 2: blanch the ribs with onion and cooking wine ginger.

Step 3: prepare all kinds of sauces. I took a spoonful of each.

Step 4: peel the potatoes and cut them into pieces. Wash the ribs after blanching.

Step 5: put the ribs in a small frying pan and add the sauce,

Step 6: add a spoonful of sugar, drizzle a little soy sauce, add a little water, bring the fire to a boil, turn to a low fire. No need to refuel, this dish.

Step 7: until the ribs are ready,.

Step 8: put the potatoes in,

Step 9: until the potatoes are well cooked, if you don't like the soup, you can put the juice on the fire, but don't let the potatoes paste in the pot

Materials required:

Bone keel and spareribs: appropriate amount

Potatoes: moderate

Onion: right amount

Ginger: right amount

Shallot: moderate

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Ribs sauce: right amount

Soy sauce: right amount

Seafood sauce: right amount

Zhu Hou sauce: right amount

Sugar: right amount

Note: the spareribs must be blanched to remove the blood foam, so that they are not fishy. All kinds of sauces are salty. Add salt according to your taste, but sugar must not be less. Can use pressure cooker to burn, save time.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Gu Tou