Dry roast spareribs(gan shao pai gu )

Dry roast spareribs

Introduction:

"Spareribs have always been my favorite. I like to make them in different ways. Today, with a very simple seasoning - chili sauce and tomato sauce, you can make delicious spareribs without salt and monosodium glutamate ~ ~ there are many kinds of spareribs, such as baby ribs, rib ribs, light ribs and so on ~ ~ today's spareribs are slightly fat, which is called carbon grilled spareribs in supermarkets ~ ~ ~ the reason why you choose this kind of spareribs is that it only has a little fat After the bone is fried and then burned, the taste is better than that of the whole lean. Moreover, after the ribs are boiled, the oil is separated out, and then used to cook, the taste is very good ~ ~ ~ of course, ribs can also be used ~ ~ "

Production steps:

Step 1: wash and drain the spare ribs

Step 2: Chop onion, ginger and garlic

Step 3: mix Korean chili sauce with 5 tbsp water (except portion)

Step 4: heat a little oil in the pan and fry the processed ribs

Step 5: decoct the spareribs to remove the fat, and decoct until the surface is slightly burnt

Step 6: pour in shredded onion, shredded ginger and sliced garlic and stir fry until the onion is soft

Step 7: put in the chili sauce

Step 8: add the ketchup

Step 9: stir well

Step 10: add 240cc water, rice wine and rock sugar to boil, then turn to medium low heat to finish the sauce [it takes about 30 minutes for the ribs to be soft and rotten. If the soup is dry before the time, it's better to add some water, but try salty taste, add salt or soy sauce as appropriate. Remember to turn over the pan in the middle of the way, so as not to cause the ribs paste pan to zoom]

Step 11: after the soup is dried, the ribs can be clamped out and put on the plate

Materials required:

Ribs: 500g

Onion: 200g

Garlic: 20g

Ginger: 10g

Heinz ketchup: 3 tbsp

Korean chili sauce: 35g

Soy sauce: 1 tbsp

Rice wine: 1 tbsp

Rock sugar: 15g

Clear water: 240cc

Note: 1. If you can buy the spareribs with a little fat, it's better to add a little oil to fry the spareribs, and use the oil from the spareribs to make them taste better. If you don't have it, you can also use other ribs and other lean pork chops to replace them, but you should turn them frequently when frying, otherwise it's easier to stick to the pot. 2. The spareribs must be slightly burnt on both sides to force out the oil from the spareribs, This dish doesn't need salt and monosodium glutamate, because after a long time of juice collection, the salty taste will slowly come out. If the taste is heavy, you can add more soy sauce as the case may be. 4. The taste of the dish is sweet. If you like spicy, you can reduce the amount of rock sugar or add some dry sauce Hot pepper or add some Chinese chili sauce ~ · ~ 5. It takes 30 minutes for the ribs to cook, so that the ribs will be soft and tasty. If it is less than 30 minutes, add some water to continue cooking. At this time, pay attention to the saltiness of the dishes, and add salt or soy sauce as appropriate. However, generally 240cc water can be cooked for about 30 minutes with medium and small fire. The thicker the soup, the more attention should be paid not to paste the pot and scorch. 6. The size and dosage of spareribs are different, so the seasoning and time required for making It should also be adjusted according to the actual situation. The above dosage is for reference only~

Production difficulty: simple

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : Gan Shao Pai Gu