Braised spare ribs and kelp(hong shao pai gu hai dai )

Braised spare ribs and kelp

Introduction:

Production steps:

Step 1: cut the spareribs into sections, add the scallion and ginger into the hot water, skim off the foam, cook for about 20 minutes, take out the spareribs and set aside

Step 2: cut the kelp and prepare the accessories.

Step 3: add oil to the pot, add pepper and dried pepper, and then remove them for later use.

Step 4: add appropriate amount of white sugar (preferably rock sugar) into the oil after frying, copy out the color, then add spareribs, add a small amount of old soy sauce and appropriate amount of raw soy sauce for coloring.

Step 5: stir fry the spareribs well, add the spareribs soup, add the onion, ginger, garlic, dried pepper, star anise, cinnamon and fragrant leaves, and stew them over medium heat.

Step 6: stir fry the spareribs well, add the spareribs soup, add the onion, ginger, garlic, dried pepper, star anise, cinnamon, fragrant leaves, and stew over medium heat.

Step 7: stir fry the spareribs well, add the spareribs soup, add the onion, ginger, garlic, dried pepper, star anise, cinnamon and fragrant leaves, and stew over medium heat.

Step 8: stir fry the spareribs, add the spareribs soup, add the onion, ginger, garlic, dried pepper, star anise, cinnamon and fragrant leaves, and stew them over medium heat.

Step 9: stew the spareribs for about 30 minutes, then add kelp and continue to stew for 10 to 15 minutes (according to personal preference, time can be controlled by yourself), and then out of the pot

Materials required:

Ribs: 500g

Kelp: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Cinnamon: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Note: the time of stewing ribs mainly depends on personal taste! Zhuo spareribs soup must be retained, so the flavor of stewed spareribs is more sufficient! In addition, when making the sugar color, use a small fire to make the sugar slowly. When the sugar foam in the pot slowly begins to disappear, put in the spareribs!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Pai Gu Hai Dai