Braised spareribs in brown sauce(jia chang hong shao pai gu )

Braised spareribs in brown sauce

Introduction:

"Braised spareribs, home dishes, Hunan cuisine, Sichuan cuisine. This dish tastes delicious and salty, with crispy ribs and golden red color. It's edible for most people. It is suitable for those with deficiency of Qi and blood, deficiency of Yin, stagnation of damp heat and phlegm, obesity and high blood fat. It is a common dish in traditional festivals with complete color, fragrance and simple method. "

Production steps:

Step 1: raw materials and ingredients as shown in the figure

Step 2: see the detailed list of ingredients for specific seasoning

Step 3: wash the spareribs, dry the water, heat the oil and stir fry the spareribs

Step 4: stir fry until discolored

Step 5: add soy sauce in turn for coloring, then add salt and a small amount of cooking wine

Step 6: stir fry for about 5 minutes, pour into the pressure cooker

Step 7: add chopped green onion, ginger and all seasonings, then add half a teaspoon sugar

Step 8: add a small amount of water, which is less than three-quarters of the spareribs

Step 9: add valve to the pressure cooker, add gas on the high fire, turn it into medium heat after steaming, and stew for about 15 minutes

Step 10: a bowl of delicious and nutritious home cooked spareribs is ready. Go and have a try!

Materials required:

Spare ribs: 3 kg

Scallion: 1

Ginger: 1 small piece

Water: small amount

Soy sauce: right amount

Cooking wine: small amount

Salt: right amount

Sugar: small amount

Chinese prickly ash: 1 teaspoon

Cinnamon: 2 small pieces

Star anise: 1

Fragrant leaves: 2 pieces

Caokuo: 1

Note: the amount of water should not be too much

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Hong Shao Pai Gu