Spareribs with bean curd and soy sauce(fu ru chi zhi jiang pai gu )

Spareribs with bean curd and soy sauce

Introduction:

Production steps:

Step 1: Chop ribs into inch sections and wash them. Rinse them under flowing water for at least 20 minutes. Rinse off blood and dry them with cooking paper towel.

Step 2: pour proper amount of oil into the frying pan, add rock sugar, melt over low heat to golden paste, stir fry spareribs well.

Step 3: cook cooking wine, add proper amount of soy sauce, stir fry.

Step 4: pour in rotten milk, stir well, add onion and ginger, add soup or water without spareribs, high heat for 10 minutes, turn to low heat, simmer for about 40 minutes.

Step 5: when the amount of water in the pot is less than half of the spareribs, add a tablespoon of sweet flour sauce and a tablespoon of Douchi sauce, stir fry the sauce over high heat.

Step 6: the sauce is evenly wrapped in the ribs. When there is no surplus soup in the pot, put it on the plate and sprinkle with scallion or coriander leaves.

Materials required:

Ribs: half a catty

Sufu juice: 3 to 4 teaspoons

Sweet flour sauce: right amount

Douchi sauce: right amount

Scallion: right amount

Soy sauce: moderate

Cooking wine: moderate

Rock sugar: right amount

Ginger: right amount

Note: 1, spareribs flying water or floating in the flowing water, two methods can go to clean the blood water, but according to personal experience, the latter method can retain the fresh and tender taste, of course, it costs more water. It is suggested that the water flow should be driven to a small line, and the ribs should be placed on a flat plate to ensure the flow of clean water and remove impurities. 2. Before frying sugar, be sure to suck up the water on the surface of the ribs, or you will be in danger of injury. When fried, there can be a little more sugar, and the taste will be very fresh. 3. Add hot soup or hot water when stewing. Cold water will make the meat tight and seriously affect the taste. 4. It's best not to put extra salt, unless your taste of salt is very strong. Sufu juice, sweet flour sauce and Douchi sauce all have enough salinity. If you add more salt, you may die...

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Chi Zhi Jiang Pai Gu