Braised spareribs in oyster sauce(hao you ban hong shao pai gu )

Braised spareribs in oyster sauce

Introduction:

"My daughter didn't eat less sweet and sour spareribs. Last time she cooked them with soy sauce, she said they were fragrant, but they were a little spicy. Ah, there's no spicy black Douchi here. Last night, she said she wanted to eat braised spareribs. Today, we'll see how oyster sauce doesn't work at home, or we'll have a sugar free chicken essence, oyster sauce version, and carrot. Hehe, it's really good. It's good for young and old people."

Production steps:

Step 1: wash the spareribs repeatedly with clean water to remove the blood, drain the water, and marinate them with cooking wine and ginger onion for about 15 minutes.

Step 2: prepare some ginger slices and scallions, cut carrot into hob pieces.

Step 3: dry the water in the pot, add oil and bring it to a boil. You can see the oil coming from the bottom up like water boiling.

Step 4: at this time, put ginger slices and scallions in directly. Because the oil temperature is high, you don't need to stir fry ginger and scallions. Then, put the ribs in, stir fry until the meat changes color and the bones come out without blood.

Step 5: then, add 4 tbsp rice vinegar, 3 tbsp soy sauce, 1 tbsp oyster sauce, half tbsp salt, and continue to stir well.

Step 6: next, put in the carrot pieces and stir well.

Step 7: at this time, add a small bowl of half boiled water, not too much, put water to see the amount of spareribs.

Step 8: simmer for 10 minutes on medium heat, and simmer for another 5 minutes on low heat. The carrots have been stewed, and the spareribs are well cooked. If there is too much juice, you can harvest the juice on high heat.

Step 9: put the dishes on the plate, leave the juice in the pot, add two small spoonfuls of oyster sauce, stir well with a spatula, and then pour the juice on the dishes to serve

Step 10: delicious, my daughter said carrots are soft, ribs are delicious, hee hee.

Materials required:

Small row: 600g

Carrot: right amount

Ginger: right amount

Scallion: right amount

Oyster sauce: right amount

Old style: moderate

Rice vinegar: right amount

Cooking wine: moderate

Note: 1, ~ '~ if spareribs are not pickled, you can add cooking wine or rice wine after adding rice vinegar. 2. ~ ~ add boiling water to the fried meat. Adding cold water will cool the meat and make it hard to cook. 3. Whether it's stewed meat soup or fried meat, add a few drops of vinegar, fragrant but not greasy, the taste is good.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hao You Ban Hong Shao Pai Gu