Wuxi spareribs(jiang nan mei wei wu xi pai gu )

Wuxi spareribs

Introduction:

"Wuxi spareribs are characterized by oil but not greasy, crisp and sweet, salty and sweet, delicious meat and fresh juice, with the flavor of Wuzhong dishes. Wuxi spareribs is one of the famous Wuxi dishes at home and abroad. It is also a tourism food with local flavor. Wuxi spareribs, the traditional name is "Wuxi meat bone". In the 1980s, in order to facilitate the promotion as a tourist food, it was renamed "Wuxi spareribs". Wuxi spareribs (meat bones) rose in the Guangxu period of the Qing Dynasty (1872-1909)

Production steps:

Step 1: the required materials are shown in the figure

Step 2: wash the spareribs, put cold water into the pot, take out the meat blanching water and set aside;

Step 3: pour oil into the frying pan, heat to 50% heat, pour in the ribs and stir fry until the two sides are golden;

Step 4: load all seasonings into gauze bag;

Step 5: add hot water, no meat, cooking wine, ginger, gauze bag

Step 6: simmer for 2 hours on low heat, then collect the juice on high heat.

Materials required:

Ribs: 800g

Ginger: 2 tablets

Cloves: 8

Cinnamon: 1 yuan

Star anise: 2 capsules

Bean paste: 20g

Garlic: 3 cloves

Meat: 3

Monascus: right amount

Cooking wine: 20ml

Rock sugar: 50g

Note: 1) deep fry the spareribs in advance, so that the skin is crisp and easy to taste; 2) slow stew over low heat, with enough time to release the taste of meat and accessories, in exchange for natural delicious taste; 3) cooking wine and bean paste with salty taste, no need to put salt; 4) slow stew over low heat, no need to put chicken essence and MSG, etc.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Nan Mei Wei Wu Xi Pai Gu