Spareribs with rich sauce flavor and tender and juicy meat(jiang xiang wei nong yu rou nen duo zhi de pai gu zuo fa sha cha pai gu )

Spareribs with rich sauce flavor and tender and juicy meat

Introduction:

"There's a person in my family who loves to eat spareribs. In fact, it's not just spareribs, as long as it's something related to bones, I like pig's feet, chicken feet, and so on. This person and people together for a long time, the impact on each other is really great. Attitude, manners, habits, tastes, and long-term relationships gradually influence each other. It seems that I've also been infected with bone gnawing. After a long time, you'll find that spare ribs are the second most common food in my family after all kinds of fish. Braised in soy sauce, sweet and sour, steamed with Douchi and roasted with minced garlic have always been my regular practice. Anyway, I do it in turn. Now I'm getting more and more interested in cooking. I always want to create some new dishes. When I buy ingredients and go home, I always open my seasoning cabinet and look at the seasonings in bottles and cans to match them. That's how I think of this dish today. Sha Cha sauce is also the seasoning I came into contact with after I came to Shenzhen. In Chaoshan area, I have the habit of eating promoting (fire foot) meat for breakfast. Every time I eat this promoting (fire foot) meat, I always get a large plate of Sha Cha sauce to dip in the meat. I always like the taste. I think it's good to dip the meat with Sha Cha sauce. It must match the spareribs very well. Sure enough, it didn't disappoint me. The person who loves to eat bones said: "this [Sha Cha spareribs] has a very strong sauce flavor in the mouth. If you bite it down, the spareribs are very tender and juicy." Well, the evaluation is OK. In short, ah, bold use of condiments, got unexpected harvest. [about Sha Cha sauce]: Sha Cha sauce is a kind of mixed condiment popular in Fujian, Guangdong and other places. The color is light brown, paste like, with garlic, onion, peanuts and other special complex flavor, shrimp and soy sauce of the compound fresh salty, and slightly sweet, spicy. This satay sauce is similar to satay sauce in Indonesia. It's a good choice for cooking beef, mutton and pork. It is said that the old people from Fujian and Chaoshan areas of Guangdong brought back satay sauce in Nanyang in their early years. They did not expect that this exotic condiment was very popular in these two places. They began to make it by themselves, and gradually formed three categories: Fujian satay sauce, Chaoshan satay sauce and imported satay sauce. The taste would be slightly different with different places of origin. The ribs I made were made with Chaoshan style satay sauce Sauce. "

Production steps:

Step 1: blanch the spareribs, wash and drain; shred the ginger, smash the red onion, and cut the scallion into sections;

Step 2: heat the cast iron pot slightly, add a little oil, and saute ginger, red onion and Shacha sauce;

Step 3: lower the ribs, stir fry properly, add a little soy sauce and cooking wine;

Step 4: after coloring the ribs, add appropriate amount of water;

Step 5: after boiling, change the heat to low, cover and simmer;

Step 6: simmer for about 40 minutes, soften the ribs and sprinkle with scallion.

Materials required:

Spare ribs: moderate amount

Jiang: a little

Red onion: a little

Shallot: a little

Shacha sauce: 2 tbsp

Soy sauce: a little

Cooking wine: moderate

Edible oil: a little

Note: 1. If it's a white enamel iron pot, you don't need to heat it and pour oil directly; 2. If you don't need a cast iron pot, you need to increase the stewing time appropriately; 3. You can keep more soup, and bibimbap is very good; 4. Raw soy sauce and Shacha sauce all have a certain degree of salinity, and whether to add salt depends on your taste.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Wei Nong Yu Rou Nen Duo Zhi De Pai Gu Zuo Fa Sha Cha Pai Gu