[Guixiang spareribs](gui xiang pai gu )

[Guixiang spareribs]

Introduction:

"This dish [Guixiang spareribs] is a lazy dish with zero difficulty. After the spareribs are soaked in the blood water, mix all the seasonings and marinate for about 4 hours. Pour the spareribs into the pot together with the soup. Add some water and simmer until it is crisp. Finally, collect the juice. As long as you have a good grasp of the firepower and time, you can do what you want to do when you stew the meat, and you can do it when you collect the juice. Stewed spareribs, open the lid, a good smell of roses, spareribs taste good after the entrance, rich sauce, this winter to eat more suitable. As for seasoning, how much each kind of seasoning should be used can be determined according to my own preference. I didn't completely follow wendamei's quantity. After tasting each kind of seasoning, I changed the quantity slightly. If you don't know how much seasoning to put, try the seasoning first, and then you'll have a good grasp. You can do whatever you want. "

Production steps:

Step 1: wash the spareribs, soak them in water and ginger for 2 hours, remove the blood, and change the water for 2-3 times;

Step 2: after the spareribs are soaked, pour out the water and dry it with kitchen paper towel;

Third step: in the sealed box, transfer 2 tablespoons of soy sauce, 3 tablespoons marshmallow sauce, 1 pieces of southern milk, 2 tablespoons of rose liqueur and half tablespoon sugar.

Step 4: chop the red onion;

Step 5: pour the ribs into the seasoning box, and pour in the red onion;

Step 6: mix the spareribs well;

Step 7: cover the sealed box tightly and marinate in the refrigerator for about 4 hours;

Step 8: heat the cast iron pot over medium heat and add a little oil;

Step 9: put in the marinated spareribs;

Step 10: turn the spareribs properly and try to make every sparerib heated;

Step 11: pour the marinated spareribs sauce into the pot, and then pour in an appropriate amount of water, the amount of water and spareribs can be basically flat;

Step 12: boil over medium heat, remove the foam;

Step 13: after foaming, cover the pot and turn to low heat to simmer;

Step 14: stew until the ribs are soft, about 40 minutes;

Step 15: open the lid of the pot, turn to the medium heat and collect the juice slowly. When the soup becomes less and thicker, turn off the heat. Chopped red onion;

Materials required:

Pork ribs: right amount

Ginger slices: a little

Red onion: a little

Soy sauce: moderate

Zhu Hou sauce: right amount

Nanru: moderate amount

Rose dew: moderate

Sugar: right amount

Edible oil: a little

Note: 1. The water quality of the cast iron pot I use to stew the ribs is very good, so I don't need to put too much water. If I use other pots, I have to increase the amount of water properly; 2. The time of stewing the ribs depends on the pot and the firepower of my own family, and the juice can be collected when the ribs are soft; 3. When collecting the juice, people should not leave the fire, and often use a shovel to turn it over, so as not to paste the pot; 4. After turning off the fire, cover the pot and use the pot It's better to simmer for another 10 minutes.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Gui Xiang Pai Gu