Spareribs and rice(pai gu mi fan )

Spareribs and rice

Introduction:

"Spareribs rice has a long history, which can be traced back to a hundred years ago. The practice of spareribs rice originated in Qingdao, Shandong Province for a hundred years. Ribs taste delicious, tender meat, not wood is not greasy, moderate salty soup, mixed with rice taste very good. The soup of spareribs and rice is made of many kinds of spices. It is rich in many kinds of nutrients. It plays an important role in food and calcium supplement. It can greatly enhance the activity of kidney cells. It has the health care effect of adding bone marrow, increasing blood, slowing down aging, strengthening body and beauty, strengthening spleen and stomach, and enhancing memory. Food with garlic has the effect of fresh but not greasy. It is a good food for rice dressing, and also a good food with wine The bone can absorb the essence of the ingredients thoroughly. It is rotten and not crispy, fragrant but not greasy, and full of flavour.

Production steps:

Step 1: chop and wash the spareribs and soak them in water for 30 minutes. 2，3，4，5，6，

Step 2: put the spareribs into the pot, add appropriate amount of water to boil.

Step 3: skim the foam with a spoon.

Step 4: add soy sauce and stir well.

Step 5: add the remaining ingredients.

Step 6: turn down the heat, cover and simmer for 1 hour, turn off the heat, so that the ribs are ready.

Step 7: put the prepared ribs into a bowl, add a bowl of rice, pour the ribs soup on the rice, and eat while gnawing bones.

Materials required:

Spare ribs: 1000g

Rice: right amount

Scallion: 20g

Ginger: 10g

Clove: 1

Cinnamon: 3G

Star anise: 2G

Nutmeg: 1g

Hawthorn slice: 3G

Tangerine peel: 2G

Soy sauce: 25ml

Salt: right amount

Water: moderate

Note: do not put more cloves, one is enough. Ribs do not just ribs, plus some spine and bone stew together, gnawing up to enjoy.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spiced

Chinese PinYin : Pai Gu Mi Fan