Home cooked spareribs(jia chang shao pai gu )

Home cooked spareribs

Introduction:

"October 21, cloudy. The temperature in Chongqing has picked up slightly today. It is said that it will be hotter tomorrow. Walking on the road, warm sunshine on the body, happy people in a hurry. Brimming with, is a kind of calm, such as water light warm. This week, although not on the program, but to review the film. Last night's spareribs were cooked with the most common method of braised pork in brown sauce. They were roasted with the method of Mao's braised pork in brown sauce, and the color of sugar was fried. There were no Chinese prickly ash and dry pepper. If you like spicy, you can add them at your own discretion. "

Production steps:

Step 1: put water, a spoonful of cooking wine, two slices of ginger in the pot, and put the ribs in cold water. After the water boils, skim the foam and drain. (according to the professional chef, when the ribs are blanched, if it's meat, it's boiled. The ribs are tender. If it's soup, it's cold water.). However, it is also reported that blanching in cold water can better remove the fishiness of meat, so I finally chose to cook in cold water.)

Step 2: stir fry sugar color: do not add oil, do not add water, directly heat, add 7, 8 pieces of rock sugar stir fry, see rock sugar melting, color into golden red, when a lot of bubbles, into hot water, stir well, Sheng out standby. Tips: if you don't add oil or water in the pot, you can directly add rock sugar or granulated sugar in the pot. The dry pan will make the sugar color more intense and the taste more lasting

Step 3: scallion ginger knife, three or four leaves, two or three pieces of cinnamon and two or three star anise reserve, sugar reserve.

Step 4: heat the oil in a hot pan, add onion, ginger, fragrant leaves, cinnamon and star anise, stir fry over low heat, stir fry the spareribs, then add sugar and stir well.

Step 5: stir in two spoons of cooking wine to remove the fishy smell, one spoonful of delicious soy sauce (or soy sauce) and an appropriate amount of vinegar to stir fry evenly.

Step 6: pour in hot water without ingredients, add salt and chicken essence to improve taste, bring to a boil over high heat and transfer to electric pressure cooker for 15-20 minutes. (if you don't need a pressure cooker, you can cover it and simmer for more than half an hour until it's soft and rotten as you like.)

Step 7: collect the juice and start the pot. Add salt and sugar according to the taste.

Materials required:

Spare ribs: moderate amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: moderate

Salt: right amount

Rock sugar: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Note: PS: 1, about seasoning: like spicy can put pepper and dry pepper, big sauce and soy sauce, vinegar can also according to their own taste. 2. According to a professional chef, when the ribs are blanched, if you are eating meat, you should boil the water and put it in the pot. The ribs are tender. If you are drinking soup, you should put it in cold water. However, it is also reported that blanching in cold water can better remove the fishiness of meat, so choose for yourself. 3. Also according to the introduction of professional chef, the sugar color effect of dry pan frying is more rich, and the taste is more lasting. 4. Add hot water when adding water, otherwise the meat will send firewood, salt can also be put last, also to prevent the ribs from sending firewood.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Shao Pai Gu