Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"In order to save time, as long as you do a good job in seasoning and spareribs, you can use the pressure cooker. It only takes dozens of minutes to taste the stewed spareribs with thick sauce and meat flavor."

Production steps:

Step 1: Boil the spareribs in a cold underwater pan, remove the impurities and froth, cook for 3 minutes and remove.

Step 2: put a little oil on the spoon, add onion, ginger, star anise, cinnamon and rock sugar, stir fry with low heat.

Step 3: stir fry the flavor, pour in the boiled ribs and stir fry.

Step 4: stir fry the spareribs until yellowish, add cooking wine and stir well, add soy sauce and a little soy sauce and stir well.

Step 5: add proper amount of boiling water and bring to a boil. Sprinkle salt to adjust the taste.

Step 6: pour the ribs and soup into the pressure cooker and simmer for 30 minutes. When the pressure cooker is empty, pour the spareribs and soup into the frying pan, and thicken the juice with high heat.

Step 7: juicy and meaty.

Materials required:

Ribs: 500g

Scallion: right amount

Ginger: right amount

Cinnamon: moderate

Star anise: right amount

Soy sauce: right amount

Old style: moderate

Rock sugar: right amount

Cooking wine: moderate

Note: [tips]: 1. When you blanch the ribs, you must cool the water in the pot. This can force out the smell and blood in the ribs. If you blanch the ribs with boiling water, the cooked ribs will have some fishy smell and bad taste. 2. When stir frying the spareribs, it is necessary to stir through the skin of the spareribs. There is no crackling sound of water to make the spareribs dry slightly. In this way, you can inhale too much soup when stewing, and there will be no fishy smell and peculiar smell. Therefore, you must deal with the spareribs in the early stage. 3. Pressure cooker pressure time should not be too long, to 25-30 minutes is appropriate, and then into the frying pan to collect juice, cooked ribs taste very delicious.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Pai Gu