Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"Every day I happily learn from the chefs, and my life has become extremely busy. Children eat happily, I also found infinite happiness in them! In fact, happiness is not far away from you, it is beside you! Recently, I learned a new way to make spareribs with pressure cooker, which not only saves gas, but also tastes quite good! Shu Han, who is the most fussy, also says that it's delicious, better than her mother's, so I can't help laughing in my heart! "

Production steps:

Step 1: rinse the ribs.

Step 2: Boil the spareribs in a cold underwater pan, remove the impurities and froth, cook for 3 minutes, remove and rinse with warm water.

Step 3: heat up the frying spoon, add a little oil, add onion, ginger, star anise, cinnamon and rock sugar, and stir fry over low heat.

Step 4: stir fry the flavor, pour in the boiled ribs and stir fry.

Step 5: stir fry the spareribs until yellowish, add cooking wine and stir well.

Step 6: add soy sauce and a little soy sauce, stir well, add some boiling water, bring to a boil, sprinkle salt to make it taste good.

Step 7: after adjusting the flavor, pour the ribs and the soup into the pressure cooker and simmer for 30 minutes.

Step 8: wait for the pressure cooker gas to empty, pour the ribs and soup into the frying pan, and then thicken the juice with high heat.

Step 9: put it on the table.

Materials required:

Ribs: 500g

Cinnamon: moderate

Star anise: right amount

Scallion: right amount

Ginger: right amount

Fragrant leaves: appropriate amount

Rock sugar: right amount

Note: 1. When blanching the spareribs, it is necessary to cool the water in the pot, so as to force out the peculiar smell and blood water in the spareribs. If you blanch the spareribs with boiling water, the cooked spareribs 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