Braised spareribs with rose sauce(mei gui hong shao pai gu )

Braised spareribs with rose sauce

Introduction:

"A plate of sauce red ribs will definitely be the sign on the table. The fragrant and soft stewed spareribs, together with a few romantic roses, are absolutely suitable for her who likes spareribs on her birthday

Production steps:

Step 1: put water in the pot and bring to a boil. Put in chopped spareribs and scald them until bleeding water. Remove and wash them. Drain the water for later use.

Step 2: put oil in the pot, heat up to 60%, saute ginger slices, add ribs and stir fry until golden.

Step 3: add 1 tbsp Huadiao wine, 2 tbsp Haitian straw mushroom soy sauce and 1 tbsp sugar in turn, stir well, add star anise and cinnamon, then pour in boiling water without ribs, stir in medium heat and simmer for 15 minutes, add salt and stir well.

Step 4: open the fire to collect the juice. When the soup is dry, put the scallion on the plate.

Materials required:

Ribs: 400g

Ginger slices: 5g

Scallion: 3 G

Cinnamon: 4G

Star anise: 2

Seaweed mushroom soy sauce: 1 tbsp

Huadiao wine: 1 tbsp

Note: the choice of soy sauce is the key to do braised ribs, not only the color is good-looking, and long cooking is not black. To make this dish, it is recommended to choose the straw mushroom sauce from Haitian. The braised meat and stewed food are very good.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mei Gui Hong Shao Pai Gu