Braised spareribs in soy sauce(hong shao pai gu shi shang zui jian dan de fang fa )

Braised spareribs in soy sauce

Introduction:

"Braised spareribs, a home-made dish, tastes delicious and salty, and the color of spareribs is golden red. It is simple and can be eaten by ordinary people. Spareribs are rich in high-quality protein, fat, vitamins, but also contains a lot of calcium phosphate, bone collagen, bone mucin, etc., especially rich in calcium, which can maintain bone health, with the effect of nourishing yin and moistening dryness, tonifying essence and nourishing blood. Those with damp heat and phlegm stagnation should be cautious; those with obesity and high blood fat should not eat more. Braised spare ribs, tender and delicious, is a favorite food

Production steps:

Step 1: 1. Boil the cut spareribs in a cold water pot without covering the pot. The purpose of using cold water is to boil the blood in the spareribs as much as possible, and the purpose of not covering the pot is to make the odor volatilize and take out the dish.

Step 2: 2. Cut green onion into strips, shred ginger, slice garlic, and set aside.

Step 3: 3. Stew a bottle of sauce.

Step 4: 4. Put salad oil in the hot pot, add rock sugar or white sugar, boil slowly over low heat until the burnt smell of sugar comes out and the color turns light brown.

Step 5: 5, turn off the heat, wait for the pot to cool for a while, then put in the ribs, turn down the heat, and stir fry until the ribs are covered with sugar.

Step 6: 6. Stir fry ginger, green onion and garlic until fragrant.

Step 7: 7. Add the stewed sauce and stir well.

Step 8: 8. Add boiled water to the ribs. After boiling (beginning to smell), cover the pot and simmer over low heat for about 40 minutes. Collect the juice over high heat. At this time, the soup should be few and viscous. Then it can be put out of the pot and fragrant.

Materials required:

Ribs: 500g

Ginger: 10g

Scallion: 20g

Garlic: 10g

Braised sauce: 60g

Rock sugar (white sugar): 25g

Note: when using rock sugar, you can wrap the rock sugar with cloth and smash it. It's better to use rock sugar. Rock sugar will make the finished ribs red and bright.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Pai Gu Shi Shang Zui Jian Dan De Fang Fa