Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"After eating light dishes for a few days, the girl clamored to eat stewed vegetables. Today's small steak is good. It's made with thick oil and red sauce. With a few eggs, it's simmered into sauce and simmered eggs. It's a real local dish!"

Production steps:

Step 1: blanch the cooking wine and ginger slices first.

Step 2: boil and shell the eggs.

Step 3: Cinnamon, fennel and ginger garlic.

Step 4: blanch the water and wash it with cold water.

Step 5: add oil into the pot and stir fry garlic and ginger first.

Step 6: pour in the small row and stir fry.

Step 7: feed wine.

Step 8: add cinnamon and fennel.

Step 9: add the shelled eggs.

Step 10: add some soy sauce.

Step 11: add a moderate amount of veteran.

Step 12: add the right amount of sugar.

Step 13: stir fry evenly, add appropriate amount of water, cover the pot, bring to a boil over high heat, then turn to low heat and simmer slowly until delicious.

Step 14: simmer until the soup is slightly dry, and the ribs and eggs are tasty.

Step 15: take the pot and put it in the basin.

Materials required:

Small row: 1000g

Eggs: 8

Oil: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Cinnamon: moderate

Fennel: right amount

Note: our braised dishes are sweet taste, can be adjusted according to their own preferences.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Pai Gu