Braised spare ribs with Abalone(bao bei men pai gu )

Braised spare ribs with Abalone

Introduction:

"This dish used to be cooked on New Year's Eve. When I was a child, my father used to cook it on New Year's Eve. Now it's different. If you want to eat it, you can cook it. The oyster sauce at home has just been used up. Otherwise, it will be more delicious when you add oyster sauce to stew the spareribs, but the abalone is very fresh. My husband also likes this stewed spareribs, and the soup can be eaten with rice. It's a very simple dish. As I was a child, I would eat very slowly, so my family would mix the soup with the rice, so I would eat faster. The dishes I cooked these days make me recall my childhood. I think the time passed quickly, and my parents are a little old in the twinkling of an eye. "

Production steps:

Step 1: prepare the material and wash the ribs with boiling water.

Step 2: take out the abalone and wash it with water.

Step 3: heat 1 tbsp oil in the pan and stir in ginger and garlic.

Step 4: stir fry the ribs for 5 minutes.

Step 5: stir fry well and put into tile pot.

Step 6: put in the right amount of water, the water should not be over the ribs.

Step 7: continue to add oyster sauce.

Step 8: raw.

Step 9: soy sauce.

Step 10: bring to a boil over high heat, put in the mushrooms, turn to low heat and simmer for 45 minutes,

Step 11: after 45 minutes, add carrot and simmer for 15 minutes.

Step 12: after 15 minutes of carrot stew, take a piece to eat to see if it is soft, and it doesn't need to be too soft.

Step 13: add the abalone and simmer for 15 minutes.

Step 14: finally, thicken it.

Step 15: finished product.

Materials required:

Ribs: 1 jin

Carrot: 1

Bob: 1 can

Mushroom: 4-5

Garlic: 5 petals

Ginger: 2 tablets

Soy sauce: 3 tbsp

3 tbsp oyster sauce

Braised sauce: 1 tbsp

Flour: 1 tbsp, 2 tbsp water

Note: 1. Abalone can be replaced with other materials, such as fresh abalone, conch and so on. 2. Abalone, abalone and conch must be put in the last 15 minutes when they are stewed. Otherwise, if they are put in too early, the meat will be very old. If the conch is sliced, it will be put in later, probably in the last 8 minutes. 3. The sauce is colored, if not, soy sauce is OK.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Bao Bei Men Pai Gu