Spareribs in brine(yan shui pai gu )

Spareribs in brine

Introduction:

"I think it's rare for people to eat meat like this. The reasons are as follows: first, the quality of meat is difficult to make people feel fresh, fragrant and not greasy in the original flavor; second, most people seem to pay more and more attention to the matching of food color, fragrance and taste, and prefer the instant impact of vision and taste, so they are not interested in this kind of white meat. In fact, I do it very occasionally, and I often regret it for several days. Even if it's a good rib, everyone in my family, including me, is willing to do one and a half, and the rest needs to be "processed" again, so as not to waste it. "

Production steps:

Step 1: wash the pork ribs, cool the pan under water, bring to a boil over high heat, keep for 2 or 3 minutes, and remove the blood foam;

Step 2: take out the ribs and rinse them with hot water;

Step 3: put onion, ginger, pepper and star anise into the seasoning bag;

Step 4: clean the pot, add the bag and enough water, boil over high heat;

Step 5: add the spareribs, boil again, skim off the foam and grease, turn to medium heat, cover the pot and cook for about 20 minutes;

Step 6: after 20 minutes, add salt to taste, cover the pot and continue to cook for about 10 minutes;

Step 7: turn off the heat, do not open the lid, simmer for more than 1 hour.

Step 8: Chop garlic into fine powder, and then cut a few pieces of scallions for standby;

Step 9: put minced garlic, soy sauce, mature vinegar, sugar and sesame oil into a small bowl and mix well to form mashed garlic juice;

Step 10: take out the spareribs and part of the soup, put them on the plate, sprinkle with a few pieces of scallions, serve them with mashed garlic juice, and dip them in.

Materials required:

Whole rib: 6

Chinese prickly ash: 1 teaspoon

Salt: 1 teaspoon

Garlic: 5 petals

Vinegar: 1 tablespoon

Sesame oil: a little

Onion and ginger: right amount

Star anise: 2 capsules

Water: moderate

Soy sauce: 2 tablespoons

Sugar: a little

Scallion: right amount

Note: 1, the spareribs to blanch, decontamination to impurities, this is needless to say; 2, after blanching the spareribs to wash, in order to stew clear soup. At this time to wash the ribs must use hot water, not hot on the line; ribs again into the pot must use boiling water, to avoid the ribs suddenly meet hot and cold, resulting in meat harden; 3, the timing of salt is very important, add early will cause meat harden, add late ribs do not taste, so you have to first cook 20 minutes, add salt and then cook 10 minutes, you can. 4. First cook and then simmer, simmer for 30 minutes, simmer for one to one and a half hours, to ensure that the meat is rotten and tasty, and the gravy is full; 5. Dip in the gravy is very important, according to the taste of the family to prepare it - garlic sauce is the most "Shandong", sour and spicy sauce, spicy sauce, pepper sauce Everything is established.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yan Shui Pai Gu