Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"It's made of spareribs. It's dark. Because there's no fresh soy sauce at home, I put all the old soy sauce on it. When I collected the juice in the fire, I collected it fiercely. It's this color. I can't see people. I've been in the camera for a long time. National day seven days, double points, not a small temptation! Make do with it, we make do with it! Ha ha

Production steps:

Step 1: put water and pepper in the pot.

Step 2: put in the ribs and bring to a boil.

Step 3: take out the spareribs, wash and drain.

Step 4: put oil in the pot, stir fry onion, ginger and star anise over low heat.

Step 5: pour in the ribs and stir fry until slightly yellow.

Step 6: pour cooking wine along the edge of the pot. Stir fry a few times along the edge of the pot into the soy sauce, soy sauce, into the five spice powder.

Step 7: pour in water, submerge ribs and bring to a boil. Turn the heat down and simmer for 30-50 minutes. Add salt.

Step 8: collect the juice over high heat until it is thick.

Step 9: the taste is good.

Materials required:

Ribs: 300g

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Star anise: right amount

Five spice powder: appropriate amount

Salt: right amount

Note: 1: when blanching, add pepper to remove fishiness and increase fragrance. 2: Now the meat has more water, so stir frying is a very important step. If the water content in the meat is high, the meat will not be tender. 3: After adding water, remove the lid of the pot and bring to a boil to remove the raw and astringent taste of soy sauce; cover the pot and bring it to a low fire; cover the pot and bring it to a high fire to collect the juice.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Pai Gu