Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"Speaking of [braised spareribs], I think it's very simple. It's a deep-rooted practice in my mind that I've been doing it since I was in charge. I don't remember if I've ever heard of it before, or I've figured it out by myself. I just made this dish today. Let's dry my personal version of "braised spareribs."

Production steps:

Step 1: after buying ribs, soak in water to remove blood.

Step 2: Accessories ready

Step 3: heat 60% of the oil in the frying pan and stir fry in the ribs

Step 4: stir fry until ribs are discolored

Step 5: add soy sauce, soy sauce, cooking wine, chicken powder, onion, ginger, star anise and cinnamon

Step 6: stir fry for about 2 minutes

Step 7: add cold water to the spareribs, bring to a boil and turn to low heat.

Step 8: until most of the water is removed, add sugar and stir fry evenly.

Step 9: Delicious braised spareribs are on the table

Materials required:

Rib: 750g

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Oil: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Chicken powder: right amount

Sugar: right amount

Note: I like the last out of the pot before adding sugar: 1. The surface is a little sweet, taste good. 2. It can increase the brightness of the spareribs! I like the quantity.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Pai Gu