Spareribs with smoked sauce(xun jiang pai gu bian )

Spareribs with smoked sauce

Introduction:

"The side of spareribs is the part of many crispy bones. There are almost no throwing, no hard bones. All crispy bones can be eaten, and good dishes can be served with wine. There are many smoked sauce restaurants in Northeast China, and the bones are very tasty. In fact, they can be made at home. Let's share it."

Production steps:

Step 1: clean the whole ribs.

Step 2: cut into equal size pieces, add water to soak for half an hour, and then clean.

Step 3: remove the blood foam, change the water, heat and put it into the edge of the cooked ribs, then add the cooking materials, bring to a boil over high heat, turn to low heat, cook for more than an hour, then the meat is rotten, add salt, cook for ten minutes, turn off the heat and simmer for two hours.

Step 4: put the tea and sugar in the frying pan.

Step 5: put the water controlled spareribs on the curtain, put them on the pot, cover them and heat the frying pan. When the white smoke comes out, turn to low heat for five minutes and simmer for five minutes.

Materials required:

Ribs: 1000g

Pork cooking material package: 1 package

Large ingredients: 2

Cooking wine: 10ml

Old style: 10ml

Sugar: 5g

Salt: 8g

Sugar: 5g

Tea: 4G

Note: do not put salt when cooking spareribs, salt is put after meat rotten to make meat easier to cook. When smoking, it's best to choose a pot that is not commonly used, and put tin foil under the sugar, so that the pot won't get dirty and it's easy to clean. Don't smoke too much, it will be bitter.

Production difficulty: ordinary

Process: fumigation

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xun Jiang Pai Gu Bian