Braised Spare Ribs in Brown Sauce(jiang shao pai gu )

Braised Spare Ribs in Brown Sauce

Introduction:

"Northerners prefer to eat dishes with heavy taste, and my family is no exception. Every time in order to drink soup, will cook soup ribs, but ribs are often used to fry to eat. Today's spareribs, I added our favorite Zhu Hou sauce and garlic chili sauce, taste very good, like friends might as well try. In addition to protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly. Spareribs have high nutritional value, with the effect of nourishing yin and strengthening yang, tonifying essence and nourishing blood

Production steps:

Step 1: soak the spareribs to remove the blood.

Step 2: put it in a pot, bring to a boil, skim the foam, add ginger slices, turn the heat down and simmer for half an hour.

Step 3: drain the ribs and set aside.

Step 4: soak Auricularia auricula in advance, wash coriander, remove leaves and cut into sections.

Step 5: cool the oil in a hot pan. Heat the oil and add the garlic slices.

Step 6: stir fry garlic, chili sauce and Zhu Hou sauce until fragrant.

Step 7: stir fry the spareribs and salt.

Step 8: put coriander section and Auricularia auricula before leaving the pot.

Materials required:

Spare ribs: 300g

Coriander: moderate

Auricularia auricula: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Oil: right amount

Salt: right amount

Garlic chili sauce: 0.5 tbsp

Zhu Hou sauce: 1 teaspoon

Note: if you like spicy food, a spoonful of garlic chili sauce is enough. Children should eat less.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Shao Pai Gu