Braised spareribs with garlic sauce(jiang men suan xiang pai gu )

Braised spareribs with garlic sauce

Introduction:

Main ingredients of stewed garlic with soy sauce: 650g pork chop, 50g celery, 50g onion seasoning: (a) 10g cooking wine, 10g garlic, 5 ginger slices, 3 onion slices, 5ml soy sauce (or 10ml soy sauce), 30g peanut butter, 2G salt, 10g sugar, 20g bean paste, 30ml oil (b) 10g cooking wine, 2 ginger slices, 2 onion slices, 2G salt, 20g garlic. Water volume: 800ml (including cooking wine and soy sauce) Methods: 1. Main ingredients: a) wash the spareribs, chop them into inch pieces, add seasonings (b) cooking wine, ginger, onion, salt (2G) marinate for about 10 minutes; b) wash the parsley and cut them into inch pieces; c) peel the onion and cut them into slices; 2. Start the pot: a) add oil (30ml) into the pot, add seasonings (a) and add water 3. Out of the pot and put on the plate: a) at the end of the cooking, add the parsley section and onion slices, and stir them evenly out of the pot. "

Production steps:

Step 1: wash the spareribs, chop them into pieces, add seasoning, cooking wine, ginger, scallion, salt (2G) and marinate for about 10 minutes.

Step 2: wash the parsley and cut it into inch pieces; peel and wash the onion and cut it into slices.

Step 3: prepare the ingredients.

Step 4: 30g peanut butter.

Step 5: put oil (30ml) into the pot, pour the marinated spareribs into the pot, add seasoning, and add water (800ml).

Step 6: cover the pot, start the function of "braised meat" and cook automatically. During this period, you can read books, watch TV or do other housework. You can enjoy delicious food when you hear the sound of the pot or turn it off automatically!

Step 7: take out the pot and put it on the plate: when cooking is over, add parsley and onion slices, stir well and take out the pot.

Materials required:

Net pork: 650g

Parsley: 50g

Onion: 50g

Ginger: 2 tablets

Scallion: 2 pieces

Minced garlic: 20g

Cooking wine: 10g

Salt: 2G

Water: 800ml (including cooking wine)

Note: key points:  ribs need to be marinated for a while to taste better;  parsley and onion need to be put in at the end of cooking to taste better, and it is easy to become rotten vegetables when put in early; flavor:  bright color, rich garlic flavor, tender meat and boneless tips:  peanut butter is one of the popular flavorings. It is the product of peanut oil before extraction. The color of peanut butter is yellowish brown, fine texture, delicious, with the inherent rich aroma of peanut, no mildew, no insects. It is generally used as seasoning for noodles, steamed bread, bread or cold dishes, as well as stuffing ingredients such as sweet cakes and steamed buns

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiang Men Suan Xiang Pai Gu