Braised spareribs in brown sauce(yuan chuang cai hong shao pai gu )

Braised spareribs in brown sauce

Introduction:

"My mother-in-law's braised spareribs, had a bite, very delicious, share."

Production steps:

Step 1: now the spareribs are easy to cook, you can quickly make braised spareribs without pressure cooker.

Step 2: after blanching the spareribs, wash off the foam when blanching the spareribs.

Step 3: stir fry sugar. Add a little oil into the pan, add sugar, stir fry with a shovel until all sugar dissolves, when the color becomes dark and foams, pour the blanched ribs into the pan, stir fry quickly, make the ribs color evenly, and then put them out for reserve.

Step 4: stir fry the spareribs with sugar color.

Step 5: put the oil in the pot. When the oil is 80% hot, stir fry the prepared scallion and ginger slices. Pour in the spareribs and stir fry them. At the same time, add cooking wine, vinegar, soy sauce, and then add water. The water is better than spareribs. Add salt, star anise and pepper. After the big fire stews the pot, changes to the small fire slow stew.

Step 6: after simmering for 20 minutes on low heat, put the ribs out of the pot and put them on the plate. Collect the soup in the pot with high heat. Add the scallion and chicken essence. After turning off the heat, pour the remaining thick soup on the ribs on the plate.

Materials required:

Ribs: 500g

Oil: right amount

Salt: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Cooking wine: moderate

Vinegar: right amount

Old style: moderate

Chicken essence: appropriate amount

Ginger slices: right amount

Note: 1. When you stir fry the ribs with sugar, you must pay attention to the heat. The fire should not be too big. You must wait until all the sugar melts and just foams before pouring the ribs. 2. The color of the old sauce is dark, so you must put less.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yuan Chuang Cai Hong Shao Pai Gu