Let you unconsciously add a few bowls of rice(rang ni bu zhi bu jiao jian duo jia ji wan fan luo bo hai dai shao pai gu )

Let you unconsciously add a few bowls of rice

Introduction:

"On the day of the Lantern Festival, my husband's friend came to the house to" rub rice "(his friend's original words), burned a radish ribs, which was highly praised by everyone. He said that it's not too much for him to scratch his food. He came into the house empty and left after he had enough to eat and drink It's not that I care about other people's little things. I think it's the least polite thing to be a man! I remember he was very polite when he came to my house, but he changed after he got married. Can marriage change a person's accomplishment?! The night before yesterday, I ate hot pot at home, and there was a small piece of kelp left. I used it to burn the spareribs in the morning. I didn't expect the taste was even different. Radish is soft and glutinous. It absorbs enough of the juice of braised pork. It tastes very smooth and delicious. "

Production steps:

Step 1: add proper amount of cooking wine to the chopped ribs and marinate for half an hour.

Step 2: steam in a steamer over high heat for 15 minutes. When out of the steamer, separate the ribs from the soup. Don't pour out the soup. It's useful later.

Step 3: clean the green radish and cut it into large pieces.

Step 4: slice kelp and ginger.

Step 5: put the right amount of oil in the frying pan, put in the rock sugar, open the medium heat.

Step 6: when the rock sugar in the pot melts and the sugar juice turns dark amber, stir it gently with a shovel.

Step 7: pour the steamed spareribs along the edge of the pot and stir well.

Step 8: add radish and stir fry.

Step 9: add seasoning (ginger, pepper, dried pepper, cinnamon, star anise) and stir fry for one minute.

Step 10: pour the soup of steamed spareribs along the edge of the pot, and then add water until the spareribs are submerged.

Step 11: add a few drops of vinegar to make the ribs tender.

Step 12: cover and simmer for 10 minutes, then pour in kelp slices and continue to simmer.

Step 13: add a few drops of soy sauce.

Step 14: stew until the soup is scarce, add salt and stir well.

Step 15: collect the juice in a big fire and serve it on a plate.

Materials required:

Spare ribs: moderate amount

Green radish: right amount

Kelp: right amount

Ginger: moderate

Dry pepper: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Rock sugar: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Note: 1. Steam over high heat for 15 minutes to make the ribs crispy and rotten. You may not steam them, but the stewing time is relatively longer.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Rang Ni Bu Zhi Bu Jiao Jian Duo Jia Ji Wan Fan Luo Bo Hai Dai Shao Pai Gu