Braised spareribs in brown sauce(chuan tong jia chang cai hong shao pai gu )

Braised spareribs in brown sauce

Introduction:

"In the past, the traditional method of" braised spareribs "was very simple. The main technique was to control and master the amount of seasoning and the time and heat of stewing. Soy sauce and sugar color cut can not be used too much, otherwise the color is heavy, black, neither delicious nor beautiful. But it can't be too little, the color of the cooked ribs is pale, and the concentration of the taste is not enough, so the feeding should be just right! Now the market is rich, seasoning is also very complete, with seasonings such as soy sauce and oyster sauce, can play the role of color and fresh, so the requirements of the technique is not very strict. Old style soy sauce can be used appropriately, but if other seasonings are added too much randomly, the taste and heat requirements of traditional braised spareribs will be lost. It will taste strange. Old Beijingers generally don't like it, they still like the traditional taste. In order to save time, you can use pressure cooker, but the seasoning and ribs must be done well in the early stage, otherwise, it will have a little fishy smell, and it will be greatly discounted. This "braised spareribs" is as follows:

Production steps:

Step 1: bring the ribs to a boil in a cold water pan.

Step 2: remove impurities and froth with water.

Step 3: cook for 3 minutes and remove.

Step 4: put a little oil on the frying spoon, add onion, ginger, star anise, cinnamon, fragrant leaves and rock sugar, and stir fry over low heat.

Step 5: stir fry the flavor, pour in the boiled ribs and stir fry.

Step 6: stir fry the spareribs until slightly yellow, cook in Shaojiu and stir well.

Step 7: add soy sauce and a little soy sauce and stir well.

Step 8: add boiling water to boil.

Step 9: sprinkle salt and monosodium glutamate to improve the taste.

Step 10: after the flavor is adjusted, pour the ribs and the soup into the pressure cooker.

Step 11: cover the pressure cooker tightly, shift the gear to stew and chicken, and simmer under high pressure for 30 minutes.

Step 12: after stewing, let off the gas from the pressure cooker, pour the ribs and the soup into the frying pan, and thicken the juice with high heat to get out of the pot.

Step 13: it's very quick to make. It only takes 35 minutes to make the sauce strong and meaty.

Materials required:

Pork ribs: 400g

Scallion: 25g

Ginger slices: 15g

Star anise: 3 G

Cinnamon: 1 gram in a small piece

Fragrant leaf: 1 piece

Rock sugar: 20g

Shaojiu: 30g

Soy sauce: 15g

Veteran: 5g

Salt: 2G

MSG: 2G

Cooking oil: proper amount

Water: moderate

Note: this dish features: bright red color, greasy, strong flavor, rotten meat, fast and simple production, without losing the traditional flavor. Warm tips: 1. When you blanch the spareribs, you must cool the water in the pot, which can force out the peculiar smell and blood in the spareribs. If you blanch the spareribs with boiling water, the cooked spareribs will have some fishy smell and bad taste. 2. When stir frying the spareribs, it is necessary to stir the skin of the spareribs thoroughly. There is no crackling sound to make the spareribs dry slightly. In this way, when stewing, you can inhale too much soup, and there will be no fishy smell or peculiar smell. Otherwise, the fishy smell of the spareribs stewed in the closed pressure cooker will stay in the meat, so you must deal with the spareribs in the early stage. 3. Pressure cooker pressure time should not be too long, to 25-30 minutes is appropriate, and then into the frying pan to collect juice, cooked ribs taste very delicious. This quick and simple "braised spareribs" with traditional flavor is ready for friends' reference!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chuan Tong Jia Chang Cai Hong Shao Pai Gu