Braised spareribs(bai ye jie shao pai gu )

Braised spareribs

Introduction:

"It's a classic Shanghai dish with red sauce and greasy color, crisp meat flavor, heavy soy sauce and heavy sugar. In Shanghai's vegetable farms, you can find that there are many kinds of bean products in Shanghai: plain chicken, old tofu, tender tofu, oil gluten, water gluten, stinky tofu, baked bran and so on. There are two kinds of single shutter knot, thin shutter and thick shutter. Thin blinds, thin as paper, soft as silk. Thick shutters are not much thinner than dried tofu in the north. Shanghai people are used to making thin blinds 12 cm long and 8 cm wide. Two pieces of them are put together to make a knot. They are burned together with pork and put soy sauce and sugar on them. This is a classic Shanghai dish with thick oil and red sauce. This way, the Venetian knot absorbs enough of the flavor of the gravy. It's really delicious. "

Production steps:

Step 1: spare ribs and Venetian knot.

Step 2: reserve the spices.

Step 3: blanch the ribs and set aside.

Step 4: heat the oil pan and add the meat.

Step 5: fry until yellowish.

Step 6: add sugar.

Step 7: fry until golden.

Step 8: then add cooking wine and soy sauce, stir fry well.

Step 9: add dried red pepper, ginger, star anise, fragrant leaf, Chinese prickly ash, stir fry out fragrance, add enough water.

Step 10: after boiling for more than 30 minutes, add the cut Venetian knot.

Step 11: cook for another 15 minutes. The ribs are soft and rotten. Add some salt to the sauce.

Materials required:

Ribs: 500g

Shutter knot: 250g

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Garlic: right amount

Salt: right amount

Sugar: 2 tbsp

Soy sauce: 2 tbsp

Cooking wine: 2 tbsp

Note: Tips: 1, small ribs must be boiled first, otherwise there will be a fishy smell. 2. The Venetian knot should be put after the meat has been burned for half an hour. If it is put too early, the Venetian knot will be burnt too rotten, which will affect the taste.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Bai Ye Jie Shao Pai Gu