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

Braised spareribs in brown sauce

Introduction:

Production steps:

Step 1: soak mushrooms in warm water and clean them.

Step 2: blanch the ribs in boiling water for 3 minutes, remove and drain.

Step 3: when the oil is 40% hot, add scallion, ginger, star anise, cinnamon and fragrant leaves, stir fry the flavor, and then add the spareribs.

Step 4: stir fry the spareribs for 2 minutes until the surface is yellowish. Add cooking wine, soy sauce and soy sauce, and stir well.

Step 5: add boiling water, sugar and mushrooms.

Step 6: cover, simmer for 40 minutes, open the cover, add salt, stir well, change to high heat, until the soup becomes thick, then out of the pot.

Materials required:

Spare ribs: moderate amount

Lentinus edodes: right amount

Scallion: right amount

Ginger slices: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Oil: right amount

Water: moderate

Precautions: 1. After the ribs are fried and colored, they should be stewed in boiling water, so that the meat will be fragrant and will not shrink and get old. 2. Stew spareribs must keep low fire, so that it is easy to stew soft rotten. Use fire when collecting soup. I have a lot of old style, the color is black, please pay attention to the amount of old style.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Jia Chang Hong Shao Pai Gu