Braised spare ribs with carrot(hu luo bo shao pai gu )

Braised spare ribs with carrot

Introduction:

Production steps:

Step 1: wash the spareribs, blanch them with boiling water, and then wash the foam on the meat with clean water.

Step 2: open fire, heat the pan and pour in some oil. Put in a teaspoon of sugar and stir with a shovel. The fire should not be too big, or the sugar will burn easily.

Step 3: when the sugar turns golden and has bubbles, pour in the prepared spareribs and stir fry.

Step 4: stir fry for a while, then pour some soy sauce and continue to stir fry.

Step 5: add water and cover half of the meat. At the same time, put in ginger slices (fresh ginger is better, I was last year when a large number of ginger was on the market, drying at home) and star anise. If you like to eat with a little spicy friends, you can add one or two dry red pepper skin. Cover the pot and simmer for about a quarter of an hour.

The sixth step: then open the lid, put salt and a small carrot, drop a few drops of vinegar and a few drops of Baijiu, change the fire and then simmer. A quarter of an hour or so later, open the lid, put in a few pieces of garlic, turn a few times, and then hook some noodles or thicken the pan.

Materials required:

Pork ribs: 1 jin

Carrot: one

Dried ginger slices: appropriate amount

Sugar: right amount

Star anise: right amount

Note: do not want to eat carrots green radish can also be, as delicious. A little Baijiu is more delicious when cooking. Don't put salt at the beginning, wait for the meat to stew for a while before putting salt. If you put salt first, the meat won't rot easily.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Hu Luo Bo Shao Pai Gu