Braised spareribs with minced garlic and chili sauce(suan rong la jiang shao pai gu )

Braised spareribs with minced garlic and chili sauce

Introduction:

"Today's dishes are made in the way of moon Jingjing. But I don't have such expensive sauce as Li Jinji's garlic sauce. I used a big bag of Tianjin garlic sauce for 4 yuan, and the taste is also very good. This sauce is a necessity in my family: noodles can be used, breakfast cakes can be used, cooking can be used, scrambled eggs can also be used. It's definitely a good thing with high cost performance. I'm trying to lose weight, so the meat dishes I've made recently are basically for one person. They look very few. Please don't laugh. "

Production steps:

Step 1: chop the ribs, soak in cold water for 2 hours, and change the water several times.

Step 2: cut the scallion and ginger into slices.

Step 3: heat the oil in the pan and saute the onion and ginger.

Step 4: stir fry the ribs.

Step 5: stir fry until the edge is a little brown, add half tbsp wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp garlic sauce, 2 tbsp sugar.

Step 6: stir well.

Step 7: pour in boiling water and level with the ribs.

Step 8: cover, bring to a boil over high heat and simmer over low heat. Cook until the ribs are soft and rotten, about half an hour.

Step 9: open the lid and dry the soup over high heat.

Materials required:

Ribs: 200g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Garlic sauce: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Water: moderate

Oil: right amount

Note: 1, soak out the blood of the ribs do not need to blanch water. 2. The chili sauce I used was not sweet, so I added more sugar. 3. When cooking the spareribs, you must add boiling water. If you add cold water, the spareribs will contract immediately, making the meat hard. 4. Because the chili sauce was salty enough, there was no extra salt. If you don't think it's salty enough, you can add some salt to the final soup.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Suan Rong La Jiang Shao Pai Gu