Spareribs with brown sauce(hong shao pai gu )

Spareribs with brown sauce

Introduction:

"My son is a guy who doesn't like meat. He likes to eat stewed pork ribs very much. He can eat it every time, ha ha."

Production steps:

Step 1: prepare two Jin spareribs and wash them

Step 2: blanch the washed spareribs in the pan, remove and drain.

Step 3: start the oil pan, pour in the ribs and stir fry.

Step 4: stir fry for about three or four minutes, add all kinds of seasonings, put water, the water almost has not been put into the ribs. Cover the pan, bring the water to a boil and simmer for about 20 minutes.

Step 5: then pour the ribs and soup into the pressure cooker. Turn off the fire after the pressure cooker rings for about 20 minutes.

Step 6: when the pressure cooker's gas is almost exhausted, it can be out of the pot!

Materials required:

Spare ribs: two Jin

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Ginger: a small piece

Note: in the past, when making braised spareribs, we always stewed them slowly over low heat, which not only costs gas, but also makes the soup taste better than the meat. Later, an experienced aunt told me that to make braised spareribs or braised chicken, you can stew them for about 20 minutes in a low heat, and then cook them for about 20 minutes in a pressure cooker. In this way, the spareribs are more fragrant, and the soup is also delicious!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Pai Gu