Chinese Food
Stewed spareribs with jelly
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What are you afraid of eating meat? I'm afraid to make the meat old. The skin of the meat shrinks. It's as painful as knocking on the wall with my teeth. How can I have a delicious and tender meat feeling? I'd better find Lao Guang after pondering. In addition to Cantonese style quick fry, I want Amway to make a running gel pot today. No matter what meat is put into the pot, the whole process is heated to dry and then baked. It's exactly the synonym of wok gas in Cantonese cuisine. The pursuit of heat is like cutting seconds and minutes.
Cooking ingredients
Cooking Steps
Step1:Dice the onions. Dice the shallots.
Step2:Transfer the spareribs into 1 tablespoon oyster sauce, 1 tablespoon raw soy sauce, 1 tablespoon old soy sauce, 2 tablespoons rice wine, 1 tablespoon starch, 1 tablespoon sugar and 2 grams white pepper. Mix and marinate for half an hour.
Step3:Heat the oil in a cast iron pot. Stir in ginger, scallion, onion and garlic. Then spread the ribs on top.
Step4:Then pour in the soup left over from the marinated spareribs. Cover and simmer for 1520 minutes. If the soup is not enough, add some water to prevent the paste.
Step5:Open the lid and take in the sauce after cooking. Stir fry until the sauce is thick and less thick, then turn off the fire.
Step6:Let's decorate the pot with minced red pepper and coriander. It's very delicious. The soup at the bottom of the pot can also be used to mix noodles. It's very delicious.
Cooking tips:There are skills in making delicious dishes.
