Chinese Food
Braised spare ribs
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I've been married for 17 years. It's my first challenge to make spareribs. I'm afraid that I've wasted more than 100 yuan. Hahaha. It's really delicious.
Cooking ingredients
Cooking Steps
Step1:Put half of the ginger slices in the pot. Peel the ginger slices. Cook the wine. Smell the smell. I'm afraid to eat the meat with the smel
Step2:When the water is boiled, remove the blood foa
Step3:Wash the blanched ribs with warm water for us
Step4:Half of the remaining ginger slices. Scallion sauc
Step5:Put the oil in the pot. Add the white granulated sugar. The extra small fire starts to stir continuously
Step6:Sugar melt
Step7:It's getting darker. It's a little smoky
Step8:It's a little red at first. There's a little smoke in the pan. Don't be afraid to stir fry. It's almost there
Step9:Little bubbles that start to turn yello
Step10:It's a big bubble. I'm afraid it's too hard to fry. Turn off the heat
Step11:Pour in the spareribs. Stir fry them. The color is not very bright. But I mainly want to get rid of the pig smell. The color can be adjusted. Take it
Step12:Make sure the ribs are covered with a layer of sugar juice. I turned off the heat and stir them slowly. I'm afraid some sugar will be fried too hard
Step13:Pour in scallion, ginger and star anis
Step14:Continue to stir fry for a whil
Step15:Add soy sauce, soy sauce and stir fry to see if the color is what you want. If not, add soy sauce or soy sauce. Don't put salt first
Step16:Let's turn on the heat. It's almost OK to fry the basic ribs in color
Step17:Some of them are put in the pot first, so the color is very red and beautiful
Step18:Add boiling water. Do not pass the spareribs. Change the heat to boil. Sprinkle a little white pepper. I don't know if it works, but it's just let it go
Step19:After adding water, I felt that the color was not enough. I added a little old smoke, ha ha
Step20:When do you put salt? When the stew comes to the soup, it's a little less. You can easily poke the meat with chopsticks. You can also tear off the red meat on the spine. It's soft and rotten but not hard. You can add salt. Taste the taste of the soup. It's a little more salty than your own dishe
Step21:I also add tomato sauce h
Step22:The color of the steamed spareribs is very red and bright. It's delicious
Step23:Taste the taste of meat. When the salty taste goes in, you can turn off the fire
Step24:See if it's beautifu
Cooking tips:I think the ribs are bought back. They are frozen first. The next day, they are frozen and boiled to make blood foam. Maybe the ribs are softer, rotten and delicious. Because the second time I bought them, they are fresh ribs. But they are a little bit stuffed. They are not as delicious as the first time. The only difference is that there are skills in making dishes in frozen and non frozen areas.
