Braised spareribs in brown sauce. It's a little famous home dish. The entrance is salty and fragrant, the aftertaste is slightly sweet, the ribs are crisp and rotten, and the color is bright. With a dish of vegetables and a bowl of rice, you can make a good meal. Learn this dish. You can show it to your relatives and friends. It will double your cooking skills. In addition to providing high-quality protein and vitamins necessary for human physiological activities, spareribs also have a large number of calcium squamate, bone collagen, bone mucin, etc. in particular, rich calcium can maintain bone health, with the functions of Nourishing Yin, moistening dryness, benefiting essence and nourishing blood.
Step1:3 rib
Step2:Cut through 4cm bloc
Step3:Prepare the spices, pepper, fennel, leaves, cinnamon, grass and fruit for us
Step4:Prepare onion, ginger and garli
Step5:Prepare suga
Step6:The spareribs are boiled in water for 10 minutes, the white foam is boiled, the blood is washed and ready for us
Step7:Cook the oil and turn off the fire until it cools. Turn it on again and let it go. Put sugar on low fire (high temperature sugar is easy to scorch
Step8:Light the fire. Stir it all the time. When the sugar changes to the color of the picture, pour it into the bulk (the sugar can't be burnt, so the meat is bitter
Step9:Pour in the material and stir for a whil
Step10:Pour in the ribs and stir fry for 5 minutes. Then pour in the soy sauce. 1 teaspoon white wine. A little 13 flavors. A little oyster sauce. A little salt. Stir fry for 10 minutes
Step11:Cover with water, stew over rib
Step12:When the water is almost dry, stir fry the chicken essence till the water is dry, and put all the oil into the green pepper and shallot. Stir fry the lettuce on the half of the plate. Then put the prepared ribs on the plate. Use chopsticks to clip them into the plate. Onion, ginger, garlic. If the material is discolored, don't put it into the plate. Throw the extra oil into the plate
Cooking tips:There are skills in making delicious dishes.