Chinese Food
Braised spareribs with low oil
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Braised pork ribs, a well-known dish, is believed to be the favorite of countless people. It can't be said that the most authentic and suitable dish is the best one in my family. Generally speaking, I like low oil and low salt. Although sugar can be added to the dish, it's fresh. But I seldom use the dish that I don't like sweet. Secondly, in order to reduce the intake of refined sugar, today's braised pork ribs. I use a little Sugar is mainly used to improve the color and add soy sauce. The color is very beautiful because only a little sugar is put in. The taste is also very suitable for my family. I also add a secret weapon to this dish, which is rice wine. Add a little rice wine to cook the flavor is full. The taste is mellow. This dish uses a little sugar. It's not oil. It's very suitable for people who want to control energy, and it's especially suitable for the Spring Festival In order to control the weight of dishes, we must control the amount of oil. This oil-free braised spareribs will not taste because they don't use oil
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials.
Step2:Slice the ginger. Cut the scallion into sections, pat the fragrant leaves with your hands, and break the sinews. It's easier to send out the fragrance.
Step3:Add the spareribs, some ginger slices and a little rice wine after boiling in the water. Remove the spareribs after blanching.
Step4:Heat up the pot. Oil the pot with vegetable oil. Then add in soft white sugar and 50g water. Stir fry until it's small and medium hot.
Step5:When it turns yellow, leave the fire and continue to stir.
Step6:Use the remaining temperature to stir fry the sugar to a bright red color. Because I stir fry less. You can use the remaining temperature. If you have more, stir fry in a small heat.
Step7:Add boiled water, scallion, ginger, rice wine, star anise, fragrant leaves, some soy sauce, a little salt.
Step8:Add the spareribs. Cook over medium low heat for about 45 minutes.
Step9:Juice from the fire.
Step10:Sprinkle onion on the pot.
Step11:Finished drawings.
Step12:Finished drawings.
Cooking tips:First, stewing in wok is slow, and pressure wok is fast. It is recommended to use pressure wok to cook ribs and collect juice in open cover and high fire; second, avoid touching cold water in the whole cooking process. Cold water will make the meat taste bad. There are skills in making delicious dishes.
