Chinese Food
Braised spare ribs
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Cooking ingredients
Cooking Steps
Step1:Put in the oil, shake the pot, put in the pepper and star anise, sugar and foam, put in the onion and ginger, put in the spareribs, stir fry and color, put in the trace vinegar to remove the peculiar smell, put in the cooking wine, put in the old soy sauce and color well, then release the raw soy sauce, heat the water half, can't put in the cold water, will be old, stew the juice on a small fire, put in the monosodium glutamate, chicken essence, finally put in the salt, salt can't be put early, it won't rot earl
Cooking tips:For many people, it's difficult to control the temperature when cooking. There are many kinds of raw materials for dishes. They are old and tender, soft and hard. The cooking methods are also different. The use of fire should be determined according to the texture of raw materials and cooking methods. The commonly used fire is as follows. Stir fried meat with scallion, etc. Wang Huo is also called Huo Huo. It is suitable for frying, frying, boiling, boiling, steaming and other cooking methods. Generally used for cooking dishes on high fire. The texture is mainly soft, crisp and tender. Such as instant boiled mutton, stir fried meat with scallion and so on, can make the main material quickly heated. The fiber shrinks sharply, making the water in the meat difficult to leach. When eating, the taste is tender. If the firepower is not enough, the temperature in the pot is not high enough or the water in the pot cannot boil, and the main material cannot shrink in time, the main material will be fried or boiled old. If it's vegetable, such as blanching spinach or sauteed cabbage, it can not only keep nutrition, but also make the color beautiful and taste crisper. Medium fire - braised fish, etc. Medium fire is also called slow fire. It is suitable for frying, frying and pasting
