Chinese Food
Braised spare ribs
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Braised spareribs belong to Jiangsu, Zhejiang and Shanghai. It tastes sweet and salty, crispy ribs, golden red color. It's edible for ordinary people. It is suitable for those with deficiency of Qi and blood, deficiency of yin and deficiency of Qi and blood, those with damp heat and phlegm stagnation, and those with obesity and high blood fat.
Cooking ingredients
Cooking Steps
Step1:Add shallot, ginger, cooking wine and pepper to the pot. Boil for about three minute
Step2:Take out the flowing water from the ribs and wash it. Drain the water in the basket to control the water.
Step3:Prepare onions, ginger and anise.
Step4:Put the ribs in the casserole.
Step5:Add onion, ginger and pepper into the water.
Step6:Boil and put in cooking wine.
Step7:Turn it down and simmer for about half an hour.
Step8:Remember to flip it a few times in the middle.
Step9:Add in the old soy sauce, salt and rock sugar and continue to simmer.
Step10:Turn it often to avoid the bottom. It's easy to paste the bottom with soy sauce and sugar.
Step11:At last, color the juice with fire. Don 't add enough seasonings at one time. You can have a taste of saltiness.
Step12:Loading.
Step13:Finished drawings.
Cooking tips:The seasoning should be adjusted according to your own taste; the meat cooked slowly on a small fire should be crisp but not rotten. It should be melted at the entrance; the casserole should be cleaned timely after being used and put in a ventilated place for drying. There are skills in making delicious dishes.
