Braised spareribs in private rooms

Published Jan 30, 2023 at 22:21pm ET

Generally speaking, as long as we refer to pork ribs, we refer to pork ribs. Pork ribs are tasty and not too greasy. In addition to protein, fat and vitamins, pork chops also contain a large amount of calcium phosphate, bone collagen and osteomucin, which can provide calcium for children and the elderly. Rib Row - Rib Row is a piece of rib in the chest. The meat layer is thinner, the meat is thinner and the taste is tender, but because one side connects the back, the bone will be thicker. Because the ribs are relatively large, some stores will split it into cavity, sub-row and so on, so that customers can choose to buy. For example, the lamellar roast ribs, is to choose the middle of the tender row. Cut small pieces and pick out the thicker part of the meat layer. It can be used for steaming, frying and braising. Large pieces are suitable for roasting.

Food Material List

1 Pork ribs A reel
2 garlic 2 heads
3 Green Chinese onion One root
4 Big batch 4 pieces
5 Sichuan Pepper 10 pieces
6 nutmeg 1-2 pieces
7 Chinese cinnamon 1-2 pieces
8 Cooking wine Some
9 Old soy sauce Some
10 Sugar A small bowl
11 salt 4 spoons
12 ginger A section
13 Seafood soy sauce or braised sauce Some

Operational steps

1 Cut the spareribs and cook them in boiling water to change color. Put a few pieces of ginger in the boiling water and a spoon of cooking wine to remove the fishy smell.
2 Cut the scallions into large and small sections, slice the ginger and peel the garlic.
3 Remove the cooked spare ribs, rinse them with warm water, and drain them for later use.
4 Pour oil into the pan. Put more oil in a small bowl or so, so that you can fry onions, ginger and garlic.
5 Just as the oil is hot, it is poured into sugar and turned into a small fire.
6 Boil sugar and stir it slowly until it bubbles and turns dark red.
7 Pour in scallions, ginger and garlic and fry them. Turn to stir-frying with fire
8 Pour in pepper powder or noodles.
9 Pour in the big ingredients (anise) and pepper and continue stirring.
10 Shallot, ginger, garlic change color, or garlic flavor is very big, put in spareribs
11 Stir-fry spareribs continuously so that they can be colored evenly.
12 Stir-fry spareribs until golden. Add 1 spoon of cooking wine and stir-fry for 5 minutes.
13 Pour in the old smoke and add it as much as you like. I put two or three drops here.
14 Stir-fry until dark red. Dont paste the pan. Let the fragrance come out
15 Warm water and water in the pot must submerge spareribs. Stew on fire!
16 Steak boiled, soup less, put salt, I put 4 spoonfuls of salt, according to personal taste can be added, stir-fry evenly, instead of simmering for 15 minutes. Let the soup fill up and soak into the spareribs. This can be done by putting a few drops of braised sauce or seafood soy sauce.
17 Open the lid of the pan, stir-fry the spareribs and stew over high heat until the soup is dry.
18 Finally, turn off the fire and cook the spareribs.

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