Braised spareribs with bean curd

Braised spareribs with bean curd

Introduction:

Production steps:

Step 1: wash the spareribs, drain the water, pour the oil into the pot, heat the oil and fry the spareribs until they are 7 or 8 times cooked. Or after the ribs fly water, add pepper, soy sauce, onion, ginger, cinnamon and cook until 7, 8 cooked, remove. (I cook it. The rest of the spareribs soup can be used as high soup, and other ingredients can be added to make delicious soup, which is healthier than fried one.)

Step 2: leave the bottom oil in the pot, heat the oil, put onion and ginger powder into the pot. Pour the fried or cooked ribs into the pan and stir fry slightly. Pour the sauce into the pot and stir fry with the ribs.

Step 3: pour in the soup and bring to a boil over high heat. Turn to medium heat and simmer for 20 minutes. When the soup is about to dry, add chicken essence to taste, and finally thicken with water and starch.

Materials required:

Ribs: 500g

Carrot: right amount

Green pepper: right amount

Chopped green onion: 1 tablespoon

Ginger: 1 tablespoon

Sufu: 1 piece

Starch: appropriate amount

Soup: right amount

Soy sauce: small amount

Salt: small amount

Sugar: 1 tablespoon

Cooking wine: 1 teaspoon

Chicken essence: appropriate amount

Note: this dish is mainly to highlight the flavor of sufu, you can put more appropriately. Because Sufu is salty, it should be appropriate to reduce the amount of salt and soy sauce. I use "Wang Zhihe spicy" sufu. The amount of seasoning is for reference only. The amount of seasoning can be increased or decreased according to the amount of spareribs and personal taste.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original