Roast spareribs

Roast spareribs

Introduction:

"Like to eat barbecue, many years ago. I bought the oven that year because the street stalls were not hygienic and I wanted to eat healthy food by myself. Although the oven later went against its original intention and was busy with other sidelines. But my passion for barbecue didn't go away... I ate too much Brazilian barbecue that time, and hardly had a good meal for the next three days. You can imagine how bad your stomach is. Scared the monster dad. I was pregnant with a little monster. How brave! Now every time I go to the buffet, the monster dad will warn me not to eat too much and do what I can. Ha ha, it seems that my heart is still palpitating. This roast spareribs comes from the boss of monster dad in California. But the method and seasoning are self restructuring to make the ribs taste more delicious and achieve the rich taste of crispness on the outside and tenderness on the inside. It's like a female general in a war. She's brave and indestructible on the battlefield. When she comes back home, she shows her true colors. She looks like a husband and teaches her son. She's tender and tender

Production steps:

Step 1: prepare all materials.

Step 2: wash and blanch the spareribs to remove the foam.

Step 3: put the cleaned spareribs into the pot, then add water, onion, ginger, garlic, fennel, star anise, clove, yellow rock sugar.

Step 4: add soy sauce, soy sauce, oyster sauce, black pepper, cinnamon powder in a bowl, stir well.

Step 5: pour the seasoning into the pan.

Step 6: pour the old soup into the pot.

Step 7: the soup should not be over the ribs. After boiling over high heat, boil over low heat for 1 hour. Cook until the chopsticks can be easily inserted into the meat

Step 8: spread tin foil on the baking tray and coat the tin foil with oil.

Step 9: drain the spareribs into the roasting pan and sprinkle a little vanilla and hamburger on the meaty side.

Step 10: turn over and sprinkle with vanilla, hamburger and basil.

Step 11: put in the oven and bake at 180 degrees for 10 minutes.

Step 12: remove the ribs, turn them over, sprinkle with hamburger and basil. Continue to bake for another 15 minutes until dark and crisp.

Step 13: 12. Remove the ribs, turn them over, sprinkle with hamburger and basil. Continue to bake for another 15 minutes until dark and crisp.

Step 14: 12. Remove the ribs, turn them over, sprinkle with hamburger and basil. Continue to bake for another 15 minutes until dark and crisp.

Step 15: 12. Remove the ribs, turn them over, sprinkle with hamburger and basil. Continue to bake for another 15 minutes until dark and crisp.

Materials required:

Spare ribs: moderate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Fennel: right amount

Star anise: right amount

Clove: right amount

Black pepper: moderate

Cinnamon powder: appropriate amount

Delicious barbecue material: moderate amount

Mixed Vanilla: moderate

Basil: right amount

Rock candy: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Old soup: right amount

Note: 1. Don't save cinnamon in seasoning, it can make meat taste more fragrant. 2. Because the barbecue material contains salt, I didn't add salt in the seasoning. 3. If you don't have old soup for the first time, you can add more water and seasonings, and you must not have spareribs. 4. Mix vanilla and basil. Use only one of them. I don't have basil in my vanilla mixture, and I like the taste of it better, so I added it. 5. If there is no hamburger, other barbecue materials can be used instead, but the taste will be completely different. 6. Let the soup of spareribs cool in the air, leave a bowl after filtering, and freeze it in the fresh-keeping bag for the next time. 7. Each oven has its own temperament, and the temperature of barbecue is set according to the temperature suitable for its own oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: slightly spicy