Fried Spare Ribs, Wuxi Style

Fried Spare Ribs, Wuxi Style

Introduction:

"There seems to be something imaginative in the South and the north, but there is a big difference in the actual taste. For example, soy sauce is also widely used in braised spareribs. The northern flavor is mainly salty and fresh, while the southern flavor is more prominent for its fresh, sweet, soft and glutinous. This is my opinion after tasting this Wuxi spareribs. According to my experience, the key to make this dish is a large amount of sugar, highlighting its flavor. After a long time of slow stewing, the ribs taste more delicious, and the meat is soft and glutinous after the oil is stewed out. Secondly, a little red koji rice flour not only increases the appetite color of thick oil and red sauce, but also makes the soup thick and the meat soft and glutinous. The rest is nothing special. Of course, large pieces of meat and bones and a large pot of stew may be more authentic, but it's not the weight of my family. I don't have many people to eat at home, but a small amount of small pot. This taste should be OK. "

Production steps:

Materials required:

Ribs: 500g

Scallion: right amount

Cinnamon: 1 small piece

Star anise: 1 capsule

Cloves: 5

Fennel: 1 teaspoon

Yellow rice wine: 2 tablespoons

Old style: 1 tablespoon

Sugar: 30g

Hongqu rice noodles: 10g

Salt: right amount

Cooking oil: 1 tablespoon

Boiled water: appropriate amount

Ginger: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet