Stewed spareribs with squid

Stewed spareribs with squid

Introduction:

"In recent years, there is a popular saying in terms of diet health," those who eat four legs are better than those who eat two legs; those who eat two legs are better than those who eat one leg; those who eat one leg are better than those who don't have legs. ". Here four legs refer to (pigs, cattle, sheep, etc.); two legs refer to (chickens, geese, etc.); one leg refers to (fungi, etc.); no leg refers to (all kinds of fish and seafood in the water, etc.). I don't know if this sentence is reasonable, but I think it's better to eat and store all kinds of grains, vegetables, fruits, meat and seafood, etc., so as to win by quality and make nutrition more comprehensive. Squid stewed spareribs is a typical combination of seafood and meat dishes. Pork spareribs taste fragrant, tender and not greasy. Squid is delicious, rich in a variety of health elements needed by human body, and the fat content is very low, only about 4% of the general meat, so the heat is far lower than meat food. Therefore, squid and spareribs are stewed together. They attract and blend with each other. Spareribs absorb the delicious taste of squid and make the spareribs taste like the sea. Squid absorbs the meat fat of spareribs and makes the squid taste softer, tender and smoother. In addition, there is meat and seafood in a dish. It can be said that it is nutritious and kill two birds with one stone. "

Production steps:

Step 1: main ingredients: 500g spareribs and 2 pieces of squid

Step 2: by-products: onion, ginger, garlic seasoning: pepper, soy sauce, salt, soy sauce, cooking wine, rock sugar, vinegar

Step 3: change the squid knife into squid flower for standby (for the practice of squid flower, please check my "fried squid flower in Zhuhou sauce" operation steps)

Step 4: make oil in a micro pressure cooker. When the oil temperature is 60%, add rock sugar and spareribs and fry them in low heat. When the rock sugar is fried, the spareribs will fry until fragrant. When the skin turns golden, cook in a proper amount of soy sauce

Step 5: add scallion, ginger, garlic, pepper and seasoning to stir fry the seasoning

Step 6: add boiling water, salt, soy sauce, cooking wine and vinegar in proper order

Step 7: cover the cover of the micro pressure cooker and press it for 10 minutes when the micro pressure cooker is out of gas

Step 8: after 10 minutes, open the lid of the micro pressure cooker, pour the squid flower into the pan and transfer to low heat stewing

Step 9: simmer over low heat for 15 minutes, turn to high heat to collect juice, and sprinkle with Scallion before leaving the pot

Materials required:

Ribs: 500g

Squid: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Rock sugar: right amount

Vinegar: right amount

Note: 1, squid had better be changed into squid flower, so that squid is easier to absorb and catch the taste; 2, when stewing, first stew the spareribs for 8 hours, then stew the squid flower in the pot. If the time of stewing squid is too long, it will be easy to stew.

Production difficulty: God level

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh