Spareribs in casserole

Spareribs in casserole

Introduction:

Production steps:

Step 1: blanch the spareribs first, then quickly cross the ice water, wash the foam again and put it into the casserole.

Step 2: add thirteen spices, cooking wine, soy sauce, soy sauce, a little oil consumption, the key is to put a little laver, so that the ribs will be more tender, add water, no ribs

Step 3: the key is to add a little Hawthorn slices, vinegar (vinegar will evaporate, can not feel acid), can speed up the meat more soft rotten, taste better, I don't like to add potatoes and so on, Pleurotus eryngii cut thick pieces, add the pot, Pleurotus eryngii will have meat flavor, meat will also have a unique aroma.

Step 4: add the spareribs with Pleurotus eryngii. This is stewed. I forgot to take pictures with Pleurotus eryngii before.

Step 5: bring the casserole to a boil over a high heat, simmer it over a low heat for an hour, and then put it on the stove for another five minutes, which is also good for the casserole to cool down slowly and continue to heat with residual heat.

Step 6: finally, the finished product is out of the pot.

Materials required:

Ribs: 500g

Pleurotus eryngii: right amount

Dried hawthorn tablets: appropriate amount

Oyster sauce: right amount

Sugar: right amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Salt: right amount

Old style: moderate

Moderate: Cinnamon

Large material: moderate amount

Note: Porphyra, fungi, spareribs will have a unique flavor, hawthorn can be a solution to greasy, so that the stewed meat even if the big mouth is also very enjoyable, not so firewood. Second, it can speed up the crispness of meat. Finally, I'm still used to eating in casserole, which is easy to take pictures.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh