Braised spareribs with sweet and sour sauce

Braised spareribs with sweet and sour sauce

Introduction:

"Many people can make sweet and sour ribs, but there are some seemingly small but very important feelings to share with you."

Production steps:

Step 1: chop the spareribs into small pieces, put them into the basin and soak them in water. Turn the tap down, and the water continuously rushes into the basin for one hour to let the water flow to remove the smell of meat. You can see that the bottom of the basin is bloody. Take out the ribs and drain them for use. This step is very important! It is not recommended to blanch directly with boiling water, because cold meat is easy to harden in boiling water! This is also the little secret of Cantonese

Step 2: mince garlic and ginger, soak mushrooms in warm water. Mix the soy sauce, soy sauce and oyster sauce in a small bowl. If you like spicy, you can put dry pepper.

Step 3: do not put oil in the small hot pot, put the fat part on the ribs down into the pot to dry. Because the fire is small, move the pot all the time so that the fire is evenly distributed. When the ribs come out of the oil, push them to the side of the pot. Melt the rock sugar in the middle of the pot. After melting, dip the ribs with the sugar juice and turn them over to the other side to continue frying the oil.

Step 4: when both sides of the ribs are discolored, push them to the side of the pot again. Put garlic and ginger and anise tangerine peel in the middle of the pot. Stir fry them with high heat. Then add cooking wine, soy sauce and oyster sauce. Stir fry all the ribs with high heat. Let the flame run into the pot and smell. Put in hot water, do not diffuse ribs, put in half of the vinegar cover, simmer for 30 minutes.

Step 5: because the vinegar will lose its flavor after boiling for a long time, the other half is put in when it is finally ready to collect juice with high fire. Don't stir the ribs too hard when collecting the juice. It's easy for the meat to fall off the bone, and don't collect the juice too dry. Use chopsticks to put the ribs and Lentinus edodes on the plate. Sprinkle the cooked sesame seeds. The sauce can be poured on the ribs according to your preference.

Materials required:

Pork ribs: 1.5 Jin

Lentinus edodes: right amount

Garlic: right amount

Cooked white sesame: appropriate amount

Star anise: 2

Tangerine peel: one piece

Ginger: right amount

Cooking wine: 1 tbsp

Vinegar: 2 tbsp

Soy sauce: 3 tbsp

Soy sauce: half a teaspoon

Oyster sauce: half tbsp

Rock sugar: 2 tbsp

Note: dry pepper can be added according to taste preference, sauce can try to adjust the amount.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sour and salty