Spare ribs with garlic sauce

Spare ribs with garlic sauce

Introduction:

"Stick autumn fat, my husband wants to eat meat every day, in fact, he sticks his fat waist every day! Today I'm going to make spareribs. To be honest, I've always been afraid of things that are too fat, especially for dinner. I don't want my husband to eat too much, so I try my best to minimize the amount of fat and match meat and vegetables as much as possible! It's not easy to be a new generation of women! We should work hard externally, have a balanced diet internally, and have a big sister-in-law who is difficult to serve! In the beginning of autumn, moisten dryness, and stick autumn fat carefully. In autumn, the weather gradually turns cool. In autumn, it is better to eat cool, moist, sweet and sour food. Cold and cool can clear away heat. The nature of sweet food is greasy, which has the functions of urgency, harmony and tonification. Sour food has the functions of astringency, fluid generation and thirst quenching. At the same time, traditional Chinese medicine believes that the relationship between lung and autumn Qi is very close, so we should eat more food with the function of moistening lung and promoting body fluid, such as lily, lotus seed, yam, lotus root, Pleurotus ostreatus, tomato and so on. So today I use the apricot abalone mushroom with ribs, first fried and then stewed, the food will not be hot and dry! "

Production steps:

Materials required:

Ribs: 500g

Pleurotus eryngii: 200g

Scallion: 1

Fragrant leaves: appropriate amount

Star anise: right amount

Dry red pepper: appropriate amount

Garlic: right amount

Salt: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy