Braised spareribs with bitter gourd in ginger sauce

Braised spareribs with bitter gourd in ginger sauce

Introduction:

"JINGLER sauce" is a nice name. I was informed that Xiaoxiao had passed the trial of JINGLER sauce in the early morning. I'm very happy! In fact, it's the first time I've heard of this kind of sauce. I haven't seen it in the market. Look at the introduction: in the past, the wives of Jiangnan families would make their own sauces with their beloved white porcelain lion jar just like making embroidery works of art. To taste the "treasures" scooped out from the lion jar by the women's family members is a very "blessing" thing. Generally, those who are not close relatives and affectionate can not enjoy such "treatment". How can I let go of such a treasure? I didn't think I really had this blessing! Express delivery is also awesome, and it was received in third days. I can't wait to make this dish after work in the evening. I tasted it when I was in Kaifeng. It's delicious! I feel a little familiar with the taste. It seems that I ate Beijing sliced duck in my uncle's restaurant. It's a bit like sweet flour sauce. So I think this sauce is very suitable for stewing, cold dressing and dipping! "

Production steps:

Materials required:

Ribs: 500g

Balsam pear: 400g

Salt: right amount

Ginger: right amount

Ginger sauce: right amount

Chicken essence: appropriate amount

Oil: right amount

Garlic: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and sweet