Sauce spareribs: a bowl of sauce

Sauce spareribs: a bowl of sauce

Introduction:

"Spareribs have high nutritional value, with the effect of nourishing yin and strengthening yang, tonifying essence and nourishing blood. In addition to protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly. There are many ways to eat spareribs. Today I recommend a delicious sauce spareribs. It's very simple, just a bowl of juice. "

Production steps:

Step 1: cut the ribs.

Step 2: cut scallion, slice ginger, prepare star anise, cinnamon and tangerine peel.

Step 3: mix two tablespoons of tomato sauce, two teaspoons of brown sugar, one teaspoon of soy sauce, two teaspoons of soy sauce, one teaspoon of cooking wine and one teaspoon of water.

Step 4: 4. Put water in the pot, pour in a spoonful of cooking wine and two pieces of ginger, blanch the spareribs and skim the blood foam. Drain the water and set aside.

Step 5: 5. Put oil in the pot, add star anise, when the oil is 70% hot, add spareribs.

Step 6: 6. Fry spareribs in sauce until golden on both sides.

Step 7: add scallion and ginger slices. Stir well.

Step 8: pour boiling water over the ribs.

Step 9: pour in the juice.

Step 10: 10. Pour in cinnamon and tangerine peel.

Step 11: 11. Bring to a boil over high heat and lower the heat for 40 minutes. Remember to stir fry a few times in the middle, so as not to touch the pot.

Step 12: 12. Collect the juice and sprinkle with white sesame. Turn off the fire.

Materials required:

Xiaopai: one jin

Onion: one tree

Ginger: five pieces

Star anise: two

Cinnamon: a little

Tangerine peel: a little

Ketchup: 2 tablespoons

Brown sugar: 2 teaspoons

Veteran: a spoonful

Soy sauce: two spoonfuls

Cooking wine: 2 teaspoons

Water: a spoonful

Sesame: a spoonful

Note: [nutrition tips] 1. When the ribs are blanched, pour cooking wine and ginger slices, which can effectively remove the fishy smell. 2. Sauce spareribs are mainly sweet. This dish already has raw soy sauce and old soy sauce, so I don't put any more salt. For those with heavy taste, I can put a little salt before collecting juice. 3. When purchasing fresh spareribs, it is required that the color of spareribs should be bright and red, the meat should feel tight by hand, the surface is slightly dry or slightly wet and not sticky to the hand, the gravure print after pressing can be quickly restored, and the one without fishy smell is better. 4. If the fresh spareribs need to be preserved for a long time, chop them into pieces of appropriate size, blanch them in a boiling water pot, take them out, cool them with cold water, control the water, mix them well with a little Shaojiu, wrap them with fresh-keeping bags, and store them in the refrigerator freezer. Generally, they can keep fresh for one month without deterioration.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor