Braised spareribs with quail eggs

Braised spareribs with quail eggs

Introduction:

Production steps:

Step 1: soak the ribs in cold water for more than three hours, and change the water every hour;

Step 2: put the quail eggs in the pot in cold water, bring to a boil, and then cook for another three minutes;

Step 3: turn off the heat and soak the cooked quail eggs in cold water for two minutes;

Step 4: cut mushrooms in half; slice scallions and ginger; shell quail eggs; prepare spices such as cinnamon, star anise, Chinese prickly ash and Xiangye;

Step 5: add proper amount of oil into the pot, heat up the oil, put the soaked and drained spareribs in, and stir fry over low heat;

Step 6: stir fry the spareribs until discolored and slightly burnt yellow, then add appropriate amount of soy sauce and rock sugar to continue to stir fry;

Step 7: stir fry until the ribs are colored, add appropriate amount of boiling water and cooking wine, put in the scallion and ginger slices, and then put in the seasoning ball together;

Step 8: cover and bring to a boil over high heat, then turn to low heat and cook for 10 minutes;

Step 9: add the shelled quail eggs;

Step 10: add mushroom slices again;

Step 11: cover and cook for another eight minutes; remove the cover and collect the juice over high heat;

Step 12: add appropriate amount of salt, black pepper and other seasonings before boiling;

Step 13: load the plate.

Materials required:

Ribs: 400g

Quail eggs: 200g

Lentinus edodes: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Ginger: right amount

Scallion: right amount

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

Cooking wine: moderate

Oil salt: right amount

Note: 1. Soak the spareribs in cold water for more than three hours, and change the water at an interval of one hour, so that the blood in the spareribs can be soaked out, and the direct frying can keep the flavor of the spareribs; 2. Cook the quail eggs in cold water, add a small amount of salt, boil them in high heat, and then turn to low heat for three minutes, and the cooked quail eggs are immediately put into cold water, so that the cooked eggs are not easy to eat It is easy to fry and easy to shell; 3. After the soaked ribs are drained, stir fry them in oil, and then add soy sauce and rock sugar to stir fry them together to make the ribs colored; 4. After the ribs are colored, add boiling water without ribs, which is the only way to add ginger, scallion and seasoning steel ball (it can be directly added, so it is convenient to take them out at one time) to cook together, such as adding sugar in advance 5. Turn the high heat to low heat and cook for 10 minutes. When the ribs are half cooked, add quail eggs and Lentinus edodes and cook for 8 minutes to make them mature. 6. Remove the cover and collect the juice on high heat. Add salt, pepper and other seasonings according to the amount of juice you like. Then put it out of the pot and put it on a plate.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh