Nanchang characteristic braised spareribs with salted fish

Nanchang characteristic braised spareribs with salted fish

Introduction:

"This is a very special Nanchang traditional dish. When I was a child, the salted fish at home was always steamed or burned. I didn't like it. I only liked to eat roast meat or ribs. Because the meat and ribs absorb the salty and fresh salted fish, especially delicious! Every time the meat and ribs are eaten first, and then the salted fish are slowly eliminated. Originally, it's not the season to make this dish, but for my spareribs column, I can't wait for winter to come, so I made it quickly. Because today's Salted fish is bought from the supermarket, so it doesn't taste as good as the salted fish from home. It's a bit like the taste made by restaurants outside. This kind of dish is better cooked at home. "

Production steps:

Step 1: soak salted fish in warm water for about 1 hour in advance. It would be better if you could use warm rice washing water.

Step 2: wash the soaked salted fish and cut it into pieces the size of mahjong.

Step 3: wash the ribs with boiling water.

Step 4: prepare the ingredients. In fact, the traditional way is to only put ginger.

Step 5: put 30 ml oil in the frying pan, heat up to 50% and stir fry the ribs.

Step 6: the ribs are fried for about 2 minutes, then the salted fish are fried together.

Step 7: stir fry the spareribs and fish until the surface is brown, add sweet glutinous rice wine and soy sauce, and stir well.

Step 8: add the ingredients and stir well.

Step 9: add water without spareribs, bring to a boil over high heat and turn to low heat.

Step 10: the soup begins to thicken, turn to high heat to collect the juice.

Step 11: collect the water, add a little chicken essence to taste.

Materials required:

Ribs: 500g

Salted fish: 250g

Shallot head: moderate

Ginger: right amount

Garlic: right amount

Sweet glutinous rice wine: 2 tablespoons

Old style: 1 tablespoon

Note: the seasoning of this dish depends on the saltiness of salted fish. Although the salted fish has been soaked in water in advance, the fish meat is still very salty. The reason why we use sweet glutinous rice wine is that it can neutralize the saltiness of salted fish and is just right. If there is no sweet glutinous rice wine, you can use cooking wine and 1 tablespoon sugar instead. In the traditional way, even chicken essence or monosodium glutamate is not added, which can be determined according to personal preferences.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy