Stewed spareribs with black bean sauce

Stewed spareribs with black bean sauce

Introduction:

"When it's cold, I'd like to have a warm Guangdong casserole. It's better to use silk sprouts for rice. It's hard enough."

Production steps:

Step 1: chop the fresh ribs into small pieces.

Step 2: lower Flavoring: sugar, raw powder, soy sauce, a little cooking wine, a little more raw powder.

Step 3: add a little water to make the ribs more juicy.

Step 4: mix and place in a bowl.

Step 5: put a little oil on the surface and seal it.

Step 6: put oil on the noodles and seal well. There should be a little more oil, because when cooking, the rice will absorb oil. If there is no oil, the rice will not taste good.

Step 7: seal for use.

Step 8: wash rice, add water, preferably hot water.

Step 9: according to the time, use the medium fire first, and then slow down.

Step 10: when the water dries quickly, cover the spareribs with rice noodles. Cook over low heat until the rice is burnt and fragrant. About 4-5 minutes. Turn off the heat and bake for 5-7 minutes.

Step 11: finished product, you can add scallion or coriander.

Materials required:

Rib: 500g

Garlic: right amount

Pepper: right amount

Douchi: right amount

Green onion: moderate

Sugar: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Chicken powder: right amount

Moon powder: appropriate amount

Note: the best way to eat casserole rice is with sweet soy sauce. You can buy sweet soy sauce or steamed fish soy sauce in the supermarket, or you can make it yourself. Half a cup of water, 6 ounces, 2 teaspoons sugar, 1 teaspoon of raw soy sauce, half a teaspoon of old soy sauce, add dried scallion slices, simmer and cool

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy