Spare ribs with lees

Spare ribs with lees

Introduction:

"Xiangzao Wei'er" is a kind of flavor widely used in Chinese seasoning, which is widely used in southern and Northern China. It is widely used in cold and hot dishes. It is mainly used in dishes with poultry, livestock, aquatic products, fruits and vegetables as raw materials. In the application of this flavor type, due to the different regions, the flavor reflected in the dishes is also different, so this flavor type can be divided into & quot; Qingzao flavor type & quot; and & quot; nongzao flavor type & quot. &The taste characteristics of "clear grains" flavor type are: clear grains, fresh salty and refreshing. &The main flavor characteristics of the "strong" flavor type are as follows: strong "flavor" of grains, fresh salty and sweet. Due to different dishes flavor needs, or both salty and sweet, or sweet with salty. What I'm bringing you today is a hot dish with a strong flavor of fermented grains - ribs with fermented grains. "

Production steps:

Step 1: wash spareribs, carrots, chives and ginger, and prepare garlic, pepper, dried pepper, star anise, cinnamon and fragrant leaves.

Step 2: slice the ginger; break the garlic a little and remove; knot the chives.

Step 3: cut the carrots into pieces about the size of the ribs.

Step 4: leave a scallion and cut it into scallions.

Step 5: bring the right amount of water to a boil.

Step 6: blanch the spareribs for about two minutes. After the blood foam comes out, clip it out with chopsticks, rinse it with hot water and drain the water.

Step 7: put the frying pan on the fire, pour in proper amount of oil, and heat it to 60% over medium high fire.

Step 8: pour in the boiled spareribs, turn to low heat, stir fry until the surface is yellowish.

Step 9: add garlic, ginger, rock sugar, scallion, dried pepper, Zanthoxylum, star anise, cinnamon and fragrant leaves and stir fry for 1 minute.

Step 10: add the lees juice.

Step 11: pour in the soy sauce and stir well.

Step 12: add a proper amount of hot water, with no ribs as the best. Bring to a boil and simmer for an hour.

Step 13: add carrot and salt, simmer for 20 minutes, sprinkle white sesame and chive before leaving the pot.

Materials required:

Rib: 500g

Xiangzao juice: 20ml

Carrot: 300g

Salt: 10g

Chives: 4

Garlic: 5 petals

Dried pepper: 2

Star anise: 2

Zanthoxylum bungeanum: 3G

Cinnamon: 1

Fragrant leaves: 2 pieces

Old style: 10ml

Rock sugar: 10g

Cooked white sesame: appropriate amount

Oil: right amount

Note: need to pay attention to are: 1, ribs stir fry in advance, can make the stew soup become thick mellow; add hot water is to avoid meat tightening. Both are indispensable. 2. After the ribs are cooked, remove the cooked meat to avoid affecting the taste. 3. When chopping the ribs, it's better to chop them into smaller pieces, about 5cm is the most suitable, so that they are well cooked and tasty.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh