Braised Chicken with Pork Ribs:
Ingredients:
Pork Ribs
Chicken Wings
Soy Sauce
Onion
Ginger
White sugar
Vinegar
Cooking wine
Salt
MSG
Method:
1. Pour the ribs and chicken wings with hot water and set aside.
2. Pour salad oil into the pot and wait for 7 seconds. When it's hot, add white sugar. After the sugar is stir-fried until it becomes thick, add the spareribs and chicken wings you just cooked
3. After both sides of the spareribs and chicken wings are evenly coated with oil, add a little soy sauce for coloring. . After frying until fragrant, add a little cooking wine, green onions, and ginger
4. After adding an appropriate amount of water, cover the pot and simmer over low heat for 20 minutes
5. Before taking out the pot , add a little MSG and salt
Recipe for Braised Pork Ribs Chicken
Ingredients:
One bag of ribs and chicken wings (wings are best, if you use whole For wings, separate the root, middle and tip of the wings, blanch the chicken wings in water), ginger slices, green onion slices, dried chili peppers, Sichuan peppercorns, star anise and garlic
Method:
1. Crush all the seasonings (except the green onions) and put them into the stainless steel seasoned eggs used for stew.
2. Put one or two pieces of sugar in the oil pan and stir-fry until the sugar melts, bubbles, and the foam subsides. When the sugar turns golden brown, add the washed ribs and chicken wings. Stir-fry over medium heat until each piece of ribs and chicken wings turns into a beautiful golden color...
3. Add some hot water (do not put cold water, because the heated meat suddenly becomes cold) , the skin of the meat will shrink, making it difficult to cook and not easy to taste). Just enough water to cover the ribs and chicken wings.
Add seasoned eggs, green onion slices, a small spoonful of soy sauce, and a spoonful of salt. (You don’t need to put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the aroma of the ribs and chicken wings)
4. Stew the ribs and chicken wings over medium heat until tender. When it becomes less, turn to high heat to thicken the sauce, as long as the pot is not dry.