Sparerib right amount
condiments
Appropriate amount of onion and ginger
Appropriate amount of garlic and hawthorn
Three pieces of sufu.
A little lemon crumbs and a little cooking wine.
Old pump a little rock sugar.
A little white sesame
Steps of barbecued pork with lemon flavor
1.？ Wash the ribs and cut them into small pieces. Prepare a proper amount of shallots, garlic cloves, ginger slices and a little hawthorn.
2.？ A little fermented milk /2-3 pieces of fermented milk, appropriate amount of barbecued pork sauce, rock sugar and lemon crumbs.
3.？ Add water to the pot, add onion, garlic cloves and ginger slices. Then add the washed ribs, pour a little cooking wine and bring to a boil.
4.？ After skimming the floating foam, take out the ribs and put them in a pressure cooker (hot water in the pressure cooker)
5.？ Add the remaining onion, garlic cloves and ginger slices. Crush the pieces of fermented bean curd and pour them into the pot together with the fermented bean curd.
6.？ Add two spoonfuls of barbecued pork sauce, proper amount of hawthorn, lemon crumbs, soy sauce and crystal sugar, and boil over high heat.
7.？ After boiling, cover and pressure valve. After the pressure valve is turned, turn to low heat and stew for 20 minutes.
8.？ After stewing, take out a proper amount of ribs and collect the juice with a pan or wok over low heat. Squeeze a few drops of lemon juice and sprinkle with sesame seeds.
skill
Material selection: small ribs, ribs of moderate size are the most popular. Let the store cut them into small pieces in the supermarket or market, and then clean them without additional treatment.
Tools: pressure cooker saves trouble and effort, and ribs can be easily deboned without pickling in advance.
Ingredients: Adding a little hawthorn can make the ribs softer and shorten the cooking time. Fermented bean curd and barbecued pork sauce enhance flavor and color, and rock sugar makes ribs taste better.
Edible: Both hot and cold can be eaten, and naturally cooled ribs are equally delicious.