? Rib rice, its shadow is everywhere in the streets, only to know the degree of Qingdao people's love for it, creating a city's characteristics, and I gradually like it. At first, the sparerib rice was just a traditional sparerib rice, accompanied by several homemade side dishes. Nowadays, there are many flavors of ribs rice, such as vegetables and spicy food, which have been derived a lot. However, the original ribs rice still retains its mellow flavor, the soup is light yellow, the soup is delicious, fragrant but not greasy, and the finished ribs are light yellow, shiny and attractive, with separated flesh and blood, rotten bones and full soup. The rice is not sticky or hard, just right.
How to cook the family version of ribs rice? It's not complicated. This is just a simple procedure. A few simple ingredients are delicious.
(1) general spinal drainage or cervical bone front row 2 kg. Soak in water for an hour. After soaking in bloodletting water, add ginger and onion white wine to remove fishy smell, then wash away floating foam, and add enough water to the soup pot.
(2) After a handful of fennel is baked in the pot, add a handful of pepper wrapped in gauze into the soup pot, cut into pieces of ginger and a handful of shallots, fry five or six diced garlic into a slightly yellow fragrance in advance, add a handful of soaked kelp, cut into pieces of carrots, cut half of the onion into powder, add three or four soaked mushrooms, and add some soy sauce, oyster sauce, salt and sugar. Turn the heat down and cook for an hour and a half to two hours. The soup is delicious, and the meat is rotten and the bones are fragrant. Mix the soup into the cooked rice in advance, put a few ribs on the rice, and serve with a dish of hot and sour radish and a dish of kelp. It is really delicious.