The first: braised pork ribs
Braised pork ribs, a small well-known home cooking. This dish is salty and fragrant in the mouth, slightly sweet aftertaste, crispy ribs, red color. With a dish of green vegetables and a bowl of rice can be accomplished a beautiful meal.
Specific production method
Step 1: Prepare the ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar.
Step 2: Blanch. Add a suitable amount of water to the pot, cold water, pour in the ribs, a suitable amount of cooking wine. Boil over high heat, skim off the froth, fish out and set aside.
Step 3: Stir fry the sugar color. The frying pan is slightly hot, pour the appropriate amount of cooking oil, add rock sugar. Stir-fry over low heat.
Step 4: Stir-fry until all the icing sugar is melted and small yellow bubbles start to rise from the bottom of the pan.
Step 5: Pour the ribs into the pot and turn the heat to medium. Stir-fry quickly. Allow each rib to coat with the sugar color. Add the ginger and continue to stir-fry.
Step 6: Add the appropriate amount of soy sauce and stir fry evenly. Pour in the hot water. Next, start seasoning, add the right amount of salt, star anise. Boil on high heat and then turn to warm fire to simmer for about an hour.
Step 7: Reduce the juice.
Step 8: Plate and serve.
Tips:
1, it is best to pick fresh ribs.
2, blanching should be cold water in the pot. This way the meat will not become firm due to sudden heat.
3, about frying sugar color. This step is very critical. Directly key to the finished product color and flavor. Therefore, in the frying to the whole time must use a small fire. Large fire is easy to stir fry the sugar color paste and do out of the meat will have a bitter taste.
4, fried sugar color can be used icing sugar can also use white sugar. The color of the meat stewed with icing sugar is more beautiful.
5, in the juice, be sure to keep stirring slowly, stir-fry until all the ribs are evenly coated with sugar color, bright oil oozing out. At this point hurry to turn off the fire.
6, about sheng out on the plate this step, seems simple. In fact, it is also very critical. Some people use the spatula directly with the meat with oil together into the plate, so the taste will certainly show greasy. Suggested that we use chopsticks piece of ribs into the plate, and then drizzle a little less oil in the pan garnish can be.
Second: braised chicken
This braised chicken is a common dish with a bright red color, tender meat, and a refreshing aftertaste.
Specific preparation method
Step 1: Prepare the ingredients. 5 chicken thighs, 1 small piece of green onion, 1 section of green onion, 15 grams of rock sugar. (You can choose other parts of the chicken as you like)
Step 2: Chop the chicken into cubes, cut the scallion into pieces, and slice the ginger and set aside.
Step 3: Pour a proper amount of water into the pot, then put the chicken into the pot, then pour in 1 tablespoon of cooking wine, boil over high heat and then skim off the froth, then remove the chicken from the pot and set aside.
Step 4: Pour a moderate amount of oil into the pot, and when the oil is hot, put the ginger into the pot to stir-fry the flavor.
Step 5: Add the chicken pieces to the pan and stir-fry for about 30 seconds.
Step 6: Add the rock sugar to the pan and stir-fry until all the sugar is melted, then add 1 tablespoon of dark soy sauce and stir-fry for color.
Step 7: Add the scallions, 2 star anise and 3 red chili peppers to the pan and stir-fry to release the flavor.
Step 8: Pour hot water into the pot and season with 2 tablespoons of salt. Then turn the heat to low and simmer for 20 minutes. (Firstly, the amount of water should not cover the chicken. Secondly, if the chicken pieces are larger, it is necessary to extend the time of stewing appropriately)
Step 9: High heat will be in the pot of excess broth to collect the dry, you can be on the table.