Practice:
Ingredients:
750g pork chop, salt, soy sauce, ginger, star anise, cinnamon, cooking wine, sweet osmanthus, sugar, shallots, red rice powder and vegetable oil.
step
Cut the spareribs into pieces, mix well with salt and tender meat powder, and marinate for 12 hours.
Marinated ribs, add water, boil with high fire, remove and wash.
Pour the soup out of the pot, add a little base oil, stir-fry a little white sugar until it is brown, and then stir-fry the ribs until the color is the highest.
Add wine, shallots, ginger slices, aniseed, cinnamon, sweet osmanthus, and clear water, cover the pot, boil with high fire, add soy sauce and a little monascus powder, and switch to medium fire until the juice is thick.
Sanfengqiao sauce ribs are red in color, oily but not greasy, crisp in bone and rotten in meat, rich in aroma and sweet and salty, which represents the characteristics of food culture in Wuxi.
As one of the three specialties in Wuxi, Sanfengqiao sauce sparerib has profound cultural connotation and has been enduring for more than a hundred years. Sanfengqiao sauce ribs are made of pork ribs or grass ribs, with a variety of natural spices such as star anise and cinnamon. By using a unique firing method, the ribs are red in color, oily but not greasy, crisp and rotten in bone, rich in aroma, mellow in taste and moderate in sweetness and saltiness.
As early as the 1930s, after Zhou Yibai, a dramatist, ate the meat and bones of Sanfengqiao, he feasted and wrote a poem, "The meat and bones beside Sanfengqiao are full of gluttons; The taste is the same as that of chicken ribs, so don't bear the green ants floating in the bottle. " It is understood that Wuxi's meat and bones are also sold in Taipei, but because of the different materials, water quality and methods, the taste is far less than that of Sanfengqiao sauce ribs. Since then, the descendants of Sanfengqiao sauce bone have been five generations.
Sanfengqiao sauce sparerib, commonly known as Wuxi Meat Bone, is a traditional famous dish in Wuxi, Jiangsu Province, belonging to Jiangsu cuisine. It has been nearly 140 years since it came out, and it is one of the three famous specialties in Wuxi. Sauced ribs represent the characteristics of food culture in Wuxi.