Sauce spareribs

Spare ribs, salt, water, Shaoxing wine, onion, ginger, fennel, cinnamon, soy sauce, sugar.

[Cooking process]

Chop the ribs into small pieces first, mix them with nitrate and salt, marinate them in a tank for about ten hours, take them out, put them in a pot, add water and cook them After boiling, take it out and wash it.

Wash the pot, put a bamboo grate on the bottom, put the ribs and cubed pork in it, add Shaoxing wine, green onion, ginger, fennel, cinnamon, and water to measure, < /p>

Bring it to a boil over high heat, then add soy sauce and sugar.

Simmer over medium-low heat for one hour until the ribs are crispy and the soup is thick and fragrant. Take it out when eating. Change the knife to a plate and pour the marinade over it.

[Remarks]

Thick oily red sauce, the meat is crispy and fall off the bones, the juice is thick and the flavor is fresh, salty and sweet, and the aroma is rich.

Ingredients: 250 grams of selected ribs, 100 grams of dried red dates, and 25 grams of Codonopsis pilosula.

Seasoning: 60 grams of peanut oil, 75 grams of light soy sauce, a little cooking wine, a little rice wine, an appropriate amount of refined salt, a little chicken essence, aniseed, a little cinnamon, a few cloves of garlic, a little ginger slices, and broth.

Production process: First, make the preliminary preparations. Wash the ribs and cut them into long strips. Wash the dried red dates and soak them in cold water for later use. Soak them for about 20 to 30 minutes, and then Wash the Codonopsis pilosula and soak it in a bowl. Break open the garlic, peel off the skin and wash it. Be careful not to cut the garlic cloves with a knife.

Then the formal work began. Put the ribs into the pot and blanch them in hot water. This can remove the astringency of the ribs and also allow the ribs to be better absorbed when flavoring. Take the ribs out and place them on a plate, top with light soy sauce, cooking wine, rice wine, and refined salt, stir well, and marinate for a quarter of an hour.

After the ribs are marinated, add peanut oil to the wok. When the oil reaches 60% heat, add the garlic cloves. Stir-fry the ginger slices until the ginger and garlic aroma comes out. Pour in the marinated ribs. Stir-fry in the pot until the ribs are cooked. Add the soaked red dates and add the broth (the broth should cover the ribs). Add Codonopsis pilosula, aniseed and cinnamon and cook for about 20 minutes until the broth is basically dry. (Be careful not to cook it completely, but there should be some broth left in it). Finally, add some fresh chicken essence, stir evenly and it's ready to serve!

Taste: The ribs are red in color, slightly sweet and salty, the ribs are crispy and fragrant, the meat is rotten and fall off the bones, and the red dates are fragrant and refreshing.

Efficacy: Red dates are rich in vitamins such as vitamin A, vitamin C, and vitamin B2. It also contains chemical components beneficial to health such as glutamic acid, lysine, arginine and 14 kinds of amino acids. , 6 kinds of organic acids such as malic acid and alcoholic acid, flavonoids and 36 kinds of trace elements such as phosphorus, potassium, magnesium, calcium and iron.