main ingredients: chopped large ribs, small ribs, etc.
ingredients: ginger, onion, sugar, soy sauce, salt, white wine, chicken essence (or monosodium glutamate) and star anise.
Steps:
First, wash the rice, water the flowers for the first time, put the rice water in a small basin for the second time and the third time, and steam the rice.
second, wash the ribs and let them take a risk in the water.
3. Take out the ribs, rinse them with clear water and put them in a pressure cooker or casserole (I usually use a pressure cooker).
fourth, pour the rice-washing water into the ribs, and the amount of water is better than the ribs.
5. Put the chopped green onions and ginger into the pot, and add an appropriate amount of star anise, and add soy sauce to your personal taste. My principle is to put more soy sauce and less salt, put a tablespoon of sugar, and add about 5 grams of white wine. I personally think that white wine tastes better.
6. Cover the pot, put it on the stove and stew for about 15 minutes, and then simmer for about 1 minutes (the time of pressure cooker).
7. Turn off the fire. After the gas in the pot is naturally drained, the pot can be boiled.
eight, after opening the pot, add a spoonful of chicken essence or monosodium glutamate.
9. Put the soup bowl on the table.
characteristics and nutritional value
characteristics: the ribs are delicious and tender, neither firewood nor greasy, the soup is moderately salty, and it tastes good with rice.
The soup of ribs and rice is carefully boiled by more than ten kinds of spices, and it is rich in various nutrients. It plays an important role in supplementing calcium for food and greatly enhances the activity of renal cells. It has the health care effects of nourishing bone marrow, increasing blood, delaying aging, strengthening body and beautifying, invigorating spleen and stomach, and enhancing memory. The rice can be selected from high-quality Northeast long-grain rice, and the grains are fragrant and sticky.
Eating garlic is more fresh but not greasy. It is a good food for bibimbap and wine. Spareribs can completely absorb the essence of ingredients, rotten but not crisp, fragrant but not greasy, and full of flavor.