No tin ribs
By VicentaLakin
The oil caviar in the south and the oil caviar in the north seem to have some common sense, while the actual taste is very different. Like red-burned ribs, which also use soy sauce in large quantities, the taste of which is mostly salty, while the taste of the south is more sweet and soft. This is a little bit of my opinion after I tasted this tin-free ribs. As far as I'm concerned, the key to making this dish — first, it's a lot of sugar, and it's a taste. Sugar and meat are cooked slowly and slowly over a long period of time, and the taste of the ribs is more beautiful, and the fat is made out of it, and the meat is soft, and the second is a small amount of red chord powder, which not only adds to the colour of the appetite of oil and cudder, but also makes the sauce thick and soft. There is nothing special about the rest. Of course, large bones and large pots of stew may be more authentic, but not my family's weight. There's not enough people to eat at home, there's not enough pot
Recipe Recommendations
- small rib 500G
- onion appropriate amount
- cinnamon 1 small piece
- octagonal 1 capsule
- clove 5 capsules
- cumin 1 teaspoon
- yellow wine 2 tablespoons
- soy sauce 1 tablespoon
- white sugar 30g
- red yeast rice powder 10g
- salt appropriate amount
- edible oil 1 tablespoon
- boiling water appropriate amount
- Jiang appropriate amount
- salty and sweet
- stewed
- several hours
- simple
Steps for No tin ribs
1
Bone cleaning, dry water backup
2
Onions of ginger slices, spices in the dressing pack
3
(a) A frying pan, if it's in a cooler fire and into the ribs, to make two sides of gold and make a spare
4
(a) Another stew, with a little bit of onion ginger with oil
5
Down into the ribs, evenly, evenly, and evenly
6
Joining old smokes and placing them
7
(b) Add a full load of water and fabrics and boil the fire
8
(b) Smash the foam
9
Add sugar
10
(b) Add red rice powder
11
(b) Two hours after the fire has opened
12
Add a little salt to your taste, and a big fire to the thickness of the soup。