Red burn ribs
By VicentaLakin
Red-burned ribs, a little famous home dish. The entrance is salty, sweet, fragranced and red. A bowl of rice with a plate of vegetables will make a good meal. In addition to providing high-quality proteins, fats and vitamins necessary for the physical activity of the human body, the ribs contain a large quantity of calcium phosphate, osteogel, osteoprote and, in particular, calcium, which preserves the skeletal health and has the effect of irritating and improving blood. Those who are obese and have higher blood resin should not eat more。
Recipe Recommendations
- ribs appropriate amount
- rock sugar appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salty and sweet
- stewed
- an hour
- simple
Steps for Red burn ribs
1
Prepare food. 1,000 grams of ribs, a piece of ginger, a bowl of ice cream。
2
Water. A proper amount of fresh water is added to the pot, cold water is put into the pan, and a proper amount of wine is poured into the ribs. When the fire boils, it floats away and pulls out the spare。
3
Fried sugar. Scrambled boilers are slightly hot, poured into the appropriate amount of edible oil and added to the ice sugar. Little fire。
4
Scrambled to the full melting of ice sugar, starting at the bottom of the pot with yellow bubbles。
5
And pour the ribs into the pot, and turn them into fire. Quick flip. Let's put sugar on every ribs. Put it in the ginger and continue to flip。
6
Add a proper amount of soy sauce, and then we'll have it evenly. Pour hot water. And then we'll start with the flavoring, the proper amount of salt, the eight corners. The fire opened and warmed the fire for about an hour。
7
Juice。
8
Load up the table。Red burn ribs Make Tips
1. To make delicious braised pork ribs, you must select fresh ribs.
2. When blanching, be sure to put them in the pot with cold water. This prevents the meat from becoming tough due to sudden heat.
3. Regarding caramelizing the sugar: this step is crucial. It directly determines the color and flavor of the final dish. Therefore, you must use low heat throughout the process. High heat easily burns the sugar and makes the meat taste bitter.
4. You can use either rock sugar or white sugar for caramelizing. The meat will have a more beautiful color if stewed with rock sugar.
5. Regarding reducing the sauce: this step is very critical. While reducing the sauce, be sure to stir-fry slowly and continuously until all the ribs are evenly coated in the caramelized sugar and the oil glistens. Turn off the heat immediately at this point.
6. Regarding serving and plating: while this seems simple, it is actually quite critical. Some people use a spatula to scoop the meat and oil directly into the plate, which makes the texture greasy. It is recommended to use chopsticks to transfer the ribs into the plate one by one, and then drizzle a little oil from the pot for garnish.