Wuxi Sauce, Wuxi Qingshui Oil Gluten, and Huishan Mud Afu are among the three famous products in Wuxi and are famous at home and abroad. They flourished during the Guangxu Period of the Qing Dynasty (1872-1909). With the rapid development of industry and commerce in Wuxi City, many butcher shops hired famous teachers, worked hard to operate, created famous brands, and competed for business. Brands such as "Lao San Zhen","Lu Jiajian","Lao Lu Jiajian", and "Real Lu Jiajian" have appeared successively. As families compete with each other, the quality of meat bones continues to improve.
Wuxi pork ribs are cooked very carefully. The first is to select fine materials, and three-sandwiched straw straw is needed as raw materials. This straw is used as raw material. This kind of straw weighs only seven or eight kilograms on a pig. It is characterized by its delicate meat quality. Second, the ingredients should be good. You need to use soy sauce, soft white sugar, old rice wine, as well as onions, ginger, fennel, cloves, cinnamon, etc. to cook them. The third is to operate strictly. To a hundred kilograms of raw meat bones, add 12 kilograms of soy sauce, 3 kilograms of white sugar, and 3 kilograms of yellow wine, and cook them with slow fire for two hours. Finally, Wuxi ribs weighing about 64 kilograms were prepared and their characteristics were maintained.
Wuxi Sauce Ribs is a famous Jiangsu dish suitable for all ages. Its color is red, the meat is crispy, the bone aroma is rich, the juice is thick, the taste is fresh, and the salty and sweet, fully reflecting the basic flavor of Wuxi cuisine.
Wuxi Sauce Ribs
Recipe Recommendations
- spareribs One catty
- octagonal appropriate amount
- onion 1 tree
- ginger slices 5 pieces
- tomato sauce 2 tablespoons
- brown sugar 2 tablespoons
- soy sauce 1 scoop
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- cinnamon 1 small piece
Steps for Wuxi Sauce Ribs
1
1 pound of ribs, cut into small pieces, boil water (add 2 slices of ginger and cooking wine) to remove blood foam, drain out and set aside.
2
Mix 2 tablespoons of tomato sauce, 2 tablespoons of brown sugar, 1 tablespoon of soy sauce, and 1 tablespoon of soy sauce to make a secret sauce for later use.
3
Put the oil in the hot pan and fry the star anise to create the fragrance.
4
Add spring onion (1) and ginger slices (3 slices) and stir-fry until fragrant.
5
Add the ribs and stir fry until both sides of the ribs are golden brown.
6
Pour in boiling water and bury the ribs.
7
Pour in the secret sauce (tomato sauce, brown sugar, soy sauce, soy sauce), and add cinnamon.
8
After boiling, skim off the foam and simmer over low heat for 40 minutes.
9
Finally, collect the juice over high heat, sprinkle with white sesame seeds and serve out of the pan.