Soy sauce ribs
By VicentaLakin
I'm sharing the sauerkraut ribs today, which are very different from the usual ones, and which are much easier to do without cooking, and I'm putting pickled ribs straight into the electric table, without a drop of water or a pan, and I'm also going to extract the fat from the ribs, so the ribs are very tender, and don't get greasy, greasy, greasy, greasy, greasy, and can try this way, eating especially different feelings。
Recipe Recommendations
- ribs 500G
- Weijixian soy sauce 4 tablespoons
- braised soy sauce 2 tablespoons
- cooking wine 1 scoop
- oyster sauce 1 scoop
- bean paste 2 tablespoons
- minced garlic 4-merous
- onion appropriate amount
- Jiang
- salty and fresh
- braised
- an hour
- ordinary
Steps for Soy sauce ribs
1
It'll be a little more colorier to immerse the ribs in the cool water for an hour, soak up the bleeding water, wash up again and again, add all the sauce to the pickles, so I won't add any more salt。
2
Scratch the fabric and cover the surface with membrane pickles for 1-2 hours。
3
I put four gingers on the bottom of the rice. It tastes more obvious。
4
And lay the pelvis of the salted bones in the gall of the meal, and pour in all the juice。
5
Elitt, put the lid on。
6
I've chosen the rice function, which is 40 minutes of cooking time, so that the ribs are odourful, rather chewy, and adults eat just right, and if the elderly and the children eat something like the groin, then the cooking time is longer and softer。
7
It's time to open it and find more soup and more oil than when you're in the pot。
8
It's good. It's easy。