No tin ribs
By VicentaLakin
Tin-free ribs are characterized by oil and not greasy, soft and sweet, salty and sweet, juicy, and fragrance. Tin-free ribs are one of the most notorious tin-free vegetables, as well as tourist foods of local taste. No cassiterite, traditional name: "No cassiterite." In the 1980s, it was renamed “Tek-free ribs” to facilitate their promotion as tourist foods. Tin-free ribs (bones) emerged in the light of Chong Dynasty (1872-1909)
Recipe Recommendations
- ribs 800 grams
- Jiang 2 tablets
- clove 8 capsules
- cinnamon 1 block
- octagonal 2 capsules
- bean paste 20 grams
- garlic 3 petals
- meat bandit 3 capsules
- monascus appropriate amount
- cooking wine 20ml
- rock sugar 50 grams
Steps for No tin ribs
1
The material required is shown in the figure
2
Cleaning of the ribs, putting cold water in the pot and extracting spare meat water
3
(b) Oil is poured into the boiler, and when heating to 50% of the heat is poured into the ribs and defunct until the two sides are yellow and yellow
4
All the fabrics are packed in gauze bags
5
Add hot water, no meat, wine, ginger chips, gauze bags
6
It's two hours before it's slow。No tin ribs Make Tips
·1) The ribs should be fried in oil beforehand to make the skin crisp and easy to taste;
·2) Simmer slowly over low heat, and use enough time to release the flavor of the meat and accessories with it, in exchange for natural delicacy;
·3) Cooking wine and bean paste are salty and do not need to add salt;
·4) There is no need to add chicken essence, MSG, etc. after simmering slowly over low heat.
·2) Simmer slowly over low heat, and use enough time to release the flavor of the meat and accessories with it, in exchange for natural delicacy;
·3) Cooking wine and bean paste are salty and do not need to add salt;
·4) There is no need to add chicken essence, MSG, etc. after simmering slowly over low heat.