Saffron ribs
By VicentaLakin
And I found that cooking really changes, like the math, and the formula is the same, depending on which formula you use, and that combination is the fabric we use. Ha ha, don't know the metaphor right. This fragrance fragrance is the result of a series of trial trials with spices. It's easy to learn, I hope。
Recipe Recommendations
- ribs 500 grams
- cooking wine 1.5 spoon
- soy sauce 2 spoons
- Tomato Shahuai 1 spoon
- sweet sauce 3 spoons
- qingshui 5 spoons
- salty and fresh
- burn
- an hour
- ordinary
Steps for Saffron ribs
1
Bone chopping and cleaning
2
(b) The appropriate amount of water in the pot, which will be burned in the ribs for three minutes and the blood will be cut off
3
(a) The extraction of the ribs from the leaching water spares
4
All ingredients are transferred to one and the mix is even
5
(b) When a suitable quantity of oil is burned to 60% of the heat in the pot, it is evenly hanged by the fall-down pelvis
6
(b) Invert pre-prepared fabrics, with the fire burning for approximately 30 minutes in the small fire lids, during which the lids are to be disturbed once, so that the ribs both taste and colour
7
If you're not salty enough, you can turn the fire off。
8
Figure 1Saffron ribs Make Tips
{Xiaomi's Tips}: 1. The seasonings can be added to the ribs separately without mixing them beforehand, but I still think it tastes better if mixed first; 2. The seasonings are measured for 500g of ribs, so you can increase or decrease the amount according to the weight purchased; 3. If you prefer it juicy, shorten the cooking time; I cooked it until there was almost no sauce left this time.