Soy ribs
By VicentaLakin
The ribs have a high nutritional value and have the effect of fertilizing the sun and rejuvenation. In addition to proteins, fats and vitamins, the ribs contain a large amount of calcium phosphate, osteogel, osteoprote, etc., which can provide calcium to young children and the elderly. There's a lot of eating in the ribs, and today I'd like to recommend a delicious one. It's very simple and can be easily handled with a bowl of juice。
Recipe Recommendations
- small row a pound
- onion an
- Jiang five-piece
- octagonal two
- cinnamon a little
- tangerine peel a little
- ketchup two tablespoons
- brown sugar two spoonfuls
- soy sauce a spoonful
- soy sauce two spoonfuls
- cooking wine two spoonfuls
- baishui a spoonful
- white sesame a spoonful
Steps for Soy ribs
1
Bone cut。
2
Onion slices, ginger slices, centipede, cinnamon peels。
3
Two spoons of ketchup, two spoons of red sugar, one spoon of old, two spoons of raw, one spoon of wine, one spoon of white water to make a juice。
4
The pot is filled with fresh water, a spoon of wine, two slices of ginger, and the raisins are thrown out of the blood. Leached and dried water reserves。
5
5. The boiler is oiled, placed in an octagon and placed in the ribs when the oil is 70% hot。
6
Soy chops are fried to two sides of gold。
7
Put in onions, ginger chips. Double-fried。
8
Into the open water, through the ribs。
9
Infusion juice。
10
10. Cinnamon and leather。
11
11. The fire opened and changed the light fire for 40 minutes. Remember to fire a few of them in the middle so as not to touch the pot。
12
12. Finally, the fire gathered juice and spilled white sesame. Just turn off the fire。Soy ribs Make Tips
[Nutritional Tips]
1. When blanching the ribs, adding cooking wine and ginger slices can effectively remove the gamey smell.
2. Braised ribs are predominantly sweet. Since this dish already includes light and dark soy sauce, I did not add extra salt; those who prefer a stronger flavor may add a little salt before reducing the sauce.
3. When selecting fresh ribs, choose ones with bright red meat that feels firm to the touch. The surface should be slightly dry or slightly moist but not sticky. The indentation should recover quickly when pressed, and there should be no off-odor.
4. If fresh ribs need to be stored for a long time, chop them into appropriately sized chunks. Blanch them in boiling water, remove and cool with cold water, drain well, mix evenly with a little Shaoxing wine, wrap in plastic bags, and store in the freezer. They generally stay fresh for 1 month without spoiling.