Spareribs with brown sauce
In order to save time, you can use a pressure cooker as long as you do a good job in seasoning and spareribs in the early stage. You can taste the braised spareribs with thick juice and meat aroma in just a few minutes.[tips]:1. When blanching spareribs, you must cook them in cold water. In this way, you can force out the peculiar smell and blood in the spareribs. If you useScald the spareribs with boiling water. The cooked spareribs will have a little fishy smell and taste bad.2. When stir frying spareribs, be sure to stir thoroughly to make the spareribs yellow. There is no crackling sound of water to make the spareribs stirIt is better to dry the soup slightly, so that you can inhale too much soup during stewing, without any fishy smell and peculiar smellIn the early stage, we must deal with the spareribs.3. The pressure cooker should not be pressed for too long. It should take 25-30 minutes, and then pour into the frying pan to collect the juice. TheRibs will taste very delicious.
Step 1 . Boil the pork ribs in cold water, skim off impurities and foam when the water boils, and simmer for 3 minutes before removing.
Step 2 . Heat a wok over high heat and add a little oil. Add scallions, ginger, star anise, cinnamon, and rock sugar and stir fry over low heat.
Step 3 . Stir fry until fragrant, then pour in blanched pork ribs and stir fry.
Step 4 . Stir fry the pork ribs until they turn slightly yellow, then add cooking wine and stir fry well. Add soy sauce and a little dark soy sauce and stir fry well.
Step 5 . Add an appropriate amount of boiling water and bring to a boil, then sprinkle salt to adjust the taste.
Step 6 . Pour the pork ribs and soup into a high-pressure inner pot and simmer for 30 minutes. After the pressure cooker is emptied of gas, pour the pork ribs and soup into the wok, and use high heat to thicken the sauce before serving.
Step 7 . The sauce is thick and the meat is fragrant.
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