Braised Ribs with Louver Knot
This dish is characterized by thick oil red sauce, with a salty and sweet taste. The cooking time is about 1.5 hours, with the sauce collected over low heat and then over high heat.
Step 1 . Chop the ribs into pieces the size of a mahjong, blanch and set aside; Lao Xiang Shi's Braised Louver Knot Boiled Water for Later Use;
Step 2 . Oil the bottom of the pot, add scallions, ginger, cinnamon, fennel, and fragrant leaves until fragrant. Stir fry the ribs, add 10g of yellow wine, 100g of beer, and a little water. After boiling, add soy sauce, 30g of sugar, light soy sauce, oyster sauce, salt, and chicken essence. Bring to a boil over high heat and simmer for 1 hour under low heat;
Step 3 . After one hour, add the blindfold knot and cook for another half hour. Wait for the blindfold knot to taste, add the remaining 10g of sugar, and bring to a boil over high heat. When the soup is thick, remove from the pot and serve on a plate.
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