Description:The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young Taste: The acid is sweet Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: Sparerib 800 grams Condiment: 5...
Spareribs with brown sauce
- The style of cooking is classified: Sichuan Cuisine | Pork | Suit the taste of both old and young
- Taste: The acid is sweet
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 20 minutes
- The materials: Sparerib 800 grams
- Condiment: 5 grams of soy sauce, 20 grams of candies, 5 grams of cooking wine, 5 grams of gourmet powder, 15 grams of salt, 5 grams of Chinese prickly ash, 2 grams of cloves, 5 grams of fragrant leaves, 5 grams of amomums, the mountain endures 5 grams, 10 grams of cassia barks, 5 grams of fennels, eight mao for 10 grams, 10 grams of spring onions, 20 grams of gingers
- The method of spareribs with brown sauce:
- 1,The sparerib kills into section of 4 centimetres and puts into boiling water and removes water of blood and pulls out and cleans for use. The ginger is sliced, the spring onions are cleaned the hair is fastened into a knot (about 3)
2,Pan pour oil, treat oil put white sugar (want more, first candy at the same time when being still cold, 2.5 or 3 copies of oil) ,Small fire fry, take candy slowly
3,Wait for the syrup to begin to become reddish brown, and while beginning to emit the reddish brown foam, quench the sparerib into to fry evenly at once, then put the ginger stretch, Chinese prickly ash and various spices
4,Fry, offer perfume quench into a little cooking wine and soy sauce colour, mix fresh water, add salt and spring onions marry
5,Transfer to the small fire and cook to sparerib Ba slowly softly after the fire boils, then the spring onions inserted in the pan and fat spices
6,Fire charge juice, when the decoction is thickened, add gourmet powder blow pan - Note:
