If the ribs are cooked with warm water or hot water, the blood in the ribs will solidify when heated, so that the ribs will not come out, which will lead to firewood and fishy smell. Therefore, when we blanch the ribs, we must choose to blanch them directly with cold water, so that the residual blood in the ribs can be removed smoothly, and the ribs made in this way will not be firewood or fishy.
Let me share with you the recipe of this rock sugar sparerib: 2 kg of sparerib, green onion 1 root, 4 slices of ginger, 4 slices of fragrant leaves, 2 pieces of cinnamon 10g, 2 pieces of star anise, 24 pieces of pepper, 5g of angelica dahurica, 5 g of galangal 15g, 20 g of soy sauce, and 01soy sauce.
Operating steps 1
Wash the ribs, chop them into small pieces, and then rinse them with water.
Second step
Add a proper amount of cold water to the pot, then add ribs, add cooking wine, boil out the bleeding foam, remove and wash for later use.
Third step
Add a little cooking oil to the pot, heat, add rock sugar, stir fry, cook on low heat, add ribs, stir fry and color.
Fourth step
Add water to the pot, then add onion, ginger, fragrant leaves, cinnamon, star anise, pepper, angelica dahurica and galangal, stir-fry until fragrant, add appropriate amount of water, and then add light soy sauce, dark soy sauce, oil consumption, salt, chicken essence and thirteen spices.
Step five
Simmer for 40 minutes. After stewing, open the fire to collect the soup. It takes about 2 minutes to get out of the pot and put it on the plate.
Tip: Chop the ribs and wash them with water to prevent small bones from remaining. When the rock sugar is cooked, it should be cooked slowly and slowly, just turn it into Bordeaux bubble.