Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs

Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs

Overview

When it comes to what to eat to satisfy your cravings, you can’t do it without some hard food. Big fish and meat, a feast, how can you do without some meat? The weather is getting colder, and fat is used to protect the body. Haha, just eat when you have to. Just remember to exercise after eating. It’s no big deal to eat some meat occasionally~~~~~Listen to me, that’s right**^**

Tags

Ingredients

Steps

  1. After the stew ingredients are prepared, wrap them in gauze bags and set aside;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 1

  2. Soak the dried mushrooms in warm water and set aside;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 2

  3. Chop the ribs into small pieces, wash and set aside

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 3

  4. Put the ribs in the pot under cold water, bring the pot to a boil, add an appropriate amount of cooking wine, blanch the water, and remove the foam;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 4

  5. Blanch the spareribs, take them out, control the water and set aside;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 5

  6. Heat a pan with cold oil over low heat, add rock sugar and stir-fry. After the rock sugar melts, add the pork ribs in a controlled manner and stir-fry until the sugar color turns yellow;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 6

  7. Boil the eggs, wrap and set aside;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 7

  8. Pour 1/2 cold water into the casserole, heat it up, add gauze bag, green onion, ginger and garlic;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 8

  9. Add the fried sugar-colored pork ribs, mushrooms and mushroom water;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 9

  10. Add 30g brown sugar;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 10

  11. Add 15g of cooking wine;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 11

  12. Cover the lid and bring to a boil over high heat, then turn to medium heat after 30 minutes;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 12

  13. After 1 hour, add the eggs and turn the heat from medium to medium to low. The eggs will slowly absorb the flavor;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 13

  14. After 1.5 hours, add 10g of salt, 60g of braised sauce, and 30g of light soy sauce, turn to low heat and simmer for 0.5-1 hour, turn off the heat, and simmer for 0.5-1 hour. The ribs are complete and can be served at any time;

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 14

  15. As the aroma of meat continues to waft out, the comrades in the family can no longer calm down, including the earthling grandfather and brother, the dog Xiwang and the cat Huzi. With the ribs being cooked, the beautiful dinner has begun~~~

    Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Private Spare Ribs step 15