The taste of the year is the happiness of the returning home. It is the rest of the work for a year, and it is the sweetness of the family. This is a dish that has been well received by family and friends. It is a repertoire of my family feast. This passer of ginger juice rock ribs is my licking milk, and this year is 90 years old. In the past, she has come to my house to play for a few days. In the past few years, she broke the femur and it is rare to go out. Ten years ago in my family year, she taught me to make this dish. In fact, this does not belong to the taste of Sichuan cuisine. It should be the style of Jiang Hu cuisine. It was also learned from her Shanghai colleagues. It’s delicious, so it’s been shared and shared, and it’s the bond that conveys all kinds of emotions. May this ginger sugar rock ribs add a bit of happiness and sweetness to your New Year's Eve!
Prepare ingredients and ingredients: 1· The middle ribs are washed and smashed into pieces of about 5 cm. No need to pass water. 2·Ginger wash and smash (not sliced, easy to pry out when the pot is out); 3·Small pieces of rock sugar (the first piece is too large), in the figure is 20g, used 15g. 4. Cooking wine. Yellow wine is also OK, my five years of brewing daughter red, meat is more fragrant.
When the oil temperature is 50% hot (fast smoke), the ribs will burst, and the oil will be hot. Be careful, don't throw the shovel! ! Stir fry evenly and pour in the cooking wine. Because the ribs have to spit water, there will be a temporary explosion of water and oil in the pot.
Continue to stir fry until the water is dry, the bottom of the pot is completely oil, and the meat shrinks slightly yellow. This process is about ten minutes, be patient.
Add ginger, rock sugar, soy sauce, stir fry for two minutes, and mix the ingredients.
Add 1000 ml of hot water - hot water hot water! Avoid cold water. 'Eat meat, use hot water; drink soup fresh, let cool water' This is a long time ago to listen to a chef. When the meat is boiled with hot water, the meat will not shrink in an instant, and the taste is easy to be immersed and the meat is fragrant. The stew is made with cold water, and it takes a long time to slowly sip the savory... Ah, Rory is smashing, the pot is quick to paste...
Cover over medium heat and cook for about 40 minutes. When the amount of water is flush with the ribs, add the soy sauce and mix thoroughly. Heat until the water is dry and varnish. After adding the soy sauce, you have to keep it burning, because there is no water, the juice is easy to paste.
Go out of the pot and go to the ginger block, put on the plate! Oh, this color, the fragrance... you have to steal a piece! Hahaha...
The ribs do not need to pass the water first, and the process of frying with the cooking wine removes the smell of meat.