Shahe spareribs are an indispensable dish at the Shahe banquet. There are cooking methods such as braising, stewing, steaming, dry frying, and braising with soy sauce. The taste is mellow and the aftertaste is endless. practice
1. Onion cutting; Ginger slices; Chop the spareribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, and fry them in hot oil until golden yellow, then remove them.
2. Put the spareribs into the pot, add water (to the extent that it overflows the spareribs), soy sauce, cooking wine, refined salt, large materials, scallions, ginger slices, taste the good taste, boil it in high heat, turn to low heat and stew until the spareribs are rotten.
The key to making: After the ribs are coated with starch, they should be fried in hot oil. They should be cooked several times, so that the ribs can be fried well. If the oil is cool and the fire is slight, the ribs are not well fried, the starch is easy to get out of paste, and the cooked ribs are messy, and the dishes are not smooth.
Features: The taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red.
