Shahe sparerib

Shahe sparerib Shahe sparerib is an indispensable dish in Shahe banquet, which has cooking techniques such as braising in soy sauce, stewing, steaming, dry frying and stewing in sauce. It tastes mellow and has endless aftertaste. Practice 1, onion cut into sections; Slice ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry them in hot oil until golden brown, and take them out. 2. Put the ribs in a pot, add water (to the extent that the ribs overflow), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, taste good, boil them with high fire, and then simmer them until the ribs are rotten. The key to production: after the ribs are hung with starch, they should be fried with strong heat, burned and cooked several times, so that the ribs can be fried well. If the oil is cold and the fire is weak, the ribs can't be fried well, the starch is easy to come off, and the cooked ribs are messy and the dishes are not neat. Features: the taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)