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Kaka Dad | Oil-Free Sauce Pop

Reduce complexity to simplicity and try to standardize operation. Kaka Dad will take you to master the operation method of sauce spareribs. At the same time, he will try his best to reduce complicated and dangerous operations. He will make a pure sauce spareribs for himself and his family without putting oil, blanching water or picking pots. The whole cooking time is about 45 minutes.

Food Ingredients

Ribs 500g

Yellow rice wine 10 grams

white sugar 33g

Raw smoke 58g

balsamic vinegar 20 grams

Hot water 800g

deep pot 1 mouth

Step

Put 1kg of spareribs into the basin (if it is frozen, it is recommended to take the package to thaw thoroughly in advance), add clear water, submerge, and add about 20g of yellow wine or cooking wine.
Soak at room temperature for 15 to 30 minutes to remove the fishy smell.

After half an hour, the water became turbid and the meat became lighter in color.

Students who do not trust hygiene, please carry out further cleaning (not recommended, not necessary).

Remove the ribs with a colander and control the water for 5 minutes.

Directly into the deep pot, stainless steel pot, non-stick pan, iron pot, casserole, can be, do not fire in advance.

Put the ribs, turn on a medium heat and start heating.
Don't turn over, so as not to cause unnecessary sticking to the pan, slowly wait for the heat from the bottom of the pan to be absorbed by the meat, the overall temperature will rise evenly, and juice and grease will begin to precipitate, so it is not easy to stick to the pan.

Continuous observation for 1~2 minutes, as the temperature in the pot rises, spareribs slowly release excess water, until contact with the bottom part of the pot, began to appear brown.
Start turning to a small fire.

At this time, start turning the spareribs, and there may be a little sticking to the pan, which is normal. stick to the bottom of the pan to shovel, try to make each side dry and scorched yellow, and at the same time start to precipitate grease.

Until the gravy and grease, fully producing a charred yellow Maillard reaction all over the bottom of the pot.

Seeing that the spareribs are obviously oily, add about 33g of white sugar, turn it evenly with a spatula, the sugar will melt quickly at high temperature to become thin sugar, and roll the spareribs (in this state, if you control the amount of sugar, you can add 10g more for sweet, and 10g less for sweet)

When gradually melting and turning, the pot becomes more and more lubricated and no longer sticks to the pot. Most of the sugar content will produce coking reaction, so the final product will not be as sweet as imagined.

In turn, 58 grams of raw soy sauce and 20 grams of balsamic vinegar are added along the edge of the pot. The raw soy sauce is responsible for the overall delicate taste and salty taste (the quantity is controlled by salty taste). The balsamic vinegar is responsible for greasy removal. The dosage is about half of the raw soy sauce, commonly known as "vinegar at the edge of the pot". When encountering high temperature, the flavor of the seasoning will be further stimulated and the excess water and acetic acid will be volatilize.

This formula relies entirely on raw soy sauce to achieve the fusion of salty and delicate taste. No additional salt is added. No need to ask more questions. Vinegar is added to improve meat quality and remove greasy flavor. The final product is basically free of any sour residue.

Add hot water, use about 1cm to submerge the spareribs, add a pot cover, and turn to low heat to smolder.

The amount of water to submerge the ribs shall prevail, about 800 grams. Cover the pot and keep it on medium and small.

Wait for about 25-30 minutes to ensure the meat is crisp and rotten.

After about 25-30 minutes, the lid was opened and a significant decrease in the soup was observed.

At this time, it can be seen that the meat on each piece of ribs has shrunk, and the bones are exposed at both ends, indicating that the ribs are ripe.

Turn the fire and start collecting juice.

(Extended operation: If there are rice cakes prepared, this step is just right.)

About 3 minutes, I saw that the soup in the pot was significantly reduced and large bubbles began to appear, which indicated that the sauce was thick enough.
Stir up the mix so that each piece of ribs is covered with sauce.

(Extended operation: For those who like to eat garlic, you can add some garlic in this step, which will have a wonderful fragrance.)

Soon, such a state is reached, the sauce flowing in the pot is less and less, and the ribs look salivating.

Immediately turn off the fire, out of the pot.