Stewed spareribs with eggs is a very classic Shanghai dish. I read it in the magazine before, and I was salivating at that time. Today, I took spareribs and made them according to the method. It's really worthy of the name. The ingredients are simple and tastes strong. Share the steps.
1. Cook several white water eggs first and then peel them off. Spareribs. Ginger slices, dried pepper. Rock candy.
2. Put the oil in the pot. When the oil temperature rises slightly, put the lollipop and ginger slices on low heat. When the lollipop is melted into caramel, put the spareribs in and stir fry them, and wrap them evenly with sugar color.
3. Then put in some soy sauce, cooking wine and dried pepper, add water (just before the water reaches the ribs) and heat for 20 minutes.
4. Then make a few cuts on the egg to make it easy to taste. Put it into the pot and burn it together without covering the pot.
5. When the soup is dried, you can start the pot. If the taste is not enough, you can add salt and chicken essence according to your taste.