Water, onion, ginger, garlic, salt. If you think the color is light, put some soy sauce, put the ribs in, boil over high fire, stew for about 30 minutes, and like to chew for about 20 minutes. Tie the lean meat with chopsticks before cooking. It's easy to tie it up
Specific practices are as follows:
1. The spareribs are soaked in water in advance 1 hour, and the water is changed every 15 minutes.
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2. Replace the big ribs with knives and chop them into small pieces.
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3. Put the ribs in cold water.
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4. The fire is boiling.
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Skim off the blood foam
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6. Put ginger slices, onion segments, cinnamon and star anise into the pressure cooker.
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7. Put oil in the wok, add rock sugar and fry until the rock sugar melts into caramel color.
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8. Turn the lower ribs over.
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9. Add braised soy sauce, stir-fry and color.
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10. Add cooking wine, boil and close.
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1. Pour the ribs into the pressure cooker and add 800 ml of sparerib soup and 2 teaspoons of salt.
12, after the gas is pressurized for 20 minutes.
13. Squeeze out the pressed ribs and eat them directly. You can also take out part of the juice, thicken it in a frying pan and pour it on the ribs.