Specific steps:

Put the ribs in a pot, add pepper, fennel, ginger, onion, oyster sauce or soy sauce and yellow wine and marinate overnight.

When you take out the ribs, you should remove the peppers and the like.

When the oil pan is 70% hot, add the ribs and fry them until they become discolored and slightly brown.

Add rice wine (yellow wine is also acceptable), soy sauce, salt, sugar, onion, ginger and cinnamon to the ribs, then add water to the ribs, skim the foam after boiling over high fire, stew over low fire until the ribs are rotten, and then turn to high fire to collect juice. When the juice is almost collected, drop a few drops of sesame oil.

I added a little monascus powder to the stew, which looks good.

This dish can be eaten cold. But ribs must be thin, not fat.

Guangdong-style grilled pork

Cooking method:

1, cut the pork into large pieces with a thickness of about 1.5-2 cm, and then finely chop the pork on both sides with the back of a knife to make the pork soft and tasty;

2. Spread a little raw flour and sugar evenly on both sides of each pork and marinate for a while;

3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, be thick. The dosage of pork is about 1LB plus about 5 tablespoons of barbecued pork sauce. Anyway, the bottom of the pork should be coated with barbecue sauce.

4. Cover with plastic wrap and marinate in the refrigerator overnight (usually we season in the afternoon and marinate until noon the next day);

5. Heat the oil pan. The pot is hot, put down the pork pieces and fry them in oil. When the meat changes color on one side of the pot, turn it over and fry the other side immediately. When you see the color change, turn back to low heat and fry slowly. Watch the heat. Don't turn it over frequently, and try not to fry it. When chopsticks can pierce the pork, the delicious simple barbecued pork is ready!

Experience:

1, select the part of pork called "sandwich meat". This part of pork is mainly lean meat, with a little fat layer in the middle, which makes the meat particularly delicious (but if there is hard gluten, it should be removed), and the fat layer melts during the burning process, which makes the pork slightly greasy and more delicious;

Never cook barbecued pork according to the quantity and curing time indicated on the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce. The barbecued pork made according to their instructions tastes very bad and weak; The amount of barbecued pork sauce should be sufficient and the curing time should be long enough! And although the instructions say it's baked, it's healthier to fry it, which is not easy to get angry and tastes just as good! ^_^

3. First, fry the marinated meat on both sides of the big hot pot, so that the surface of the meat can be cooked into a thin layer in a short time, and the gravy without cooked meat can be sealed, and then slowly fry the pork on a small fire, so that the barbecued pork will be tender and soft, not too dry.

4, pat loose with the back of the knife, which is conducive to the taste; But there must not be too much sugar and raw flour;

You can buy barbecued pork sauce in the supermarket in Chinatown. If not, you can go to a supermarket with an Asian food counter. The English name is CHAR SIU sauce (Lee Kum Kee);