1. Prepare a bone, which can be a stick bone, a cavity bone or a spine. Bones suck bone marrow, while spines gnaw meat. But remember, it must weigh at least 2 kilograms, and there is not enough food without anything that is not worth the trouble.
2. Boil it in boiling water, remove the blood, remove it and wash it off with warm water.
3, the hot oil in the pot is cooled, the ribs are stir-fried, a little cooking wine and soy sauce, white sugar, and stir-fry the sugar color.
4. Prepare seasoning package: 2 aniseed, 2 pepper 1 teaspoon, 4 cinnamon 1 slice, 4 ginger, 2 fragrant leaves, fennel 1 teaspoon (about 3g), 2 white sugar petals, garlic and onion 30-40g；; Northeast bean paste; 1 tablespoon soy sauce.
If there is such a stainless steel seasoning bag, put all the seasonings in it, so that the dishes will be ready and the seasonings will not be everywhere. Take out the seasoning bag, open it, pour it out and wash it, and use it next time, which is convenient and convenient.
6, meat and spices into the electric pressure cooker, add 2 small bowls of hot water. Set the time to 25 minutes. If there is no pressure cooker, stew slowly, the taste will be better, of course, the time will be longer, at least stew 1 hour of meat.
7.25 minutes later, open the electric pressure cooker and separate the flesh and blood. Pour everything back into the iron pan and collect the juice on the fire.
8, out of the pot, looking attractive, faint sauce, eat ~ ~
1. Braised ribs material: half a catty of ribs, two teaspoons of ginger drum, galangal, ginger, garlic seeds, soy sauce, peanut oil and salt. Practice: 1. Cut the ribs into small pieces and fly; 2. Wash the ginger drum and crush it with the back of a kitchen knife, so that the ribs are easier to taste; 3. Chop a little ginger, ginger and garlic respectively, and marinate with ribs, ginger drums, a little soy sauce, a little peanut oil and a little salt for 15 minutes; 4. Steam in a steamer for 20 minutes. 2, soy sauce braised pork ribs material: half a catty of pork ribs, two or two soybeans, a little ginger, soy sauce, peanut oil, salt practice: 1, washed soybeans, added a little soy sauce, cooked in a pressure cooker for 20 minutes; 2. Cut the ribs into 3cm long pieces and fly up; 3. Saute shredded ginger with a little peanut oil, stir-fry the ribs for 2 minutes, and add the soybeans and juice in the pressure cooker to the pot to stew with the ribs; 4. Cover the pot and simmer for 20 minutes, adding a little salt to taste. The ribs blend with the faint bean flavor of soybeans, which makes them feel refreshing. 3, dried tangerine peel ribs material: half a catty of ribs, nine dried tangerine peels and half a pack, 3 teaspoons of raw flour, 2 teaspoons of soy sauce, salt, peanut oil: 1, dried tangerine peel soaked in water 10 minutes; 2. Cut the ribs into small pieces and fly; 3. Add spareribs, soy sauce, a little salt and raw powder to the old skin water for curing 1 hour; 4. Fry in medium heat until golden brown, drain the oil and serve. The sweet taste of dried tangerine peel permeates into the meat, and eating it is all.