600 grams of ribs, 2 tablespoons of June fresh special soy sauce, a little peanut oil, 2 tablespoons of authentic Weidamei cooking wine, 2 tablespoons of June fresh braised soy sauce 1 spoon, 2 tablespoons of Weidamei fragrant rice vinegar, 30 grams of rock sugar, 4 slices of onion 1 root, 4 slices of ginger, 3 cloves of garlic, a little carrot and a proper amount of salt.

Exercise:

1. Wash the ribs and chop them into small pieces, soak them in cold water for at least half an hour, and drain them for later use. (It is better to soak in cold water for 2 hours)

2. Pour a little vegetable oil into the pot, spread the ribs flat, and fry them on medium and low heat.

3. When frying ribs, prepare ginger slices, onion segments, garlic powder and carrot slices.

4. Turn the ribs upside down and fry for a while, then put the pot aside and replace it with a casserole.

5. Pour a little peanut oil into the casserole, add pepper, ginger, onion and minced garlic, and stir fry lightly.

6. Then pick up the ribs in the casserole.

7. Add Weidamei authentic cooking wine and June fresh special soy sauce in turn, and mix well in half.

8. Then pour 2 bowls of pure water to let all the ribs pass.

9. Put the onion and carrot slices on the ribs and cook them over high heat until the soup boils.

10. When the soup is completely boiled, cover the pot and simmer for half an hour.

1 1. After half an hour, add June fresh braised soy sauce, delicious rice vinegar, rock sugar and a little salt, and turn to high heat to stew and collect juice.

12. Finally, leave some soup, turn off the fire, sprinkle a little chopped green onion and eat. (The amount of soup can be adjusted according to personal preference)

skill

1. When buying spareribs, you'd better ask the boss to chop them into small pieces for you, so as not to go home in trouble and hurt your knife.

2. If you like very red and bright colors, you can add braised soy sauce, or you can fry rock sugar into sugar and pour it into the pot.