Braised in soy sauce Your son likes it. "Braised pork ribs, tender and fragrant, are suitable for all ages. The old man can't bite his teeth, and the children are full of flavor and not spicy. Prepare some fat ribs first (I don't think the whole thin one is as delicious as this one), and you can sell them to the butcher for you to chop. Slaughter the ribs into 4cm pieces, slice the ginger, wash the onions and tie them into knots (about 3 pieces). Cooking wine and soy sauce (soy sauce) method: 1, chop the ribs into 4cm sections, put them in boiling water to remove blood, and pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces); 2, pour the oil in the pot, and when the oil is still cold, add sugar at the same time (a little more, about one.

20g of white sugar, 5g of soy sauce, 2g of soy sauce, 5g of oyster sauce, 2g of chicken essence, 2g of cinnamon, star anise 1 g, fragrant leaves 1 g, pepper 1 g, ginger, onion, garlic, sesame oil, cooking wine and a little pepper. Heat the wok on the fire, add the cooked lard and put it in the wok. Cook the ribs in cold water, skim off the floating foam, remove and wash for later use.

Simmer for about an hour until cooked, add appropriate amount of salt to collect juice, and then serve. A delicious braised pork ribs is ready. Friends you like try it. Thank you. First, blanch the ribs first. Remember to add ginger slices and onion knots when scalding, so as to remove the residual blood and fishy smell in the meat. And be sure to put the pot in cold water, so that the meat will taste softer and more waxy. Secondly, blanch the ribs with boiling water to remove blood foam and impurities before cooking. If you want to remove the fishy smell from the ribs and increase the meat flavor, add pepper when blanching. The effect of frying red sauce with sugar is better than that of coloring with soy sauce, and the taste is better.