But whenever I cook ribs, I have a habit of letting the butcher chop the fresh ribs into small pieces about an inch, which is not only easy to cook, but also more convenient to eat. Especially at the banquet, inch ribs are too intimate for ladies, and there will be no embarrassment of not knowing how to eat them, so they taste more elegant. I have cooked many kinds of ribs, and today I recommend a new flavor: braised pork. You can almost guess the method and product appearance by listening to the name. Red, shiny, fragrant and tasty are undoubtedly the characteristics of braised pork. To cook such a dish, rice is essential, so you must prepare more, because it is a veritable "sweeping rice".

Technology: stew

Taste: salty and delicious

Time:

Heat: Higher heat.

Composition:

500g sparerib, carrot 1, 2 fragrant leaves, cinnamon 1, 2 star anise, 3 cloves of garlic, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, and appropriate amount of water.

Cooking steps:

1. Add a proper amount of water to the pot, bring to a boil, blanch the ribs until they become discolored, and rinse the surface repeatedly to control the moisture; Heat the oil in the pot with a big fire. When it is 70% hot, add garlic slices and stir-fry until fragrant.

2. Add cooked ribs, add cooking wine and stir fry 1 min; Then add braised soy sauce and stir fry quickly to the highest color.

3. Add water to the ribs and add fragrant leaves, cinnamon and star anise.

4. Bring the fire to a boil, cover the pot and stew for 30 minutes, add carrots and turn to medium heat until the juice is collected.

Cooking skills:

Wash off the foam after frying the ribs.

Braised soy sauce contains salt and sugar and does not need other seasonings.

If you like spicy food, you can add a little dried pepper.

Don't drain all the juice, or the meat will be too dry.