Accessories: 3g cloves.

Seasoning: 300 grams of sugar, 50 grams of cooking wine, 5 grams of monosodium glutamate, 50 grams of salt, 3 grams of star anise, 3 grams of cinnamon, 50 grams of onion, 25 grams of ginger, 40 grams of red yeast, and a proper amount.

The practice of Tianjin sugar ribs;

1. Material selection: ribs.

2. Preparation of raw materials: cut the ribs into 2cm long and 2cm wide pieces, put the aniseed, cinnamon and clove together, tie them into bags with cloth bags, and crush them with hot water in Redmi.

3. Boiling: Boil the raw materials, add 600g of water to each kilogram of meat, add nitrate and salt at the same time, skim the dirty foam, cook for about 1.5 hours, and take out the meat. The meat is about five to seven ripe.

4. Oiling, frying the semi-finished products at a higher temperature and taking them out in yellow.

5. Stir-frying: filter the washed Redmi, pour it into the original soup, take out the bread crumbs and minced meat in the original soup, then wrap it with auxiliary materials, and pour the oiled ribs into the pot. Stir-fry for 4 minutes, skim the oil from the pan, add sugar, stir-fry for 25 minutes, and add cooking wine and monosodium glutamate. When the soup in the pot is basically stewed dry and not sticky, the color of the finished product is red.

For more information about Tianjin sugar spareribs, please check Mint.com Food Bank/Restaurant/Tianjin Sugar Sparrow Valley.