Ingredients: carrot, fragrant leaves, star anise, cinnamon, dried pepper, ginger, garlic, crystal sugar, light soy sauce, yellow wine and white sugar.

Exercise:

1, the thawed ribs are washed with blood and dried. Then marinate with a little yellow wine, soy sauce and ginger slices for a few minutes. In order to make it tender, I also sprinkled a little tender meat powder. Adhering to the principle of washing dishes less and resolutely not using bowls, I pickled them directly in the drain basin. )

2. Within a few minutes of waiting for pickling, cut carrots into hobs and loosen garlic. Then plug in the electric pressure cooker for preheating, sprinkle a thin layer of white sugar in the pot, add a little water, and mix the sugar evenly with a spoon.

3. After the sugar is heated and foamed, you can pour the marinated ribs into the pot. Then stir the ribs and sugar evenly with a spoon.

4. Next, pour all the remaining spices, rock sugar and carrot pieces into the pot. Then pour in monosodium glutamate, chicken essence, salt and soy sauce, mix well, and color as a whole to enhance flavor.

Because enough soy sauce and soy sauce are added, the addition of salt should be controlled.

In addition, the electric pressure cooker has less water evaporation, and I don't like too much soup, so I only need to put one third of the height of all ingredients in the pot, or I don't need to put water.

5. Cover the high-pressure pot cover regularly for 20-25 minutes.

Time is up! Bleed and opened the lid. Scoop it out and serve it. The simple and quick incense touched the braised pork ribs on the table.