In fact, there are many kinds of ribs in life, such as stewed ribs, sweet and sour ribs, braised ribs and so on. Different ways will make different flavors. I prefer to eat braised pork ribs. Braised pork ribs are golden in color, crisp and rotten, and delicious. Let's talk about specific methods.
Required materials: ribs, rock sugar, onion, ginger, fragrant leaves, cinnamon, star anise and pepper. The specific dosage can be flexibly controlled according to the actual situation.
Specific steps:
1. Pour the ribs into clear water and soak for a while to remove the residual blood. After cleaning, take it out for later use. Cut the onion and ginger for later use.
2, add water to the pot, ribs and cold water to the pot, put a few pieces of ginger, and pour in the right amount of cooking wine to smell. Immediately after the fire, boil the water, skim off the floating foam on the surface, take out the ribs, cool again and control the water.
3, pour a small amount of oil into the pot, put the rock sugar into the pot to cool, and slowly fry the rock sugar with a small fire until it produces a sugar color. Then pour in the ribs, stir-fry them quickly and evenly so that the ribs are covered with a layer of sugar.
4. Put star anise, pepper, cinnamon and fragrant leaves in the pot, pour a small amount of soy sauce for coloring, add some oyster sauce and stir well again.
5, add water to the pot, just don't eat the ribs, then boil over high heat and cook for about 20 minutes on medium heat. Stew the ribs until they are cooked, add a spoonful of salt and half a spoonful of chicken essence to taste. After the juice is collected from the fire, it can be cooked. After the ribs are cooked, sprinkle some chopped green onion and you can eat them.