Materials?

800 grams of ribs

Cooking wine 10g

4 slices of ginger

Onion knot 1

Garlic 10 petals

35 grams of soy sauce

Old brand 2g

Vinegar 5g

Illicium verum 1

Two fragrant leaves

Crystal sugar 10g

5 dried peppers

Braised ribs?

Don't put oil in the pot, pour the ribs into the fire and fry them, so that the ribs themselves can get oil.

Pour a little cooking wine along the edge of the pot and stir fry over high heat.

Add ginger slices, garlic cloves and shallots and stir-fry until fragrant.

Stir-fry with soy sauce, soy sauce and balsamic vinegar, and add star anise, fragrant leaves, rock sugar and dried Chili.

Add water to the ribs, cover them, and simmer for 40 minutes.

Collect juice and add salt according to personal taste.

On the other hand,

Materials?

400 grams of ribs

Clear water 400 ml

Crystal sugar 15g

Oil 1 spoon 15g

2 shallots

5 slices of ginger

2 small pieces of cinnamon 8 grams

2 star anise

2 grams of salt 1/2 teaspoons.

Soy sauce 1 spoon 15g

Carved wine 1 spoon 15g

Braised ribs?

Boil water in the pot, add chopped ribs and blanch until bleeding, remove and wash, and drain for later use.

Put 1 tbsp oil in the pot, and cook the rock sugar over low heat until it is dark brown. Pay attention to small fire when frying sugar. If the rock sugar is small. As soon as the color turns yellow, it will turn yellow if it is fried too much.

Add the ribs and stir-fry until the color is even.

Pour 400ml of water into the pot (the amount of water has just passed the ribs) and add all the seasonings.

After the fire boils, transfer the ribs and soup to a deep pot, cover it with low fire and stew for 60 minutes.

Boil until the water is about 1/3, and take out cinnamon, ginger slices, shallots and star anise.

Continue to cook until the ribs can be easily inserted with chopsticks.

Turn the fire to collect the juice, and the soup will boil to the bottom of the pot.

skill

1. Stir-fried sugar-colored stewed vegetables have better effect and taste than soy sauce. But don't fry the sugar color, it's better not to be dark enough than to fry for too long.

It's better to buy more meat for ribs, and you can bring some fat to taste better. ?

3. At the end of cooking, the soup is getting less and less, so turn the ribs from time to time to make them taste and color uniform.