1. Prepare the required ingredients, soak the ribs in clear water for 5 minutes, rinse several times, and remove the blood.
2. Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and then blanch it 1 min. Putting cold water in the pot can make the blood better leached, deodorized and sterilized.
3. Remove the ribs, rinse them with cold water, and then drain them for later use. Cold water washing will make the meat firmer and more elastic.
4. Heat the wok and inject vegetable oil.
5, add rock sugar, stir with small fire, stir with small fire, stir-fry sugar with small fire, the sugar fried with rock sugar is not only red and bright, but also tastes better than sugar.
6. After the crystal sugar is dissolved, small bubbles will appear and turn reddish brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.
7. Put the ribs into the pot at the moment when all the rock sugar is completely foamed, and stir them evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.
8. Add scallion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.
9, add boiling water, not ribs (cold water is easy to make the meat tight and not easy to taste), then add soy sauce and soy sauce.
10, after the fire boils, turn to low heat and stew for about 30 minutes, stir-fry twice in the middle, observe the juice collection to prevent the pot from burning.
1 1. When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.
12, the juice is collected by high fire, and it is continuously stirred during the period, so that the soup is evenly wrapped on the surface of the ribs.
13. If you want to make the finished product instantly tall, it is recommended to put it in a pure white plate and sprinkle with a little chopped green onion and pepper rings.