3 tablespoons vegetable oil

2 tablespoons cooking wine

6 slices of ginger

Congbai 3 member

Leek 1 root

3 fragrant leaves

Octagonal 1

Crystal sugar 10 tablets

Salt 1/2 teaspoons

Sugar 1 teaspoon

2 tablespoons soy sauce

Soy sauce 1 tablespoon

2 chilies

Step 1

Prepare the required ingredients, soak the ribs in clear water for 5 minutes, then rinse them several times to remove blood.

Second step

Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and blanch it 1 min. Putting cold water in the pot can better drain blood, remove fishy smell and sterilize.

Third step

Take out the ribs, rinse them with cold water, and then control the moisture for later use. Cold water washing will make the meat firmer and more elastic.

Fourth step

Heat the wok and pour in the vegetable oil.

Step five

Add rock sugar, heat over low heat and stir constantly. Stir-fry sugar on low heat, and it will paste easily when it is hot. The sugar fried with rock sugar is not only red and bright, but also more delicious than sugar.

Step 6

After the crystal sugar is dissolved, it will emit small bubbles and turn reddish brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.

Step 7

When all the rock sugar is completely foamed, put the ribs into the pot and stir evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.

Step 8

Add onion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.

Step 9

Add boiling water until the ribs are not eaten (cold water is easy to make the meat tight and not easy to taste), then add soy sauce and soy sauce.

Step 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.

Step 1 1

When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.

Step 12

Collect the juice from the fire, stir-fry constantly during the period, and let the soup evenly wrap on the surface of the ribs.