500 grams of pork ribs, several louvers (thousand pieces), sliced onion and ginger, proper amount of star anise, proper amount of rock sugar soy sauce, and a small bottle of coke.

working methods

(1): The louver is cut into wide pieces and knotted.

(2): Cut the ribs evenly into small pieces, blanch for about 5 minutes, and drain the water for later use.

(3): Wash the onion and cut into sections, and slice the ginger.

(4): Heat the oil pan, add the rock sugar, and stir-fry the syrup until it is dark brown.

(5): Stir-fry the onion, star anise and ginger slices for fragrance, and then stir-fry the pork ribs until the color of the pork ribs is even.

(6): Add soy sauce and soy sauce in turn, then pour in the venetian knot and stir well, and finally pour in the cola until the meat is not cut.

(7): Bring the fire to a boil, simmer for about 30 minutes, and finally turn to the fire to collect the soup.

skill

Rib meat (the interlayer between ribs and tenderloin)

It is the most tender meat on pigs, and it is the best choice for braised pork. The proportion of fat and thin is just right, fat but not greasy. If you like to eat lean meat, then cut off the fat (pig's ass). The fat is strong and chewy. Pork belly tastes good, too, but if it is cooked for a long time, the fat part will easily fall apart.

Coloring meat with fried rock sugar is beyond the reach of the best soy sauce. Beautiful colors make people more appetizing.

The ratio of soy sauce to soy sauce (2: 1)

Before adding liquid seasoning, it is recommended to use a small fire to avoid frying the meat and affecting the taste.

Replacing cooking wine and water with cola will make braised pork taste better.

Other meats processed with cola taste just as good.

If you don't like the beany smell, you can remove the beany smell with boiling water first.