Ingredients: 400g ribs, proper amount of cooking oil, 20g rock sugar, 3 tablespoons vinegar and 3 slices ginger.
Appropriate amount of pepper, a little star anise, appropriate amount of onion and appropriate amount of white sesame.
The practice is as follows
Recipe practice:
1. Prepare ingredients. Soak the ribs in clean water for half an hour, then soak them in bloodletting water and wash them for later use.
2. Blanch the ribs in a cold water pot, skim off the blood foam and take them out.
Step 3 absorb water with kitchen paper
4. put oil in the pot, stir-fry the pepper and take it out.
5. Add rock sugar to the crude oil, stir-fry over medium heat until the oil and soup blend, the color becomes darker and darker, and the surface emits lampblack.
6. Immediately add the ribs and mix well.
7. Stir well, add 2 spoonfuls of vinegar and take half a spoonful of soy sauce.
8. Add boiling water, the amount of water is almost less than that of ribs. Add star anise and onion. Simmer for 30 minutes.
After 9.30 minutes, the soup was almost cooked. After adding 1 spoon sugar, turn to high heat and stir-fry to collect juice. Stir constantly to avoid burning the pot. After the juice is concentrated, add 1 spoon vinegar to taste and serve.
10. Take out the plate and sprinkle some white sesame seeds.
Cut the ribs into small pieces, wash them for later use, put clear water in the pot, add 1 tablespoon cooking wine and 2 large pieces of ginger, pour the cut ribs into the pot, skim off the foam after the water boils, and cook for 30 -40 minutes on low heat.
Take out the cooked ribs for later use, put oil in a wok, add 4 tablespoons of tomato sauce, stir constantly with a shovel, add 2 tablespoons of white sugar and 1 tablespoon of soy sauce, pour the sugar melt juice into the cooked ribs after frying, add half a spoonful of salt and stir fry until the sweet and sour juice is wrapped on each rib, and stir fry for 2 or 3 minutes.