1 First, you need to put the vegetable oil in a clean pot, add star anise, cinnamon and ginger and stir fry in the pot. Note: when frying, stir-fry with a small fire. If the fire is too big, it is easy to fry the seasoning, and it is best to use vegetable oil to make such a pot-stewed dish, because vegetable oil is much more fragrant than ordinary oil!

2. After all the seasonings are fried, add the ribs. This braised pork ribs don't need to be blanched, because after blanching, the ribs tend to get old and taste very firewood. The ribs need to be fried in the pot until they are raw, fried and fragrant.

3. Then add dried chili and a spoonful of edible salt. At this time, salt is put in order to make the ribs taste. It is best not to put salt in the ribs before frying, because the meat will come out completely after putting salt, and the meat quality will become tight, which will seriously affect the taste of the ingredients.

4. When the pepper is fried, the salt will penetrate into the ribs. At this time, you can add a little soy sauce to color. We usually choose "Lee Kum Kee Straw Mushroom Soy Sauce" in restaurants. I wonder what brand of soy sauce you use.

5. After the color is adjusted, add boiling water. The water can be cooked without ribs, and then the chopped winter bamboo shoots are added.

6. Then put it into an autoclave and press it for 15 minutes.

7. After the ribs are cooked, we put them in the pot again to collect the juice. Whether a dish is delicious or not is the key, because both nutrition and taste are in the soup. The color of a dish has a lot to do with the juice, just like the dishes in a restaurant are very oily when fried. This is the relationship between juice collection!

8. Finally, put the green and red peppers into the pot and add some fresh pepper flavor, so that a winter bamboo shoot sparerib is ready. Very simple and easy to learn. Do you remember?