Carrot Roasted Spare Ribs:

Raw materials:

Spare ribs, carrots.

Accessories: scallions, ginger seasoning, bean paste, peppercorns, star anise, soy sauce, vinegar, rock sugar.

Production:

⒈ ribs first under the water to boil again, open the blood water pour off, control the water.

2. Put the ribs into the frying pan and stir fry, put the bean paste, with constant stir frying, put pepper, anise, soy sauce, vinegar in turn.

3. Put in the chopped carrot segments.

4. Add rock sugar.

5. Add water, put in sliced green onion and ginger.

6. Slowly simmer on low heat for an hour.

Borrow, you can eat below.

Ribs:

The ribs and vertebrae left over from pork, beef, sheep and other animals are edible with a small amount of meat attached to them.

Stewed pork ribs are rich in nutrients and flavor, and are a popular dish with a wide range of diners.

Carrots (scientific name: ?Daucus carota? L. var. sativa Hoffm.), also known as carrots or carrots. It is also known as carrot or carrot. Wild carrot (scientific name: Daucus carota L. var. carota) varieties.

This variety is distinguished from the original variety by its fleshy, long conical, thick, fat, red or yellow roots.