Rock candy is made by melting white sugar into liquid, firing, removing impurities, and then evaporating water to make it crystallize naturally at about 40℃, or freezing and crystallizing. As can be seen from its practice, rock sugar is purer in texture and sweet in sweetness. Braised ribs are obviously more suitable for rock sugar, the color will be more transparent and the taste will be sweeter.

Ingredients: 500g pork chop, 3 tbsps vegetable oil, 2 tbsps cooking wine, 6 slices ginger, 3 slices onion, 3 slices chives 1 root, 3 slices fragrant leaves, star anise 1, rock sugar 10, salt 1 2 teaspoons sugar/kloc-0.

1. Prepare the required ingredients. After the ribs are soaked in clear water for 5 minutes, they are rinsed several times to remove blood.

2. Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and then blanch it 1 min. Putting cold water in the pot can make the blood better leached, deodorized and sterilized.

3. Take out the ribs, rinse them with cold water, and then control the water for later use. Washing with cold water will make the meat stronger and more elastic.

4. Heat the wok and inject vegetable oil.

5, add rock sugar, stir constantly on a small fire, stir-fry the sugar color on a small fire, and the fire is easy to fry. The sugar color fried with rock sugar is not only red and bright, but also better than sugar.

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

7. Put the ribs into the pot at the moment when all the rock sugar is completely foamed, and stir them evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.

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

9, add boiling water, ribs can be (cold water is easy to cause meat contraction is not easy to taste), then add soy sauce, soy sauce.

10, after the fire boils, turn to low heat and stew for about 30 minutes, stir twice in the middle, observe the juice collection to prevent the pot from burning.

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

12. Collect the juice with strong fire, and keep stirring during this period, so that the soup is evenly wrapped on the surface of the ribs.

13, sprinkle a little chopped green onion and pepper rings for decoration.