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Ribs chicken pancetta ground pot messy stew
1. The ribs are cooked in cold water, uncovered. The purpose of using cool water is to cook out the blood in the ribs as much as possible, and leaving the pot uncovered is to allow the odor to fully evaporate.

2. When the pot is boiling, it will slowly cook the blood foam, skim the blood foam as much as possible, and then fish out the ribs.

3. Crack the rock sugar.

4. Put a little bit of oil in the pan, put the rock sugar, stir-fry the sugar color with low heat, the fire must be small.

5. Slowly simmer over low heat until the caramelized aroma of the sugar comes out and the color turns light brown.

6. Pour the blanched pork ribs into the sugar and stir-fry together.

7. Pour in a little soy sauce for color.

8. Put in the spices, sesame leaves, cinnamon.

9. Ginger, scallion, patted garlic.

10. Pour in half a bowl of yellow wine.

11. Pour in boiling water not over the ribs

12. Cover the pot and turn the heat down to simmer for 40 minutes.

13. When there is still one-third of the soup, add salt and reduce the juice on medium heat. The pan into a plate.

14.