1, the water boiled to 8 mature (usually after the water boiled to low heat stewing for about 50 minutes), fishing, draining water. Then start a pot, set aside some oil, under the ribs small fry (2 minutes can be, do not take a long time).

2, you want to braise on the old soy sauce, a little sugar, a small spoonful of white wine, ribs after coloring to collect dry soup, sprinkled with chopped green onions on it. You want sweet and sour, then put sweet and sour sauce, a little water, a little simmering, 5 minutes, high heat to collect dry soup, sprinkle with chopped green onions.

3, rib steak washed and drained, with a small spoonful of cooking wine and a tablespoon of oyster sauce and a little ginger mixed well. Then add a little cornstarch and mix well, the amount to be able to thinly cover the surface of the ribs is appropriate (here I added a flat tablespoon). Once well mixed, use a palm leaf as a base and lay the ribs on the palm leaf. Wrap it up and secure with toothpicks. Steam on high heat for 20 minutes.

4, ribs blanching: blanching time remember to add ginger and green onion knot, the purpose is to remove the residual blood in the meat and fishy flavor. And be sure to cold water in the pot, so that the texture of the meat will be more soft and sticky.

5, fried sugar color or braised: fried sugar color is very critical to braised pork ribs, directly related to the color and flavor. It is best to use rock sugar, the color will look a lot better. Stir frying process must be used in a small fire, do not stir fry the sugar to the paste. The ratio of dark soy sauce to light soy sauce is 1:2, and you can also use red wine to enhance the color. Many people braised, soy sauce and rock sugar together, you should first stir fry sugar color, then stir fry ribs, after adding soy sauce, so that the color will be better.

6, stir-fried ribs, pour into the wine, soy sauce and other red sauce made, do not immediately add water, to wait for the ribs to become red, and then add boiling water. The water should be no more than the ribs, the first high-fire boil, and then simmer over medium heat to adjust the flavor, burn until the ribs are crispy, and finally use high heat to collect the juice.