Main material: net discharge

Ingredients: plum, star anise, pine branch, powdered sugar, aniseed.

Seasoning: salad oil, soy sauce, cooking wine, sugar and vinegar.

Production process:

1. Choose crispy bones, blanch the ribs after boiling, and take them out after they are clean.

2. Pour a little base oil into the pot, put a little water and add sugar.

3. Stir-fry until white bubbles appear, add star anise, and continue to stir-fry aniseed.

4. Stir-fry until the big bubbles in the pot become small bubbles and the color is brown, and the sugar color is fried.

5. Pour in the ribs and continue to stir fry, and let the ribs hang the sugar color evenly, then add the onion ginger slices and continue to stir fry.

6. Cook the ribs with cold water, add two spoonfuls of cooking wine, and put the plum in it at the same time.

7. Add sugar in the process of stewing, pour a little salt into the pot, and simmer for an hour with the lid open.

8. When the soup is dried, it can be taken out of the pot. After taking out of the pot, the sweet and sour small rows are evenly packed on the bluestone board, and the big seeds are placed, and the white sugar can be sprinkled with cold food and hot food.

Key points:

1. Adding star anise to sugar color can enhance fragrance and taste.

2. When stewing, you don't need to cover the lid to avoid the crispy meat from affecting the taste.

3. Because sugar should be put after serving, just add less sugar during cooking.