Ingredients: 6 pork ribs (about10cm long), 55 spoons of cola (spoon for eating), 0/8 spoons of soy sauce/kloc (spoon for eating), and appropriate amount of water.

Practice:

1.Pour clean water into the pot, wash the ribs and put them inside, so that the clean water can not pass the surface of the ribs. After the fire boils and the meat on the ribs turns from red to gray completely, continue to light the fire and take out the ribs with chopsticks.

2. Take the ribs out and put them on a plate. After a little cooling, wipe off the blood on the surface of the ribs with kitchen paper.

3. Pour out the water from the pot that has just marinated the ribs, wash the pot again and put it into the ribs again. The ribs should keep a gap between each other, so as to ensure uniform coloring after pouring the sauce.

4. Prepare seasoning juice. 6 ribs 10 cm long with 18 spoons of soy sauce, just weigh them with a spoon that usually eats and drinks soup.

5. After pouring the soy sauce, weigh 55 spoons of cola with the same spoon. Stir the soy sauce and cola slightly with a spoon.

6. Pour the weighed sauce into the pot. This amount has not passed the surface of the ribs. If you can't pass, add a little water to fill it.

7. Cover the pot, turn the fire to low heat after boiling. After 20 minutes, turn the ribs over with chopsticks and continue to cook on low heat.

After 8.30 minutes, open the lid, and the sauce inside is thick enough to bubble. After collecting the juice, turn off the fire and serve.

Tips:

1.For beginners, the ratio of soy sauce to cola1:3 is easy to master, but the key point is how much soy sauce and cola to put. As shown in the above step diagram, for six ribs about 10 cm long, 18 spoon (spoon for family meals) is the most suitable, and the soy sauce I bought is moderately salty. To sum up: the ratio of soy sauce to cola is 1 3, but the salinity of soy sauce shall prevail. Put soy sauce first to see if the salinity is appropriate, and then put coke in proportion. If the sauce doesn't cross the rib surface after weighing, fill it with a little water.

2. The cooking time mentioned in steps 7 and 8 is not much meat on the ribs. If there is a lot of meat on the surface of the ribs, it is necessary to extend the cooking time and add more water to fill the seasoning juice.

3. In step 3, the ribs should not be stacked too much, and there should be a space between them when stacking, otherwise some ribs only have the color of sauce on one side, and the color will be uneven after serving.

4. In step 1, the pork ribs are soaked in water to boil off the blood on the surface. In this step, the ribs should be put in the pot with cold water and the lid should not be covered, otherwise the greasy taste of the meat itself will not go out. But after that, the pot cover will be covered when the ribs are cooked with seasoning juice.