1, chop the ribs into pieces, put them in a wok with medium heat, add base oil to the wok, stir-fry the ribs until they crackle, take out the meat, control the oil, put it in an autoclave, and add onion, ginger (smashed), soy sauce, soy sauce (slightly), 4 tablespoons of Shaoxing wine, more than a dozen pieces of pepper, etc.
2. Stir-fry sugar. This is a key step to affect the color of braised products. Brush the wok and add a little base oil, without oil heating, directly add sugar 1-3 spoons, stir-fry with low heat until the sugar melts and turns brown-red, and the sugar solution turns brown-red foam (not finished yet! ), continue to stir fry, and after a while, you will see that the foam increases, the color becomes lighter and turns into an attractive golden red, and then the sugar is fried. Then you can add water to boil and then add it to the ribs, and directly pour the fried sugar on the ribs in the pressure cooker.
3. Put a proper amount of water into the pressure cooker (only one knuckle deep in the cooker), close the lid and fire, and turn it down after the pressure valve "hiss" sounds 10- 12 minutes;
4. After the pressure cooker is turned off, flush the valve with cold water until the pressure recedes, open the lid and remove the onion, ginger, pepper and star anise, add chicken essence and open the lid to collect juice. If there is no pressure cooker, you need to cook for a while. If you put more water on the fire, the electric stove will have to stew. ?