Ingredients: rock sugar, onion, ginger, fragrant leaves, cinnamon, star anise and pepper.

Seasoning: salt, cooking wine, soy sauce, soy sauce, oyster sauce, chicken essence,

Specific steps:

1. Soak the ribs with clear water in advance to remove some blood, then clean them and take them out for later use. Cut the onion and ginger for later use.

2. Pour the water into the pot, put the ribs into the pot with cold water, add a few pieces of ginger, pour a proper amount of cooking wine to remove the fishy smell, then boil with strong fire, skim off the floating objects on the surface, continue to cook for about 1 min, then take out the ribs, remove impurities with cold water again, and control the water to dry for later use.

3. Pour a small amount of oil into the pot, cool the rock sugar and put it into the pot. Stir-fry the rock sugar slowly with low fire until the sugar color is found, then put it into the ribs and stir evenly to cover the ribs with a layer of sugar color.

4. Add star anise, pepper, cinnamon, fragrant leaves and ginger slices, then add appropriate amount of cooking wine to remove fishy smell, appropriate amount of light soy sauce and a small amount of dark soy sauce to color, add some oyster sauce, stir fry quickly and evenly, then pour in clear water, add a few pieces of onion instead of ribs, and cook for about 40 minutes on medium heat.

5. After the soup is thick, add half a spoonful of salt and half a spoonful of chicken essence to taste, stir-fry for flavor, and then collect the juice on high fire, and serve. Sprinkle some chopped green onion and you can eat.

Well, such a braised pork rib with bright red color and crisp meat is ready. I can't help drooling when I look at it. Try the ribs first. The meat is rotten, and the more I eat it, the more excited I get.