Prepare the ribs in advance, white onion, star anise, sesame leaves, rock sugar, soy sauce, old soy sauce, morning glory, ginger can be moderate.

1, ribs soaked in water for 5 minutes, rinse a few times to remove blood.

2, spare ribs cool water into the pot, while adding cooking wine and ginger, blanch 1 minute after the water boils, cool water into the pot can make the blood better leaching, remove the fishy taste and sterilization.

3, the ribs out, rinse with cool water, and then dry water standby, cool water rinse will make the meat more firm and elastic.

4, frying pan is hot, fill with vegetable oil.

5, put the rock sugar, low heat heating and stirring, stirring, stirring sugar color must be used with low heat, fire is easy to stir fry paste, stirring sugar color with rock sugar is not only the color of the red taste than the sugar is good.

6, after the dissolution of rock sugar bubbles and become reddish brown can, do not boil too long or will produce a bitter taste of caramel, affecting the taste of the dishes.

7, in all the icing sugar completely bubbling a moment when the ribs into the pot, stir-fry evenly, you can better color and lock the ribs of moisture, eat up the taste delicate, tender and delicious, not like dry firewood.

8, put the white onion, star anise, sesame leaves, morning glory, ginger continue to stir fry.

9, add boiling water, no more than ribs can be (cold water easy to cause the meat is not easy to tighten the flavor), and then add soy sauce, old soy sauce.

10, large fire after boiling, turn the heat to simmer for about 30 minutes, the middle open stirring 2 times, to observe the situation, in order to prevent paste pot.

11, to be the remaining 1/3 of the soup in the pot, add sugar and stir well, then add salt to taste.

12. Reduce the sauce over high heat, stirring constantly to coat the ribs evenly.

13, complete the effect picture.