Braised pork ribs method 1: Ingredients: Ribs or short ribs Ingredients: ginger, green onions, one star anise, salt, sugar, soy sauce, cooking wine, MSG, boiling water Method: Put appropriate vegetable oil in the pot, heat and stir-fry ginger and green onions until fragrant

, then put the ribs into the pot and stir-fry until the meat changes color and turns white, add soy sauce, cooking wine, sugar, and then add boiling water just enough to cover the ribs. After the high heat comes to a boil, reduce the heat to low and simmer for about 20 minutes.

After you see that the ribs are cooked, add appropriate salt depending on how salty they are, and then turn to high heat to reduce the juice.

The last delicious braised pork ribs is ready.

If someone likes to eat sweet and sour pork ribs, you can add vinegar, but you need to add more sugar.

Braised Pork Ribs Method 2: Ingredients for Braised Pork Ribs: Pork Ribs, Ginger, Onion, Spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, bay leaves), Sichuan peppercorns (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (

(Dark soy sauce) braised pork ribs method: Cut the pork ribs into 4 cm sections and put them in boiling water to remove the blood. Pick up and wash them for later use.

Slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 pieces). Pour oil into the pot. When the oil is still cold, add sugar at the same time (more is required, about one part sugar, 2.5 or 3 parts oil), and turn to low heat.

Fry the sugar slowly.

When the sugar water begins to turn brown-red and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry evenly, then add ginger slices, peppercorns and spices, stir-fry until fragrant, and then add a little cooking wine and soy sauce for coloring.

Add water, salt and onion knots, bring to a boil over high heat, then reduce to low heat and cook slowly until the pork ribs are tender, then remove the onions and large spices from the pot, reduce the juice over high heat, and when the soup thickens, add

Add MSG and serve.