First, the ingredients:
(1) ribs 300g
Second, the seasoning:
(1) ginger
(2) 3 grams of cooking wine
(3) 5 grams of soy sauce
(4) 5 grams of soy sauce
(5) yellow rock sugar15g
(6) 20g of aged vinegar
(7) Illicium verum
(8) cinnamon
(9) Fragrant leaves
Third, the steps:
(1) Wash the ribs, put cold water into the pot, blanch, wash off the floating foam, and drain for later use.
(2) Pour a small amount of oil into the pot, stir-fry a few slices of ginger, and then stir-fry the ribs in the pot until they turn slightly yellow.
(3) Add cooking wine, soy sauce, soy sauce and yellow rock sugar, stir well, then add half of aged vinegar and mix well.
(4) Pour hot water that can not pass the ribs, add star anise, cinnamon and fragrant leaves, cover the pot and stew for about 30 minutes.
(5) You can add a little salt appropriately, and take out the star anise, cinnamon and fragrant leaves and throw them away. Collect the juice over high fire. When the juice is almost collected, pour the remaining half of the old vinegar evenly along the wall of the pot, and stir well to get out of the pot.
Fourth, the secret of Xiaoyi:
1. Because mature vinegar is very volatile, in order to ensure the taste, you must remember to pour it twice before and after.
2. When adding water, be sure to heat the water. If cold water is added, the ribs will become hard.
3. When collecting juice in the fire, you should pay attention to turning the ribs more, otherwise it will be easy to burn and stick to the bottom.
4. At the end of the dish, you can sprinkle some white sesame seeds and chopped green onion to enhance the value of the whole dish.
I'm Shen Xiaoyi, a post-80s chef and gourmet from the media. If you also like to cook food and explore shops, please pay attention to WeChat WeChat official account Shen Xiaoyi and discover and make more food together!