Materials:

Sparerib 300g

Four slices of ginger

Appropriate amount of scallion

Appropriate amount of salt and monosodium glutamate

Proper amount of cooking wine

Practice:

1, buy back the ribs in cold water first. Soak in bleeding water.

2, boil water in the pot, water into the ribs, add cooking wine. Bleeding foam. Pass cold water. Take out.

3. Add onion, ginger, water and boiled ribs into the rice cooker and stew for about 40 minutes. You can taste it. You can't stew for too long, and the meat will get old. You can put some salt and monosodium glutamate to taste it two or three minutes before cooking.

Braised pork ribs:

Materials:

400 grams of ribs

Clear water 400ml

Crystal sugar15g

Oil 1 tbsp

2 shallots

5 slices of ginger

2 small pieces of cinnamon 8 grams

2 star anise

Salt 1/2 tsp

Soy sauce 1 tablespoon

Carved wine 1 tablespoon

Practice:

1, boil water in the pot, add chopped ribs and blanch until bleeding water, scoop them up, wash them, and drain the water for later use.

2. Put 1 tablespoon oil in the pot, and cook the rock sugar until it is dark brown.

3. Add ribs and stir-fry until evenly colored.

4. Pour 400ml of water into the pot (the amount of water has just passed the ribs) and add all seasonings.

5. After the fire is boiled, transfer the ribs and soup to a deep pot, cover it with a small fire and cook for 60 minutes.

6. Cook until the water is about 1/3, and take out cinnamon, ginger slices, shallots and star anise.

7. Continue to cook until the ribs can be easily inserted with chopsticks.

8. Turn to a big fire and cook the soup to the bottom of the shallow pot.