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Methods: 1, first of all, the ribs along this bone gap cut, and then chopped into a 5-centimeter-long section, and then put the chopped ribs into the water within the soak, soak the blood, the green and red pepper to the heart removed, and then cut into rhombus-shaped slices spare.
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2, the pot with water heating on high heat, and then the ribs out of the boiler, and then add the right amount of wine to remove the odor, the water boiled about 1 minute, and then poured out of the water, and water to wash away the surface of the floating foam.
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3, the pot of oil to heat, down into the anise, onion and ginger slices fried incense, the small spices fried flavor and then down into the ribs, fried dry surface water vapor, and then down into the water, the water should be a little bit more, just submerged ribs shall prevail.
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4, the following began to seasoning, add soy sauce seasoning, and then add soy sauce coloring, cooking wine to remove the odor, add oyster sauce to refresh, and then add salt to adjust the bottom of the flavor, a little pepper to go to the fishy, the above seasoning is the bottom of the flavor modulation, we do pay attention to seasoning ingredients, the more the more the taste of the juice the more heavy.
5, the pot of soup boiled and hit the top of the froth, and then turn down the heat, cover the lid of the stewed ribs, probably stewed for 25 minutes or so, this time the soup is thicker, the ribs are also colored, off the bone, and then add green and red peppers stir-fry evenly, juicing 1 minute or so, so that the green and red peppers of the aroma emanate from the pan, you can go out of the pot.