Cherry is a kind of fresh fruit, which is similar to big cherry. Cherry is usually taken immediately and is rich in nutrition. A novel eating method is to burn cherry with braised pork ribs. Braised pork ribs with cherries have a different taste, and the method is very simple, which is suitable for making in life.

1. Pork belly is cleaned, then dried, cut into mahjong size and reserved up and down; Prepare star anise, galangal and star anise in advance; Boil the oil in the pot first, and add a small amount of old rock sugar, sugar color; After the old rock sugar turns to color, you can fry the pork belly and color it evenly; Add a small amount of cherry wine, followed by appropriate water, spices, a small amount of soy sauce, and bring to a boil; Then simmer until the pork belly is crisp and rotten, about 4 minutes up and down; Wash the cherries in the case of stewing pork belly, cut them in half and peel them, try the taste when the pork belly is about to be ready and stir-fried in sugar. If it is not salty enough, add some salt, and then stir-fry the cherries evenly; Just stir-fry the shallots again.

2. Clean the cherries, peel them, put them into a multifunctional cooking machine to make a paste, pour them into a pot and simmer until they are thick, which is the cherry jam. Wash the pork belly. Put a small amount of cherry jam in the meat, add some cherry wine, marinate for a while, then steam in a steamer for 3 minutes, take off the steamed meat, put some garlic and ginger slices in the oil pan, saute until fragrant, and then fry the cooked meat for a while to release the oil. Pour in the sauce when steaming meat, add soy sauce and soy sauce, I add some cherry wine salt, old crystal sugar, cherry jam, and a little water, and cook together for 3 minutes until the nourishing soup is sticky, sprinkle with shallots, and put it on the pan.

3. Add ginger slices and rice wine to the raw pork, cook it in a cage, peel the cherries for later use, and beat the cooked raw pork with a knife.