N Jin of ribs, no keel, more meat, cut the ribs into strips along the gaps between ribs, do not chop them into small pieces.

Some onion, ginger and garlic, star anise, a little cinnamon, cooking wine, soy sauce, soy sauce, salt.

Production process:

1 later, the ribs were washed and dried.

2 Put a small amount of oil in the wok, fry the ribs in the oil pan until they are slightly yellow, then add a small amount of honey to continue frying until the ribs are a little burnt, add cooking wine, soy sauce, add onion, ginger, garlic, aniseed and cinnamon, and drain the ribs;

3 Replace the ribs with a pressure cooker, simmer for 20 minutes after boiling, then turn off the fire, put salt (not too much), move the ribs into an ordinary pot to collect the soup, and when the soup is almost dry, remove the pot and put it in a pure white plate.

Features:

The color is red and bright, and the meat is soft and boneless.

The typical northeast dish is called "finger-grabbed ribs" because it is eaten directly by hand. The shape is rough and heavy, and you don't stick to details. It's quite like a thick-line northeast person.