Spare ingredients: 600 grams of pork ribs, soy sauce moderate amount, the old soy sauce moderate amount, moderate amount of cooking wine, five spice powder moderate amount, Chenpi 1 small piece, star anise 2, cinnamon 1 small piece, dry red pepper 2;

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Production process: The first step, pork ribs beforehand have been chopped up, will be on the top of the impurity wash clean, and then put into a water basin, the ribs into which soaked for at least 1 hour, halfway through the need to soak out of the blood water to change out, keep the water clean, soak can be fished out;

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The second step, in the pot to add water, into the soaked ribs as well as some pepper grains blanch the water, to be boiled, will be on top of the foam skimming, and continue to cook for 2 minutes, can be fished out, with lukewarm water! Wash the top of the foam, dry water for use;

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The third step, will be placed on the fire frying pan, after the heat, plus a moderate amount of cooking oil, cool oil into all the spices as well as onions and ginger, began to stir-fry, and to be the flavor of the fried out, into the blanched spare ribs, stir-frying to the spare ribs after the discoloration, you can add the appropriate amount of cooking wine;

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The fourth step, continue to stir fry for a few moments, and then add soy sauce and old soy sauce, to be colorful ribs, plus a moderate amount of five-spice powder stir fry evenly, plus did not exceed the ingredients of the boiling water, to be boiled, plus the lid of the pot, turn to a small fire slowly simmering, almost 45 minutes;

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The fifth step, the ribs were stewed until soft, you can add salt to taste, and then the ribs were cooked for 10 minutes, and then the ribs were cooked for 10 minutes. Continue to cook for 10 minutes, see that there is still soup in the pot, turn to high heat, thicken the soup in the pot, turn off the fire out of the pot to enjoy. Do braised pork ribs, why pork ribs after blanching fishy still Chai, the chef said this is because you do not use the right method, in doing this dish, some people will blanch, some people will be directly stewed, the chef said that this is not right, the correct method should be the first to put the pork ribs into the water to soak, the process of forcing the blood, and then put into a pot with peppercorns blanching, and pay attention to the pot must be cold water, not only will the blood forced out, eat! With no fishy flavor, but also will not be firewood, with this method of dealing with ribs, after no matter what dishes, will be very tender and delicious. I started with most people, the ribs directly into the pot of boiling water blanching, no wonder the meat of the ribs Chai and fishy, since I learned the correct approach, the taste of the ribs will be very good.