first, prepare the ingredients, 1 grams of ribs. I cook this dish by blanching the ribs, then adding them into a pot of brine until they are nearly cooked, then frying them in an oil pan until they are golden brown, and finally adding ingredients to stir-fry the ribs until fragrant. Prepare the onion sesame oil first, and then prepare the brine.

the key to making this dish is the boiling method of brine. When cooking brine, I added homemade onion oil, vegetable material, spicy girl sauce, ribs sauce, seafood sauce, etc., so the boiled brine tastes fresh and spicy, with a strong sauce flavor, which is the favorite of young people. In addition to the method of boiling brine, we should also pay attention to the marinating time of ribs when making this dish. If marinated for too long, although the flavor of ribs will be very strong, it is easy to debone and affect the appearance of dishes; Secondly, the meat is too soft and rotten to chew. Generally, we just put it in the brine and boil it. After 15 minutes, turn off the fire and soak it for 15 minutes. At this time, the ribs are about 9% ripe.

Boil onion sesame oil: put 5g of cooked lard and 5g of salad oil into the pot, simmer with low fire, add 15g of scallion, simmer with low fire until the scallion turns brown, leave the fire, and filter to get the oil.

Let's talk about how to cook the brine of braised pork ribs.

Boil the brine: put 5g of homemade onion oil into the pot, and when it is heated to 5%, add vegetable materials (5g of parsley, 5g of parsley stem, 1g of shallot, 1g of green onion and ginger slices), fry with low fire until the vegetable materials turn golden, remove from the fire, and pour the oil and vegetable materials into a stainless steel barrel. 92g of Chili sauce for spicy girls, 5ml of Haitian Jinbiao soy sauce, Donggu Yipin fresh soy sauce and Huadiao wine, 3g of red rice, 5g of sugar color and spice bags (5g of star anise, cinnamon and Rhizoma Kaempferiae, 3g of Amomum tsaoko, fragrant leaves, dried galangal, 15g of cardamom, 5g of clove and 5g of licorice) are brought to a boil.

Primary processing of pork ribs: 1. Wash pork chops, divide them into strips of pork ribs along the bones, each piece is 18-2cm long, rinse with clear water to remove blood, take them out and put them into boiling water.

2. put the brine in the pot, put the spareribs in the fire and bring to a boil, change the low-heat brine for 15 minutes, turn off the fire and soak for about 15 minutes, then take out the soup.

Cooked processing: 1. When guests order, take 1 spareribs and put them in salad oil which has been heated to 6%, fry them for 7-8 seconds with high fire, and then take them out to control the oil.

2. Leave the bottom oil in the pot. When the pot is heated to 5%, add 5g of Chili sauce, red pepper and green pepper, stir-fry until fragrant, add ribs and stir-fry evenly. Leave the end of the pot away from the fire, pour 4g of delicious juice and spicy fresh dew, sprinkle 2g of white sugar, 3g of cumin and 5g of monosodium glutamate, stir-fry evenly after the pot is ignited, and pour in red oil 15.