Blanched ribs with water and then beer stewed out of the most soft and rotten ribs.

Inputs: ribs, anise, cinnamon, sesame leaves, ginger, dried hawthorn, oil, rock sugar, soy sauce, white pepper, beer, salt.

Practice:

1, wash the ribs with water, chopped into two or three centimeters a piece. If you are not good at chopping at home, you can let the meat seller chop it up when you buy the ribs.

2, chopped meat into the pot, add water. After the ribs boil, cook for two minutes, make sure the blood is gone, fish out, wash with water and drain for spare.

3, put the oil in the pot, put the rock sugar, low heat heating until melted and changed color, big bubbles into small bubbles. The reason for adding rock sugar is that besides making the ribs taste better, it can also color the ribs and make them look more attractive.

4, into the ribs stir fry, color, action must be fast, otherwise afraid of sticking to the pot, the final pot of ribs on the black charcoal, unattractive.

5, put the spices, soy sauce and white pepper, stir fry the flavor. If you like to eat sweet and sour mouth, this time you can add a little vinegar.

6, add beer, beer to cover the ribs. Bring to a boil, turn to low heat, cover the pot and simmer.

7, about 15 minutes later, taste the salt and salt, add chicken essence, out of the pot. If you want a little softer, you can cover the pot and simmer for a little longer, such as 20 minutes.