2, put oil in the pot, add rock sugar, star anise, sesame leaves, ginger and stir fry the flavor.
3, put the soy sauce, pour in the ribs stir fry until ribs color.
4, put in the old soy sauce, salt, water, high heat to boil, low heat and simmer for 20 minutes.
5, large fire juice can be out of the pot.
Types of spare ribs:
1, small rows: small rows refers to the pork abdominal cavity near the belly part of the ribs, it is on the top of the ribs and sub rows, small rows of meat layer is thicker, and with white cartilage. It is suitable for steaming, deep-frying and grilling, but it should be chopped into small pieces.
2, Zi Ribs: Zi Ribs is the part of the abdominal cavity connecting the backbone, which is below the pate, the ribs under the slice are up to 30 centimeters long, and are triangularly cut in diagonal slices. Zi row of meat layer is very thick, separated by a thin layer of oil is also connected to a piece of pate, grease rich, meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, just slightly greasy taste. Suitable for deep-frying, grilling, braising, the length of 5 to 7 centimeters is appropriate.
3, big row: big row is the part of the loin and backbone meat connected, also known as pork chop, mostly used for deep-frying, meat-based, but with ribs, in addition to increasing the portion to make the area of the meat appears larger, deep-fried will also increase the unique aroma of big bones, which is also a feature of deep-fried pork chop. In addition to deep-frying, you can also brine the big pork chop, but before brining, it should go through the procedure of pan-frying or rapid deep-frying, which serves to seal the blood water of the big bone, so that it will not flow out during the cooking process, which will affect the color of the meat slice and soup sweat. Suitable for frying and brining, if fried to cut a little thinner, if brining to thicker.
4, ribeye: ribeye is the chest cavity of the flaky ribs, meat layer is relatively thin, the meat is relatively thin, taste more tender, but because there is a side connected to the backbone, so the bones will be thicker. Because the rib roast is larger than it should be, some stores will split it into cavity bones, sub ribs, etc. for customers to purchase. For example, a sliced barbecue ribeye is a tender ribeye that is selected from the center section. After chopping small pieces and picking out the thicker layer of meat can be used for steaming, deep-frying, braising, and the large pieces are suitable for grilling.