This dish is delicious both hot and cold. Everyone loves it regardless of place, age and taste. The lazy version doesn't need to stir-fry the sugar color or fry it. It only needs to master examples and some tips to make a plate of sweet and sour ribs comparable to the delicious taste of restaurants. Will you do it?

first, ingredients:

(1) ribs 3g

second, seasoning:

(1) ginger

(2) cooking wine 3g

(3) soy sauce 5g

(4) soy sauce 5g

(5) yellow rock sugar.

(2) Pour a small amount of oil into the pot, stir-fry a few slices of ginger, and then stir-fry the ribs in the pot until they turn slightly yellow.

(3) Add cooking wine, soy sauce, soy sauce and yellow rock sugar, stir well, then add half of aged vinegar and mix well.

(4) Pour in hot water that can not pass through the ribs, add star anise, cinnamon and fragrant leaves, cover the pot and stew for about 3 minutes.

(5) You can add a little salt appropriately, take out the star anise, cinnamon and fragrant leaves and throw them away. Collect the juice over high fire. When the juice is almost collected, pour the remaining half of the old vinegar evenly along the wall of the pot, and stir well to get out of the pot.

Fourth, the secret of Xiaoyi:

1. Because the aged vinegar is very volatile, in order to ensure the taste, you must remember to pour it twice before and after.

2. When adding water, be sure to heat the water. If cold water is added, the ribs will become hard.

3. When collecting juice in a big fire, you should pay more attention to turning the ribs, otherwise it will burn and stick to the bottom.

4. at the end of the dish, you can sprinkle some white sesame seeds and chopped green onion to enhance the value of the whole dish.

I'm Shen Xiaoyi, a post-8s chef and gourmet self-media. If you also like to cook food and explore shops, welcome to pay attention to WeChat WeChat official account Shen Xiaoyi and discover and make more food together!