Ingredients: pork chop 500g.

Accessories: 3 tbsps of vegetable oil, 2 tbsps of cooking wine, 6 slices of ginger, 3 segments of onion, 3 slices of chives 1 root, 3 slices of fragrant leaves, star anise 1, rock sugar 1/2 teaspoons, salt 1 teaspoon, white sugar 1 teaspoon, light soy sauce 2.

Practice steps:

1. Prepare the required ingredients. After the ribs are soaked in clear water for 5 minutes, they are rinsed several times to remove blood.

2. Put cold water into the pot, add cooking wine and ginger slices at the same time, boil the water and then blanch it 1 min. Putting cold water in the pot can make the blood better leached, deodorized and sterilized.

3. Take out the ribs, rinse them with cold water, and then control the water for later use. Washing with cold water will make the meat stronger and more elastic.

4. Heat the wok and inject vegetable oil.

5, add rock sugar, stir-fry on small fire, stir-fry on small fire, stir-fry sugar color must use small fire, stir-fry on big fire is easy. Stir-fried sugar with rock sugar is not only red and bright, but also more delicious than sugar.

6. After the crystal sugar is dissolved, small bubbles will appear and turn reddish brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.

7. Put the ribs into the pot at the moment when all the rock sugar is completely foamed, and stir them evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry wood.

8. Add scallion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.

9, add boiling water, not ribs (cold water is easy to make the meat tight and not easy to taste), then add soy sauce and soy sauce.

10, after the fire boils, turn to low heat and stew for about 30 minutes, stir-fry twice in the middle, observe the juice collection to prevent the pot from burning.

1 1. When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.

12, the juice is collected by strong fire, and it is continuously stirred during this period, so that the soup is evenly wrapped on the surface of the ribs.

13, finished product.

Extended data:

Pork ribs have high nutritional value. Pork ribs are sweet and salty, and enter the spleen, stomach and kidney meridians. Tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.

1, tonify the middle energizer and replenish qi

Chinese medicine believes that ribs can make up the middle, whether it is sauce ribs or ribs soup, whether it is braised or stir-fried, ribs have the function of making up the middle.

Step 2 nourish the spleen and stomach

Ribs can nourish the spleen and stomach, and reasonable consumption of ribs can protect the function of the spleen and stomach.

3. Improve anemia

Spareribs can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

4, strong bones and muscles

Ribs are rich in trace elements such as iron and zinc, which can strengthen bones and muscles.

Baidu encyclopedia-sparerib