Ingredients for braised pork ribs: pork ribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, strawberries, cloves, bay leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

: 1. Cut the ribs into 4 cm sections, put them in boiling water to remove the blood, pick up and wash them for later use. Slice the ginger, wash the green onions, remove the heads and tie them into a knot (about 3 pieces). 2. Pour oil into the pot and wait until the oil is still cold.

At the same time, add sugar (more, about 1 part sugar, 2.5 or 3 parts oil), slowly fry the sugar over low heat. When the sugar water begins to turn brown and red, and brown-red foam begins to appear, immediately stir-fry the sugar.

Pour the ribs into the pot and stir-fry evenly. Then add ginger slices, Sichuan peppercorns and spices. Stir-fry until fragrant. Pour in a little cooking wine and soy sauce for color. Add water, add salt and green onions. Bring to a boil over high heat and then reduce to low heat.

Slowly cook until the pork rib cake is soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, when the soup thickens, add MSG and serve. 3. Prepare the pork ribs with a little fat first (I think they are all

The lean ones are not as delicious as this), you can prepare as much as you want, and you can ask the meat seller to chop it for you; 4. Add water and appropriate amount of salt and cook the ribs until cooked. If you have enough time, you can cook them in a rice cooker; 5. Remove them.

Drain the spareribs (reserve the soup), put them into the oil pan (don’t use too much oil, because frying the spareribs will produce oil) and stir-fry. First pour in the rice wine and stir-fry until the wine is fragrant, then add soy sauce and stir-fry until the sauce is fragrant, and then

Pour the soup into the pot, don't pour too much at one time, then stir-fry, pour and stir-fry a few more times, and stir-fry the last time until the juice is half dry. Notes: 1. Add more rice wine and soy sauce for color.

The soy sauce must be added later, and do not fry for too long, because it is easy to burn the pot, so MSG must not be added; 2. Be sure to stir-fry more, so that the color of the ribs will be even and beautiful; 3. The characteristic of this method is that the steps are simple

, and delicious.

Also, the extra soup can be used to cook side dishes, and you can drink it directly after sprinkling some chopped green onions.

Ingredients: spareribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, bay leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce) Method: Slice the spareribs

Put the 4 cm section into boiling water to remove the blood, pick up and wash it for later use. Slice the ginger, wash the green onions, remove the ends and tie them into a knot (about 3 pieces). Method: Pour oil into the pot, and when the oil is still cold, add sugar at the same time.

(More, about one part sugar, 2.5 or 3 parts oil), slowly stir-fry the sugar over low heat. When the sugar water begins to turn brown and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry

Mix well, then add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, add water, add salt and green onions, bring to a boil over high heat, then reduce to low heat and cook slowly until the pork ribs cake is soft.

, then remove the green onions and large spices from the pot, reduce the juice over high heat, and when the soup thickens, add MSG and serve. You can still cook it with a pressure cooker. It’s not beef stew, right? You don’t need to stew beef.

, add some tea and you’re done.